British Bangladeshi Restaurant Inspired MADRAS - Steven Heap
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- Опубликовано: 23 июн 2018
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I recently (about 2 months ago) aquired a Pakastani friend who owns a tapas restaurant and has part ownership in 2 Pakistani restaurants in the Birmingham area. We ate together with this recipe and he was so impressed with the taste he has been back 2 more times. He might be coming again tomorrow. I have been cooking it with halal mutton. Even though I warned him first time it was BIR and not homestyle.
He said this is closer to homestyle than BIR. He genuinely loves this curry. He said he does not usually eat HOT curries, but he could not leave this one alone and it took him about 30 minutes to finish it. There are so many flavours in it. He said.
By the way, your book looks shite and cheap but is one of the best I have ever read. Waffle on.
Haha, I like that type of honesty Edward, I totally agree mate. Interesting story, so glad he liked it :)
This is my 312th video! Subscribe to check out all the great up and coming recipes! By the way, if you don't wantbto hear all the insights into the dish you can skip the video to around 8 minutes in to get to the cooking ;)
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Steven, I really appreciate the commentary on the different regional tastes of Indian cuisine. Most people forget that the area of the country is about the size of the US or western Europe (well, including the UK, too), so there is so much variety. We've been doing dishes inspired from your vids at least a couple times a week, and they are the highlight meals indeed! Thanks for all your tutelage!
John G that's great to hear John! All the best :)
Hi ive made probably made every bir curry going this looks quite complicated and the base looks thick but the sauce looks silky smooth
Love that bit, "adding sugar to a curry is like cooking for a child!" 😁
Trying this one out today.
Hi Steven, firstly thanks for taking the time and effort for making these videos - I made your recipe for Madras Curry powder from another video today (it was very good!!) I managed to get the indian bay leaf and they are much more fragrant than the ones we use in western cooking (I also added a few more fenugreek seeds as I just like the taste )
I always wondered how you get that oil split like the curries you have in a restaurant. Thanks for showing us that.
You know its gonna be good!! I add mango chutney to my madras.. think it gives it a nice tangy taste. Not to kean on using lemon in my curries.. another great video Steve!
Looks like you really enjoyed making this one! Looks delicious. Hope you enjoyed eating it as much as you enjoyed cooking it. Thanks for sharing!
Soapy Joe thanks Joe, I sure did. The 20 min vid was testament to how much I loved making it. It was almost perfect but could have done with a heaped tsp of hot chilli powder would have finalised it!
Steven Heap in those situations I usually go for a good dollop of Pataks chilli pickle and brinjal pickle. It's a good combo
Looks mega going to try it
Hi Steven. I like the sauce you achive with this Madras. Also you are completely right with the souring agent in a madras. It has to be a little lemony or vinegary (if they are words).
I had been eating chicken Madras at my local Bangladeshi Indian restaurant for 25 years until it changed ownership about 5 years ago. The Madra at this restaurant was the best curry I have ever tasted and I have been trying to replicate it ever since with no luck. I've got close but never the same.
Your Madras looks very similar to it but I will update you on taste once I have tried it.
Thanks San 😊 🙏
Have you had a few lines of the white stuff ?
Haha, no, just full of energy mate :)
No one mentions masala water either for the base gravy
A thing of beauty 🥇
That dish is fantastic
Tasted great 👍
chit chat away Steven. Your always full of useful information. Great video.
Brian Garner thanks Brian
I love curries with lots of gravy, I think dry curries suck.
Finally after a year I decided to make this curry. Got to say Steve that was the best madras I've ever eaten! Nice one!
Great, Luke glad you liked it
@@StevenHeapRecipes even my wimp mrs liked it. Mate you really do know your stuff. Thanks again!
hi Steven great recipe, i cooked it but used a different base gravy to the one that you used in your video, can you provide the upload of the base gravy you used in that recipe please.
David B thanks David. Yes I used an 8 litre pot. Ingredients where:
1 large red pepper
150g white cabbage
1 large bulb of garlic (coarsely chopped
2 inch ginger (ibid)
1 small bunch fresh coriander
150 grams celery sticks
2 kg white onions
1 tbsp turmeric
3 tbsp urid/urad dal
300 ml rape seed oil
Water to cover
BOIL FOR 90 MINS or more the better!
Then add:
1 tsp tomato puree
1 can tomatoes
40g coconut cream block
1.5 tbsp coriander powder
1 tbsp cumin p
2 tbsp mild Madras
1 tsp tandoori masala
1 tbsp salt
BOIL again for at least an hour, keep on adding a cup of water when it gets too thick.
leave to cool overnight and finally ...
BLEND FOR AGES & AGES LOL
Add enough water so it's pretty think like gloss paint! This allows the spices to cook for longer while currying.
Steven Heap thanks steven
did you not use any onions?
yes, 2 kg of white, mentioned under celery :)
How do I make a curry from scratch as my husband is allergic to lemon and I can't use Jars because they have lemon in them help
There's over 1200 recipes on this channel, lots are from scratch and it isn't a problem to ditch lemon.
Great recipe Steven. In place of the raisins, you probably know that you can use Amchur (mango) powder. Keep cooking ! ☺
Great job Steven, don't change my friend!
Thanks Nigel! The comment are hotting up :)
Ohhh laaa laaaa
Steve just tired this with your seasoned oil and base gravy and it’s blown me away!
It’s the same as a expensive Indian restaurant
Thanks for your guidance on Indian food 👍
That's good to know Stephen, thanks mate
Hi Steven, i have been following your videos for years now and was just wondering about roasting spices, 1, should i roast say coriander and cumin seeds before grinding them, 2 is there a fine line between smoking the whole spices and burning them?
Regards.
Hi Taono, roasting spices are almost a must for meat dishes and not so important for veg dishes. When roasting, it's only important to heat them slightly to get the essential oils warm. Some powders on the market, especially south Indian/Sri Lankan actually over roast them intentionally as that's the flavour they prefer. I should make a video all about this soon as there's too much to write ✍ 😅
@@StevenHeapRecipes thanks for the quick reply Steven, (still watching this vid btw) 👍 i ground my spices up cold without roasting them 1st and i know that is a school boy error as i have been into curry for a long time and totally forgot about the roasting process, i live in Bradford and was fortunate enough for my wife's Asian work colleague to happily show me how to make curry at my home without using base gravy, Just onions which i might add is equally if not better and easier than the whole rigmarole of making base gravy (which i may add i have just thrown 4 frozen bags of the stuff away) thats how confident i am that she showed me,... also she brought along with her ground cumin/coriander and was more pungent than mine even though i went out and bought fresh coriander/cumin seeds so i guess thats what she did, roast them.
Can you use ghee instead of oil?
Yes Russ
Hi Steven, lovely tasty food but I’m still missing that special ‘takeaway madras certain something’ which I’ve been trying to replicate since moving to Australia. Am I correct that many UK takeaways will add 1/2 teaspoon of Mr Naga sauce to add more heat and that fruity flavour? Sadly we can’t get Mr Naga sauce here ( unless we pay an arm and a leg to import).
I Nick, I've had Madras curries all over the UK and I don't really taste a standard taste between many of them as a lot of Bangladeshi restaurants do use a touch of Naga.
thanks for that, I found a new spice store and they had some naga pickle from Bangladesh and it smells great. As I suspect the use of different pickles, chutneys, ketchup, patak’s sauces etc are added to takeaway curries and probably have as much importance as the base gravy to giving that ‘certain taste’, maybe the subject is worthy of a few videos? I’ve not seen anything which touches on this subject anywhere else... just a thought
I have a video about Pataks, pretty disgusting stuff :)ruclips.net/video/Wcw1SK1SwVg/видео.htmlruclips.net/video/zVaxY7WribI/видео.html
Good video I will try it tonight. Why don't You level up your cooker ?? It would look better. Thanks for the video
What sort of oil are you using?
Crisp n dry rapeseed oil.
@@StevenHeapRecipes thanks Steve, is that the same as most your curries?
I use a wide variety of oil generally.
Have u tried using ghee instead of oil ?
Many times, probably 100 recipes on my channel using ghee or Desi ghee ;)
Do you have a version of this recipe with your neutral base? I assume you would add other things in this to compensate for all the additional items in the base you described in your comment?
Just stared cooking Indian recently and really like your videos. Trying to determine which base I should make. Was thinking the neutral makes most sense so my dishes won't taste too similar.
Thanks a lot for your great videos and interesting commentary 😁
Hi Maria, thanks for tuning in. I made this video so long ago. But you can go to my playing and there is a base gravy category where you can find all my base gravies. I have quite a few different types.
Hi Steve , Made your pilau rice FANTASTIC . Made this Madras and its okay but I felt it needed more taste (body) hard to explain. Any tips, oh great videos.
Thanks, try adding some garam masala at the end, and make sure there's enough salt to balance the spices out.
@@StevenHeapRecipes Many thanks , will do. I will be annoying you later on . Hope you don't mind. Thanks
No probs, any time ;)
Hi Steve , Made this last night but I put to much Tamarind in (bit to sharp ) added lots of coconut cream and a bit of sugar . Yes it was nice . Still looking for that knockout curry , keep t good work up. Cheers and stay safe.
Thanks Czech. Some great recipes coming up on the channel soon
Just started watching your vids Steven and I am thrilled, I love curry and yours look yummy. I will give a go and please chit chat on it's great to hear your thoughts!
Thanks David, really nice of you to say that. I hope you benefit from the channel.
Hi steve,You `r right about the football!!.
💜💜💜👍👍👍👍
I like your chit chat thanks - jabber on, we learn heaps .... ;-)
Thanks! 26 people unsubscribed after this vid. It takes all sorts to make a world lol
Agreed - most of them funny (I certainly am :- ) Hey Stephen sorry for hijacking this convo stream but, if you have the time, would you put a video about your thoughts around tempering spices and the role that plays in finalising a curry, I am still miles away from a curry recipe that I am happy with so am trying everything I can (currently focusing on the various base gravies to see what that teaches me) however I have a feeling that those tempering spices are an important aspect, they definitely seem to play a big role in making my local indian..ish restaurant's food much better than what I am producing at the moment. They seem to add them even to the meat curries.
No worries if you have other plans :-)
Base gravy?! LOL. Unusual
to be fare Steven, I have had madras curries in the uk in restaurants without souring agents, I've had madras' even containing coconut. You can't get Madras in India and to be honest there are any number of variants in the UK, it even differs from region to region. Its subjective.
Thanks Mike, yes, there are a lot of different Madras recipes but this one captures the four main elements of a good curry. I agree with what you are saying. I'd like to think that this recipe improves on the majority of Madras recipes though.
Can you make a tandoori chicken recipe
you add it right at the end because otherwise it looses it's taste if cooked too long.
Steve can you show us a lamb and spinach curry
Denis Nicholls I'll get round to it soon. Thanks for the recommendation :)
Did I miss something, ginger and garlic paste, didn't see it go in, usually it goes in before tomato paste surely?
david bone it did at 09.07! ;)
;-)
I would still follow you even if the vids where hours long :)
KingMbeki thanks a lot! Maybe soon lol :)
"A madras should be hot sweet salty and sour"
Sounds more like a pathia to me. I thought Madras was supposed to be more a savoury dish.
How would you describe a pathia then? _Very_ sweet and _very_ sour and medium hot perhaps?
Take a look at my pathia dish. All open to interpretation ;)
looks good but you forgot the Methi
Meat or fish or prawn does not matter? Really? The use and mix of spices should be different for fish vs meat.
Avoid garam masala, cinnamon, black cardamon for seafood generally 😋
Looks like a great recipe👍 you come across a little agro and paranoid against your viewers?
Dominus Tenebris there are some channels that focus only on popular British classics with a fraction of the amount of videos as this guy with 5 times more subscribers. I bet he feels like there's no justice for someone with his diverse knowledge and all the effort he puts into sharing it. just my opinion!
Dominus Tenebris I'm just a guy videoing what I cook at home having a chit-chat while doing it.
Great until he added the prawns , I dont care how much oil is in the pan , that curry will be too fishy with that amount of raw prawns
Lol
STOP USING SOOOO MUCH LEMON YOU DON'T NEED TO ADD IT AT ALL IT'S LAZYNESS USING IT
It keeps away scurvy 😆
Your videos drag on...you need to cut them down and list ingredients
John & Ning if you think so there's other channels to watch for people that want to cook one recipe at a time. My videos illustrate transferable skills for people who really want to learn and share their experience. Thanks for the comment though ;) I don't care less about popularity.
Steven Heap Constructive criticism....if you can't accept that then perhaps find another hobby. I already subscribe to the best channel out there, tried you's to see if it was worth it....sadly not. Your condescending voice doesn't help either. Good luck though.
Hi John & Ning, I didn't even take it as a criticism, always open to suggestions. Good luck elsewhere :)
John & Ning whos got the best channel??
Luke De Col it's all open to interpretation I think. One persons best is another person's average! It depends ;)