Plus if anyone is need of chillies this year drop me a line... Current projections are around 100 plants between my polytunnel and two green houses lol
Jalapeños
Chocolate Habanero
Tabaquite Yellow Habanero
Fatalli Yellow
Big Mama Mustard
Big Mama Caramel
White Bhut Jolokia (ghost)
Naga Bhut Jolokia (ghost)
Jay's Ghost Scorpion Peach
Burgundy Carolina Reapers
Funnily enough, I'm having a go at growing chillis for the first time this year.
I planted only 4 seeds of several varieties in a newly acquired heated propagator and got almost 100% germination rate except wierdly Scotch Bonnet, none of which grew. I've given a few plants away to friends, but have 2 or 3 of the following, which are all growing well:
Hungarian Hot Wax ............ (2,500-8,000 SHU)
Jalapeños ........................... (2,500 - 10,000 SHU)
Bangalore Whippet's Tail ... (20,000 - 50,000 SHU)
Pot Black ............................ (30,000 - 50,000 SHU)
Demon Red ........................ (40,000 SHU)
Hungarian Long ................. (50,000 - 70,000 SHU)
Piri Piri ............................... (175,000 SHU)
Habanero ........................... (100,000 - 300,000 SHU)
Trinidad Scorpion .............. (1.4 - 2 million SHU)
Carolina Reaper ................. (1.4 - 2.2 million SHU)
In terms of curries, I had my first when at college in the late 1980s and instantly became hooked.
I was lucky enough to live in Southall for a while around 1990. The Moti Mahal and Rita's were popular and are both still there. Although not strictly a curry, Rita's used to do a great chicken tikka roll in fried bhatura.
I am even more fortunate that my wife is Indian and an extremely good cook, so we eat home made curry several times a week. Favourites include Lamb and Potato, Meatball Curry (with beef mince***), Mackerel, Tuna and Onion, boiled egg curry, Chana (Chick Peas), and Tarka Daal. She also makes very good roti and paratha. She spent some time working in Harlesden, got to know a few people there and learnt how to make a great Jerk Chicken, and also traditional Jamaican patties.
One amusing story (for her) linked to curry is that I'd tried her mum's Bhindi (Okra/Ladies Finger) curry a few times and really disliked it as it was always stringy and had a gelatenous texture. When we went to India and saw some of the family there, her mum's cousin made us Bhindi curry. I was all prepared to dislike it and eat it politely, but because of how she'd cooked it, it was really tasty. We never had the heart to mention it to her mum when we got back!
*** As a Gujarati catholic, eating beef is ok, in case anyone was wondering, as cows are sacred to most Indians.