Quote:
Originally Posted by DC Sunshine  That's one misconception about curries - that they have to blow your head off. They are more spicy than hot, with a clever blend of spices to make the dish delicious and very aromatic.
Some dishes you want hot, but some should be enjoyed for their depth of flavour without the sweat factor 
Chilli seems to me to be a more south east asian flavour, while indian dishes are more redolent with spice. |
Thanks - that's a great summation. I think the problem I've had with a lot of Indian dishes I've had over the years is that there seemed to be a philosophy of "if a little spice is good, a
whole lot must be better" while cooking them. That was one of the things I liked about the Tandoori Shrimp Masala every time I've had it. I
will say that any place I've had the dish, it has been very close to the same so there must be some consensus on its preparation. I can't tell everyone how much I've appreciated all the input on this topic. I've literally been trying to get a workable recipe for this dish for years. My contacts among the Indian chefs at the restaurants are minuscule so I've never been comfortable enough with any of them to ask. Thank!
