Some recipes call for dry-toasted or griddled dried chillies. Be careful when toasting them at home – the smoke that emerges is chilli smoke and it can burn your eyes so keep the windows open, put the extractor on and use a long-handled tongs to turn and remove them from the pan. (Wear goggles and gloves if you are the sensitive type.)
1. Soak the dried chillies in cold water for 15 minutes to soften and dry well (use plastic gloves if you need to and don’t put your hands anywhere sensitive until you have washed them thoroughly).
2. Place the chillies in a dry frying pan, griddle pan or wok over a high heat. Add the chillies. Leave them for 30 seconds, then turn them to toast the other side. Keep turning them every 10 seconds so they don’t burn. When they smell toasty and dry and are coloured but not too charred, remove them to a bowl. Pour boiling water on them to soften. Drain and dry and they are ready to use in your recipe.