Happy christmas everyone. My best prezzie - Mr naga

What a coincidence, I also made vindaloo last night (well, for last night) using your recipe (as a basis!). I used my own ground chillis, no kashmiri. The result a brown curry for a change. I really like the use of cider vinegar in it.

Quote from: Naga on December 14, 2014, 09:23 PM
Not too sure about my mushrooms, fried, but that looks like a decent slug of pastis sitting beside them on the table!

When in Rome

Phil is correct, they sometimes show up dried in Lidl's 'luxury' range. 13euros for 30g or 800euros a kg. Cheap as chips.

The morilles come from the north east of France. A few years ago my brother-in-law was handed down the knowledge of a spot in a private forest, known to only a couple of other people.

Even with this knowledge hunting morilles is painstaking, a 5am start to be first on the patch, which is a bank of beech stoles (not sure if this is the correct word) about 20m wide by 50m long. The morille is incredibly difficult to spot and we may spend 3 or 4 hours going over/ regoing over and around the same trees. Luckily aven finding a few is worthwhile.

This lot were from 2 years ago, as this year's weather was too strange. They made a fantastic blanquette de veau that would bankrupt you if you bought the mushrooms.

Apparently they like freshly cleared/ burnt areas of woodland. I know someone that have found them growing on woodchips next to a B and Q.

Very difficult to find, even if you do know where to look.

A lemon-free Madras recipe ;D

Your not the only one MM, here're a couple beauties.

I don't find I need to add sugar as my base is already sweet enough for most standard recipes. I normally use CTs. I recently did JBs base and although this seemed a little less sweet (could've been curried out after an afternoon in the kitchen!) the results were the same.

I add sugar to dansak to balance the pineapple juice and in a couple of thing use mango chutney (more sweet and sour) than to sweeten.

But I make a lot of Thai dishes and green curry without raw brown sugar is unthinkable.

I've noticed on a couple of other sites that a lot of the recipes are using a tablespoon of mix powder, adding that much plus chilli powder is surely going to give the sauce an unpleasant grainy consistancy. I think at the start there's a tendancy to think that double the spice equals double the flavour.

Chris' staff curry recipe is still my most asked for dish. He was and is still welcome.

Quote from: Naga on November 21, 2014, 06:49 PM

Quote from: Naga on November 21, 2014, 02:18 PM...Curryhell's North Indian Special for dinner again tonight. Yummm!

Just scoffed it! And it was brilliant as usual!

Your missus has good taste, mine always demands the same (if I ask for her opinion!).