Yeah I use the ready minced ginger too actually. Fresh garlic is as much a staple as bread and butter in my house actually so I should be good there. Having researched with the picture I think it's a good bet those are immature bird eye chillis (they go red the longer they stay on the plant) which is actually pretty perfect because they have a kick but not too much that my fiance won't enjoy it :grin2: We're good with spice in general though, it's just that my instinct is always to go for HOT peppers and she sometimes finds it too much.Get your green chilies from a local Desi store then you should be fine. If you don't have one then basically what you're looking for is something that doesn't get too spicy but just adds flavor.
I think about 2-3 chopped fine should be enough if you can't get like a small can. As for garlic and ginger, I was talking about micned garlic and ginger that's already readily available at a store. Of course, if you're pedantic about freshness, then mince your own . I'm not that particular so I just buy my garlic and ginger in bottle/jar form.
You're looking for these guys:
As for avoiding spice. Reduce the overall quantity of the NATIONAL mix (don't even buy Shan in that case). Use 2 tablespoons for 2 cans of tomatoes and 2 pounds of meat. And only 1 tablespoon for searing the meat.