Part 4/8:
In his kitchen, Kevin demonstrates his approach to making curry, beginning with the essential step of frying spices. Cumin is his choice for meats like game, paired with onions and garlic. He then adds his Fijian curry powder, consciously limiting turmeric to keep the dish authentic. A critical component in his recipe is the addition of heat, where he introduces a teaspoon of dried Bonsai chili, culminating in a daring use of the world's hottest chili—Carolina Reaper—for a spicy kick.