Originally Posted by HotCurries
I've never really thought about growing them. What conditions are needed to grow them at home? I'm in the UK.
When I first started making curries a Madras was hot to me. I slowly moved to a Vindaloo and once I got comfortable eating that I moved to a Phal. When I cooked them at home I could never get them hot. It wasn't until I spoke to a few Indians at university that I started experimenting with hotter chillies.
My mouth is used to the heat now. A good Phal still makes me sweat when they are made properly (only 1 restaurant I know that makes a decent one). And the curry in the recipe always gets me going, but I enjoy eating it. Most people wouldn't eat a teaspoon from it. It's a quick and easy recipe as opposed to some of the complex ones that exist.
We have a 4 year old that accidentally dipped his finger in a bowl not knowing what it was. He was in tears :(
The morning after is a problem though. I can't eat it on a week day unless I want to call in sick at work the next morning.
I grow chilies in the UK.For a few months the infinity chili grown in Grantham Lincs was the hottest in the world with a scoville rating of 1,176182 the trinidad scorpion butch t is the hottest at present with a sco of 1,465700.
Garam means heat Marsala means spice, Garam Marsala does not have chili in it, black pepper is added to create the heat.
To understand the "local" UK Indian Restaurant method of cooking "curries" ie brick lane ect you must use the batch cooking technique.
The Phal is unique to the UK.
I love to cook a good ruby on friday night, but better still is eating the left overs for brekkie the next day.
Hope you get rid of the bug soon my wife and I have had it for about 5 days.
Hot C.Where do you live in the UK.