Hello Rik, i hope you are doing well. Please,please,please,please,please,please,please, pretty please with sugar on top can we have another curry video. Lots of love from Huddersfield.
Thinks he’s called it a day now been mouths since he put a video .I think he just does his backyard chef cannel since RUclips told him how many people watched it lost interest in this one ow well good while it lasted 😢
Adam, Thank you for sharing. It's a practice I've been doing for many years - It works and it helps others make a good curry at home. Thanks again. Best, Rik
Oh my that looks divine, I'll have a crack at this one in the near future. Thanks Rik. Btw, I have Tamarind Powder... Can I use that & if so how much? Maybe half the amount?
I know I’m sending lots of comments but sorry, curries get me excited haha. So something for you to try. I am using a cast iron wok. Yes, you can’t change your heat fast but it cooks so evenly. As well I am using a high temp silicon spatula. As my base cooks down I can scrape the caramelized curry from the bottom and sides. It peels off like those ice cream shops that make the ice cream on a cooled stone slab.
My dads a big fan of your videos - he was asking about the pan you are using in this video. Is it a particular brand? Size?Any info on it would be greatly appreciated. Thanks in advance
Hi Rik. Going be trying this tonight . Can you please advise how many tbls of onion paste to include as I can’t see it in the ingredients list?? Thank you 😊
I think I want more than it sour, it’s sweet, it’s tomatoey, it’s alright….. for the sauce! Your face said it all and does not inspire me to make it. You have not listed the onions in the recipe…….. All that said…..your Bombay potatoes are the best I’ve ever had, they are amazing!
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Looks great 🎉
I was hoping you were going to post another curry.
Nice to see you on both channels at the same time
Thank you. I've got many to do mate - I'm full, Roger, eating too much! Best, Rik
Hello Rik, i hope you are doing well. Please,please,please,please,please,please,please, pretty please with sugar on top can we have another curry video. Lots of love from Huddersfield.
Thinks he’s called it a day now been mouths since he put a video .I think he just does his backyard chef cannel since RUclips told him how many people watched it lost interest in this one ow well good while it lasted 😢
Tonight's curry right there. Thanks
You are very welcome. Best, Rik
The onion puree you make is amazing!! I tried it for the first time yesterday and wha a difference it makes to my curry's. Thanks for tha tip 👍
Adam, Thank you for sharing. It's a practice I've been doing for many years - It works and it helps others make a good curry at home. Thanks again. Best, Rik
I love all your premade sauces. ❤❤
Thank you. Best, Rik
Spot on Ric!
Cheer, Ralph. Best, Rik
looks delicious, gonna try to make it ❤
Thanks. Best, Rik
Looks cracking Rik. I’ll be giving this a go for sure 👍🏻😊
Thanks. Best, Rik
Oh my that looks divine, I'll have a crack at this one in the near future. Thanks Rik.
Btw, I have Tamarind Powder... Can I use that & if so how much? Maybe half the amount?
Looks amazing ❤️🔥. I will try this recipe 😋
It's a steady one. Best, Rik
Will be trying this curry the weekend thanks for the recipes keep it up 👍🏻😁
Love this channel so much thanks Rik 👌
Simple and delicious; my two favourite things about food.
Agreed, there, mate. Best, Rik
Could you do a video on how to make that amazing-looking rice, please?
Another great show, cheers Rik.
Anychance of trying Railway Lamb. Its a great dish. Cheers buddy
Thank you. Best, Rik
Been waiting for a new one looking forward to this banger 👌
Enjoy, mate. Best, Rik
Beautiful curry!
Thanks. Best, Rik
Yeah great to see you back here Rik, I see many others (RUclipsrs) using the non BIR methods now, well done Ricky Boy!
I've cooked bir for too long! It's been a huge part of my life - there are other ways! Best, Rik
That's tommorow nights tea sorted👍😂cheers Ric?from BIGMICK IN THE UK 🇬🇧
It's a steady one, mate. Hope all is well. Best, Rik
Another great looking curry I know what I'm making tonight
I know I’m sending lots of comments but sorry, curries get me excited haha.
So something for you to try. I am using a cast iron wok. Yes, you can’t change your heat fast but it cooks so evenly. As well I am using a high temp silicon spatula. As my base cooks down I can scrape the caramelized curry from the bottom and sides. It peels off like those ice cream shops that make the ice cream on a cooled stone slab.
Sounds great! As you know, you don't have to change. You have to learn to control. Good on ya. Best, Rik
My dads a big fan of your videos - he was asking about the pan you are using in this video.
Is it a particular brand? Size?Any info on it would be greatly appreciated. Thanks in advance
Any new videos coming rik?
Hi Rik. Going be trying this tonight . Can you please advise how many tbls of onion paste to include as I can’t see it in the ingredients list?? Thank you 😊
Will you be making more on this channel Rik?
Yes. Thank you. Best, Rik
Hello rik the quantities of the onion paste are not listed in the description
I think I want more than it sour, it’s sweet, it’s tomatoey, it’s alright….. for the sauce! Your face said it all and does not inspire me to make it. You have not listed the onions in the recipe……..
All that said…..your Bombay potatoes are the best I’ve ever had, they are amazing!