I have a recipe for making a madras, and it suggests substituting chilli powder for the chilli's, but doesn't suggest how.

Wondering of anyone can give me a pointer as to what ratio to use?

  • Can you please explain your rollback? Aside from removing some valid tags and restoring some invalid ones, your original wording was highly ambiguous and you've done nothing to clarify it in your own wording. – Aaronut Oct 10 '12 at 23:59
  • Content had been added that was projected as coming from me. I didn't have time to edit it fully, so I rolled back. Feel free to re edit any ambiguous items but please avoid adding words from my voice. – Mild Fuzz Oct 11 '12 at 8:55
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    @Aaronut Yeah, the rolled-back edit did fix some things, but it also bizarrely added this "my mom always said" which clearly didn't come from the OP. – Cascabel Oct 11 '12 at 14:51
  • Does the recipe have you using fresh chiles or dried? Are they left whole, chopped, or ground? Better, can you link a recipe? – FuzzyChef Apr 26 '17 at 18:22

I've been growing a variety of chilis recently and have experimented with drying several varieties. By best, Mk. I eyeball guess is that the dried flesh occupies between 1/2 and 1/4 the volume of the fully hydrated flesh.

So I'd shoot for approximately 1/3 as much (by volume) dried chili as fresh (assuming that you are comparing to finely chopped fresh chili, because the dried stuff does not retain the shape of the original).

Of course for small thin chilis that you can dry whole (like the little Thai reds) the substitution is one dried chili plus some moisture equals 1 fresh chili.

  • by as much, do you mean weight or volume? I am using powder, not dried chillis. – Mild Fuzz Nov 28 '10 at 12:45
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    @Mild Fuzz Good question. By volume, because that's what my Mk. I eyeball judges. Yes, that is imprecise. Maybe next time I weight them before and after. – dmckee Nov 28 '10 at 18:11
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    You only have the Mk. I? ;) – Mild Fuzz Nov 30 '10 at 14:43

This recipe almost certainly means ground chilies aka chile pepper powder, NOT the spice mixture that is also called chili powder in American English.

Cayenne Pepper powder, or a "Deggi Mirch"/"Lal Mirch"/"Kashmiri Mirch" powder from an indian grocer, will do here. They are in the same order of magnitude when it comes to heat. Western style cayenne pepper powder could be lacking in flavor, while kashmiri mirch powder could color the curry too strongly - a mixture would be wise.

Use whatever amount of the powder you are comfortable eating in a curry of that type.

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