@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
Hari Ghotra
about 1 year

Totally agree @Damian Green and @stripybag the flavour of this dish is fantastic! It’s not about the heat really!

Hari Ghotra
about 1 year

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.

Damian Green
about 1 year

I agree, but an authentic Vindaloo is delicious and actually not that hot

jenny52
about 1 year

@stripybag i do but the flavour is amazing

stripybag
about 1 year

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.

jenny52
about 1 year

only not on my

jenny52
about 1 year

@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

Damian Green
about 1 year

@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!?

jenny52
about 1 year

@Hari Ghotra why is the chilli content different between the pan cook vindaloo and the slow cooker version?

jenny52
about 1 year

@Hari Ghotra thanks very much Hari 😀

Hari Ghotra
about 1 year

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.