British Indian Restaurant style KING PRAWN SAAGWALA
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- Опубликовано: 9 июл 2024
- British Indian Restaurant style KING PRAWN SAAGWALA
Welcome to Latifs Inspired, where I bring you the authentic flavours of British Indian cuisine right to your kitchen! In this episode, I dive into the delectable world of "Prawn Saagwala" - a dish that marries succulent U5 King Prawns with the vibrant goodness of baby spinach and a tantalising blend of spices. Join us as we guide you step by step through this culinary journey, creating a masterpiece that's sure to tantalise your taste buds.
Special thanks to Deb, Jenny and the rest of the team at Perrys Field To Fork Cooking School for letting me use their wonderful kitchen!
📌 Timestamps:
00:00 Intro
00:47 List Of Ingredients
01:04 King Prawn Preparation
02:17 Slice 8 Cloves Of Garlic
03:09 1 TBSP Ghee
03:22 Add 8 Sliced Cloves Of Garlic
03:46 3 Pinches Of Salt
04:37 4 TBSP Bhuna Onions - • How To Make BHUNA ONIO...
05:11 1/2 TSP Turmeric
05:15 1 TSP Curry Powder
05:22 1 TSP Coriander Powder
05:25 1/4 TSP Chilli Powder
05:33 1/2 TSP Cumin Powder
05:36 1/4 TSP Garam Masala Powder
05:42 1/4 TSP Kasuri Methi
05:57 1 TBSP Latifs Inspired Special Tomato Puree - • How To Make Tomato Pur...
06:25 250g Baby Spinach
07:58 Leave To Simmer For A Few Minutes
08:51 4 De-veined U5 King Prawns
10:54 2 Wedges Of Tomato
10:58 250ml Flavourful Base Gravy - • How To Make BASE GRAVY...
11:28 Leave To Simmer For A Few Minutes
12:47 Further Simmer For A Few Minutes
13:06 Plate Up
13:54 Lemon Slices For Garnish
14:00 Chopped Coriander For Garnish
14:08 Outro - Like, Comment & Subscribe
Prepare to unlock the secrets of this delightful "King Prawn Saagwala" recipe - a fusion of rich flavours that'll transport you straight to the heart of Indian gastronomy. Don't forget to subscribe, hit the notification bell, and give me a thumbs up if you're as excited as I am to recreate this masterpiece in your own kitchen. Let's get cooking!
Get ready to be Inspired!
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📍 Latif's Indian Restaurant: 12 Crewe Road, Alsager, Stoke-on-Trent, ST7 2ES 
Развлечения
And now we need a cook book to go with this series! Great stuff!
i agree
I've been saying that for years!!!👍
Why? He gives you the recipe, just write it down lol
Because I've followed for years and want to support him by having his book on my kitchen recipe book shelf 😎👌
Fair enough
Latif, i have made up my mind to try your dishes, i have NEVER made a real curry but i am inspired by you to try, i am buying all the spices and stuff needed , as i live on my own some will be too big to eat at one sitting so i will freeze the leftovers ''making sure there is enough for another meal'' wish me luck mate i love to watch you cook, by the way i am an english but now living in Australia since 1982
Really appreciate all the recipes and secrets you share not to mention your time doing this for us all
Many Thanks
Glen
Your enthusiasm is infectious and so inspiring. Another brilliant tutorial. Thank you Latif
Alhamdullah, Mashalaah chef very nice. i likes.
LOVELY!!!!!
Hi Latif love the dishes you are showing us how to make. When are you going to show us how to make the mix curry powder.
Wow this dish looks absolutely divine well done Latif and thank you so much for sharing this wonderful recipe 😍
Made this last night but with king prawns smaller ones. It was phenomenal!!!!
i forgot about saagwala. used to order them my from my local years ago. lovely dish, and those prawns look amazing
Oh! those monster prawns, love it 🙂
The one expensive meal that someone always orders in the restaurant when you’re in a group then proceeds to pay the same as everyone who had a cheap madras 😂
Production values coming along I see 😎
Masha'allah all your food is soooooo mouth watering..... Yummy❤
Wow I could eat that right now😋
Looks amazing
Looks absolutely mouthwatering. Where go you get the king prawns from mate.
lovely. 👌👌 Another yummy dish. Maa Shaa Allah
That looks awesome love kings
prawns my all time fav. Great dish bhai, is that your kitchen or studio bhai if you don't mind really nice
Nice
Looks amazing. Where do you get those huge king prawns, Latif?
Another smashing recipe from you Latif. Cooked this yesterday and it was fantastic, lovely flavours. Thanks 🙂🙏
Great, as always!
Absolutely delicious and unique recipe ❤️🥰
Absolutely loving this series Latif, thank you 👏
absolutely gorgeous!! 👍🏼👍🏼
Nice one chef
Looks soooooo delicious.
I just love everything so got such a beautiful voice
Holy moly that's looks soooo good 🤤🤤🤤🤤
Beautiful, Chef!
I’d love to see a tiger prawn recipe. WE’RE GONNA NEED A BIGGER BOAT SORRY I MEANT PAN!
Another excellent video! Mark. Whilst totally different (!), if you have not already , go and visit the book and video "Keith Floyd on India" - you have the same passion! Then Sir, do a book !
Very nice sasa❤
Hi mate. Where did you get them prawns from I can only find the king prawns which are nowhere near that size. Thanks.
Very nice baisab ❤️❤️
Hi Chef, would you pre cook the spinach first in the restaurant like how you cooked it in the pan at the start of the dish, or do you cook fresh spinach to order?
Fantastic!!! Now give us your Tikka Masala recipe!
Love the tips you give to make my meals way better please could you let me know the place to find the Bangladesh prawns
@LatifsInspired Beautiful dish Latif! Before lighting the gas you say "Is ma La", curious what that means? Thanks
He explained once that ‘bismillah’ is something that’s said at the beginning of something
@@MrLoopy52 Thanks MrLoopy for the reply, I appreciate you taking the time and giving an additional clue (ie the spelling 'bismillah"). I believe it is a simple asking for blessings from that person's diety.
Please can I request a Chicken Nilgiri recipe video? It’s quite a rare one on menus so dying to learn how to make it properly. Thank you!
Beast Prawns. Where can we get these Latif please?
Seconded. I'd love to be able to get prawns like this!
This looks delish, can you please tell me the recipe for the base gravy?
Fabulous looking dish As always
Put me down for a copy of your Book
👍👍👍👍👍👍
Hi Latif may I ask why do you use the aluminium pots?
These ones are stainless steel pots. 👍
I am I'm Australia and am finding it difficult to source something similar are you able to share where you source your pots from?
Link to the pan please!
Brother, can you show me how to make bengali Bengali ( Chanachur) at home
Great stuff Latif.
Hahaaa, they're lobsters not prawns!!! 🦞v 🦐
First
Have you considered having some subtle background music throughout just to fill some of the silences?
It doesn’t need it. I like the way he produces it. No frills, just honest good cooking!!!!❤
Don't need music , the sounds of the kitchen makes my mouth water
Right up my street this one. Why don't you just take the full shell off the tail too? It's only a pain for the customer to do it.
How much do you charge for this dish as the King Prawns are about £14 EACH. retail.
You get around 8 prawns frozen in a box for around £20-25 from asian stores
You forgot the garlic ginger paste
Yeh chef Muslim hai?
Vein ? Think that will be the shit canal !!
why on earth cut them all the way through - ridiculous - you have no idea what you are pushing out to people. Take the shell off leave the tail on and make a slit in the back - then pull the vein out - you have butchered the shrimp
This is B.I.R. style. Latif is showing us how to quickly cook dishes with pre cooked ingredients and base gravy.
He has butterflied the prawns, so they will cook quickly. Time is money in a busy restaurant or takeaway.
You have no idea what the heck you are talking about