Chillies

Chillies are a critical component of Indian savoury food. When cooking with green chillies I never remove the seeds or the membrane. At my cookery school I just teach people how to use fresh green chillies correctly.

When I was young, my father and I would go to Siris (the local Indian greengrocers) and every time he bought chillies, he would always take the tiniest bite to determine how hot they were. I have made it much easier in these recipes for you to control the heat in your dishes. You should simply leave the chilli whole, and just pierce it a few times. That way, throughout the cooking process, you can remove the chilli once you are happy with the level of heat in the dish.