Kashmiri chilli powder
Ground from a mild, wrinkled red chilli, it gives curries their deep colour with only gentle heat — the red of rogan josh and tandoori marinades.
mild · fruity · deep red
What to do with it
Classics built on it
BengaliKosha mangshoGoat meat fried slowly with onion, ginger, garlic and yoghurt until the masala turns dark and clings — Bengal's Sunday mutton, eaten with luchi or rice.No one here has made it yetBengaliChingri malai curryLarge river prawns simmered in coconut milk with ginger, a little ghee and warm whole spices — mild, sweet and rich, and a dish for guests and weddings.No one here has made it yetGoanVindalooPork marinated in a paste of dried red chillies, garlic and spice ground in vinegar, then cooked slowly until sharp, rich and deep red.No one here has made it yetKashmiriRogan joshMutton on the bone, browned in hot fat and simmered with yoghurt, fennel, dried ginger and Kashmiri chilli into a deep red gravy that's fragrant more than fiery.No one here has made it yetKashmiriKashmiri dum alooSmall whole potatoes, pricked and fried golden, then simmered slowly in yoghurt with Kashmiri chilli, fennel and dried ginger.No one here has made it yetSouth IndianMeen curryFish cooked in a clay pot in a fiery red sauce soured with kudampuli, finished with coconut oil and curry leaves.No one here has made it yet If you can't find it
Indian grocers.
Three parts sweet paprika to one of cayenne
You lose a little of the deep red and the fruitiness.
Knowing it
- Where to buy
- Indian grocers. Some brands are cut with paprika; look for a deep red that isn't orange.
- Worth knowing
- Fry it in fat over low heat for a few seconds only; it scorches and turns bitter quickly.
More chillies and peppers