Here’s my latest hack. 2.4Kg onions, enough for 6 of Al’s 30 min curries. In Ninja, pressure cook 5 mins, fast steam release, sauté down on high for 10 mins. Skips 1st 10 mins of each cooking session
Quite an authentic way of cooking Indian food actually blending the onions and doing it this way, rather than using base gravy. My missus from Bangalore does it too with the onions and was taught that by her Mum, so yeah.
Made this for dinner for myself so I simply cut all the ingredients in half. I tried to buy the Naga pickle but without success so substituted with a tsp of hot chilli powder as recommended. Once the prep has been done the recipe is so simple to follow and the results were first class and the good thing is I get to eat the remainder tomorrow. Good job Al.
Thanks Al, I was hoping you'd do a 30 minute Jalfrezi. Made it tonight and it was lovely. But a tip for others making it; Don't worry about times too much, just cook it until it looks like Al's. My 10 minute onion paste cook took almost 20 minutes before it looked like Al's but it made a big difference compared with the Bhuna I made last week. I ignored the clock for the rest and waited until it looked like the video and it was a lovely curry.
Good point! I always add about 100ml less onion water and on my small gas hob my Stage 3 still takes 30 minutes instead of 10 mins to boil off enough liquid.
Hi Al , made the jalfrezi absolute belter of a curry. Do have any plans to do a 30 minute chicken korma, the missus likes a milder curry. Keep up the good work
Looks absolutely fantastic Al. I'll be giving this a go for sure. I'm a long time viewer, and just wanted to say how much I appreciate your videos. You bring a rare calmness to cooking curries, which is refreshing for any less experienced cook, like myself. Your approach makes the process look very simple in comparison. You deserve to make a living off this channel, so I hope the subscribers come flocking, although you'll probably put many restaurants out of business if they do! Keep up the great work, mate.
5th curry from Al. Amazing! Thanks from Melbourne. Two friend in Adelaide sending me photos of there spice purchases after I sent them the videos. Truly thank you Al. Curry game changer
For the finger chilis, do you remove the seeds and interior so that you're charring the skin only, or do you char the whole thing and toss it in? I assumed you would be removing the interior or else it would get too spicy, but couldn't tell by looking.
Made this one last night, absolutely fantastic. Couldn't get the same green finger chilli's here in Oz or the Naga pickle, but to substitute I used two chopped jalapeno peppers and the heat from those was just right - probably made it a medium heat curry on my scale. This is probably my favourite curry so far (although the 30 min Dopiaza is also one of my favourites(=). Keep up the great work Al!
Al, been following your recipes for the last couple of years and loved them, I cooked this recipe last night....OMG what a dish ..thank you! Got to get on the Pathia as that is one of my favourites
Hi Al, I've also started using healthier oils. For the regular BIR curries, using higher temperatures, I've started using extra virgin avocado oil as it has a very high smoke point (as I'm sure you are aware). I made two identical curries, one with avocado oil, and one with rapeseed oil and I couldn't taste any noticable difference. I love this method of cooking curries by the way, thanks.
Nice one mate a real good easy way to make a delicious curry at home. Great recipe, good cooking - I likey mate. Best, Rik - this is the edited bit - Love the caldron where's the broomstick nearly haloween too! Love it just pulling your leg.
Hi Al. Did this one yesterday. Wow - what a banger!!!! Probably your best yet. We doubled up so we could freeze some. I used the Naga pickle stuff. Yes it makes a difference - not just in heat. Have a good Christmas Al. John
Hi, Ali, have enjoyed watching you & learning some new things one being the onion puree, and also about using olive oil instead of vegetable oil.....I suffer from arthritis & will try olive oil instead. X
Way too hot with the tablespoon of naga pickle in it, I love it hot, but the family couldn’t eat it, and they usually love a jalfrezi. I’ll be leaving it out next time.
I had doubts about the BIR taste of these 30 min curries, until I made this that is, now Jalfrezi isn't my chosen curry when going to a Restaurant but this was a top notch recipe, I found the onion takes more than 10 mins to get some colour but overall it's a great way to cook in bulk for the BIR taste. I will be trying more, can we have a 30 min Dhansak please.
Hi Al i made this last night and i must say its the best so far , i was a bit worried about the 6 finger chilies so i reduced it a bit but will definitely do 6 next time . greetings from SA and sorry about the rugby :)
i know right i thought same , my asian friend told me try it ......a tiny bit on the end of a teaspoon ,like not even a pea size n i had to put my mouth under the tap for 30mins !!
Hey Al, the reason for using different types of oil is due to the different smoke points - this could be worth mentioning as people might burn some of your recipes if they follow visible cues like the oil beginning to smoke. For example olive oil will begin to smoke at around 190-210C whereas sunflower oil or other blended vegetable oils might beging to smoke at closer to 230-240C which makes a huge difference on cooking times. Just something to think about, thanks for all the great recipes I look forward to seeing your channel continue to grow!
I was thinking about this, too. I reckon the olive oil will be just fine for desi style, but viewers will be be wanting sunflower or a nut oil for BIR style.
Great Recipe, Al. I use 100% mustard oil in many of my curries: like you I've been cooking them for years - since the 1970's, that's how old I am, LOL I know some say that it's not good for you, but it is the same as olive oil many years ago, you could only get it in chemists! However, talking to many Indian, Bengali and Bangladeshi chefs, they tell me they and their countrymen have used it for years and years and they all haven't died off yet: their words, not mine LOL
Hi Al, love your content & your practical approach to demistifying the world of curry! There truly is something nostalgic about using cookware handed down the generations and that wok priceless ☺️ Keep up the good work, much ❤ from Ontario 🇨🇦
Well walked into the house after work around 5-30pm and the smell , just hit me , Marie’s 2nd Time at doing your Jalfrezi 😮, and it again was superb , one of the best curries I’ve had 😋😋😋so thanks Al , and we’ll done 👏👏👏once again Marie 😘
Al, I've made all your dishes over the years, this one is absolutely superb! We let it rest overnight and had it the next day. It's the first time I've used blended onions as a base gravy and it worked a treat. Superb! 👍
Hi Al, I made this last night and my wife said it was my best effort so far. However the 30 minutes turned into a little over 2 hours, but well worth the effort. Now off to make a chicken tikka. Many thanks for all your help.
Short story, long...I do have the same sized Wok in cast Iron with a lid that I've had for donkey's years. Also the high intensity gas burner which I use outside. I've also got 9Kw of gas hob in the kitchen but I'm forbidden to make Baltis on that because it's in the awning of our caravan;-) I started out using the Madhur Jaffrey methods of cooking back in the seventies. Since then I've bought 18 different cookbooks of Indian cooking, my bible being "India" by Pushpesh Pant....However.... Without a doubt, Al's Kitchen is the first place I've found with that "Wow" effect. The recipes taste like they used to back in the day in the Royal Bengal, Northampton in the 70's and for that Al, I shall be eternally grateful because they don't make curries in Germany anything like they should be, even though the staff assure me they can if there was a call for it.
Excellent curry. First time a home made curry tasted like a proper takeaway. The Chilli Pickle was a game changer. Can't wait to attempt the rest of your curries 👌
super recipes and a must for a Friday night. Im afraid the 'Spice Taylors' will be taking a back seat, although they are very good, particularly the Spicy Goan.
I'll keep telling myself its a curry for 2........... Making base gravy is a thing of the past for me now, I make up these or desi's and freeze a portion (or two!) As I work from home, I tend to spend two or three hours slowly making them starting with raw onions softening gently with the whole spices. Bit of oil info you want it... - avoid the golden coloured (fake colour & processed) veg & sunflower oils (bad boys). Try Olive Oil (not extra virgin for cooking) or coconut or avocado oil, all super healthy verses the 'bad boys'
Great video Al. Question about the pot. I never found the high sided aluminium pan you’ve mentioned anywhere. Do you reckon it’s better to just get this as it does for both?
Hi Al. My daughter and I made your Jalfrezi tonight. It was excellent. However, I got a bit carried away with the Naga paste. But, otherwise it was a great start to coking with Al. Thank you.
The only issue Al mate with the olive oil is that heating it very high can create a trans fat apparently, what about ghee or coconut oil? Thanks for all the videos, really helping me on my journey to cook proper British/ Indian food
Al.... please... keep them coming... I just made this and it was awesome. I've tried a lot of different recipes from a lot of different people... but this was by far the best.. and the fact it's fast is such a bonus. Thanks man!!
Just done this for lunch and it was sublime. Closet I’ve ever got to BIR. The base gravy shortcut is a great idea. Only thing I did differently was I thought we’d had cinnamon sticks but didn’t so added a quarter teaspoon of powdered cinnamon at the spices stage and five minutes before the end I added about a dozen halved cherry tomatoes and an extra couple of sliced green Thai chillies. Took a bit longer to do as I was only on a regular kitchen stove but probably only ten minutes or so. I see other comments saying get it looking like Al’s rather than just go on time. This is spot on advice
I love how you've gone from base gravy snob to making it the 'cheat' way...there's definitely a place for base gravy with the ultra smooth sauce curries but I think 90% of the time it's completely unnecessary, I usually do exactly the same and just blend up some Tesco pre-diced onions and be a bit more heavy on the spices!
Just cooked 8 portions. Absolutely bangin'. It tastes authentic (better than authentic actually) and the Naga does lift it to another level. Well worth getting (but don't dip your finger into it and try it like I did 🥵 😂)
Hi, please can you tell me where you get your naga from because I can get it anywhere, If you get it from a supermarket, what shopping aisle do you go to
Going to have a go at this one tonight as I love all your recipes Al. Quick question though as my wife doesn't like a hot curry, unlike me. Can I reduce the Naga pickle/sugar amount to say one or two teaspoons to lower the heat or does the amount in this recipe make it so that the sugar balances out the heat without it maiking it too unbearable for those who cannot take the heat?
never thought of using olive oil before, not sure why, just always done veg oil with onions! looking forward to trying this banger of a ruby, cheers Al
Thank you Al. Your videos have provided me with a method to produce very tasty curries at home. Equivalent to anything from a takeaway. I have however modified your procedure to fit with my own food preparation routine at home, i.e. Chicken Tikka gets pre-mixed in a stand mixer with the dough hook, put in the fridge over night and then frozen into individual portions. The frozen packets of CT get defrosted in a sink of hot water before being air fried and added to the curry I'm making. I do the majority of my cooking in a Thermomix and although I get that the caramelisation and smoky flavour may not be there, this process has made the cooking process a breeze for me as I have the ingredients, steps, quantities and durations laid out in the Thermomix for me and the curries are simply delicious. Thank you again.
Bloody hell you could pop the pot in front of your fire and bath in it 😂 …next to the garlic chilli chicken this is the one I’ve been waiting for, keep up the great content Al 👍🏻
Cooked this last night and I got to tell you Al, this is amazing. I used the Mr Naga pickle, and agree with you that it adds another dimension to the dish. Simply stunning. Thanks so much.
Made it, and it was very good. But the "30 minutes" claim comes with some pretty serious caveats! More like 1 hour, starting from scratch. So, recipe good, clickbait not. 🙂
Hi Al, I'm a big curry fan and have tried many recipes on YT this is without a doubt the best by far, it's absolutely gorgeous I've cooked it 3 times now and have perfected it exactly to my taste. Love your work mate 👍
I cooked it last night to the exact way Als cooked it but with the soy sauce.Amazing Curry. Thanks Al. Ive brought the ninja chopper\blender £29.99 great for blitzing the onions which is a game changer .Please keep the 30 min ones coming mate
Just enjoyed this for dinner in Auckland, NZ. Thanks Al. Our family has been loving the 30 minute curries. I've typed up the recipe and am happy to share the file if you don't mind?
Here’s my latest hack. 2.4Kg onions, enough for 6 of Al’s 30 min curries. In Ninja, pressure cook 5 mins, fast steam release, sauté down on high for 10 mins. Skips 1st 10 mins of each cooking session
I bloody love you.. absolute genius.. pls can you do a 30 minutes dhansak ❤❤
Quite an authentic way of cooking Indian food actually blending the onions and doing it this way, rather than using base gravy. My missus from Bangalore does it too with the onions and was taught that by her Mum, so yeah.
Made this for dinner for myself so I simply cut all the ingredients in half. I tried to buy the Naga pickle but without success so substituted with a tsp of hot chilli powder as recommended. Once the prep has been done the recipe is so simple to follow and the results were first class and the good thing is I get to eat the remainder tomorrow.
Good job Al.
I get the naga pickle from amazon. It's worth it
I’m on the keto so I can’t have sugar. If I make this dish without it will I die of AIDS?
Thanks Al, I was hoping you'd do a 30 minute Jalfrezi. Made it tonight and it was lovely. But a tip for others making it; Don't worry about times too much, just cook it until it looks like Al's.
My 10 minute onion paste cook took almost 20 minutes before it looked like Al's but it made a big difference compared with the Bhuna I made last week. I ignored the clock for the rest and waited until it looked like the video and it was a lovely curry.
I do the same 😉👍🏻
Good point! I always add about 100ml less onion water and on my small gas hob my Stage 3 still takes 30 minutes instead of 10 mins to boil off enough liquid.
Hi Al , made the jalfrezi absolute belter of a curry. Do have any plans to do a 30 minute chicken korma, the missus likes a milder curry. Keep up the good work
Looks absolutely fantastic Al. I'll be giving this a go for sure. I'm a long time viewer, and just wanted to say how much I appreciate your videos. You bring a rare calmness to cooking curries, which is refreshing for any less experienced cook, like myself. Your approach makes the process look very simple in comparison. You deserve to make a living off this channel, so I hope the subscribers come flocking, although you'll probably put many restaurants out of business if they do! Keep up the great work, mate.
5th curry from Al. Amazing!
Thanks from Melbourne.
Two friend in Adelaide sending me photos of there spice purchases after I sent them the videos.
Truly thank you Al. Curry game changer
Absolutely love your channel. I wonder, could you do a recipe for a Samber curry?! (30 min or longer version) yum yum
For the finger chilis, do you remove the seeds and interior so that you're charring the skin only, or do you char the whole thing and toss it in? I assumed you would be removing the interior or else it would get too spicy, but couldn't tell by looking.
Made this one last night, absolutely fantastic. Couldn't get the same green finger chilli's here in Oz or the Naga pickle, but to substitute I used two chopped jalapeno peppers and the heat from those was just right - probably made it a medium heat curry on my scale. This is probably my favourite curry so far (although the 30 min Dopiaza is also one of my favourites(=). Keep up the great work Al!
Al, been following your recipes for the last couple of years and loved them, I cooked this recipe last night....OMG what a dish ..thank you! Got to get on the Pathia as that is one of my favourites
Hi Al, I've also started using healthier oils. For the regular BIR curries, using higher temperatures, I've started using extra virgin avocado oil as it has a very high smoke point (as I'm sure you are aware). I made two identical curries, one with avocado oil, and one with rapeseed oil and I couldn't taste any noticable difference. I love this method of cooking curries by the way, thanks.
Nice one mate a real good easy way to make a delicious curry at home. Great recipe, good cooking - I likey mate. Best, Rik - this is the edited bit - Love the caldron where's the broomstick nearly haloween too! Love it just pulling your leg.
A 30 minute butter masala would be amazing Al if you can do one of them would be much appreciated, I'm doing this curry this weekend
Did the bhuna the Miss loved it. Great curries 👍🏻
Hi Al. Did this one yesterday. Wow - what a banger!!!! Probably your best yet. We doubled up so we could freeze some. I used the Naga pickle stuff. Yes it makes a difference - not just in heat. Have a good Christmas Al. John
Hi, Ali, have enjoyed watching you & learning some new things one being the onion puree, and also about using olive oil instead of vegetable oil.....I suffer from arthritis & will try olive oil instead. X
Al, my good fellow, don't you know that earth is 100 % Not a "planet" in a "space vacuum". 🙂👍
Way too hot with the tablespoon of naga pickle in it, I love it hot, but the family couldn’t eat it, and they usually love a jalfrezi. I’ll be leaving it out next time.
Looks great Al. Thanks for the tip about the base gravy. I have lots left, and I’ll be making this, using base gravy. 👍
When you say Indian restaurant, you actually mean Bangladeshi restaurant
I do like this channel and Al's enthusiasm to Indian food. I love a good Jalfrezi, but I never add sugar to it
If you want this taste even better than this spectacular cheat, add a teaspoon of Kalonji (nigella) seeds.
Lovely
Just made it, turned out fabulous. Thank you Al, genius system.
I had doubts about the BIR taste of these 30 min curries, until I made this that is, now Jalfrezi isn't my chosen curry when going to a Restaurant but this was a top notch recipe, I found the onion takes more than 10 mins to get some colour but overall it's a great way to cook in bulk for the BIR taste. I will be trying more, can we have a 30 min Dhansak please.
Absolutely, second the Dhansak request using this method!
Hi Al i made this last night and i must say its the best so far , i was a bit worried about the 6 finger chilies so i reduced it a bit but will definitely do 6 next time . greetings from SA and sorry about the rugby :)
I am the same with veg oil. You can’t tell when eating it but I get flare ups the next day t days too.
I ordered this pot to use on my induction hob, have used it a few times now and it works perfectly, I love it.
Even the dogs are chomping at the bit for some of that. 🎉🎉
lol there is no way I’m putting in 1 tbsp of Mr Naga!! That shit lethal, maybe half tbsp 🔥
i know right i thought same , my asian friend told me try it ......a tiny bit on the end of a teaspoon ,like not even a pea size n i had to put my mouth under the tap for 30mins !!
Hey Al, the reason for using different types of oil is due to the different smoke points - this could be worth mentioning as people might burn some of your recipes if they follow visible cues like the oil beginning to smoke.
For example olive oil will begin to smoke at around 190-210C whereas sunflower oil or other blended vegetable oils might beging to smoke at closer to 230-240C which makes a huge difference on cooking times.
Just something to think about, thanks for all the great recipes I look forward to seeing your channel continue to grow!
I was thinking about this, too. I reckon the olive oil will be just fine for desi style, but viewers will be be wanting sunflower or a nut oil for BIR style.
Looks great, could you half the ingredients and make it for two. Or would it mess the the taste of the recipe up? Cheers
Just do 2 and freeze two. If you're going to make the effort get the most out of it.
Great Recipe, Al. I use 100% mustard oil in many of my curries: like you I've been cooking them for years - since the 1970's, that's how old I am, LOL
I know some say that it's not good for you, but it is the same as olive oil many years ago, you could only get it in chemists! However, talking to many Indian, Bengali and Bangladeshi chefs, they tell me they and their countrymen have used it for years and years and they all haven't died off yet: their words, not mine LOL
Hey Al, aren't you worried about getting carbon monoxide poisoning if you use LPG in the house?
I have a CM detector by my side
Hi Al, love your content & your practical approach to demistifying the world of curry! There truly is something nostalgic about using cookware handed down the generations and that wok priceless ☺️ Keep up the good work, much ❤ from Ontario 🇨🇦
Well walked into the house after work around 5-30pm and the smell , just hit me , Marie’s 2nd Time at doing your Jalfrezi 😮, and it again was superb , one of the best curries I’ve had 😋😋😋so thanks Al , and we’ll done 👏👏👏once again Marie 😘
Al, I've made all your dishes over the years, this one is absolutely superb! We let it rest overnight and had it the next day.
It's the first time I've used blended onions as a base gravy and it worked a treat. Superb! 👍
11:41 is that the sound of an Ewok that's trapped a knacker 😆
Hi Al,
I made this last night and my wife said it was my best effort so far.
However the 30 minutes turned into a little over 2 hours, but well worth the effort.
Now off to make a chicken tikka.
Many thanks for all your help.
Great series Al, could you do a butter chicken next please?
Yes please! I’ll second that!
Short story, long...I do have the same sized Wok in cast Iron with a lid that I've had for donkey's years. Also the high intensity gas burner which I use outside. I've also got 9Kw of gas hob in the kitchen but I'm forbidden to make Baltis on that because it's in the awning of our caravan;-) I started out using the Madhur Jaffrey methods of cooking back in the seventies. Since then I've bought 18 different cookbooks of Indian cooking, my bible being "India" by Pushpesh Pant....However....
Without a doubt, Al's Kitchen is the first place I've found with that "Wow" effect. The recipes taste like they used to back in the day in the Royal Bengal, Northampton in the 70's and for that Al, I shall be eternally grateful because they don't make curries in Germany anything like they should be, even though the staff assure me they can if there was a call for it.
Excellent curry. First time a home made curry tasted like a proper takeaway. The Chilli Pickle was a game changer. Can't wait to attempt the rest of your curries 👌
super recipes and a must for a Friday night. Im afraid the 'Spice Taylors' will be taking a back seat, although they are very good, particularly the Spicy Goan.
I'll keep telling myself its a curry for 2...........
Making base gravy is a thing of the past for me now, I make up these or desi's and freeze a portion (or two!) As I work from home, I tend to spend two or three hours slowly making them starting with raw onions softening gently with the whole spices.
Bit of oil info you want it... - avoid the golden coloured (fake colour & processed) veg & sunflower oils (bad boys). Try Olive Oil (not extra virgin for cooking) or coconut or avocado oil, all super healthy verses the 'bad boys'
al the 36 mil pot in black is not according to amazon is not compatible with induction hob torquay dave
Only the 36cm one isn't. The other sizes are
Great video Al. Question about the pot. I never found the high sided aluminium pan you’ve mentioned anywhere. Do you reckon it’s better to just get this as it does for both?
Yes and yes
So that’s a no then.
Hi Al. My daughter and I made your Jalfrezi tonight. It was excellent. However, I got a bit carried away with the Naga paste. But, otherwise it was a great start to coking with Al. Thank you.
The only issue Al mate with the olive oil is that heating it very high can create a trans fat apparently, what about ghee or coconut oil? Thanks for all the videos, really helping me on my journey to cook proper British/ Indian food
You never heat it beyond those temperatures. No where near smoking point. You can use other oils of course
@@AlsKitchen Fair enough!
Al.... please... keep them coming... I just made this and it was awesome. I've tried a lot of different recipes from a lot of different people... but this was by far the best.. and the fact it's fast is such a bonus. Thanks man!!
Cooking this for my girlfriend right now. Just checking through. Wish me luck.
Just done this for lunch and it was sublime. Closet I’ve ever got to BIR. The base gravy shortcut is a great idea. Only thing I did differently was I thought we’d had cinnamon sticks but didn’t so added a quarter teaspoon of powdered cinnamon at the spices stage and five minutes before the end I added about a dozen halved cherry tomatoes and an extra couple of sliced green Thai chillies. Took a bit longer to do as I was only on a regular kitchen stove but probably only ten minutes or so. I see other comments saying get it looking like Al’s rather than just go on time. This is spot on advice
I love how you've gone from base gravy snob to making it the 'cheat' way...there's definitely a place for base gravy with the ultra smooth sauce curries but I think 90% of the time it's completely unnecessary, I usually do exactly the same and just blend up some Tesco pre-diced onions and be a bit more heavy on the spices!
So what do I substitute having already made your base gravy 2 which has some of the ingredients you are using to make this quick curry?
Evening Al making this now for tomorrow. Chers buddy
I know it sounds stupid, but it smells like a jalfrei rather than a normal curry. That is fantastic... definitely Mr Naga makes it
What exactly is curry powder for? i mean some spices, that are being used seperetly are one of the ingredients of the curry powder.
Wonderful, I will try this one for sure!!! Adding your base gravy ( as I have a lot in freezer ) instead of onion mix ?
Just cooked 8 portions. Absolutely bangin'. It tastes authentic (better than authentic actually) and the Naga does lift it to another level. Well worth getting (but don't dip your finger into it and try it like I did 🥵 😂)
Hi, please can you tell me where you get your naga from because I can get it anywhere, If you get it from a supermarket, what shopping aisle do you go to
Circulon do one almost identical to your wok, except the handles get hot, but if your oven is big enough it can goto 400 degrees
That looks absolutely delicious, a sprinkle of msg (taste powder) would finish this off
Made this tonight. Perhaps the best curry I've ever made.. lots left over for dinner tomorrow too.. keep em coming
Great video, Al. Love a Jalfrezi! Just ordered some Naga pickle and this is going on the must make list! Cheers mate.
Bog roll in the freezer with Mr Naga.
Going to have a go at this one tonight as I love all your recipes Al. Quick question though as my wife doesn't like a hot curry, unlike me. Can I reduce the Naga pickle/sugar amount to say one or two teaspoons to lower the heat or does the amount in this recipe make it so that the sugar balances out the heat without it maiking it too unbearable for those who cannot take the heat?
thank you so much for you videos please keep doing what you doing, you get better every video I watch 👌
Oh the size of your WOK! I totally misheard that.
Would putting star anise and cinnamon in onion water achieve the same taste? Going to cook this tomorrow.Love the channel,new subscriber here👍
never thought of using olive oil before, not sure why, just always done veg oil with onions! looking forward to trying this banger of a ruby, cheers Al
Al, this looks fkin amazing. Your vid is brill, very well done and i can't wait to try it.
Im salivating as usual Al. Gotta try this one. Enjoy souvlaki in Cyprus 😎👍
Al: Olive Oil is healthier than any oil curry makers use anywhere in the world! Good idea!
Another Banger Al, Jalfrezi is my favourite too. 👍
Simply superb! Thanks for uploading, will definitely be trying this one out.
Another great dish Al…Have a great holiday in Cyprus…X
Where dya get those stainless ramekins from Al? Missus getting fed up of me using all the mugs 😆
Amazing recipe. My family loves this…
Did you put 6 Crushed cardamom pods in ? As recipe stats but not in video
Thank you Al. Your videos have provided me with a method to produce very tasty curries at home. Equivalent to anything from a takeaway. I have however modified your procedure to fit with my own food preparation routine at home, i.e. Chicken Tikka gets pre-mixed in a stand mixer with the dough hook, put in the fridge over night and then frozen into individual portions. The frozen packets of CT get defrosted in a sink of hot water before being air fried and added to the curry I'm making. I do the majority of my cooking in a Thermomix and although I get that the caramelisation and smoky flavour may not be there, this process has made the cooking process a breeze for me as I have the ingredients, steps, quantities and durations laid out in the Thermomix for me and the curries are simply delicious. Thank you again.
Made this today and was fantastic will be looking at all your 30 minute recipes cheers Al
Bloody hell you could pop the pot in front of your fire and bath in it 😂 …next to the garlic chilli chicken this is the one I’ve been waiting for, keep up the great content Al 👍🏻
Al could you take the onion water add whole spice and simmer like a stock? Thanks
Cant wait for this.
Looks good. I think ill make this tomorrow but the biggest pan i own is a stainless steel frying pan so itll have to be cooked on that Al.
Cooked this last night and I got to tell you Al, this is amazing. I used the Mr Naga pickle, and agree with you that it adds another dimension to the dish. Simply stunning. Thanks so much.
mr vickis king naga is the best for me. hot but flavoursome as well.
Just made it I used a heaped teaspoon of naga pickle and it was delicious 😀😀😀
A friend made this and I tried it. One of the best take away curries ever tasted - now I’m making this next week… thanks Al…!
Made it, and it was very good. But the "30 minutes" claim comes with some pretty serious caveats! More like 1 hour, starting from scratch. So, recipe good, clickbait not. 🙂
30 mins is cooking time. Prep time differs from person to person.
Put the cooking pot on my Christmas list for my kids to buy me.
Hi Al where do you get you pans from?? cheers.
That pot is not suitable for induction according to the description on the link
Definitely one of your best. I do love a good Jelfrezi and this is a very good one.
Hi Al, I'm a big curry fan and have tried many recipes on YT this is without a doubt the best by far, it's absolutely gorgeous I've cooked it 3 times now and have perfected it exactly to my taste. Love your work mate 👍
Brilliant. Can't wait to cook this. The others in the 30-minute series have been fantastic and jalfrezi is one of my favourite curries.
Hi love you curry’s can I have more dishes for 4 people 😊
I cooked it last night to the exact way Als cooked it but with the soy sauce.Amazing Curry. Thanks Al. Ive brought the ninja chopper\blender £29.99 great for blitzing the onions which is a game changer .Please keep the 30 min ones coming mate
A Braun stick is brilliant too.
Can we halve ingredients for a smaller curry?
Just enjoyed this for dinner in Auckland, NZ. Thanks Al. Our family has been loving the 30 minute curries. I've typed up the recipe and am happy to share the file if you don't mind?
Glad you enjoyed it