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I decided to sample the hot peppers I had posted about earlier: https://www.furaffinity.net/view/8513027/
One of them was believed to be a Red Savina habanero, a hotter variety of the common orange habanero. The other was identified as a Dorset Naga and not the infamous Bhut Jolokia, or Ghost Pepper as initially it was thought to be. Either way, Both the Bhut Jolokia and the Dorset Naga are VENGEFULLY hot peppers scaled far beyond any I had tried so I figured I'd better see if I was able to handle them.
I planned to sample each pepper in turn, and if I survived, make a curry from the remaining peppers.
The 1st pic shows the angry, red buggers having been carefully prepared, my hands protected with plastic against the weapons-grade produce that waited for some fool like me to dare to eat them.
The second pic shows the malevolent-looking diced up pepper-- I wussed out and only used about one third of the Dorset Naga in my dish (I was too intimidated after I tried a tiny piece of it-- more on that later) and froze the rest for later.
The third pic shows chicken breast covered in garlic, ginger and hot red pepper browning in the pan and already it smelling delicious. =9 This is the stage that gets a greasy mess all over my stove. =P I need one of those screen thingies...
The fourth pic shows the sauce simmering and reducing. The contents are one red onion, fennel, salt, black cumin, black cardamom, hot red pepper, the diced Dorset Naga pepper of death, heavy cream, water and mustard oil.
Now some folks may be familiar with fennel, which has a black licorice flavor like star anise (totally NOT pronounced like "anus". I hate black licorice BTW, but this flavor works awesome with the other ingredients here, trust me!). Black cumin and black cardamom are not typically found in North American grocery stores, you have to look in Indian or Middle Eastern grocers for them and both have a strong smoky flavor that's hard to describe. These last 2 spices really make this dish tasty and it's my absolute favorite curry recipe. It looks, smells and tastes delicious. I highly recommend it!
The fifth pic shows the chicken swimming in the sauce, almost ready to serve.
The last pic shows the end result served over my patented Purple Rice and maniacally garnished with about a kilo of fresh cilantro.
This recipe comes from the book "660 Curries" by Raghavan Iyer, a collection of curries representing culinary styles from all over India. I've tried many of the recipes in this book but keep coming back to this one over and over because it is freeeking deeleeshus! It's called Creamy Chicken with Kashmiri Chilies and Fennel and appears on page 125.
I modify the recipe slightly to my tastes in that I usually make it way hotter than intended cause I likes it that way. ^^ In fact, it's not supposed to be hot at all. I fixed that problem! ^^
With the cruelly-hot Dorset Naga in the dish, I expected it to be too hot, but it was toned down by the cream and by dilution in the whole dish so it was warm to my tastes, but not the inferno I had planned. I still have two-thirds of the Naga and 4 red savinas left and I think I may put most or all in the next one and see if that doesn't kill me.
When I sampled the peppers for the first time, the Red Savina burnt me pretty good for about 10-15 minutes, establishing itself as the hottest pepper I'd ever tried. It was "invigorating", especially for such a small piece as I sampled, but didn't put real hurt on me. The heat took about 4-6 seconds to start and then slowly ramped up to impressive levels but was tolerable at that amount.
The Naga however, was not one to be outdone by a habanero. The tiny sliver I chewed up, started to burn in about 2 seconds. It also built slowly, but surpassed the savina and kept right on building in intensity to the point where I started to get rather nervous sensing that I might throw up or have trouble breathing as sweat appeared not only on my forehead but my arms as well. It kept right on intensifying until I confess, I cheated-- I sipped some cream. Then I sipped some more. And then more. Then I took a dollop sour cream in my mouth but none of these things seemed to touch it right away.
Finally, after about 15 minutes of intense pain it began to subside-- slowly, over perhaps 20 minutes. I was not worthy. x.x
I will have to try again. ^^
One of them was believed to be a Red Savina habanero, a hotter variety of the common orange habanero. The other was identified as a Dorset Naga and not the infamous Bhut Jolokia, or Ghost Pepper as initially it was thought to be. Either way, Both the Bhut Jolokia and the Dorset Naga are VENGEFULLY hot peppers scaled far beyond any I had tried so I figured I'd better see if I was able to handle them.
I planned to sample each pepper in turn, and if I survived, make a curry from the remaining peppers.
The 1st pic shows the angry, red buggers having been carefully prepared, my hands protected with plastic against the weapons-grade produce that waited for some fool like me to dare to eat them.
The second pic shows the malevolent-looking diced up pepper-- I wussed out and only used about one third of the Dorset Naga in my dish (I was too intimidated after I tried a tiny piece of it-- more on that later) and froze the rest for later.
The third pic shows chicken breast covered in garlic, ginger and hot red pepper browning in the pan and already it smelling delicious. =9 This is the stage that gets a greasy mess all over my stove. =P I need one of those screen thingies...
The fourth pic shows the sauce simmering and reducing. The contents are one red onion, fennel, salt, black cumin, black cardamom, hot red pepper, the diced Dorset Naga pepper of death, heavy cream, water and mustard oil.
Now some folks may be familiar with fennel, which has a black licorice flavor like star anise (totally NOT pronounced like "anus". I hate black licorice BTW, but this flavor works awesome with the other ingredients here, trust me!). Black cumin and black cardamom are not typically found in North American grocery stores, you have to look in Indian or Middle Eastern grocers for them and both have a strong smoky flavor that's hard to describe. These last 2 spices really make this dish tasty and it's my absolute favorite curry recipe. It looks, smells and tastes delicious. I highly recommend it!
The fifth pic shows the chicken swimming in the sauce, almost ready to serve.
The last pic shows the end result served over my patented Purple Rice and maniacally garnished with about a kilo of fresh cilantro.
This recipe comes from the book "660 Curries" by Raghavan Iyer, a collection of curries representing culinary styles from all over India. I've tried many of the recipes in this book but keep coming back to this one over and over because it is freeeking deeleeshus! It's called Creamy Chicken with Kashmiri Chilies and Fennel and appears on page 125.
I modify the recipe slightly to my tastes in that I usually make it way hotter than intended cause I likes it that way. ^^ In fact, it's not supposed to be hot at all. I fixed that problem! ^^
With the cruelly-hot Dorset Naga in the dish, I expected it to be too hot, but it was toned down by the cream and by dilution in the whole dish so it was warm to my tastes, but not the inferno I had planned. I still have two-thirds of the Naga and 4 red savinas left and I think I may put most or all in the next one and see if that doesn't kill me.
When I sampled the peppers for the first time, the Red Savina burnt me pretty good for about 10-15 minutes, establishing itself as the hottest pepper I'd ever tried. It was "invigorating", especially for such a small piece as I sampled, but didn't put real hurt on me. The heat took about 4-6 seconds to start and then slowly ramped up to impressive levels but was tolerable at that amount.
The Naga however, was not one to be outdone by a habanero. The tiny sliver I chewed up, started to burn in about 2 seconds. It also built slowly, but surpassed the savina and kept right on building in intensity to the point where I started to get rather nervous sensing that I might throw up or have trouble breathing as sweat appeared not only on my forehead but my arms as well. It kept right on intensifying until I confess, I cheated-- I sipped some cream. Then I sipped some more. And then more. Then I took a dollop sour cream in my mouth but none of these things seemed to touch it right away.
Finally, after about 15 minutes of intense pain it began to subside-- slowly, over perhaps 20 minutes. I was not worthy. x.x
I will have to try again. ^^
Category Photography / Miscellaneous
Species Unspecified / Any
Size 800 x 3389px
File Size 1.04 MB
Oh man...this was totally something awesome to read. I've been gradually experimenting with adding peppers in my food. A year ago I couldn't even do jalapeno, but I've discovered that I like the burn, so I've built my way up in peppers slowly. (btw, a mouthful of vinegar helps cool burn if it gets too intense as well). I don't think much of what I cook anymore DOESN"T have some type of peppers in it.
I'm going to have to find that book perhaps...my husband loves curry, and finding good recipes for it is not that easy. :)
I'm going to have to find that book perhaps...my husband loves curry, and finding good recipes for it is not that easy. :)
The hardest part is finding some of the ingredients and spices. I do not have an Indian / Middle Eastern store close by thats practical although if I am in the area even remotely I will make the side trip there.
Most I get mail order from places like Indian Foods Co.
While some are technically "banned" in the US like Mustard Oil but you can find it marketed as a rubbing / massage oil. Just be careful its pure or not made in a doubious way because its just massage oil. Also, when you get it hot in a pan, keep your face away for a bit as the initial vapors as the volatiles off gas (Mustard Oil - Mustard Gas) are not fun.
Some are just downright near impossible to find, like fresh Curry leaves (not to be confused as "the curry", or a curry - just the name of a type of plant).
I would highly reccomend Iyer's book. A bit spendy, but oh my the dishes in it are wonderful.
Most I get mail order from places like Indian Foods Co.
While some are technically "banned" in the US like Mustard Oil but you can find it marketed as a rubbing / massage oil. Just be careful its pure or not made in a doubious way because its just massage oil. Also, when you get it hot in a pan, keep your face away for a bit as the initial vapors as the volatiles off gas (Mustard Oil - Mustard Gas) are not fun.
Some are just downright near impossible to find, like fresh Curry leaves (not to be confused as "the curry", or a curry - just the name of a type of plant).
I would highly reccomend Iyer's book. A bit spendy, but oh my the dishes in it are wonderful.
I'm sorry to hear that finding spices, etc. is a challenge where you're residing. I was astonished to find (no BS!) fresh curry leaves at the local Mideast market. It's a great place and they have just about anything an Indian pantry could want save for the really exotic stuff. They also have frozen fenugreek leaves and sometimes they have them fresh.
I ran into the same thing with mustard oil, every one was labeled "For External Use Only", but it was shelved right next to the ghee and chutneys. ^^
Try that recipe if you haven't already. It's soooo good!
I ran into the same thing with mustard oil, every one was labeled "For External Use Only", but it was shelved right next to the ghee and chutneys. ^^
Try that recipe if you haven't already. It's soooo good!
Nah, my cinnamon's good stuff. =) I use Saigon cinnamon which is the most aromatic (and pricey!) variety. I use the cheap stuff in my coffee.
Oddly enough, Watkins home is close by my parents' place and in the same town where I was born. They have a little museum there. Though it isn't real vanilla, I looove their double vanilla extract (something else I'm known to add to coffee. By coincidence I'm having coffee with cinnamon, double vanilla and coconut milk as I write this. Yeah, I'm weird. ^^). They have real vanilla too of course as a tincture.
The coffee shops in that town have Watkins tins of cinnamon and nutmeg, etc. It's cool. The cost of Watkins products are so HUGELY inflated everywhere else. In stores and online you pay about 200% of the retail price at their store.
I still think it was the turmeric along with the cinnamon that was not working so well for me personally, but I still plan to try it again and I may tweak the spices a bit. =)
Oddly enough, Watkins home is close by my parents' place and in the same town where I was born. They have a little museum there. Though it isn't real vanilla, I looove their double vanilla extract (something else I'm known to add to coffee. By coincidence I'm having coffee with cinnamon, double vanilla and coconut milk as I write this. Yeah, I'm weird. ^^). They have real vanilla too of course as a tincture.
The coffee shops in that town have Watkins tins of cinnamon and nutmeg, etc. It's cool. The cost of Watkins products are so HUGELY inflated everywhere else. In stores and online you pay about 200% of the retail price at their store.
I still think it was the turmeric along with the cinnamon that was not working so well for me personally, but I still plan to try it again and I may tweak the spices a bit. =)
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