This recipe and others can be found in Dave DeWitt’s book, “A World of Curries.” Do your stomach a favor and pick up a copy of it here.
This year at the Fiery Foods Show we’ve got a very cool treat for you: the U.S. premiere of Chiliheads during the show in the Eagle Room.
Although it does not sound particularly appetizing, this Singapore Fish Head Curry, transformed a bit by Malaysian ingredients, is truly delicious.
In Malaysia, this prawn curry dish is sometimes prepared with as many as forty small, red-hot chiles, making it one of the hottest dishes in the Spice Islands.
Thanksgiving is here and it’s time to get spicy with it. To that end, we have this chipotle gravy from the Pope of Peppers himself, Dave Dewitt.
This quick curry powder, called bafat, is from the southwestern region of India. It can be used for a meat, fish, or vegetable dishes.
Rubs are essentially dry spice mixtures. A rub can be as simple as crushed black pepper, or as elaborate as a jerk or curry rub.