@Hari Ghotra can i ask a question on dried chillies please. my eldest sons family only like korma strength curry and your recipe states 1-3 dried red chillies. these must be different to dried kashmiri red chillies as you use 4 in your pan cooked vindaloo which is very hot, although i do your slow cook vindaloo which has 6-8 chillies. what dried chillies do i use for the korma?
11 comments,0 shares,1 likes
Totally agree @Damian Green and @stripybag the flavour of this dish is fantastic! It’s not about the heat really!
Hi all thanks for helping @jenny52 with the chillies. I reduced the ones in the pan cook method as people were finding it too hot. I would usually use 4-8 depending on how I am feeling. Just use it as a guide and adjust to suit you. You need at least 4 to balance the vinegar I think. I will go back and have a look at my pan method to make it clear.
I agree, but an authentic Vindaloo is delicious and actually not that hot
@stripybag i do but the flavour is amazing
Hi @jenny52, I’ve just cooked and eaten hari’s vindaloo from the slow cooker book, used 7 dried chillis ( my own) fantastic.
I think the word vindaloo puts people off.
only not on my
@Damian Green you could be right. Ive on my cooked the slow cook recipe which is lovely, but 5 chillies is my max in that, lightweight i cant do the 6 to 8 haha
@jenny52 I’m guessing in a slow cooker you’ll have more water content and chillies seem to go mental in water. The fact it’s also in for slow cooker for longer might also have an impact!?
@Hari Ghotra why is the chilli content different between the pan cook vindaloo and the slow cooker version?
@Hari Ghotra thanks very much Hari 😀
Hi @jenny52 I like my korma with a bit of spice. Go with one kashmiri that will be mild enough. I need to go to the recipes and specify the chillies to make it more clear.