There are several reasons why I don’t cook hot foods. I don’t mean “hot” as in temperature. I mean spicy. I like it in some things when I go out to eat but whenever I try to make something from home, it’s a disaster waiting to happen. Now, I’ve made several Cajun and Indian dishes over the past year that have been pretty mild compared to this Kavarma, the smell of which is like inhaling a bottle of paprika… literally. Not only does it have a ridiculous amount of the red spice in it, it also requires the use of a hot pepper. Having never cooked with hot peppers before, I didn’t take necessary safety precautions. Due to the length of cooking time, the taste, and the agony I went through to undergo this cooking adventure, I’ve given my outcome of this recipe a new name: liquid hell.

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