Al, did you already have one of those big glasses of beer before the making of the video? :) Anyway, love the channel and look forward to each new video.
I have learnt so much from watching your BIR curries. Thank you. If I can give one tip, it is don't drop the salt in all at once. Season pinch by pinch during the cooking over 2 or 3 stages, same amount of salt and just pinch and drop in across the pan.
Al, just a quick note to express my appreciation for this video mate. I made it this evening, followed the instructions to the letter and I am floored by how tasty and satisfying this dish is from relatively few ingredients. I have never had a Samber before but I genuinely don't think any restaurant could make one as good as this. Stunning. Cheers Al, take care.
Another one to try, myself the misses and the kids love the channel. And regularly use your recipes and style, thanks for sharing al, it makes bir affordable for a big family
Al you're absolutely right about your recipes changing lifes! Ive lived in Helsinki for about 10 years and you can not get a decent curry in Finland. I really missed a proper curry until i discovered your channel. Still cant get decent fish and chips or a proper sausage though 😕
When using raw prawns I dry them as much as possible, marinade in lemon juice salt and garlic, steam until they just turn pink then add to the finished dish when off the heat this way they stay plump and juicy, otherwise they’ll be hard and shrunken
Chicken Sambar used to be my go to dish back when I lived in Manchester. I have never seen it outside of that area, but I do fancy trying to cook it myself. I don't use base gravy but will do some experimenting to see how it turns out from scratch.
You are a genius Mr Al The step by step instructions are foolproof and the end result is nothing short of perfection. Takeaways are a thing of the past in our household now as we wait for the latest recipe to be released, and in the meantime we are working through your back catalogue. Everyone MUST try these BIR curries at least once. You'll be a convert after the first fork full. Top job 👍🏻👍🏻👍🏻
Been following a while now. Brilliant content. Not made one as of yet but all ingredients have been ordered and really looking forward to getting started. Quick question. In your videos how many does that serve and if I wanted to increase the amount it served what ratio would I increase the ingredients, especially the spices by? Thanks in advance and keep up the great content!!
Just a tip, black mustard seeds are usually only used in veg dishes to temper. Cumin/jeera seeds are used instead. Methi/fenugreek leaves always crushed and added at or towards the end of prepping the curry.
Great video, look forward to trying this one. It's probably been mentioned before at some point. But what is the stove your cooking on. And what gas are you using for indoor use. Thanks
Al, made this tonight. OUTSANDING is all i can say. I'm a convert to your curry spice mix and convinced that's the secret lol. Keep up your fantastic videos. Singha was the beer of choice tonight.
Cheers for the recommendation on the pan I was lucky and got the last one few weeks ago that seller must love you👍 Very well explained again , when you understand the theory it makes more sense. Great job as ever 👍
Love Sambar. Another one you don't see often in BIR is Lamb Nihari. Probably because it usually takes about 12 hours. Had it at a place in Harrogate, it was amazing.
Another very nice curry, made this last night and it’s up there with the best. Thanks again. Not sure if you have done a Methi curry yet. That’s my next, using fresh Methi leaves I’ve grown in garden here in Cyprus.
Hi al, my friend introduced me to your channel , you got some banging curries Dishes ! Keep up the great work and good to see someone who is passionate about food doing it write ! 👍
Hi Al I'm a Canadian viewer started watching a couple months ago. Love your programs, remind me of my own cooking style (the beer I mean). One question, do you ever find that using high acid foods like tomato or lemon brings out a metallic taste when using the aluminum pan?
@@AlsKitchen Put it this way Al, I thought it was delicious and one to have again without any doubt. I'd even eat that without any Chicken in it, that's how tasty it was. Thanks for the recipe!
Today I made a vat of Al's base gravy 2, a tub of Al's spice mix then made this curry for my tea. What can I say it was absolutely bob on well done Al! I will be trying more of your BIR curries. I didn't use chicken tikka meat just some deboned chicken thigh meat that I fried up at the beginning then added it back in near the end. I had no lemons so added a teaspoon of tamarind paste and the juice of half a lime for the sourness.
Love this channel! Made chicken tikka jalfrezi, from scratch, with the base gravy, last weekend and I've not stopped smiling since😃 Can't wait to try out a few more👍 Thanks Al. You're a top lad
Very often use the tiny red lentils in curries.... I simply put a tablespoon full in a coffee mug and top with boiling water generally first thing in the morning.. By the time I'm making curry the same evening the lentils are pretty much cooked and I throw them in fairly early on in the cooking process.
Made this curry tonight and it was amazing. I also had another go earlier today at what is now my 2nd batch of Al’s mix powder and I defo got it right this time. First batch was too heavy on cumin and g masala powder. I had a nice chilled bottle of Proper Job while cooking tonights meal🍺. I admit it, guilty as charged to often using shop bought peshwari nan, spinach with carrot rice and marinated un-cooked chicken tikka. But the gravy, building method and your spices are all from the teachings of your good self Al. Cheers and thank you. 👍
just made this tonight. absolutely bang on. I normally get this from local takeaway and theirs is mad hot. it normally takes me a couple of goes at it. added a couple of scotch bonnets and some green finger chilli's to give it that kick. my god! blinding, tastes just like nawaab.
The ex-pat comment was bang on. First we found Mick Crawford, then Richard, now you (and our lad Latif from Stoke). You all make eating bang on curries so much easier despite living outside the UK. Cheers bonny lad.
Mate. . Just discovered the chicken SAMBA! Not made it yet as only found your channel.. . But I'm gonna. Really good instruction and can't wait to get cooking this, and a beer of course. Cheers 🍺
I just made this and it’s absolutely banging - top drawer, Al. Al - what Indian restaurant did you go to in the intro? Us south east London boys need to share the recommendations.
I'm glad you said about the garlic and ginger paste not to use the jars as no one else makes it clear not to use them and people are still making this mistake 👍
Get the frozen ginger and frozen garlic separate from your supermarkets freezer. check its pure ginger and pure garlic. Its really good and saves peeling and blending.
Hi Al, your glass is called a maß, pronounced MASS. The Stein is the pottery one with a lid. Loving your content and have don your mix powder and chicken chili garlic.
i totally respect you and your channel and your bir curry's but do you feel you could cook an authentic vindaloo or dopiaza, i would love to see that. keep up the good work.
Hey Al. Been watching a few vids to pick something to cook for a christmas get together, but out of the 5 ive seen so far, you havent mentioned what oil you use. Can you let us in on the secret?
Hi Al. The missus and I have tried a few of your recipes , love them all , especially the chicken chasni. Takes me back to my days in the north of Scotland ( Lossiemouth) in the 80's. My drink of choice is Warsteiner. Have been drinking it since 1987 on my first posting to Germany ( I'm ex-RAF). You can get it in most supermarkets these days. 3x660ml Bottles for £5 or £6. Try it, you'll like it !!!
Hi Mark, same here, I'm ex-RAF too, your name is familiar ? I was stationed at RAF Brize Norton in the mid 80s, Tac Comms Wing. Went to Germany pretty often on exercise and of course had RnR at the end of the exercise , lots of steins full of Warsteiner and schnapps shots downed hehe....cheers, Daz Edwards ( SAC, I know, not particularly high ranking lol ).
Love the channel and love this curry. Can you tell me what the size of your wok is? Everything looks out of stock on the link you put in so thought I would try and source elsewhere. Is it 26cm?
Hi. I’m a new follower. I don’t know if you’ve covered this in a previous video, but I’m curious what your personal recipe is for garlic ginger paste? Thank you in advance 🙏🏼
SUBSCRIBE if you're new 😊🌶🌶🌶🌶🌶
Al, did you already have one of those big glasses of beer before the making of the video? :) Anyway, love the channel and look forward to each new video.
Hi Al, these videos are amazing best on RUclips!!!! WOULD LOVE to see you do a staff curry ???? Thanks for the videos !!!!!
I have learnt so much from watching your BIR curries. Thank you. If I can give one tip, it is don't drop the salt in all at once. Season pinch by pinch during the cooking over 2 or 3 stages, same amount of salt and just pinch and drop in across the pan.
Ian Thomas what difference does it make weather you drop the salt in all at once or add it a pinch at a time, if it’s the same amount ??????
Good idea, yes a staff curry would be good.
Also a Hyderabadi, (in my other comment)
A cook book would also be good
Al, just a quick note to express my appreciation for this video mate. I made it this evening, followed the instructions to the letter and I am floored by how tasty and satisfying this dish is from relatively few ingredients. I have never had a Samber before but I genuinely don't think any restaurant could make one as good as this. Stunning. Cheers Al, take care.
Cooking a curry while talking about the weather. Quite possibly the most British thing I've ever seen ; )
Another one to try, myself the misses and the kids love the channel. And regularly use your recipes and style, thanks for sharing al, it makes bir affordable for a big family
Always amazing. Old recipe but food never goes out of style. Love it.
Made this tonight! Brilliant. It’s now my second favorite of your curries - Chasni still number one.
Absolutely your best vid yet! Making this dish tonight as it combines my 2 favs. Pathia and Dhansak.
Al you're absolutely right about your recipes changing lifes!
Ive lived in Helsinki for about 10 years and you can not get a decent curry in Finland.
I really missed a proper curry until i discovered your channel.
Still cant get decent fish and chips or a proper sausage though 😕
Al you have a fantastic reputation, your recipes are loved, you need to get a book out, it would sell like crazy. I'd be pre ordering now
Samber is by far my favourite curry, thanks for sharing. I'll be on this at the weekend 😌
Thx al, Samber and Pathia have been my faves for last 20yrs, specially when there "Balti'ed" too.
Good choice!
When using raw prawns I dry them as much as possible, marinade in lemon juice salt and garlic, steam until they just turn pink then add to the finished dish when off the heat this way they stay plump and juicy, otherwise they’ll be hard and shrunken
The way he swirls the ladle around the pan when adding the base gravy is really satisfying 👌
Chicken Sambar used to be my go to dish back when I lived in Manchester. I have never seen it outside of that area, but I do fancy trying to cook it myself. I don't use base gravy but will do some experimenting to see how it turns out from scratch.
You are a genius Mr Al
The step by step instructions are foolproof and the end result is nothing short of perfection.
Takeaways are a thing of the past in our household now as we wait for the latest recipe to be released, and in the meantime we are working through your back catalogue.
Everyone MUST try these BIR curries at least once. You'll be a convert after the first fork full.
Top job 👍🏻👍🏻👍🏻
Wow wow wow I’m now an ALS kitchen addict, I’ve spent a fortune on ingredients but I don’t care I love this cooking , well done big Man
Fab dish Al, doing it tonight!
btw, you left the garlic/ginger paste off your list of ingredients.
Been following a while now. Brilliant content. Not made one as of yet but all ingredients have been ordered and really looking forward to getting started. Quick question. In your videos how many does that serve and if I wanted to increase the amount it served what ratio would I increase the ingredients, especially the spices by? Thanks in advance and keep up the great content!!
Will be trying this one over the weekend. Great to see you doing so well, Al. You deserve it.
Hope you enjoy
Thanks for this wonderful recipe. Made it today and tasted wonderful
I have just made this using lamb and I can safely say this is my new favorite curry. Thanks Al.
Just a tip, black mustard seeds are usually only used in veg dishes to temper. Cumin/jeera seeds are used instead. Methi/fenugreek leaves always crushed and added at or towards the end of prepping the curry.
Great video, look forward to trying this one.
It's probably been mentioned before at some point. But what is the stove your cooking on. And what gas are you using for indoor use. Thanks
Beautiful looking dish Al. This one will get made this weekend. Thankyou. Take care.
Just made this n did the taste test at the end. Wow!! Another top curry to add to my list!
That has got to be up there with the best. Absolutely delicious 👍👍👍
Al, made this tonight. OUTSANDING is all i can say. I'm a convert to your curry spice mix and convinced that's the secret lol. Keep up your fantastic videos. Singha was the beer of choice tonight.
Looks so nice, but then all your curries look great Al. Thanks for the video and all the best mate.
Thanks 👍
Cheers for the recommendation on the pan I was lucky and got the last one few weeks ago that seller must love you👍
Very well explained again , when you understand the theory it makes more sense. Great job as ever 👍
Love Sambar. Another one you don't see often in BIR is Lamb Nihari. Probably because it usually takes about 12 hours. Had it at a place in Harrogate, it was amazing.
Top man Al. Looks absolutely fantastic, serious beer vessel too mate 👌🏻can’t wait to give this a go!
Another very nice curry, made this last night and it’s up there with the best. Thanks again.
Not sure if you have done a Methi curry yet. That’s my next, using fresh Methi leaves I’ve grown in garden here in Cyprus.
Love nigella seeds in curries really enjoyed this one.Thanks for introducing me too the perfect pint machine just finally got one awesome mate.
Hi Al. Can honestly say it was a BANGER. Any chance of doing the chicken, mince and egg curry. It’s called different names wherever you go. Cheers.
Hi al, my friend introduced me to your channel , you got some banging curries
Dishes ! Keep up the great work and good to see someone who is passionate about food doing it write ! 👍
Welcome aboard!
Hi Al I'm a Canadian viewer started watching a couple months ago. Love your programs, remind me of my own cooking style (the beer I mean). One question, do you ever find that using high acid foods like tomato or lemon brings out a metallic taste when using the aluminum pan?
Hi. Thanks for watching. No to your question. Never noticed any metallic taste
Well Al, you've just scuppered my plans for this evening! I was all set for cooking a Dhansak, but after watching this video, it's got to be a Sambar!
Let me know what you think.
@@AlsKitchen Put it this way Al, I thought it was delicious and one to have again without any doubt. I'd even eat that without any Chicken in it, that's how tasty it was. Thanks for the recipe!
Good tip on the mango chutney, mate.
I like a sharp nip in my curry so I sometimes add a teaspoon of lime pickle.
Looks great Al, I will try building this curry soon. And your Barnet is looking very good too.
Cheers
Going to try this tomo thanks ! You have transformed my takeaway habits the kids love the chicken tikka and say it’s better than the shop 👌
Wonderful!
Thanks for doing this one, great video! Will be giving this a go!
Watching the england v scotland match.that curry would do the trick and beers for this house full cheers al.
I think the England players could have done with eating that pre game might have livened them up a bit !!!!!
This is my favourite curry so I will definitely be giving this a go.
Cheers Al.
Today I made a vat of Al's base gravy 2, a tub of Al's spice mix then made this curry for my tea. What can I say it was absolutely bob on well done Al! I will be trying more of your BIR curries.
I didn't use chicken tikka meat just some deboned chicken thigh meat that I fried up at the beginning then added it back in near the end. I had no lemons so added a teaspoon of tamarind paste and the juice of half a lime for the sourness.
Another curry to impress my friends with 😀. (Just made this. Wow!! The smell is unreal. Can't wait to have this later )
Hi Al. Just made your sammber, made the base gravy this morning, and also made your chicken tika. All I can say is wow it was delicious. Cheers Al
Love this channel! Made chicken tikka jalfrezi, from scratch, with the base gravy, last weekend and I've not stopped smiling since😃
Can't wait to try out a few more👍
Thanks Al. You're a top lad
Absolutely stunning curry Al. Made this with the Mrs last night in a two Balti bowl cook along.
We both loved it. Thanks Al. 🤜🤛
Very often use the tiny red lentils in curries.... I simply put a tablespoon full in a coffee mug and top with boiling water generally first thing in the morning.. By the time I'm making curry the same evening the lentils are pretty much cooked and I throw them in fairly early on in the cooking process.
Nice one Al I’ll give that a go .
That sure is a pint and a half you got going there lol 👍🏻😋
Love the simplicity of these currys, once prepped good to go. Getting myself a tandoori oven for that amazing tikka chicken. Love your channel mate.
Hey Al. I'm gagging to know which curry house you went to in south London?! Don't leave us hanging.
Great recipe Al I shall be cooking this tonight, with reference to the lentils do you have to pre cook or soak them before adding them in to curry.
Yes. Precook them. Please check the written recipe in the description box below
Made this curry tonight and it was amazing. I also had another go earlier today at what is now my 2nd batch of Al’s mix powder and I defo got it right this time. First batch was too heavy on cumin and g masala powder.
I had a nice chilled bottle of Proper Job while cooking tonights meal🍺.
I admit it, guilty as charged to often using shop bought peshwari nan, spinach with carrot rice and marinated un-cooked chicken tikka.
But the gravy, building method and your spices are all from the teachings of your good self Al.
Cheers and thank you. 👍
Why was the 1st batch wrong. Did you not copy the recipe properly?
just made this tonight. absolutely bang on. I normally get this from local takeaway and theirs is mad hot. it normally takes me a couple of goes at it. added a couple of scotch bonnets and some green finger chilli's to give it that kick. my god! blinding, tastes just like nawaab.
The video cutting on the intro reminded me of Max Headroom!
Never tried a Sambar, it looks and sounds amazing.
The ex-pat comment was bang on. First we found Mick Crawford, then Richard, now you (and our lad Latif from Stoke). You all make eating bang on curries so much easier despite living outside the UK. Cheers bonny lad.
Just tried this recipe with my daughter for Fathers Day... we are absolutely blown away Al..! Keep up the good work.. ps can I have your autograph..🤣
Thanks Al, what an outstanding dish mate!
Mate. . Just discovered the chicken SAMBA! Not made it yet as only found your channel.. . But I'm gonna. Really good instruction and can't wait to get cooking this, and a beer of course. Cheers 🍺
Really enjoy your videos Al. Thank you for the great escape. 👏😀
Made a pre-cooked lamb Chasni last night. The best I've ever eaten, either at home or from a take away. No more Just Eat for us. Keep 'em coming Al.
I get this from my local Indian all the time - I love it 👍
I just made this and it’s absolutely banging - top drawer, Al.
Al - what Indian restaurant did you go to in the intro? Us south east London boys need to share the recommendations.
If you’ve never had from sitar in Norwood junction they’re fantastic. Take away only now though :-(
Another awesome video. I will be off to the shops to buy some mustard seeds and lentils and will cook this tomorrow.
Where can I order an apron?
Just made this. Its great. Thanks al
Made this tonite, very tasty and a hit with the missus!
Looks good Al.... another one to try on the list!
I'm glad you said about the garlic and ginger paste not to use the jars as no one else makes it clear not to use them and people are still making this mistake 👍
Get the frozen ginger and frozen garlic separate from your supermarkets freezer. check its pure ginger and pure garlic. Its really good and saves peeling and blending.
Will be making this curry this week looks amazing
Al and JR.... match made in heaven!
Made this last night. Gorgeous. To many glasses of wine forgot to put Lentils in. Still great
Ali, what size is your deep pan.
Thanks
Steve
Another one to add to my ever increasing list of curries. Diolch 👏👏
Few ingredients missing from description list:
Garlic/ginger paste
Garam masala
Mango Chutney
How many is this for and how do I make enough for 4 people please great vid as usual
Not tried one of these. Will be trying it out.
Don't want to sound too dramatic but you've CHANGED MY LIFE 😂 keep it up 👍👍👍
Brilliant as always Al, need to buy you a beer sometime buddy, I’m from your neck of the woods 👍🍻🍛
That would be cool
Hi Al, your glass is called a maß, pronounced MASS. The Stein is the pottery one with a lid. Loving your content and have don your mix powder and chicken chili garlic.
Would love to try this looks great my favourite is a chicken tikka dansak and this looks similar 👍
i totally respect you and your channel and your bir curry's but do you feel you could cook an authentic vindaloo or dopiaza, i would love to see that. keep up the good work.
Hi Al. Enjoy your vids. Will try this tomorrow night. Stuck a Large latte in the fund for you
Thanks Ian. Appreciated
Hey Al. Been watching a few vids to pick something to cook for a christmas get together, but out of the 5 ive seen so far, you havent mentioned what oil you use. Can you let us in on the secret?
Al i made this last night and what a belter with a nice home brewed IPa what a win :)
Hi Al. The missus and I have tried a few of your recipes , love them all , especially the chicken chasni. Takes me back to my days in the north of Scotland ( Lossiemouth) in the 80's. My drink of choice is Warsteiner. Have been drinking it since 1987 on my first posting to Germany ( I'm ex-RAF). You can get it in most supermarkets these days. 3x660ml Bottles for £5 or £6. Try it, you'll like it !!!
Hi Mark, same here, I'm ex-RAF too, your name is familiar ? I was stationed at RAF Brize Norton in the mid 80s, Tac Comms Wing. Went to Germany pretty often on exercise and of course had RnR at the end of the exercise , lots of steins full of Warsteiner and schnapps shots downed hehe....cheers, Daz Edwards ( SAC, I know, not particularly high ranking lol ).
Made this last night Al! Was amazing as always
Good style keep them out takes in! And the Norman collier impressions @30secs …onwards…👍😂 . You’re on 🔥
Just noticed something Al, in the video you show garam masala, yet that is not listed in the ingredients in the description.
Love the channel and love this curry. Can you tell me what the size of your wok is? Everything looks out of stock on the link you put in so thought I would try and source elsewhere. Is it 26cm?
Looks great, you always do a brilliant job
John Robins mentioned you during his appearance on the Off Menu podcast this week. He said you also cooked together... do you have an episode of this?
I made this today, it was amazing :)
More magic from Al - I am going to cook this, this week
Do you have to cook the lentils first and how much lentils do you put in. Many thanks ❤️
Hi. I’m a new follower. I don’t know if you’ve covered this in a previous video, but I’m curious what your personal recipe is for garlic ginger paste? Thank you in advance 🙏🏼
50/50 Garlic Ginger blended with a little oil
Curry 🍛 and beer 🍺 ready for the game 🏴 vs 🏴 💪💪
Come on 🏴
Have you ever tried to do a chicken tika buna? I had it at a curry house was unreal tried and failed to recrate it. Good videos
I like the stove your using, am building a bbq and want to use one of these on the side, is the pipes rust proof?
Hi Al, how do you prepare and cook your Chana dal?
I do
You have to soak em overnight then drain and simmer for 20 minutes
This looks absolutely gorgeous! Love your videos Al 🍺 cheers