I’ve fallen in love with this curry roux. The problem is my husband like spicy foods and I can’t stand them. I also bought the spicy versions to try later.
But when I cook this one what can I add to his portion to make it spicier for him?
by Ok_aggie2013
8 Comments
I would think about shichimi,cayenne pepper or Thai bird’s eye chilli.
The easiest answer would be chillies. You can go from jalapeno, to serano to scotch bonnet. All depends on your husband’s level of spice tolerance
honestly I use togarashi and it’s good imo
Cayenne pepper
Is your husband incapable? Cayenne, hot peppers, togarashi, chili oil, one of a million hot sauces, it’s not rocket science.
Just adding some things like garam marsala, chili power, cayenne powder or anything like that can kick it up a notch or two.
Douse it in a good hot sauce. I like spicy srirachas with curry
I make my own paste because my elderly momma loves my curry but mild. I add Valentina black hot sauce to mine and while Mexican, it vibes right.
To make things even more global, I make my curry roux paste with Caribbean curry powder. It’s all amazing. It fits with the wild history of the dish anyway. It’s Indian via UK sailors to Japan, lol.