A Chef Tries to RECREATE Takeaway Restaurant Curry | Sorted Food
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- Опубликовано: 2 июн 2020
- If you’re able to, ordering the occasional take away is a great way of supporting local restaurants and satisfying your foodie fix! In this episode, we celebrate one of our favourite takeout treats to see if we can get anywhere near close to the original, delivered goodness. So does the perfect Indian fakeaway exist? Watch on to see if we manage to crack the code!
We used this cookbook: amzn.to/3e2Nnii
James used the following Sorted recipes in this episode...
Chicken Tikka Masala: bit.ly/2WR2aqv
Butter Chicken: bit.ly/2LKVmEe
Wanna become an awesome home cook? Sign up to our Sidekick app and be the hero of your kitchen: bit.ly/3tfFgsR
#SortedFood
#Takeaway
#Takeout
#Chef
#Cooking
#Curry
#Restaurant
#ButterChicken
#TikkaMasala
#CookingChallenge
#RecipeRecreations
#FastFood 
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Extremely happy that Mr. Curry was the one making this. I would've been furious if you missed out on that pun
Curries by Mr Currie 😂
This definitely should CURRY favour with lots of viewers :)
i *hate*
@@SortedFood as .
They've been dining out on that one for a while
I swear Barry's house is decorated in exactly the same way as the studio
He probably stole the furniture from the studio
Spoiler Barry lives in the studio 😂
I was sure he was there, just in another part of the studio!
Or he decorated the studio like his house :)
I thought he was just in a corner of the studio.
Barry ordering takeaway and eating while James is cooking is me finding my snacks whenever I see a new video is uploaded
soo true i do that as well
Relatabe
Barry during lockdown is literally the same person interacting with James just virtually rather than in person 😂😂 when controlling James to make a dish he made a cloud egg and when accompanying him in making curries he orders a takeaway and eats it leaving James talking to himself 😂
You can tell how irritated James was with Barry ordering and eating takeaway curry instead of making the video as well 😂😂 when he went full dad mode reprimanding him for not paying attention for 2 hours after he sat through 9 hours doing nothing and watching on as Mike made the hundred layer lasagna 😂😂 I wonder if Barry has mild ADHD because it doesn’t matter where he is or what he’s doing he constantly fidgets with things around him and loses attention very easily 😂
James got so pouty after he realized Barry was still getting curry.
Legend has it that James’ beard is the original source of curry powder.
LOLLLLL
@Sumiya It was a joke. You certainly didn't feel the terrible yoke of the British colonization, unless you're 100 years old. Lighten up.
@Sumiya And now Indian people are an important and positive part of the British culture.
@Sumiya nah dude, i'm asian, indonesian to be exact, we were colonized for around 3,5 centuries by the dutch and some people still joke about it. Also people knows where curry came from, it was obviously a joke and you are mad over something so trivial.
@Sumiya so what now? You want vengeance for what Britain done from past century? What good would that bring?
People won't forget what happen but if you never let go of the past you will become a racist, never forget but be a bigger man to forgive
If you don't you just pass on hate to the next generation until they going to be more racist than you
13:09 Don't worry James, I think what you've made is more in line with what you'll actually get here in India. That's a proper pass 💯
I dunno about that. This is what happens if you get a guy clueless about British Indian food, or authentic Indian food to make Indian food. Sorted is not the channel for accurate recipes that taste like what you're expecting. They're very 'home style' recipes.
@@stephen129 I mean I don't know much about Smitesh's cooking credentials, but sounds like he's got a pretty good idea of what authentic Indian food is like considering he's *in India*
@@AnnaReed42 So only Indian people living in India can know about Indian food? Also simply being in a country, does not make you an expert on the cuisine. There are 66 million British people, do you think they are all experts in British cuisine and know how to cook it simply because they live in Britian?
But what about the Caraway in the basmati rice? I've never seen that, only Cardamom or Cumin instead.
@@deprofundis3293 it just looked like the restaurant was going for jeera rice, so it would normally use cumin, maybe its something regional i don't know about
Pakistani here. James’ dish looks great. Just a few things: restaurants all use food colouring in tikka masala but no one at home does. Aswell as the chilli powder I’d recommend using Kashmiri chilli powder. It has a very deep flavour and is super traditional. Great video guys.
Thanks for those tips totally going to steal them
I'm Indian, and I was going to recommend using kashmiri chilly powder too it gives that red colour as well
Singh...Pakistani?? Really?
@@randyschwaggins my name isnt emily singh, my main gmail account got changed to this after i set up a fake account and used my hotmail email address that was previously my main google account as a backup. So here we are. I am pakistani though
@@theblev2882 fair enough! Khuda Haafiz!
The 100-layer lasagna took NINE HOURS?! I knew it was an ordeal but seriously. Mike deserves an award for that.
I'm no trained expert, but:
1. What James made was probably much closer to what would be made at home than in an Indian restaurant that you'd find outside India. There's regional variation, of course, but the dishes that we get at restaurants here (Canada for me, but outside India more generally) are made much more rich and sweet than what anyone makes on a frequent basis at home. I expect this is to better suit the Western palate.
2. That said, if you like takeout, you like takeout, and there's no shame in that. (Mostly.) I've never worked in a restaurant, so I can't really comment from experience, but you might have better success emulating a tandoor if you use top-heat (broiling) and, ideally, skewers. If you use bottom heat (baking) in a pan, heat hits the food through conduction via the pan. (Also, I'm a vegetarian, so I can't really comment about cooking meat, either...) Thinking about it further, a tandoor cooks via radiative heat from the heat source and walls (so broiling would emulate this part), but it's also convective because of its depth, so perhaps broiling + convection baking is the right combination. But I'm speculating at this point. I will point out that I've seen plenty of tikkas come out with the amount of char James got, so I wouldn't disqualify the result on that basis alone.
3. Adding a hit of heat at the end is something we do a lot, especially to accommodate various tolerances in the family, and James raises a valid point that it'll be kind of raw if added straight in as a powder. The solution is to add it as a chhonk (spelled variously differently, also called a tadka but pronounced closer to tarka). Heat some fat, add desired spices, cook briefly (time depends on whether they're whole or ground, dry or fresh, etc.), then dump it all in to the dish. Mix it through, or else just try to distribute the pour evenly over the served dish---whatever you prefer. It's not uncommon to do this with dal, for example, leaving the addition of all spices to this point (depending on the recipe and technique).
Thanks for the thoroughly written information!
Grilling in the UK is top down heat usually. Grilling (UK) = broiling (USA)
Barry: "How long will this take?"
He just wants to know so that he can order a curry off Deliveroo
6:50 confirmed the theory
You know him too well!
Would have done the same thing though. I mean wouldn't most people?
I mean, that's me 70% of the times i watch sortedfood videos, so i won't judge barry too hard on that
If I weren’t watching this at 2am I’d be ordering a curry to watch this with!
I love how Barry prides himself on how pretentious his food tastes are, but his favourite curries are butter chicken and chicken tikka masala.
It’s okay, his #1 is lamb saag
@@bulman07 That was James's fave, not Barry's
Im indian and I love a good butter chicken. No shame in that.
@@novellahickmannh never said there was anything wrong with them. They just aren’t pretentious.
@@auntlynnie Also Ben's apparently: "I like things with a bit of a 'sag'"
It is nice to see that at 7:14 he uses a measuring jug originally shown in a kitchen gadgets video where they were only half positive about it, also shows that they don't waste when they don't have to.
Disappointed that you didn’t call it a Takeaway Currie 😔
D B Curry on...
😂
Currie does curry
I wouldn't mind a takeaway Currie, he's hot.
@@LaurenPedersentrian that's the title of the fanfic I wrote about him #SortedAfterHours
You know what’s great ? When you were watching old Sorted videos at 4pm and you realise it’s Wednesday so you have a new one !!
Winning!
@@SortedFood it's midnight here in South Africa and you guys made me so hungry for curry now. Thanks for the video on how to make butter chicken 😋
Kashmiri Chilli Powder helps with the spicy, Smokey and ‘red’ elements
thats what so many dont know :) they use standard chilli powder not the kashmiri chilli powder :)
they also made a mistake when it comes to the base gravy... search youtube for indian base gravy recipe :)
They could have just bought a chilli blend from the Asian Supermarkt. TRS for example or any other Indian brand
Agreed!
also you get a red-orange powder food colouring not the gel or liquid kind if you're gonna add food colouring - you dont get that plasticy foodcolouringy taste the same way.
That idea of a 'base' is literally used in every Indian dish. My mum does 2 tbs of butter, 1 tbs of cumin seeds, fry onions, add garlic, tinned/fresh tomato (it changes with different types of dishes), whatever veg your putting in/ chicken, stems of coriander, chills, coriander and fenugreek. with this you can literally make aloo gobi, chickpea curry, eggplant, without the tomatos you can make veg samosas, honestly you can make any veg you could think of into a dish with this base.
edit: the reason i have measurements for some things and not for others is because my mum just eyeballs everything and i had to make approximate measurements because i can't do that
Yes! Tell me how to make james at home.
😂
Please share your recipe 😍
clearly you need quite a bit of ginger . . .
@@SangosEvilTwin 😂
Curry from Currie, spicy dishes from a spicy chef. That should be a new series for the channel!
Ooh, I like the idea!
Taylor-Made Takeaways.
Ben-To Boxes
I've worked in Indian takeaways before and they add about a tablespoon of sugar to the tika masala, so James you were correct in saying the takeaway is a lot sweeter
1:16 James is truly an amazing chef, he can even tell colours by taste!
I'd like to have a monthly subscription of James, so he can cook for me.
Damn I was about to make a 'taking away James' joke, but I'm not the only thirsty one here.
lol
Thirsting after James is our collective favourite hobby, innit?
It's alright. You are definitely not alone. Red haired men with voices like sonic butter are a specific and somewhat rare fixation, but this is probably one of the most populated hubs. You are home. 😂
Girl it’s a fan club of us lol 😂
Can we have a chef's Vs normals 'what we cook in a week' video please?
Great idea I'd love that!
1:01
Barry: Tikka Masala and Butter Chicken are two of my favourite curries.
Me: Oh come on, right to his FACE? That's harsh.
I can't tell you how happy I am that James' eyes watered while he was cutting onions. Even the mighty James Curry can't handle the onion!
Great work on keeping content coming during the current situation! So British Indian restaurant style food uses a mother gravy which contains more than just onions garlic and ginger- the one that I use is from the latifs inspired channel (guy who runs a restaurant in Sheffield I think?). He puts in carrots, tomatoes, peppers and lots of other spices as well as cream along side the onions garlic and ginger. It adds a lot of depth to the curries ive made.
I say "It takes the time it takes" to my impatient children nigh-daily. 😂
Reading through some of the comments on this video, I feel like the Sorted boys should do a reaction video to thirst tweets 😂
It should be an Instagram live 😂😂
YES!!!! Damnit why do all the best comments never get noticed enough?
Omg please please please!
Why doesn't this one have more likes.... Just imagine Mike blushing over a thirst tweet...
Me: see title
My mind: That’s not the only Curry I wouldn’t mind taking away... 😏
what
😂
@@urwlcm3764 James' surname is Currie
🤣🤣🤣🤣
Cheeky 😂😂😂
Thank you for always putting the bloopers at the end. We all need a little giggle now days.
The aesthetic of Barry's background with the wooden panelling and neon sign is so similar to the studio...you can clearly tell his bougy esthetic carries onto the studio 😂
James should have placed a Zoom call to Sohla El-Waylly, she would have been an excellent help.
Or to a South Indian cook maybe? 🤔
This comment is scarilly more relevant now
But I agree, she would have been an amazing help, especially as Barry didnt even seem to pay attention this whole time
Lol your comment after all the BA drama
Ha
Future video?
I find using canned tomato paste instead of chopped tomatoes will give you the color and extra sweetness that might be missing. I used it instead of fresh tomatoes in one butter chicken recipe and it turned it almost crimson red, and eliminated the need to add extra sugar.
The problem is it creates a new problem of having a bit too tomato-y taste, however a bit of butter solves that problem for me.
Rumour is that Jamie also tried doing the video, but he made a butter chicken burrito and the Indians in London are currently chasing him down
For the last 6 months I've not ordered curry in after making my own. It doesn't have a specific type. Think a mix between Madras and Tikka masala but with some butter thrown in for good measure.
Mainly changed everything because I made it specific to my taste. The base stays the same but I can change heat depending on how I'm feeling at the time. And id does get to the point where once you have the base you can just keep mixing the spices you've chosen till you've got a ratio that tastes good.
Main spices are Garam Masala, Red chilli powders (Chilli power, paprika and cayenne), Brown spices (Corriander and Cumin), then Tumeric. The chilli flakes for a boost in heat if you're really feeling it.
Other stuff added includes Lemon juice and as James said some extra sugar does go a long way.
The only thing i also do is cook the chicken in batches in a pan. Which I then use to make the base in. And the chicken after a batch goes in another low heat pan to slow cook with more butter.
Ooh this sounds delicious. Do you not add any actual chilies, then? Do you ever add Cardamom?
I've got a Madhur Jaffrey cook book & through that I discovered that the ingredient that is a must have in Indian curry (if you want it to taste like takeaway) is asafetida. It has made a huge difference to the way my curries taste. Hope that helps. X
In Malaysian Curries, we tend to fry the spices in oil until it turns aromatic, we call it tumis. It makes a big flavor difference! Try it!
Yup, we do that too! So nice knowing that some other cultures do something similar to yours.
Ohh yes! Honestly that's what Indians at home do! At least what I've learnt at my home. You put the spices and they slowly get done. You know it's done when it's aromatic and can see the oil on the sides of masala.
Barry: "...tikka masala and butter chicken are two of my favorite curries"
Me: gaeng keow wan (Thai green curry) and James are two of my favorite curries 🤭
Me, too, I literally crave Thai green curry, especially with shrimp or scallops.
I think James is just amazing!! And now he shows us how humble and honest he is. I'm sure his food was delicious in it's own right. But he just leveled up in my eyes. 👏👏👏👏👏
Go James! Totally right about the cashews. What he doesn’t have is kasoori methi leaves, which is absolutely required to get butter masala exactly right.
Honestly this is a bit of a weird one. Recreating a takeaway curry, when takeaway "British Indian" food is often excessively sweet and homogeneous, seems like an exercise in making food *worse* in some ways. The best Indian food I've had tasted like home cooking, rather than mass manufactured, blended sugary spice-soups.
So yeah, I'd agree with James - he failed at recreating them, but that doesn't seem like necessarily a bad thing. British Indian takeaways can be great, but it's also 100% worth seeking out and trying real Indian food!
I agree. It’s not worth recreating a takeaway because homemade Indian food always tastes better and is not loaded with sugar. As an Indian person, I can say that most recipes already available on the website are much better than a takeaway and much closer to home recipes; I used some of them when I started learning how to cook, and I tweaked them over the years to get a more authentic taste. One exception is naan, which you already did a couple of times.
@@ratnalekhaviswanadham5046 Yup I didn't like this video. I would like proper Indian food, not a recreation of insipid British pretend Indian food.
@@ratnalekhaviswanadham5046 how close was James to making it right?
wolfie Butler He gave a proper verdict. The discrepancies between the takeaway and his versions come down to a struggle between authentic methods/ratios and restaurant hacks to entice the naïve/“eat with your eyes” and stereotypes of takeaways. Case in point: I was impressed to see his initial doubt about the chili powder; restaurants sometimes add raw powder for heat, but it needs to be cooked out so that heat does not become the dominating sensation and so that the chili flavors get to know the other ingredients. Any brown mother would agree. Brown people just have raw green chili on the side for extra heat. Non-authentic restaurants do this to artificially adapt the spiciness of a base to all customers.
While I totally get your point about the flaws of British Indian cuisine, I'd say this is more like the recreating the Big Mac video. Here the point was more to get as close as you can to something in front of you, not do something the way it maybe should be done or the way you yourself would do it.
James’ quarantine hair is perfect.
I didn't even notice until you mentioned it. He looks younger.
Thank you guys. I found your channel just before the lockdown/shelter-in-place and I've binge watched all your videos I could find. It probably sounds odd, but you guys have helped keep me sane.
I laughed every time I hear James in the intro. Ben its not worth it 🤣🤣🤣
Professional chief: "Butter chicken is buttery"
"I want to get my nose in there."
Did Ebbers write that line?
😂 Sorted needs to respond to this.
Frying onions are most important. 1.Warm up the oil. Add onions. Fry fry fry for ten minutes or more on shallow heat to release moisture and up the heat and stir frequently. When it gets almost golden brown remove it from pan and drain oil as much as possible.
2. then heat the oil super hot and add these onions again and stir vigorously and then remove onions when it's on the verge of becoming brown and scatter on a large plate and let it cool. Voila Barista (Golden Brown Fried Onions) is ready. If it breaks like dried rose petals, it's well made. Reserve it for later.
Whatever ingredient you use fry it on shallow flame, until a layer of oil comes on top. Then go for next ingredient.
For colour first add tomato puree add a bit of red chilli powder and bit of sugar. Let oil release. Then use yogurt and add the turmeric and red chilli powder at the very moment. When oil floats on top add fried onions.
I love that Barry ate his curry with a spoon. :)
No James you did a great job as most takeaway food isn’t legit, it’s very much catered for the western pallet. We Stan! And we are proud x
I think James' food looks more like the version we make at home so thumbs up from me!
James, that tikka masala looked amazing. I think the extra char would be awesome.
James, you’re a legend going into the studio and doing this on your own.
Long time viewer here, if you want a butter chicken recipe true to its history/core, please check out chef Harpal Singh Sokhi’s recipe on RUclips. That’s what the real deal is. Making a “base curry” is really what kills curry for me 😖It all ends up tasting the same and it’s really not what any of it is actually supposed to taste like :/ it breaks my heart that despite so many takeaway/dine in restaurants in London, very very few actually recreate the true flavours of Indian curries. It doesn’t need to be spicy, it just needs to have a taste faithful to the original.
Amazing, we will check that channel out - thank you so much 😀
Could you recommend a london Indian restaurant with authentic dishes please? I'd love to try them!
@@MetalguitarlessonsUK Jamavar (Mayfair), bombay bustle (Maddox street), and for some very authentic biryani, seekh kebabs, nihari (special lamb curry) - Nayaab at Fulham (don’t get anything else from them, it’s not that great). These three are the best. Not cheap, but worth every penny, especially to experience what it actually tastes like. The butter chicken at Jamavar and bombay bustle is very good. Black Dal is also great. Jamavar has fantastic lamb chops and biryani too. Bombay bustle has amazing keema pav (minced lamb with dinner rolls), and a very good crab curry as well (but it’s super spicy). Some other stuff is nice too.
Kanishka by Atul kochar is better than average (Maddox street) their king kanishka meals for 2 are a great way to try their “best of”. They’re all on Uber eats or you call restaurants directly, which is better as they’ll deliver themselves if Uber/deliveroo won’t.
“Roti chai” off of bond street is good for their chicken wings, butter chicken, and burger/buns and some street food/snacks! Not the best for other curries. Their manager Tim is also very hospitable.
I know a lot of people like dhishoom, but it’s alright. Their black dal, chicken ruby and one odd starter is perfectly fine. It’s a slight variation of the norm, so some love it and some not so much. Give it a go, cus why not..
Masala zone is very very mediocre for their prices and ideally I’d avoid it. There are many more places I can recommend.
Avoid most if not all places in white chapel. They’re not Indian and many pretend to be, and are absolute rip offs in terms of flavour and price. These are the biggest culprits and are the ones who make a “base curry”.. Some Pakistani places like Lahore kebab house and Tayyabs are quite good but for kebabs and things. While not Indian, worth trying at some point.
Hope this helps!
@@atthelord Thank you so much Arman for this wonderfully detailed list, thats extremely kind. I'm very greatful and will absolutely be giving these places a go. My go to over the last few years has been Monsoon in tufnel park but I have no idea on the authenticity, for the price I feel the flavours are very good but I'd love to branch out. Rest assured my friends and I will work our way through this great list you've laid out! All the best dude, thanks again.
As soon as I saw Barry was in this video, and asked how long this was going to take, I immediately knew he was going to order a curry. And he did
I'm going to cry. I love that 3 curries are the focus here.
You should definitely do another chef vs. chef and have any Indian mother be the judge. Their sensibility for ingredients are crazy wow!!!
Really hope that, once lockdown has ended and you feel comfortable getting together again, you spend a week or so cooking each other your best lockdown recipes so everybody can taste what they missed out on but had to watch.
Doesn't butter chicken have fenugreek in it, too?
You are officially qualified to become a son-in-law to any house in North India. There are some hundreds of recipes up there so the one you made is also a good one.
If you want to re-create a tandoor like environment in your home oven, heat up a small, oven safe bowl with a piece of charcoal before you add the dish in. (The charcoal should be red hot.) Right after putting the dish, sprinkle 2/3 cloves and add ghee on top of the hot charcoal and quickly shut the oven. It acts as a tandoor and it gives off all the smokey, fatty flavours into whatever you are cooking. Alternatively, do this in a deep pan and cover it with a lid. Remove the lid when you think it's been smoked enough, same with the oven. Hope this helps!
Currie making Curry. Awesome video guys. I would say, you nailed the Butter Chicken and the spice blend.
Hit like before I even start to watch, cause it's a sorted video!! What's not to like ❤️❤️❤️❤️
Edit: as an Indian I'd say James actually came much closer to the real deal, especially with the tikka masala (idk why he gave himself a fail). Also as an Indian who lives in India and is used to the authentic recipe, the takeaway versions actually annoy me more than James' version! The takeaways don't look right!
🥰
Out of all these curry, James is still my favourite currie 🥺
One thing ive always loved about sorted is their respect for takeouts, and reataurants.
I remember an era of tv chefs saying "Why go to the takeaway when you can cook it at home!" and sorted gives the chefs at takeout respect for how hard it is to make those dishes perfectly.
pretend i spelled everything correctly i am far too hungry after watching that!
From a fellow Indian, who enjoys watching you guys recreating different recipes and some of your fave dishes, I am thoroughly impressed by what you made! Although you critiqued your curries, I much prefer your version! Curries in a takeaway always use food colouring and cashews for colour and to thicken their base, so you nailed that, but if you got either of those curries in a restaurant, they would have a runnier sauce so go you! Think Mr Curry was too harsh on his own curries and he should have passed himself for both! :)
Coconut in the chicken tikka masala made it slightly sweeter
Nooo, no coconut in North Indian curries! Coconut is a staple in coastal and southern Indian curries, North Indian curries typically use cream and yougurt for thickening and sugar/jaggery for sweetness.
And before anyone comes at me with "chicken tikka masala is a British dish", it's still entirely built upon Indian flavours. You could of course add coconut milk if that's your preference, but then the dish would become more like a coastal curry, not tikka masala.
@@manasim.9936 What do they use in takeaway restaurants tho?
@@Borg1269 sugar since it's cheaper
The Tikka Masala uses Kashmiri chilli powder which gives it the strong red colour
it is? always wondered how the indian version was so red and the British version was orange
Bookofwords Yeah, it’s harder to get Kashmiri chilli powder there so most of the time people use paprika
6:55 He doesn't mumble, he says Pilau Rice ! that's a variety of rice used in indian dishes, whoever did the translations xD
That looked brilliant! Well done James, quality video again guys.
Glad James pointed out just how sweet curry takeaways are, proud of him for making a far more legit version. Coming from a lifelong curry eater lol
These videos always make my day 😊 so happy you are continuing remotely!
I was searching for easy curry recipes last night! So glad you 5 got me sorted! Thanks!
Love the format, love you guys! Congrats on the ideias!
Lamb Rogan josh with cheese and garlic Coriander naann that’s my go to order
cool?...
Thumbnail - "Is that a new chef?!
No - James just really needs a haircut 😂
@@SortedFood He doesn't. Don't let him get one, this looks great!
I've only recently been able to try Chicken Vindaloo, Chicken Masala, Naan and other Indian food for the first time. I was able to find at least 2 well know, well liked and very authentic Indian restaurants near me. They have 4 levels of spice available, Mild, Spicy, Hot and INDIAN HOT! Being a spice fan, I went with the Indian Hot....WOW!!!! My ears were smoking! but while the spice was on a volcano level, it did not take away from the taste. Thanks for introducing me to curries!!
Rewatching all of the James videos. Such an extraordinary and humble chef!
I have the same will power as Barry when it comes to food. Thanks for always making me hungry guys 😅
I wish i can smell the studio when you are cooking.
Scratch and sniff Sorted cook book
LOVE THE LONGER HAIR. PETITION TO NEVER LET JAMES CUT HIS HAIR. SO GOOD. 10/10 FELLAS
Where do I sign
Never let him cut it?? Good lord no! Once it got past his ears he would look absolutely horrible! No more handsome James =(
He looks good
One of my favourite episodes so far!
Haven’t even watched it yet, I’m just happy it’s here
His hair is just so magnificient!
I can't believe Baz smashed that whole plate of curry. That was a massive serving! 🤣
I like very few curry dishes, but James' looked delicious!
Watching James cook made my day! The curries looked wonderful also.
Barry ordering takeaway before James finishes making his version is a Mood.
Should've fried the base and caraway seeds in ghee (essential). Also sauteed the basmati in ghee for a little bit.
But are Caraway seeds even typical?? I've only seen Cumin or Cardamom typically used to spice basmati rice. Maybe it's just different in the US?...
@@deprofundis3293 we use whatever we like, some like cumin and some like caraway. Both are used to get different flavours. Some also use mustard seeds for what we call a tadka - oil, mustard/cumin/caraway/, other spices heated together, then added to that veggies or meats, rice, dals, etc.
It's weirdly comfortable and sweet to watch the chef in the studio kitchen and the normal doing exactly what I want to do
Is this the first solo video James has done? It's actually great to see! I remember following you guys for years, and when he first started out he was so shy and rather quiet. But it's nice to see the growth and snark in full force. "BARRY, IT'LL TAKE AS LONG AS IT TAKES, OKAY?" JEEZ.
would have been great if he could have taxied the food over to Barry as a "SORTEDfod takeaway" and let him judge it
I love that you are back in the studio! Even if it’s just one.
Same I didn't really enjoy the other videos for some reason
Love your show so much! Been a fan since forever :)
One of my favourite things to do is marinate the chicken for half an hour in lemon juice and salt, gently pricking it with a knife before you marinate it in the yogurt base. makes it SUPER tender and so much better
It might be 1am in Australia but I finally caught a Sorted video straight after upload woo hoo!
🙌
hahaha I know the feeling! I always stay up to catch the uploads!
In Melbourne I wait to the next day Uk time so it’s Monday and Thursday my ‘sorted’ days. As an ex Londoner I still use ‘sorted’ in my daily lingo too!
The Tikka Masalla probably didnt taste the same owing to not using Almond Powder and Coconut Flour - key ingredients in the BIR version. Both looked great though
my go to guidelines for making my own Indian gravies: make an onion garlic paste and you cook the paste out, you can increase or decrease the spice level of your paste if you want by adding whole chilies at that stage. Start with whole spices, toast in ghee, add your whole chilies (mirchi) if you're going that route and can source them (thai birds eye chilies are a good sub if you're in Minnesota and can't find mirchi), toast until it smells good, add your paste, cook it out until it plays nice with the oil, add your powdered spices that need to cook (NOT garam masala which is a finishing spice, not a cooking spice) once that flavor base has been completed you go from there and add things like cream, tomatoes etc that finish the gravy. This is tried and true and taught to me by my आई when I lived with a host family in Pune.
How a chef can just taste a dish and make practically the same thing is beyond me but glad that James Currie is making this curry video!
I have never been this early to a video! I sit here waiting every wednesday and sunday because you guys are my favourite channel atm! Keep up the great work!
Petition to ensure James never has another haircut again. He looks so lovely.
Nice to see you guys FINALLY using the BIR curry-style recipes! I'd love to see more, or see the process of James/Ben perfecting it.
5:46 “prepare the base” as the bass drops.