Green chillies (and how hot they really are)

How hot?

The slim green chillies used in Pakistani and Indian cooking are hotter than they look. Most of the heat is in the seeds and the pale inner ribs, so slit them lengthways and scrape those out for a milder flavour, or add them whole to a curry for fragrance with less fire. Chopped finely with the seeds in, they're properly hot.

Keeping and freezing chillies

Keep them in the fridge in a paper bag, not sealed plastic, and they'll stay firm for one to two weeks. Green chillies freeze well whole: put them in a bag and chop them straight from frozen. Wash your hands after handling them, and don't rub your eyes.

Every day, loose, and in our chilli and onion mix.

Using them

Slit green chillies go into karahi in the last few minutes with ginger and tomatoes. Chopped, they're in keema, chapli kebabs, pakora batter and green chutney. Our chilli and onion mix saves chopping on a busy night.

What to make

• Lamb karahi Bone-in lamb cooked hard and fast with tomatoes, green chillies and black pepper. The Pakistani street-side classic, made at home in one pan. 1 hr 30 minHot
• Chicken biryani Marinated chicken on the bone layered with saffron basmati, fried onions and mint. The one-pot party dish everyone asks for. 1 hr 45 minHot
• Lamb biryani Spiced lamb layered with part-cooked basmati, saffron, fried onions and mint, then steamed until every grain is fragrant. 2 hr 30 minHot
• Tarka daal Red lentils simmered until silky, then finished with sizzling garlic, cumin and chilli. Cheap, filling and ready in 40 minutes. 40 minWarm
• Chicken karahi Chicken cooked fast in a karahi with tomatoes, green chillies, ginger and black pepper. On the table in about 45 minutes. 45 minHot
• Seekh kebab Long, juicy lamb mince kebabs with green chilli, onion and fresh coriander, cooked on skewers over a hot grill. 40 minHot

Freezing

Ask for the chilli and onion mix when you're in. Come and find it.