Ok so, after making chicken korma from scratch the other night . . .

[lucysmam]

my oh would like a hotter/spicier curry.

Can I use the same basic recipe and adjust the spices to make it hotter?

If so, which ones provide the spice so I know which to use?

Does that make sense? Hope so

Thanks

someone must know?

The heat comes from chilli. Chilli can be fresh, dried flakes or ground. Also you make a batch of 'mild' stuff then to add more heat after its cooked I'd add tabasco (chilli) type sauce - not the sweet chilli stuff. Also you could stir in / top with a few jalepaeno chillis (stuff in jars - usually served with mexican stuff).

Pepper can add some but not as much. Also if you want to make it more 'spicy' and not just hotter add more of the spices used - assume you have cumin, corriander (ground), ginger etc???

Just add a frsh chilli to the 'paste' bit of the recipe.

Brilliant, will try chilli & some more of the spices I used to make it hotter and spicier

Thank-you both

Blimey LM. I am so impressed by you! (Sorry if it sounds patronising)

Why blimey moondog?

Doesn't sound patronising! Glad someone appreciates my efforts . . . even if you're not here to benefit from them

It's just that yuo seem to be on a very steep learning curve!

Do I? I'm quite enjoying it really! Have a little book full of stuff people on MN have told me, recipes and random stuff to refer to. My oh laughs but at least I'm learning something useful from my MN addiction

Do you post on Sale's What's for dinner thread?

Sal I mean