spice
Dried red goa chilli
Khola Mirchi
Measured exclusively by weight in the text.
Instead of Dried red goa chilli
Dried kashmiri chilliUse equal weight, deseeded and soaked in warm vinegar or water before grinding. Matches the vibrant crimson colour, though it is slightly less piquant.
Dried red chilliUse 75% of the weight. Provides proper fiery heat for vindaloos and xacutis, but yields a lighter, more orange-brown sauce unless paired with kashmiri chilli powder.
