Thank you so much for this video! In NYC, to get a really tasty, curried dish, we will have to pay between 10$ - 20$, for one dish... And in that dish you may have three pieces of lamb, beef, oxtails.... And if your lucky, those pieces may actually have meat on them, and not just be made of bone and fat... I figured that if I'm going to spend so much money, I should get my money's worth. So for some time I have been researching on how to get that curry taste we all love, at home... I'm still working on it, and your videos helps so much. Thank you!
For those asking for seasoned oil just search for onion barista or basically fry sliced onions in oil until golden brown and caramelised just filter out the oil and use the onion in tons of dishes such as gravies or marinations
@ciarasiu You can use sunflower oil or Vegetable oil. Please see my video, 'How to make Base Gravy' I am also in the process of writing an ebook and making videos that will only be available with the book. In that book I will go a lot deeper into the Base Gravy and will also cover other Base Gravy recipes. If you are interested in the ebook & Videos, please submit a request through our website and I will be in touch as soon as the book & videos are ready. Thanks Julian
Hi Carol, could I ask you what kind of onions you've used to cook basic gravy? Will that be gemusezwiebel? I live in Germany too, and having hard time to find the onions we need for the BG.
I am amazed that people are here and don't know what onion bhaji's are! The only problem is acquiring the seasoned oil, so get frying onion bhaji's to get it. Obviously restaurants cook loads so will get that darker seasoned oil quickly, for us at home it is harder to get the same result. Frying once isn't going to get it that seasoned is it.
In the video where you show how to make the gravy, you show the seasoned oil and say to watch one of the other videos to learn how to make it. Well, I found that video and learn the you make the seasoned oil buy cooked "onion barges" in it. But you don't say how to make "onion barges", whatever those are.
I can't find seasoned oil anywhere and I have just spent an hour on the internet looking for it. A more specific clearer video please for people who are total beginners. Thank you.
..ooo people moaning..piss off.People ask because they don’t know and want to know.Don’t make it a thing to bring folks down, encourage them instead. So please, what is the onion bhaji’s.......
Rick Stein did an "expose" on "indian food" from restaurants in the U.K. Most of course are not "indian" but are Bangladeshi,, however, the program was filmed in northern England, it was in a huge massive building like an aircraft hanger and there were "pots" the size of large skips, dozens of them, five men to a pot with fire or flame underneath each, Two men stirring with huge wooden paddles, three men running back and forth with sacks of herbs spices etc,,, these were the sauces, and rice,, once cooked and prepared it is canned sealed and sent all over the country to all of the restaurants , takeaways etc, where the"cook" of the day adds his little "touch" to make the dish his! That is why wherever you get your "Indian" from, be it a restaurant or takeaway, and order your favourite it tastes pretty much the same all over the country! I am not knocking this vid, but the fact is, to cook an authentic Indian meal how it would be served in the average home out there, it takes a lot longer than you wait in the restaurants and takeaways. For instance a proper Tandoori chicken dish needs at least 6 to 8 hours to marinade, personally I do mine over three to four days. Take a beef dish, seriously how "quick" can you cook beef ,,(NOT STEAKS) that quick and tender at home?? Not trying to shoot you down in flames poster, but the truth is out there.
People on here moaning about not knowing what onion bhaji's are.. Maybe if you don't know what bhajis are you shouldn't be bothering making Indian Food
@sonya morell what you are referring to is the smoking point of oils. different oils become rancid (toxic) at different temperatures. some oils have very high smoking points and are therefore safer for cooking compared to other oils which are not meant for cooking. even with olive oils, extra virgin olive oil is safer for cooking compared to regular olive oil (which is meant for adding to a salad and not for cooking). Google is your friend ;-)
Хобби
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great concepts and tips, thank yoU!
Thank you so much for this video! In NYC, to get a really tasty, curried dish, we will have to pay between 10$ - 20$, for one dish...
And in that dish you may have three pieces of lamb, beef, oxtails....
And if your lucky, those pieces may actually have meat on them, and not just be made of bone and fat...
I figured that if I'm going to spend so much money, I should get my money's worth. So for some time I have been researching on how to get that curry taste we all love, at home...
I'm still working on it, and your videos helps so much. Thank you!
yeah. they make "Indian mix" powder in stores
For those asking for seasoned oil just search for onion barista or basically fry sliced onions in oil until golden brown and caramelised just filter out the oil and use the onion in tons of dishes such as gravies or marinations
In case you want to spice the oil add whole garam masala into the oil while frying the onion
what a hero!
Nicely explained
ive made madras using a chilli infused oil that i bought from tesco and then followed julians recipe. it was awesome
Really can't beat a madras. Definitely my favourite curry by far. Vindaloo is nice too but some places go overboard with the chilli and ruin it
nice! which curries don't use the base gravy, out of interest?
Hi i can not find your guide to make your seasoned oil,it's not on youtube or i can't find it,if you could send it to me.
Thanks Jim.
You should sell the seasoned oil as well as packets of the mixed powder. I would buy some. Russ
@ciarasiu You can use sunflower oil or Vegetable oil. Please see my video, 'How to make Base Gravy' I am also in the process of writing an ebook and making videos that will only be available with the book. In that book I will go a lot deeper into the Base Gravy and will also cover other Base Gravy recipes. If you are interested in the ebook & Videos, please submit a request through our website and I will be in touch as soon as the book & videos are ready. Thanks Julian
Can you make seasoned oil without making bhajis? Or is there an alternative?
Quick question Julian...for how long do you steap the onion barji in the sunflower oil?
2 months
How do I make the seasoned oil if I havent made onion bhajis? I guess fry the oil and throw in some cardamom, clove, mace, cinnamon?
Just bought your ebolok am fanatical about the good old BIR curries and we can't get them here in Germany so I have to make them myself.
Hi Carol, could I ask you what kind of onions you've used to cook basic gravy? Will that be gemusezwiebel? I live in Germany too, and having hard time to find the onions we need for the BG.
yes either gemüse or the white onions
Add a small bit of sugar to the gemüse ones
Thank you so much!!! :)
How did you make the spiced oil ? J
What about Ghee?
Is there any other ways of making curry oil that are as effective? Can you make it by gently frying spices?
Adam Chivers id like to know this too.
they dont season oil its just the leftover of deep fried
I am amazed that people are here and don't know what onion bhaji's are! The only problem is acquiring the seasoned oil, so get frying onion bhaji's to get it. Obviously restaurants cook loads so will get that darker seasoned oil quickly, for us at home it is harder to get the same result. Frying once isn't going to get it that seasoned is it.
Is it mandatory to know everything to learn something new now?
how many micnelin stars have you got
Base gravy in a jar just add fresh veg simple less mess
In the video where you show how to make the gravy, you show the seasoned oil and say to watch one of the other videos to learn how to make it. Well, I found that video and learn the you make the seasoned oil buy cooked "onion barges" in it. But you don't say how to make "onion barges", whatever those are.
I can't find seasoned oil anywhere and I have just spent an hour on the internet looking for it. A more specific clearer video please for people who are total beginners. Thank you.
He mentions in the video that it's just oil that has been used to cook oniion bhajis.
Did you not even watch this video that you are commenting on? He clearly says it is the oil that has been used to fry Bhaji's
TommyTit. Were you born that arrogant?
..ooo people moaning..piss off.People ask because they don’t know and want to know.Don’t make it a thing to bring folks down, encourage them instead. So please, what is the onion bhaji’s.......
Take a look in his videos. It's the one before this one! If you don't know what Onion Bhajis are what are you doing cooking Indian food?! Lol
Rick Stein did an "expose" on "indian food" from restaurants in the U.K. Most of course are not "indian" but are Bangladeshi,, however, the program was filmed in northern England, it was in a huge massive building like an aircraft hanger and there were "pots" the size of large skips, dozens of them, five men to a pot with fire or flame underneath each, Two men stirring with huge wooden paddles, three men running back and forth with sacks of herbs spices etc,,, these were the sauces, and rice,, once cooked and prepared it is canned sealed and sent all over the country to all of the restaurants , takeaways etc, where the"cook" of the day adds his little "touch" to make the dish his! That is why wherever you get your "Indian" from, be it a restaurant or takeaway, and order your favourite it tastes pretty much the same all over the country! I am not knocking this vid, but the fact is, to cook an authentic Indian meal how it would be served in the average home out there, it takes a lot longer than you wait in the restaurants and takeaways. For instance a proper Tandoori chicken dish needs at least 6 to 8 hours to marinade, personally I do mine over three to four days. Take a beef dish, seriously how "quick" can you cook beef ,,(NOT STEAKS) that quick and tender at home?? Not trying to shoot you down in flames poster, but the truth is out there.
People on here moaning about not knowing what onion bhaji's are.. Maybe if you don't know what bhajis are you shouldn't be bothering making Indian Food
tommytT This isn't Indian food.
All oils are toxic except olive oil. From good science studies. Unfortunately.
What in your opinion is "good science studies"?
You are full of shit.
you're quite right. I ate some sunflower oil yesterday (I fried an egg in it) and I died shortly afterwards.
@sonya morell what you are referring to is the smoking point of oils. different oils become rancid (toxic) at different temperatures. some oils have very high smoking points and are therefore safer for cooking compared to other oils which are not meant for cooking. even with olive oils, extra virgin olive oil is safer for cooking compared to regular olive oil (which is meant for adding to a salad and not for cooking). Google is your friend ;-)
If you could stop your smacking and just say what you combine would be nice.. I couldn't finish watching it cause of the smacking.