My husband likes Indian food and he really likes chillies. He has about 50 mixed red and green Dorset naga chillies in the fridge at the moment.

I have found a nice looking recipe in a cookbook and I want to make it tomorrow night to surprise him when he gets in from work. I have no experience with Dorset naga peppers because I don't like too much chilli.

I was curious as to how many of these peppers I should use when I make the dish?

Dorset naga is an extremely hot chilli, I would be very careful about handling it. Wear gloves and use only 1 to start with. Taste what your curry is like first, before adding more. I am not a fan of very hot food, so never use such extreme varieties.

Mamta

I echo what Matmta has said, and would add that if they are the ones derived from Capsicum chinensis, like the habanero or the Scotch bonnet, they may have a strong fruity flavour, which I find does not taste right in Indian food.

Yes I agree. I have these Dorset naga peppers and I only use them in Mexican cooking. They have a distinct flavour that doesn't work too well in Indian dishes (in my opinion).

They are very very hot and I use them with caution.