TOFU TIKKA REZALA - INDIAN RESTAURANT FLAVOUR. Suitable with Chicken, King prawns or Lamb
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- Опубликовано: 16 окт 2024
- Rezala Tikka is a British Indian Restaurant favourite that reminds me of the 1980's. Black pepper and the tangy yogurt gives this dish that distinct flavour and you'll remember and love. If you have never had a Rezala, I urge you to try. Al
BBC PODCAST. www.bbc.co.uk/...
► Secret Restaurant MIX POWDER : • Mix Powder for INDIAN ...
► CHICKEN TIKKA : • Restaurant Flavour CHI...
► Base Gravy 1 : • How to Make INDIAN CUR...
► Base gravy 2 : • Indian Restaurant Base...
Both bases make great curries. 2 Is more elaborate and better explained.
Product Used by Al
► Stainless Steel 8.5 Litre Stock Pot amzn.to/2Q6BOA0
► Masala Dabba with 7 Compartments and 2 Stainless Steel Lids, 16cm amzn.to/2Q7maEF
► Copper Karahi Serving Bowls amzn.to/3tl5VSK
► Copper Handi Bowls x 4 amzn.to/3doh4fZ
► 8Kw Gas Burner (Excellent for BIR Curry) amzn.to/3trwtBI
►8kw Gas (Another supplier) amzn.to/3triFqT
► Little Spice Tray stainless steel ramekins amzn.to/3uVtO3D
► Braun Hand Blender amzn.to/3uWH2Nw
► Aluminium Frying Pan 24cm amzn.to/3mUzCre
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Ingredients List.
30g green pepper
30g red pepper
30g diced onions
1 tsp mix powder
1 tsp black pepper
1 tsp Kashmiri red chilli
1 tbsp ginger & garlic paste
3 tsp natural yogurt (Soya Greek Alpro)
2 pieces sliced tomato
Coriander
1 tbsp diluted tomato purée
Tikka marinated tofu
Music by www.bensounds.com
I listened to you on their podcast and have since subscribed.
Thanks too to Elis James for inviting you onto the 5Live show. That's what brought me to your channel. :-)
That's the best (and quickest) explanation of cooking tofu i've come across. Thank you.
That radio interview was great.... Rezala looks fantastic... Even without meat!
I've been watching your channel for what must be over 2, nearly 3 years now, and you've never let me down. All my friends and family have said I've ruined getting a curry from the takeaway, they'd rather eat mine. (well, yours lol).
Anyway, I've recently become vegetarian, and here you are! Smashing out a banging vegan curry! Any chance of some more veggie/vegan dishes down the line?
All the best, Al.
I second this! Good to see you back Al
Hey Al, Pro tip for the next time you use Tofu in one of your curries: Freeze and defrost the tofu twice before marinating for a much firmer texture that more closely resembles meat. (It ends up with a chicken nugget style texture.) Takes a bit more prep time but I think it is well worth the effort. My partner and I made a tofu tikka korma over the weekend using your recipes and we were blown away. Love the channel, and will be using your recipes many times in the future.
Great idea!!
Hi Al, just a quick note - I did your base and Dhansak - it was wonderful (wife and daughter loved it too) - it took me a while,but I’ll get faster now I’ve done the first one. I’ve ordered methi and a dabba from Amazon too - I’m going to be a curry master... thanks Al
Thanks for the vegan recipe, Al. Hope you used Alpro yogurt!
I’ve been vegan for a few years now but I subscribed to your channel for the basic recipes anyway and veganize them to get that authentic BIR taste - you’re the best for that. I haven’t found a vegan curry chef on youtube, all the ones I watch prepare a range of dishes and seem to rarely venture into curry territory. (Avant Garde Vegan, Bosh, Cheap Lazy Vegan, Chef Jana).
The only thing I’d request is more vegetable curries, generally. Is there such a thing as a sausage curry? (Vegan sausage, of course!)
Latif's Inspired is another great indian cooking channel. He does the occasional vegan recipe too but all recipes can be adapted to keep it cruelty free.
Listen2DeathMetal It would be good to find a vegan BIR channel
@@Listen2DeathMetal all recipes can be adapted to keep it cruelty free? There is nothing cruel about eating meat!
This was my first attempt at one of your curries, couldn’t be more pleased, it was a banger. I’ve always wanted to cook a curry from scratch, now that I’ve discovered your channel there will be no stopping me, thanks for the inspiration, looking forward to many more curries in the future 👍
Congrats m8, Al's kitchen is blowing up
Hi Al, I’ve been watching your videos for a while now and made my fist batch of base gravy this past weekend. Loving it!! Made a couple of curries and waiting on more ingredients to try some more of your recipes. Keep up the great work and keep the videos coming my man!!
What’s interesting here is that you take it easy with the heat, nice and relaxed. Looks great
... Always the innovator and full of surprises ! ... You've helped me rediscover my love for cooking and my stock of Base-Gravy - V#2 is about to get a wee bit depleted come the weekend as is my stash of Belgium beer ! ... Take good care and stay safe ...
Another belter! Good tip re: non-stick pans. Thanks again for a great channel. What is the podcast link?
Just search Elis James and John Robins, you'll find it on any podcast apps you use like Spotify, Apple, etc.
@@aryansaini5219 Thank you.
Just added in description box.
@@AlsKitchen Thanks, just listened to the podcast. Kudos man!
Wow, I just made this with Quorn pieces. Amazing!!!!
Thanks so much for sharing a vegan recipe - especially tofu - this looks absolutely delicious! Have been a curry lover for decades but not even heard of Rezala. Would LOVE to see, vegetable fried rice, Chana Masala, Dals, Vegan Paneer - will be grateful for any vegan recipes. Love your Channel and your style of presentation. Have made your mixed powder this afternoon and can't wait to use it.Thank you!
Another cracking recipe Al - delish!!
That beer is a fine drop too 😉
Thanks for sharing 👍🏻
Have you a book out yet Al?
I made this today!, I had to make the base gravy first and Al's spice mix. It was absolutely amazing. The wife said we don't need to go to the Indian takeout anymore now then :)
Thanks Al.
Looks great Al. I've tried a few of your recipes ..this one will be next. I'm a veggie so appreciate you including a few non meat meals. Cheers 🍺
Have been following Al for a while his curries are awesome and I am so thrilled he has done a Vegan dish. Thanks Al can you do a Paneer based curry ?
Hi. I have done a Saag Paneer already. I love Paneer and usually throw some in some of my fave curries. Just add it even if it is a chicken curry. The curries are versatile.
Hi Al.
Brilliant channel and even better recipes. Al.
Have you a recipe that replicates a vegetable pilau rice you'd get from takeaways.
Thanks for all your hard work.
Regards
Alan.
Great to see someone scraping the last bits out of the yoghurt pot.
Too right he should! Have you seen how much vegan yogurt costs?!
I saw your channel years ago and never came across again! Glad I did! I have subbed and now binging your videos mate, top top stuff! Will be doing one tomorrow for NYE now, have a great one yourself bud. Cheers, Paul
I'm here thanks to Robins. My weekend plans have taken a sudden turn to making a base gravy followed by this dish! Personally I'd love to see a chana masala as I've made so many attempts which have almost been good enough but not quite. Great videos.
Hope you enjoy. I have made a Channa masala. Just search Al's channa masala. Good luck
Another one saved.
Bought some tofu today so this recipe is high on the list.Many thanks for all your videos.
Great to see you doing a tofu curry. I’m vegan and my whole family is vegan so yes, please look at doing so more vegan dishes. Thanks. Cheers from the USA. But have my fill of English curry shops.
First time I have had a Rezala - lovely. I used mushrooms instead. Excellent video
I just found your channel and will make the curry base this coming weekend! Can't wait to try your recipes! I used to live in the UK and one of the things I miss the most are the wonderful curries. (I haven't had one in well over a year...) Nothing here in my current country comes even close when it comes to Indian food because people here are scared of spices other than black pepper, lol. I'm really looking forward to getting back to those old British Indian curry delights once again! 😊 Thank you for making content for us!
Id love for you to cook a BIR style chilli paneer. I used to love those growing up but I never tried making one at home.
Phwoar. Bought hear by the podcast. Can't wait to get started on your recipes. Already plotting.
My request is another vegetable dish: saag bhaji. There is a restaurant near me that does an incredible one, however the one's I've come across online 'so far', don't even come close. Also they do a really great vegetable pilau rice which doesn't sound incredible but does taste incredible with the spices. I could have chosen some meat dishes too but will save them for another day as this was vegetarian themed.
Thanks Al, another fantastic recipe and I came to you originally via John Robins too.
One point (not your fault!) that's worth mentioning; as someone who has never cooked tofu - you have to make sure you "press" and really drain ALL the excess liquid out of it first before marinating / cooking...
I learnt the hard way yesterday, didn't do so and the tofu was a soggy mess :( Curry sauce was amazing as ever though!
My, My look at that vat of base gravy!! Respect :-)
Al, I would love to make one of your base gravy recipes. However, if you make 5 litres, how long does it last for and do you freeze it in batches? Assuming so, what batch sizes do you freeze them in?
Thanks again for your recipes. I only discovered your channel last night, but am loving all the recipes that I've seen so far.
cowan8hg , regarding your questions. 1) how long does it last for- depends on how often you make a curry. If you meant when you freeze it I would say 6 months. I have recently made a fresh batch , it looks like a lot to do but I can assure you that once you have the ingredients it's easy and well worth the effort. I freeze mine in those plastic containers takeaway curries come in. Because I only cook for myself I measure 3 ladles per batch, I have never seen Al use more than 2- 21/2 ladles when cooking. Hope this helps.
@@handzyefc8605 That's brilliant! Thanks for taking the time to respond to my question - your information/tips is exactly what I was wanting.
Yummy, looks divine as always Thank you, for sharing Al, :-)
My favourite curry from my local takeaway is Lamb Jaipuri. It's made with lamb tikka, peppers, tomato etc and comes with an additional container full of some kind of very rich creamy masala sauce which may just be their base gravy - I don't know.
A Jaipuri recipe would me great Al! :)
Great vids Al. been watching all morning. Now i'm two hours behind on my work. Worth it tho. Some cracking recipes here. My favourite dish from my local is a Chicken Afghani. By any chance can you recreate that?
Hey Al, just cooked this for the missus and we loved it! Another great dish mate keep up the good work :o).
We visited an indian restaurant in Bedfordshire called Tawa, they do Indian street food. It was amazing, if you travel this way I'd recommend it! Anyway what about a few street food themed videos to give us Al fans something new to cook.
RESTAURANT. QUALITY. CURRY.
Looks so nice. Thank you x
what about a Chengazi Al? I tried your Pathia only today and was amazed truly at it so I am a convert from other you tubers lol. Your madras is really nice too
Hi Al, as a suggestion for a future vid, how about beef shatkora. I went to the Asian supermarket in Ipswich - Afro & Asian, Carr St, Ipswich (they have every conceivable item required to make curries and more) and bought some frozen shatkora. I think it is a Pakistani lemon-like vegetable that imparts a delicious citrusy flavour to the curry. All I have to do now is trawl the curry vids to find out how to cook it!! Best wishes, Pete.
Excellent video again Al, but i have a quick question. Was the yoghurt you used a soy based yogurt as you said the radio presenter was vegan?
It was a soy based yogurt with added cultures. Can't remember which one. Vegans know their stuff though lol. They'll figure it out. 👍
@@AlsKitchen cheers mate.
That looks amazing! I'd love to see you cook a Rajistani Laal Maas with tofu :)
I've been following you for about a year now and I gotta say most of my outings or take-out from Indian restaurants are now often disappointing given I can now make a better one at home! BTW prawn Madras is my favourite!
Watched pretty much everyone of your videos now over past 18-24 months, i have tried so many and they are bang on pal!!! esp the pathia, Questions 1) Are you every going produce a book or even ebook, I would pay and buy for sure, 2) Can you make a Chicken Tikka Murgi Massala (Madras Hot Please) The shop by me does a mean one, Ive tried to replicate it just cant - so need youre expertise
Good as always, well done mate,ill give the podcast ago,but I think I'll be using chicken in this one,garlic chilli chicken still takes some beating tho👍,how about an authentic dish next ,give it a go,
I’d love to see you do a spinach and king prawn Balti, had one in Birmingham about 15 years ago, was Fantastic!
Where you keep your base gravy ? And can you freeze it
Yes I make it in batches and put three ladles in tin foil containers then freeze down.
Subscribed since listening to the podcast and really enjoyed watching your videos. Don't know where to start. Which curry would you recommend starting with? Keep up the great work.
I would start with the Chicken Bengal. Simple but effective.
Cooked the base gravy and it turned out amazing thank you. Also, your recommendation for the special fried rice recipe was incredible! I could eat that every day. Have you done a rogan josh video?
I have. Search Al's Kitchen rogan
Yummilicious!! 😋😋😋
Hi and thanks for the vids. Had Rezalla several times from a local takeaway years ago in 1982. It was the oiliest curry on the menu. It had tons of thinly sliced onion and red peppers. The sauce was 20% oil, great for naan and bhaji mopping up. Takeaway closed years ago sadly.
I had freinds living in Leeds / Bradford and had loads of curry nights out. Many do a curry called Laziz, Lassis, lazeez. Every tried one? Would love a vid on it should you ever work it out.
Hi al, I went to my local Indian restaurant and had a kas bhuna masala. It had red wine in it and it was beautiful. If you were going to cook a curry with red wine what would you do???
Hey Al, new subscriber here. Good video's. Haven't attempted one of your recipes yet.
But my favourite curry is a chicken dhansak.
As an idea would you be able to do a bir style curry but without a base gravy.
Same taste as me....I like Jalfrezi best followed by madras and garlic chilli chicken, and am partial to dhansak as long as not to sweet and creamy!
Not sure that yoghurt keeps the dish vegan Al :)
Listen Ali mate can this bass Garvey be frozen like into takeaway containers to use into
each Curry mate and what version of the bass Garvey are you using now. link please mate .super video aswell
Hey Al .. totally loving your recipes in Australia.. any chance of your take on a chetinand curry pretty please ... best wishes from down under...
Ive been searching for a Rezala recipe that looks like my regular take away one, this does not but only becuase the takeaway has a deep red colour which I'm guessing is food colouring. Subbed and belled, thx
Hope you enjoy
I really enjoy your recipes, a chicken saag recipe would be good
Been following you for years Al and it's really awesome to see a vegan friendly recipe I don't have to adapt at all.
If I could request a curry recipe it would be a Phal or a Vegan 'Butter Chicken'... Keep up the quality work buddy, cheers!
Awesome! Thank you!
Hi Al, can't find a Jaipuri curry on your videos. Had one here in Tenerife yesterday it was delicious.
Amazing. I've got a few dishes of base gravy in the freezer, I'm just wondering if I defrost a full dish of gravy and half left, can I refreeze it or should I just get it all used up that one time?
Cheers!
I've refreezed for years. I'm still alive lol
@@AlsKitchen amazing, I'll be joining you then haha!
What size pan is that. it looks about 24cm? Where do you get em? Plenty on eBay but not the same as yours?
Any chance of doing a Samber? my absolute favourite curry, would love to be able to recreate it at home
how do we make the ginger and garlic paste? or can we buy it?
cheers al
Al have you ever made a Desi masala? Would love to see how you make one mate
We want a fish curry Al! A FISH CURRY
For your next video, I want to see you make an updated Chicken Tikka Masala, using your Chicken Tikka, Mix Powder, and Base Gravy.
IPA sell that in the CO-OP very nice 👍 love a good strong beer
Do you just freeze the base gravy and then reheat in the microwave or something?
Question, if i am making a meat version of this would i add the meat earlier?
Would love to see a vegetarian rogan josh Al but without using the bir ready gravy ,,for example make the gravy on the fly similar to the lamb madras cheers
Al can you make something along the murgh murchi or murgh masala? I had one before it was a chefs special
Parsee red curry is great with coconut rice.
I think Elis better watch out - I can see Al and John become bezzy mates!
I love Matar Paneer (or cheesy peas as my kids called it) but there are such variations whenever I order it fried paneer or not fried paneer and from very tomato based to creamy and spicyness from very mild to quite hot...?! It's a bit of Russian Roulette ordering it tbh (my preference is fried paneer and with some creaminess to the sauce - but I've had lovely ones that weren't like this too)
When you add the pre-made base gravy to your curries, should it be warmed up first or just added into the pan cold and it’ll cook along with everything else?
add when warmed through.
Absolutely awesome dishes Al, not sure if you could post one for chicken tika masala naga. Cant seem to find any other restaurant or ingredients that makes this dish other than my local. Pinky red colour thick and sweet but with a slow 🔥? If you know pal hook us up with this one 👌
Yeah done it. Search Al's Chicken Tikka Masala or Chicken Chilli Masala. Just add Naga chilli to it.
My favourite curry dish is chicken korahi and chicken jalfrezi.
Looking for a Prawn Mangalorean curry - have you tried making one?
Curry looks great- Can you leave a link to the radio show ? Thanks
In the description. Thx
Still got to make base gravy , you want to sell in Jars Al 😜
the rajasthan on lower thames street in london (EC3R 8BU) does an amaaaaaaaaaaaazing lamb rezeela. there also make it with slow cooked lamb so the meat is super tender. Cant find a rezeela like it anywhere else. Its also very red not sure if they put food colouring in it or not. hope not. also quite a few green chillis.
What’s your favourite beer to go with the curry’s
How long does the base gravy keep?
Can this be made for vegetarians ( now cow products )
Hey al, do you know of a recipe for the hot meat starter?
Can you do a curry with minced lamb? 🙏🏼
Sorry Al but Rezalla is one of the few curries over the years that I did not really like😟, however like you any Dansak is my all time favourite and have had it all over the UK......sad but true..
Colin from Reading
More vegetarian recipes please if possible - if you have time. Thanks
HEY AL, why does your base gravy always look so different to mine? I followed the recipe step by step and have been making your curries for over a year now but i have noticed your base gravy is a lot more yellow in colour and smoother as well, how come and what blender do you use? PLEASE AND THANK YOU.
Hi. I can't explain the colour. Mine comes out the same each time. Many others send pics and is the same. Are you measuring out? No shortcuts. I have added links in the description box with the products I use and the links.
@@AlsKitchen i promise you chef, I haven't and will never take shortcuts haha. You do actually have two base gravy recipes don't you? I have only ever done one, your first one. Which one do you use in your curries? Like i said, my base comes out a bit bitty as I use a hand blender but yours looks beautifully smooth and silky.
Ollie follow me on Facebook. Messenger me a pic
@@AlsKitchen hi Al, I haven't got FB anymore but i do follow you on Insta so can I sent you a picture on there when i next do it?
How about a mushroom bhaji?
"As hes a vegan I'll' be using tofu!" *fast edit. Only kiddin' love your channel and thanks to John for recommending and I love it happened organically - cant wait to see him cook with you!
Doing this one later
I don't enjoy beer with curry.
But, seeing as you're asking, I'd have a glass of Mcewans Champion Ale.
That'll put hairs on your chest boy!
By the way, nice recipe. :o)
Can you do a chicken mayala please
As aluminium is a known neurotoxin would stainless steel or cast iron be as good at getting the stickiness?
I use stainless steel and spun iron pans and they work just as well, even with a lot less oil (or none).
I use a cast iron wok and it works great. I got the idea from Al’s first chicken dhansak recipe.