Hi Al, I follow your recipes but I’m sure I’m getting burnt spices. Would be great to hear more details on how hot to have the pan when adding the dry spices. Great channel btw.
I am not sure you can do anything to improve - what you do is perfect 👌 Easy to follow, and I find your voice very calming. Look forward to the book and will be trying this one. Thank you 😊
Been doing curry Sundays every week since September. Between you and Latif, I don't think that tradition is going to end anytime soon. New curry every week, and they've all been amazing. Cheers, Al!
The taste test is literally the funniest part of the video. Reminds me of myself when I cook. I remember when I first made my girlfriend something years and years ago she was in the kitchen with me when I done a taste test, I tasted it and collapsed on the kitchen floor and she panicked and asked if I was ok, I said I'm fine it just tasted that good it made me weak at the knees🤣🤣🤣🤣. Much like you do now mate hilarious 🤣 😆 😂 😄 👍
Al - you ask "how do I improve the channel?". My reply - keep it EXACTLY the same. You deliver perfect info, perfect tuition and a genuine charm that makes us feel like we're your mates. That's magic. First Law of rural Mechanics - "if it ain't broke, don't fix it".
I learnt from Al and his channel how to cook BIR curry’s and it really works. Keep watching his videos even when you think you know it. As Al answers questions you have. Please do as he says and you will not regret it. It is a great little hobby. Gives pleasure to family and friends as well as builds confidence in owning a skill you will never loose. Best of luck.
@@yvonnelister5670 , hello Yvonne. I recommend putting your dried fenugreek / Methi leaves in before you add any base gravy to your pan. Give the dry leaves a rub in your hands to further reduce any big bits. Adding this to the spices and oil before the base gravy will help release their unique oils and flavor from the Methi, into the other hot oil herbs, spices and onions. And so building your flavors. Good luck.
Beautiful stuff! You’ve certainly taught me a skill and learning to make perfect BIR curries is how I’ll remember lockdown 1,2 and 3! Great work Al 🌶👌🏼X
Al, discovered you on Elis and John and made my first base gravy yesterday. Made this Dopiaza this evening and it was brilliant. Takeaway standard and I’m thrilled. So much base gravy to take on your other recipes. Thank you so much
Hi Al I'm in Dublin and I've been wanting to cook Indian for quite a while now, I stumbled on your channel a little while back and I think you do a great job, all, and I mean all of the Indian takeaways I've ever gone to in Dublin only serve you muck, so I decided to have a go myself, I've followed your vid on the base gravy yesterday, 1/1/22, the missus has a load of those aluminium trays and I filled 9 of them with 5 ladles in each to freeze, had a half tray of gravy left over so today I'm having a go at your dopiaza but with prawns, I'll keep you posted 😊
I am English living in Ireland for 8 years. The one thing I miss is the BIR curries from my home town, but I learned to cook them before I moved here. They are a world apart from what is served here in Ireland, my local didn't even use a base gravy, in fact it used hardly anything. I have been watching Al for a few years along with Latif and Julian Voight, these were my go to for curries. I mainly cook home cooked varieties now, the taste is the same, just the texture is different.
Some really good tips today. I have been doing this for a while, but the tips about doubling up and gravy consistency have given me some new things to try. Thanks
Al, I’ve watched this a few times now and I think you forgot the Kasoori Methi. I am making this tonight so I wlll sprinkle like you normally do, just after the tomato purée is added. Hope that’s right! Really looking forward to it.
Hey Al, what a fantastic curry! Seriously good my friend, and you have all the kit... Loved watching how you made it in this authentic way, incredible. ✌🏻😋😎👌🏻
Al.... You had me at the draft beer dispenser..... I made your newest tikka Pathia this week (I know I should comment under that post) absolutely fabulous wife loved it. Also did a side of Chana Saag which was (as ever) "a banger". Great to see you pop up early 2021. I will be trying this one shortly with some of the "base" in the freezer. Happy new year Al.
Al love the food, cooking curry is so fun in my opinion! Any chance you can do a base gravy tutorial but on a smaller level? Don't have big enough pans haha
Al I've just made your Dupiaza and absolutely loved it, I've already made the tikka masala twice beautiful my family loved it, thank you Al for inspiring me.xx
You use tomato puree but dont list it in the ingredients and you list methi but never use it in the recipe... loool a LEGEND :) By the way I just made this dish today and I agree with you... OUT OF THIS WORLD !
Hi Al. Just joined ur channel and I am very impressed with the videos u do and I have done a one or two so far, GREAT! Can I ask friend where do u get ur free standing gas hob from? This Dupiaza is my girl’s favourite curry. Cheers friend 😀
I swear I saw you in Bromley the other day Al. Wasn’t sure if it was you but just to say love all of your content and really love adding these recipes to my repertoire 😁
Good evening Al super videos, and recepies mate. Just a quick one going to try and do this Saturday night but for 5 people Can I do separate dishes and just put in the microwave or just reheat on the hob to warm it back up as one whole lot ? Thanks for all your help and tips they really are amazing 👏
Colours on the side cam are so gorgeous, rich and vibrant. The head on camera is really gray and dull. Can you fiddle with that for the next vid Al please? Make it PoP!
Dopiaza is my favourite curry. Regardless of what curry I order, I get a dopiaza as a side. Vindaloo, jalfrezi, stick a side of dopiaza and you have a feast fit for a king.
Well I purchased a deep Biryani frying pan just like ur video and bought some of the methi leaves and spices on line and we loved the Dopiaza curry Al BEAUTIFUL I also made 5 litre pot of ur base gravy and everything seemed to well and it did. Cheers my friend will have a try at ur very simple chicken Madras 👍😀
Al my new hero Tried loads of times to do indian curry's all are OK but never indian quality. Fell on your RUclips by mistake. Made a base gravy then tonight followed your chicken dupiaza recipe made it for my wife when she came home from work. Absolutely stunning embarrassed to say better than our restaurant quility around Merseyside here.. Well done mate 👍 👍 fantastic Y. N. W. A. 👌👌🍻🍻
Hi Al, I've just cooked this doooopiaza, used your base gravy 2 but added a whole chilli 🌶 seeds toboot. It's fantastic, great recipe. Also separated into two pans before I added the chicken, as my daughter is vegetarian. 9/10 , would be 10/10 but I think I might have softened the onions to much at the start. Cheers Paddy God's kingdom Newcastle Upon Tyne
Hi Al, 24cm Pan arrived today from MAROO in Wembley....Made base gravy at the weekend and grilled marinated chicken tikka this morning......lets get cooking.
Quorn Rogan Josh and Saag Paneer last weekend, Quorn Passanda last night. All excellent Al (missus is vegetarian). Can't wait to cook a vege curry for her and a chicken or lamb one for myself. As others have said don't change a thing. Part of the enjoyment of watching is your easy going manner. Saturday Morning Kitchen with Al would be a great watch!!. Surely someone knows someone who could sow the seeds for this to happen?
Will be trying this! Made the original dopiaza recently and loved it. Have done the korma and pathia also so far. Family loved them. Can’t wait for the book. I reckon you need to go on Saturday kitchen....
Cooked this last night for my wife and son. Added a bit more chilli and it was really good, we rate this in our top 6 Al's curries, Chicken Bhuna has top spot at the moment. I mixed a batch of Al's mixed spice today, so looking forward to trying that. Al, thanks for changing our Saturday nights!
Great again mate,like the idea of seeing if your local curry house will let you in for a filming sesh, there was a channel on RUclips that did that a few years ago, can't remember who it was,but it was really good,anyway video and footage good as all ways,cheers Al and fingers crossed for tommorw
“Oh my god - Wonder Woman” . Not sure where that came from, but I know what you mean Al. Cooking some of your recipes and then tasting them has brought tears of happiness to my eyes. Top bloke, top channel, top curries. Please keep them coming. I’m cooking this one today👏👏👏
Let’s be honest none of these really taste like a good restaurant/ takeaway curry. These videos give quite good results but I don’t know, they just don’t have 𝘵𝘩𝘢𝘵 flavour.
Hi Al Just followed link above in your kitchen equipment and purchased pan thinking it was going to be the deep sided one you used in the video, it just arrived and its just a small aluminium frying pan. Can you post a link to let me know where you got the pan from? TIA Tony
@@AlsKitchen Was showing as out of stock on website, so gave them a ring as luck would have it they just found 2 in the warehouse and now one of them is on its way to me! Think I'll use the other pan to roast spices. Cheers again Al have a good week
Al your channel is magic. I sort of feel like a top Indian chef now 😂. I love your perfect draft, mine arrived today and the Stella has gone already.....don’t worry between 3 of us 😃.
I made this today following your chicken tikka recipe and it was the best curry I ever made. I tweaked it to use ghee instead of oil and added a blended garam masala in with the cumin seeds. So delicious. Thank you so much!
Let me know what you all think about this curry. Also how you feel I can improve the channel. Thanks Al
Inspired me to go out today and get all my spices and aluminium pan to try my favourite curry Ceylon. Loving your channel Al, up the Reds, YNWA
Just keep doing what you’re doing mate
Hi Al, I follow your recipes but I’m sure I’m getting burnt spices. Would be great to hear more details on how hot to have the pan when adding the dry spices. Great channel btw.
Hi from Northern Ireland Al ! Great channel !!!😎
I am not sure you can do anything to improve - what you do is perfect 👌
Easy to follow, and I find your voice very calming.
Look forward to the book and will be trying this one.
Thank you 😊
I'll be buying that book Al - can we get it in paper format so i dont splash my tablet with curry? :D
I agree, it doesn’t get much better than a nice beer and curry
Finally a long over due book. I'm glad you've changed your mind.
Ooooh a book????? Tell me more !
Been doing curry Sundays every week since September. Between you and Latif, I don't think that tradition is going to end anytime soon. New curry every week, and they've all been amazing. Cheers, Al!
Thanks. Appeciated
Al i love your channel so much, i live in France & cant get a good curry here, your channel has been a life savour, have a great 2021 mate :)
Thanks so much 😊
The taste test is literally the funniest part of the video. Reminds me of myself when I cook. I remember when I first made my girlfriend something years and years ago she was in the kitchen with me when I done a taste test, I tasted it and collapsed on the kitchen floor and she panicked and asked if I was ok, I said I'm fine it just tasted that good it made me weak at the knees🤣🤣🤣🤣. Much like you do now mate hilarious 🤣 😆 😂 😄 👍
Al - you ask "how do I improve the channel?". My reply - keep it EXACTLY the same. You deliver perfect info, perfect tuition and a genuine charm that makes us feel like we're your mates. That's magic. First Law of rural Mechanics - "if it ain't broke, don't fix it".
We love you Al! Happy New year and welcome back to the tube!
I learnt from Al and his channel how to cook BIR curry’s and it really works. Keep watching his videos even when you think you know it. As Al answers questions you have.
Please do as he says and you will not regret it. It is a great little hobby. Gives pleasure to family and friends as well as builds confidence in owning a skill you will never loose.
Best of luck.
I couldn’t agree more, I already knew how to make a good curry but Al improved my skills immensely.
When do i put the methi in ?
@@yvonnelister5670 , hello Yvonne. I recommend putting your dried fenugreek / Methi leaves in before you add any base gravy to your pan. Give the dry leaves a rub in your hands to further reduce any big bits. Adding this to the spices and oil before the base gravy will help release their unique oils and flavor from the Methi, into the other hot oil herbs, spices and onions. And so building your flavors.
Good luck.
@@willlowbridge350 thank you I will Rub the methi in my hands didn't know that
Thanks yvonne
Looks yummy, where can i buy the pan you cooked it in ?
Beautiful stuff! You’ve certainly taught me a skill and learning to make perfect BIR curries is how I’ll remember lockdown 1,2 and 3! Great work Al 🌶👌🏼X
Al, discovered you on Elis and John and made my first base gravy yesterday. Made this Dopiaza this evening and it was brilliant. Takeaway standard and I’m thrilled. So much base gravy to take on your other recipes. Thank you so much
Big Al, what about a nice new and improved Vindaloo in one of your upcoming videos?
Hi Al
I'm in Dublin and I've been wanting to cook Indian for quite a while now, I stumbled on your channel a little while back and I think you do a great job, all, and I mean all of the Indian takeaways I've ever gone to in Dublin only serve you muck, so I decided to have a go myself, I've followed your vid on the base gravy yesterday, 1/1/22, the missus has a load of those aluminium trays and I filled 9 of them with 5 ladles in each to freeze, had a half tray of gravy left over so today I'm having a go at your dopiaza but with prawns, I'll keep you posted 😊
I am English living in Ireland for 8 years. The one thing I miss is the BIR curries from my home town, but I learned to cook them before I moved here. They are a world apart from what is served here in Ireland, my local didn't even use a base gravy, in fact it used hardly anything. I have been watching Al for a few years along with Latif and Julian Voight, these were my go to for curries. I mainly cook home cooked varieties now, the taste is the same, just the texture is different.
Stumbled across your channel and really love the setup. So enjoyable to watch, and definitely going to use some of your recipes. Cheers!
Some really good tips today. I have been doing this for a while, but the tips about doubling up and gravy consistency have given me some new things to try. Thanks
You’re ace mate.... brilliant again. YNWA UP THE REDS
Amazing Al! That’s tomorrow night sorted! I cooked your Chasni last week & it was bangin!!!!
Happy new year Al & thanks for your recipes & tips.
Al, I’ve watched this a few times now and I think you forgot the Kasoori Methi. I am making this tonight so I wlll sprinkle like you normally do, just after the tomato purée is added. Hope that’s right! Really looking forward to it.
I’ve watched it a couple of times now, and I haven’t seen it go in - in fact the container looks empty when cooking starts!🤣
You keep knocking it out of the park Al time after time, so come on we all waiting desperately for the book mate when??
Prob Summer
@@AlsKitchen hurry up and publish that book Al, put my name down for 2 please.
Al you're a star.. Whole family are loving your curries. 50k well deserved 👍😊
BIR curry is my favourite!
Will be honest, not a curry I have often but watching that I’m going to give it a go tomorrow! It looked beautiful big Al 👍
Hey Al, what a fantastic curry! Seriously good my friend, and you have all the kit... Loved watching how you made it in this authentic way, incredible. ✌🏻😋😎👌🏻
Glad you enjoyed it!
Al.... You had me at the draft beer dispenser..... I made your newest tikka Pathia this week (I know I should comment under that post) absolutely fabulous wife loved it. Also did a side of Chana Saag which was (as ever) "a banger". Great to see you pop up early 2021. I will be trying this one shortly with some of the "base" in the freezer. Happy new year Al.
This is dopiaza! Your mother would be proud Al! Brilliant. one of your best in my opinion.
I’m going to have to give this a try tomorrow
my favourite channel Al ! brilliant mate 👍looking forward to some curries without base gravy that would really help when life is so busy
Hi Al, you're the go-to curry Yoda!
this channel is so underrated deserves way more subs
Al love the food, cooking curry is so fun in my opinion! Any chance you can do a base gravy tutorial but on a smaller level? Don't have big enough pans haha
Al I've just made your Dupiaza and absolutely loved it, I've already made the tikka masala twice beautiful my family loved it, thank you Al for inspiring me.xx
Reckon Al had curried turkey and spouts for Christmas dinner.
You use tomato puree but dont list it in the ingredients and you list methi but never use it in the recipe... loool a LEGEND :)
By the way I just made this dish today and I agree with you... OUT OF THIS WORLD !
Hi Al. Just joined ur channel and I am very impressed with the videos u do and I have done a one or two so far, GREAT! Can I ask friend where do u get ur free standing gas hob from? This Dupiaza is my girl’s favourite curry. Cheers friend 😀
I swear I saw you in Bromley the other day Al. Wasn’t sure if it was you but just to say love all of your content and really love adding these recipes to my repertoire 😁
Good evening Al super videos, and recepies mate. Just a quick one going to try and do this Saturday night but for 5 people Can I do separate dishes and just put in the microwave or just reheat on the hob to warm it back up as one whole lot ? Thanks for all your help and tips they really are amazing 👏
Colours on the side cam are so gorgeous, rich and vibrant. The head on camera is really gray and dull. Can you fiddle with that for the next vid Al please? Make it PoP!
Dopiaza is my favourite curry. Regardless of what curry I order, I get a dopiaza as a side. Vindaloo, jalfrezi, stick a side of dopiaza and you have a feast fit for a king.
Al!!! If you were cooking this with raw chicken when would you add it? 👍🏻👍🏻
This dish Dupyaza is 🇦🇫 Afghanistan food it's not Indian food change the name it is Afghanistan traditional food 😋
There is a curry on our local takeaway menu called ‘Peshwari’ Chicken. It would be great to see a recipe of that curry. If you know of it?
Well i have been cooking curry's for many many years and have to take my hat off to you Al fantastic keep up the great work :)
Hey Al, what is the spice ratio for a meal for two please. I’m cooking for four so was going to cook two batches for two people. Thanks
Al if I want to scale it up so I'm making 6 portions, is it as simple as 6-x'ing the ingredients?
how long did you cook the chicken didnt seem long enough was the chicken done?
Love the vid just bought a pan from link Al cooking this for best mate c eve now going over to anything with prawns
What do you do with the base gravy you haven’t used in the pan? I’ve bought some base gravy from East at Home but not used it yet.
Hi Al love your curry recipe have you got the books you mentioned if so how do I get one please thanks Billy
Very good! The Keith Floyd of the curry kitchen! Just one point: no 2nd dose of onion and no turmeric?
That looks the Mutts Nuts Al! Any news on your book? We are a bit slow to catch on here in New Zealand Bro.
The frying pan in the description looks different to the one you used, fo you gave a link for that one mate.
burping lager drinking put me off...sorry
why do a lot of curry houses these days seem to use alot more oil? i understand the need for oil in a dish but swimming? na mate.
Hi Al , you have 3 tbs of tomato paste in your ingredients but not showing on the video
When does the Methi go in? Tried it last night for r, very nice thanks Al.
Congratulations on 50k subs. Been treating my family to your curries during lockdown!
Yay! Thank you!
when will " Al's cookbook BIR curry’s " ?
Well I purchased a deep Biryani frying pan just like ur video and bought some of the methi leaves and spices on line and we loved the Dopiaza curry Al BEAUTIFUL
I also made 5 litre pot of ur base gravy and everything seemed to well and it did. Cheers my friend will have a try at ur very simple chicken Madras 👍😀
Great 👍
ps. did this for dinner on Saturday night and was a winner.
Cheers again
T
Al did you miss the methy leaves out! When would you put them in please
New sub, you had me at Stella Artois 😂,
How many portions will this serve?
Al my new hero
Tried loads of times to do indian curry's all are OK but never indian quality. Fell on your RUclips by mistake. Made a base gravy then tonight followed your chicken dupiaza recipe made it for my wife when she came home from work. Absolutely stunning embarrassed to say better than our restaurant quility around Merseyside here.. Well done mate 👍 👍 fantastic Y. N. W. A. 👌👌🍻🍻
Hi Al, I've just cooked this doooopiaza, used your base gravy 2 but added a whole chilli 🌶 seeds toboot. It's fantastic, great recipe. Also separated into two pans before I added the chicken, as my daughter is vegetarian.
9/10 , would be 10/10 but I think I might have softened the onions to much at the start.
Cheers
Paddy
God's kingdom
Newcastle Upon Tyne
Hi Al,
24cm Pan arrived today from MAROO in Wembley....Made base gravy at the weekend and grilled marinated chicken tikka this morning......lets get cooking.
Quorn Rogan Josh and Saag Paneer last weekend, Quorn Passanda last night. All excellent Al (missus is vegetarian). Can't wait to cook a vege curry for her and a chicken or lamb one for myself.
As others have said don't change a thing. Part of the enjoyment of watching is your easy going manner.
Saturday Morning Kitchen with Al would be a great watch!!.
Surely someone knows someone who could sow the seeds for this to happen?
Good job Al, does your house smell of curry ? :)
What is the size of your pan?
Will be trying this! Made the original dopiaza recently and loved it. Have done the korma and pathia also so far. Family loved them. Can’t wait for the book. I reckon you need to go on Saturday kitchen....
This is a very valuable point 1-2person portions is good but increasing does it just doesn’t work I don’t know why
Because the ratio of spice to gravy is out. You always need much less spice the larger the curry gets.
Love your vids, is the pan you use here the same as in the description as that looks smaller.
Please which chicken tikka do you buy
Boiled eggs in curry, cant be beat.
Made Your Chicken Dopiaza tonight home made Naans breads....Heaven...Thanks Al your a inspiration.
Thanks Al very informative again.
Waiting for the book.
Hopefully book is the same, a great learning tool🙏
Can yoy make a fast base gravy using som Pataks?
Cooked this last night for my wife and son. Added a bit more chilli and it was really good, we rate this in our top 6 Al's curries, Chicken Bhuna has top spot at the moment. I mixed a batch of Al's mixed spice today, so looking forward to trying that. Al, thanks for changing our Saturday nights!
Have you got a vegetable curry video Al?
Your curries look good for bir style but we would never put in that much oil ever in a curry in all my life as an Indian chef previously
Some chefs add more than that. I've had takeaway curries that are floating in oil. Every restaurant is different.
Great again mate,like the idea of seeing if your local curry house will let you in for a filming sesh, there was a channel on RUclips that did that a few years ago, can't remember who it was,but it was really good,anyway video and footage good as all ways,cheers Al and fingers crossed for tommorw
I will be making this shortly!! Thanks Al xx
Please do!
Saturday night sorted :)
Al you are missing a trick! Bottle your base gravy!! Al's base gravy would be a winner!!
You can get LFC skins and magnets for your Perfect draft machine. Have a look on facebook for Perfect Draft skins. They look awesome!
Hi Al another great looking curry, I have made many of your currys with a big thumbs up from the wife. when and where are you selling your book
Any chance of a few without base gravy Al? I make it from time to time but don't find it that practical for when cooking for one on a whim.
“Oh my god - Wonder Woman” . Not sure where that came from, but I know what you mean Al. Cooking some of your recipes and then tasting them has brought tears of happiness to my eyes. Top bloke, top channel, top curries. Please keep them coming. I’m cooking this one today👏👏👏
Now you're past the 50k Al...I'm sure you mentioned making a naan bread 😋👍
Binge watching you cook from Delhi! Made by parents some balti the other day and much to their horror, they loved it!
Let’s be honest none of these really taste like a good restaurant/ takeaway curry. These videos give quite good results but I don’t know, they just don’t have 𝘵𝘩𝘢𝘵 flavour.
You are right. These taste much better than most restaurants. I eat and have eaten loads of takeaways and these don't compare. Much better, healthier.
@@AlsKitchen I personally disagree but each to their own and looks like the channel is doing well so props to you.
Looks amazing! Your wife must be the luckiest woman alive!
can you change the smoked paprika for standard, really struggle with anything smoked.
Hi Al
Just followed link above in your kitchen equipment and purchased pan thinking it was going to be the deep sided one you used in the video, it just arrived and its just a small aluminium frying pan.
Can you post a link to let me know where you got the pan from?
TIA
Tony
Hi Patrick. You can get them from www.baashouse.com
@@AlsKitchen Was showing as out of stock on website, so gave them a ring as luck would have it they just found 2 in the warehouse and now one of them is on its way to me!
Think I'll use the other pan to roast spices.
Cheers again Al have a good week
MAde this last night and it was so good. Thank's for your delicious recipes. You make it so easy and delicious.
Al your channel is magic. I sort of feel like a top Indian chef now 😂. I love your perfect draft, mine arrived today and the Stella has gone already.....don’t worry between 3 of us 😃.
I made this today following your chicken tikka recipe and it was the best curry I ever made. I tweaked it to use ghee instead of oil and added a blended garam masala in with the cumin seeds. So delicious. Thank you so much!
Loving the channel I've tried so many of your curries that my wife enjoys them more than our local takeaway. Will be trying this one.
When do the methi leaves go in??