Chanterelles in malai sauce with fresh peas & pea shoots from Kricket: An Indian-inspired Cookbook (page 147) by Will Bowlby

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Notes about this recipe

  • Eat Your Books

    Pre-soak cashew nuts for a few hours.

  • VineTomato on December 22, 2022

    This curry has a lovely flavour but is very decadent! I used king oyster mushrooms in place of chanterelle's and dried fenugreek. The dried fenugreek was a little overpowering and I think it would have been much more pleasant with fresh, as the recipe calls for. The little piece of mango were fab. Not sure I'll make this one again, for this many calories there are other things I rather eat.

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