Quote from: chewytikka on December 02, 2015, 01:28 PM

Traditional Staff curries never look that good on camera, but its more about the taste.

Too true, but they're the ones that people keep asking me to make

Don't do it! I'm sure you can knock something better, cheaper and still quickly using an onion and some spices.

The Madras intrigues me. It looks a lot different from most of the photos we normally see. The texture and the colour is different. What's your take on this classic? I know it's not always easy to tell from photos.

I've been meaning to make some for ages...then forgot all about it. I'll have a go next week.

I'd err on the side of caution and use all of them! You don't want anyone complaining it wasn't hot enough. Seriously,fresh chillis can be pretty variable in strength, they'll also lose strength with cooking, so add late. There are some serious Chilliheads on the site, I'm sure one will be along soon with better info. Welcome.

Are you selling them MA? My sister is coming over in December, then I'm going to Thailand in January. I see a distribution network opening up..

I've been meaning to try this for ages too. It looks fantastic. I reckon that black pepper is one of the most under-rated spices going; it wasn't called the 'queen of spices' for nothing....however, did you really make Lamb karahi with a shoulder of pork? Fair play if you did .

You can find barberries in any Iranian grocers. I don't know if there are many of them, luckily I pass one on the way to work!

Being on a diet my missus and me hate cake, leave us alone.

Sorbet is all I can face. And a glass of wine.