Greets, Iain. Well; there's always a tension between the two schools of thought-'what tastes best', and 'what stays closer to trad. DIY BIR', as Phil puts it. Ghee is an excellent example. It'll almost certainly improve the flavour of any curry, but, conversely, is more expensive than veg oil and so less likely to be used in bulk by all particularly except high-end establishments.

^^^as is my understanding of the UK situation anyway.

Thanks Phil-wilco! This will be happening sometime this week.

Is now in stock at Spices of India; I think I've seen the brand mentioned here a few times.

I'm not affiliated with the firm (I occasionally order turmeric root), but I wonder if we could arrange a forum discount with them? I have no idea how these things work.

Night Robbo! Hope te dopiaza went down a treat-as you can tell, it's a favourite of mine too 

Ah    I've managed to put mine off till Tuesday now, but that'll be it.

Any joy Phil? Mine's due on Saturday.

Quote from: Peripatetic Phil on November 22, 2020, 12:43 PM
That's about as good a recommendation as possible

Yeah, that's all we need to know, cheers livo. Might go with the week-long marinade and soured wine, though, and pork is a must, de Almeida style!

Oh, I don't know

Looks a remarkably modern recipe doesn't it? Ticks all the right boxes too 

Although for a vindarloo I recommend a marinade of 168 hours.

Thanks Tempest!

Quote from: romain on November 19, 2020, 02:36 PM
You are literally nothing to me

Oooh Vienna...