Looking forward to trying this one Al👍🏼 can you describe your 3 burner set up please(maybe do a short video) I use an induction job and although heats well am tempted to buy the burner you use there. Have you tried and tested others and what size bottle do you connect it to and how long does it last please?
This pathia was so much better than a local takeaway I actually cried. Beautiful curry! Saved me 20quid on a shit takeaway. I’ve done Al’s chasni and tikka masala so far. The prep and cooking is so peaceful and calming and no stress at all. Thanks Al! Will dip into your shop. Where’s the book?
I’ve now done most of the 30 minute curries and this is by far the best tasting one. It’s even better that my favourite restaurant and takeaway… and I cook it. 😮 thanks al, your a star.
@garysunderland9844 Thanks for the advice, I've only done the dhansak and it's so good, I can't move on, I just keep cooking it. Will do this one next. Cheers
This weekend I'm cooking it again for the 3rd time, definitely my go to now. Probably going to use cooked prawns at the last 10 mins stage, it's a lot cheaper. Also I have been using the lemon juice in it and it really adds to a nice sweet sour balance.
Please consider choosing somewhere else to purchase your spices as had awful experience with spicy Joe's and had to get PayPal to refund due to lack of response
OMG, this curry is identical to the Pathia I have at my favorite curry house. I've cooked it 3 times and it's spot on. Trying to convince myself to try another recipe but it's hard to step away from a favorite 😍. Thanks Al.
What pan is that you're using mate ? looks like a cast iron or maybe carbon steel ? Does the acidic ingredients used to make curry strip the seasoning or give you any problems ? The only alternative I can find is maybe 3 ply stainless steel. (I dont want to use aluminium)
Your original Pathia with the base gravy was excellent- I noticed on the old video you were going ‘oh my god’ on the taste test and was really really pleased - would you say that one was better taste wise? I’ve made both and think the original one was slightly different and it also made me go ‘oh my God - when I put the first spoonful in my mouth - magic
I can't wait to try this recipe. I've been making your recipe for Chicken chasni for the past few years as its become my favourite, now I have family and friends asking me to make it for them. Love a Pathia. Cheers Al and thank you so much for taking us on this journey with you. UPDATE - I made this today, its superb, thanks again x
I need a Puri Tandoor Al. My dad is a retired punjabi head chef of 45 years and is now 68. He misses using the tandoor everyday. I would absolutely love to give this to him as a birthday present so he can cook like he did at the restaurant again. Would love to take a picture and show you the look on his face if we won this. Amazing curries, keep up the good work. ❤❤❤
Al your channel has grown organically over these years and rightfully so your incredible at making Indian food could you make chicken pasanda sometime please on the 30 minute cooking show ❤
Made this last week and was excellent. Trying the Chicken Jalfrezi tonight. Any chance you could look at an excellent South Indian dish called Chicken Chettinad which I get a my local South Indian restaurant which is a brilliant curry - Also appreciated the Chasni recipe for us Scots which is a famous local dish. Thanks keep up the great work.
Al, I have just purchased the spice packs online and wanted to know how much should be used for each 30min recipe. Can you advise of update comments to give guidance if possible? I am sure that would not only help myself but others. Thanks again
my friends cannot believe my curries are homemade... I shall be cooking this soon. Any chance you can do a video purely on rotis, chapatis and nan breads?
Well after the success of the 30 minute Jalfrezi last week I gave this a go last night, I used frozen chopped onions from Asda to cut the time down a bit, also added some lemon zest and juice with a little coconut milk powder to sweeten and wowzer what a curry. Just waiting for Al to do a 30 min Dhansak now please :)
Interesting, I've been told to start frying the onions in a small amount of oil and after a while, add a a drissle of water. That way, the curry isn't too oily.
Just made it .... Came out awesome.. Too good!! Made mango chutney fresh from alphanso mangoes. Also made tamarind chutney Indian style with jaggery... Thanks for the recipe, from India!!
Al looks great. But will you be doing a video on how you use your new spice blends ( dhansak/karahi/madras/balti) so people can see what’s involved using these new blends?
Mine didn’t look like that and I followed all the steps. Onions took so much longer to cook down and didn’t get the paste after adding spices. Found it very very spicy hot too, is it meant to be like that?
So far since finding this channel a couple of months back I’ve made the tandori chicken skewers, staff curry, Pakistani Khari and the Punjabi chicken curry. All have been amazing in taste and quite enjoyable to cook too, a lot cheaper and probably as good as my local takeaways of not a bit better. Any chance of a chickpea curry made from scratch without base gravy in the future?
Al, this has become my default go to curry, simple ingredients I always have (mostly 😅) and predictable time after time. I'm not sure if you've ever done a video explaining the different types of curries, kind of like "curries for dummies" or "curries 101", with a breakdown of main spices and what they add along with meat types. That would be a great video, for me at least 👍. Anyway as its raining again what better way to pass time than watch some curry making videos. 😁
As always... Great instructional video!! For those who have access, the American company "Lodge" makes a cast iron wok that I use on my electric stove and will work with gas/lp. Works very well.
Sorry Al, been watching you for years! , but you keep going from authentic to Bir style, but then change all your kit????? 🤷🏻♂️🤷🏻♂️🤷🏻♂️🤷🏻♂️🤷🏻♂️🤷🏻♂️🤷🏻♂️
Hi Al, can I use chicken tikka with this pathia recipe, if so when would you add the cooked chicken tikka, many thanks for your amazing recipes, you’ve saved my taste buns here in Australia. Cheers
Have really enjoyed this 30mins series. Will be cooking this tomorrow my 3rd AK curry and have loved them all! Will be making with uncooked prawns if 1kg is affordable. Edit - Used about 750g of jumbo prawns and it was amazing, just like I remember from a decent curry house I used to order from, my favourite one so far and I have cooked about 3-4 now.
Love your channel Al. 👍 Nearly at 100k too.... 👏👏 Your recipes made up half the Christmas dinner curry spread we put on rather than turkey and veg. Amazing. I'm about to make a a Ceylon and a Pathia for myelf and sisters boyfriend. Having to make a korma for my sister though as she's a complete p*ssy! Thanks again mate :)
Gone back to this as i wanted a Desi Pathia. You have changed my entire curry cooking experiences and my friends love what i cook. Just a mention on my comments you argued about the green finger chilli's not tasting of anything when i said they should be left out of base gravy number 1 and added later if the curry requires it. You latest Pathia video points out it's very noticeable flavour..It works in the Pathia but i stick to my opinion it shouldn't go in tbe base gravy. Cheers Al you are amazing
I found a pot like that without handles and a smaller one in an Indian grocery store/deli in Fremont, California earlier this week. I think they also have the larger one with handles too. I will be going back this week to buy one so I will check on the one with handles and take pictures of all. Maybe you have already found some
Looks Tasty, hey just a question, where is the wok/frying pan your using from? Maybe I missed it, but didn't see it on the information list =) EDIT : Haha I love the smart thinking, I'll be drinking and you will be making curry! . Oh from your late mother, my condolences, shops shut down, pity. Well that pan looks great!
Surely, a home-style curry would use bone-in meat? I buy thighs, remove the skin, and cut them up with my cleaver. If you have a butcher they may be able to do that for you. (I especially like getting goat for curry which is often a cut up shoulder with the bone in. Bone in leads to a much nicer gravy and you have the fun of sucking the meat off the bones.)
Just made the 30min Pathia, and it was stunning Al. No more takeaways for us, just like a restaurant style curry. Now looking forward to doing the Dhansak 😀😋
Chicken tikka masala for lunch this sunday for four of us. The chicken Pathia next week. A mate from work put you onto me a couple of months back. My wife, whos laptop i am using will be wearing a red dot on her forehead preety soon. living in Sydney since 1984. The lamb madras took me back to Feltham of 1982...Ha ha,, Thanks.. scott.
Hi just something I have struggled with perfect basmati rice. And it's,clean one cup of rice. Add one cup boiling water. Cook in pressure cooker for 7 mins only. Perfect every time.
Right..bought some goodies off Spicy Joes. Could you do a series of videos by just using the ingredients from the shop?..ie how many spoons of powder ( say for4 people ) for the rogan josh, pathia etc?..cheers mate.
Fantastic, love India food but always struggled. Quick question could you use ghee rather than oil, if so what quantity comparison would you make? Cheers in advance.
Just some feedback for you... firstly I really enjoyed the video (my first time here) but can you please make more of a thing at the end of your videos when you're sitting down to try the curry ? Maybe present some rice, naan excetera... It might just be me personally, but yeah just my ten cents worth - Hope you are well :)
I made a similar sauce by blending the onion as you recommended but it tasted absolutely rancid. I since found out that blending raw onion breaks down the cell walls too much, releasing lots of sulphur resulting in an acrid flavour. Don’t you have this problem? I guess cooking the onion first and then blending would get around this issue.
I've tried blending the onions before for a smoother sauce. The results, like you said, were bitter as hell...slow & low or with a higher heat...made no differnce tbh.🤷♂
@@Red_Snappa same here - I tried to cook it out, add sugar, etc. but it just ended up in the bin! I’d be interested to know why the same didn’t happen to Al or others. Great content by the way, Al. Cheers.
Hi Al, Just wondering when creating BIR dishes, can I use natural oils/fats such as ghee, coconut/olive oil instead of vegetable oil when frying onions and spices etc? Also when making the base gravy?
Brilliant Brilliant Brilliant. Fantastic recipe (and no B gravy) Great video too. I remember back in the old days when you had a crap microphone and myself and others complained. What a difference now eh (I did stick with you) Great production. Thanks Al.
I SO need a puri Tandoor Al. In fact it'd be amazing, but not holding my breath, as the only bloody luck I've had this year is bad luck. 😔 fingers and toes crossed. 😁
Your comment about chicken thighs .... agree cheaper and less dry, but the texture .... we find it too smooth, almost slimy in comparison to breast meat. All about personal tastes I guess.
I am a 100% fan of chicken thighs, current prices is about 14$ with skin and bones off, 7$ (Aus) for with bone and skin on (Takes 30 seconds with a nice sharp knife to get the bone out yourself.) And I find the texture and taste and non dryness better than a breast fillet.
I noticed this, I think it's due to the juice from all the tomatoes creating most of the base, rather than the blended onions/stock. So Al added less onion, and just finely diced them.
Why I have I never thought of using a spatula ? 🙃 Thighs every time for a curry, better flavoured meat, buy them skin on with bones for extra savings, learn to bone them, (extra knife skills) and make stock with the bones.
Please Subscribe if you LOVE curry.
Looking forward to trying this one Al👍🏼 can you describe your 3 burner set up please(maybe do a short video) I use an induction job and although heats well am tempted to buy the burner you use there. Have you tried and tested others and what size bottle do you connect it to and how long does it last please?
We like curry a lot but we LOVE you more
Hi Al your written ingredients say 2.5 tbsp Mango Chutney but you then said in your demonstration 1.5 tbsp ?? which is the best ? thanks
This pathia was so much better than a local takeaway I actually cried. Beautiful curry! Saved me 20quid on a shit takeaway. I’ve done Al’s chasni and tikka masala so far. The prep and cooking is so peaceful and calming and no stress at all. Thanks Al! Will dip into your shop. Where’s the book?
@@anon1753 Try 2.......
I’ve now done most of the 30 minute curries and this is by far the best tasting one. It’s even better that my favourite restaurant and takeaway… and I cook it. 😮 thanks al, your a star.
@garysunderland9844 Thanks for the advice, I've only done the dhansak and it's so good, I can't move on, I just keep cooking it. Will do this one next. Cheers
@@Behwyelzebub I’m even looking forward to you trying it. 😝 hope you enjoy!!
@@Behwyelzebubthats like me with the madras haha
This weekend I'm cooking it again for the 3rd time, definitely my go to now. Probably going to use cooked prawns at the last 10 mins stage, it's a lot cheaper. Also I have been using the lemon juice in it and it really adds to a nice sweet sour balance.
Please consider choosing somewhere else to purchase your spices as had awful experience with spicy Joe's and had to get PayPal to refund due to lack of response
OMG, this curry is identical to the Pathia I have at my favorite curry house. I've cooked it 3 times and it's spot on. Trying to convince myself to try another recipe but it's hard to step away from a favorite 😍. Thanks Al.
Get the garlic chilli chicken down and then get chicken jalfrezi by fu...k you will be blown away 💥💥💯👌🍻
It would be great to see the Chasni cooked from scratch.
I don't agree with a oily curry it puts me off I would not enjoy it
It's my 28th Birthday Today and Im Gonna be Cooking Chicken Pathia Tonight. My Absolute Favourite Curry to Eat Really Excited for This.
I'm salivating watching this. Looks awesome Al. Congrats on 10 years. Your channel rocks 👍🍺
Made this today as a big batch of sauce only. Lovely! Going to freeze in tubs and use when needed with marinated precooked chicken 👍 😊
What pan is that you're using mate ? looks like a cast iron or maybe carbon steel ?
Does the acidic ingredients used to make curry strip the seasoning or give you any problems ?
The only alternative I can find is maybe 3 ply stainless steel. (I dont want to use aluminium)
Blend those onions well and cook them out correctly and this is by far the best pathia without the faff of pre prepped base. Well done Al!
Pathia is my favourite dish to order from an Indian take away.
Al, these curries are the best I have produced (by following your instructions) please expand this 30 minute series
Plan to try this tomorrow as looks amazing. Can you boil the onions first or is it best to just blitz them raw?
Al responded below "I now boil them like the other curries in this series."
I made your garlic chilli chicken 2 recently and it was absolutely amazing. On par if not better than any curry I’ve had in a restaurant
Great to hear!
Your original Pathia with the base gravy was excellent- I noticed on the old video you were going ‘oh my god’ on the taste test and was really really pleased - would you say that one was better taste wise? I’ve made both and think the original one was slightly different and it also made me go ‘oh my God - when I put the first spoonful in my mouth - magic
I can't wait to try this recipe. I've been making your recipe for Chicken chasni for the past few years as its become my favourite, now I have family and friends asking me to make it for them. Love a Pathia. Cheers Al and thank you so much for taking us on this journey with you. UPDATE - I made this today, its superb, thanks again x
I cooked this again today, turned out absolutely delicious 😋. Real restaurant style. Grateful to you Al❤
I've just made this curry and I have to say wow what a pop of flavour with barely any faff. You're an amazing chef, thank you for sharing xxx
Just made my first Pathia from your recipe was banging full of great flavours thanks Al
I need a Puri Tandoor Al.
My dad is a retired punjabi head chef of 45 years and is now 68. He misses using the tandoor everyday. I would absolutely love to give this to him as a birthday present so he can cook like he did at the restaurant again.
Would love to take a picture and show you the look on his face if we won this.
Amazing curries, keep up the good work. ❤❤❤
Al your channel has grown organically over these years and rightfully so your incredible at making Indian food could you make chicken pasanda sometime please on the 30 minute cooking show ❤
Made this last week and was excellent. Trying the Chicken Jalfrezi tonight. Any chance you could look at an excellent South Indian dish called Chicken Chettinad which I get a my local South Indian restaurant which is a brilliant curry - Also appreciated the Chasni recipe for us Scots which is a famous local dish. Thanks keep up the great work.
Al, I have just purchased the spice packs online and wanted to know how much should be used for each 30min recipe. Can you advise of update comments to give guidance if possible? I am sure that would not only help myself but others. Thanks again
What brand n size wok/pan is that please
my friends cannot believe my curries are homemade... I shall be cooking this soon. Any chance you can do a video purely on rotis, chapatis and nan breads?
Well after the success of the 30 minute Jalfrezi last week I gave this a go last night, I used frozen chopped onions from Asda to cut the time down a bit, also added some lemon zest and juice with a little coconut milk powder to sweeten and wowzer what a curry. Just waiting for Al to do a 30 min Dhansak now please :)
Why dont you make a book ? get some cash out of it , id buy it .
Fantastic love the oils too. Starving watching this. Curry tomorrow night. Cheers Al
Interesting, I've been told to start frying the onions in a small amount of oil and after a while, add a a drissle of water. That way, the curry isn't too oily.
The pathia curry looks nice , will write the recipe down ,could u let me know the name of the website of curry powders please , dave
Holy crap! If you don't normally get affected by chopping onions, try doing them to a paste with a hand blender! 😭😭
Just made it .... Came out awesome.. Too good!! Made mango chutney fresh from alphanso mangoes. Also made tamarind chutney Indian style with jaggery... Thanks for the recipe, from India!!
Well thats about the 18th al's curry cooked and eaten and again knocked it out the ball park how your not yet famous is beyond me .
Thanks Al, I’ve just done my first Pathia and it’s lovely thanks to you 👌🏼
Al looks great. But will you be doing a video on how you use your new spice blends ( dhansak/karahi/madras/balti) so people can see what’s involved using these new blends?
Mine didn’t look like that and I followed all the steps. Onions took so much longer to cook down and didn’t get the paste after adding spices. Found it very very spicy hot too, is it meant to be like that?
Quick question, this makes a batch of 4, if I wanted to make a batch of 8 is it just a case of doubling up on everything, including the spices, thanks
So far since finding this channel a couple of months back I’ve made the tandori chicken skewers, staff curry, Pakistani Khari and the Punjabi chicken curry. All have been amazing in taste and quite enjoyable to cook too, a lot cheaper and probably as good as my local takeaways of not a bit better. Any chance of a chickpea curry made from scratch without base gravy in the future?
Al, this has become my default go to curry, simple ingredients I always have (mostly 😅) and predictable time after time. I'm not sure if you've ever done a video explaining the different types of curries, kind of like "curries for dummies" or "curries 101", with a breakdown of main spices and what they add along with meat types. That would be a great video, for me at least 👍. Anyway as its raining again what better way to pass time than watch some curry making videos. 😁
Hope you enjoy
Looks another gem Al. Thanks so much again for passing on your expertise top man. Sort that beer out tho 👍👍👍👍👍
Nice one Al …. Keep em coming. Do you do a cauliflower bhaji or mushroom bhaji , love them two as a side 😊
Just tried to buy from spicy joes very disappointed can’t deliver to Scotland 😞
Saturday night curry bish bash Bosh sorted thanks Al legend!!
Is the onion blend Onions with Oil is there a video of making the onion blend mix please? If not how much oil to use?
BEEN TRYING TO COOK THIS FOR YEARS CAN YOU SEND ME LINK FOR INGREDIENTS ............THANKS ALAN
Making this tomorrow, I've made all the 30 mins curries and they are incredible, thanks Al, keep em coming
I need a puri tandoor Al
Al been meaning to ask Garlic and Ginger, 3 tbsp each or 3 tbsp total? cheers.
Great work, well done Al. You deserve all the success with all the work you have put in for us, thank you 🙌🏼
As always... Great instructional video!! For those who have access, the American company "Lodge" makes a cast iron wok that I use on my electric stove and will work with gas/lp. Works very well.
Thanks for the info!
Thanks Al , just made this curry. Was absolutely beautiful. Better than any takeaway. Well done mate
Glad you enjoyed it
Is this dairy free? Attempting to cook for a friend with coeliac
Cant find the frozen blocks of ginger garlic any of the supermarkets in my area 🤦🏼♂️😂
Asda has them for £1. They do garlic and ginger separately or as a garlic/ginger mix.
@@andrewsmart8520 they must just not stock them in one in my area
It's my first time watching one of your vids, subscribed ❤ you sound like genuinely nice guy!
Thanks for subbing!
Sorry Al, been watching you for years! , but you keep going from authentic to Bir style, but then change all your kit?????
🤷🏻♂️🤷🏻♂️🤷🏻♂️🤷🏻♂️🤷🏻♂️🤷🏻♂️🤷🏻♂️
Hi Al, can I use chicken tikka with this pathia recipe, if so when would you add the cooked chicken tikka, many thanks for your amazing recipes, you’ve saved my taste buns here in Australia. Cheers
Yes, absolutely, add with 10 mins to go
Have really enjoyed this 30mins series. Will be cooking this tomorrow my 3rd AK curry and have loved them all! Will be making with uncooked prawns if 1kg is affordable.
Edit - Used about 750g of jumbo prawns and it was amazing, just like I remember from a decent curry house I used to order from, my favourite one so far and I have cooked about 3-4 now.
Love your channel Al. 👍 Nearly at 100k too.... 👏👏
Your recipes made up half the Christmas dinner curry spread we put on rather than turkey and veg. Amazing.
I'm about to make a a Ceylon and a Pathia for myelf and sisters boyfriend. Having to make a korma for my sister though as she's a complete p*ssy!
Thanks again mate :)
Can i ask. Are your measurements level spoonfuls?
Done this tonight its out of this world so easy to make the taste is superb got a nice portion left over also it was only me and wife 😂
Gone back to this as i wanted a Desi Pathia.
You have changed my entire curry cooking experiences and my friends love what i cook.
Just a mention on my comments you argued about the green finger chilli's not tasting of anything when i said they should be left out of base gravy number 1 and added later if the curry requires it.
You latest Pathia video points out it's very noticeable flavour..It works in the Pathia but i stick to my opinion it shouldn't go in tbe base gravy.
Cheers Al you are amazing
I absolutely love seeing the oil on top of the curry! When I get an oily curry I know I've done good!!!
Absolutely 🤟🏽🤟🏽🤟🏽
😂 it's a thing of beauty
Is this 3 grams of each with ginger and garlic or 1.5 each
I found a pot like that without handles and a smaller one in an Indian grocery store/deli in Fremont, California earlier this week. I think they also have the larger one with handles too. I will be going back this week to buy one so I will check on the one with handles and take pictures of all. Maybe you have already found some
They did not have lids
Your amazing... never got on with BIR curry's.. just couldn't do them.. these recipes are banging
Looks Tasty, hey just a question, where is the wok/frying pan your using from? Maybe I missed it, but didn't see it on the information list =)
EDIT : Haha I love the smart thinking, I'll be drinking and you will be making curry! . Oh from your late mother, my condolences, shops shut down, pity. Well that pan looks great!
Usual class curry. It has been passed over to my fair maiden. I shall be enjoying it this weekend. Cheers. 🍻
I love curry
watched this video and bought your spice for pathia, absolutely no idea what to do? do I still need the ONIONS star of ANIS the CINNAMON? ETC?
Quick question… i have bought the Pathia spice blend mix, what spices do i miss out? Thanks
All the powdered spices
Surely, a home-style curry would use bone-in meat? I buy thighs, remove the skin, and cut them up with my cleaver. If you have a butcher they may be able to do that for you. (I especially like getting goat for curry which is often a cut up shoulder with the bone in. Bone in leads to a much nicer gravy and you have the fun of sucking the meat off the bones.)
Wonderful work mate. What a community you’ve grown here. Much love pal. ❤
Much appreciated❤
Just made the 30min Pathia, and it was stunning Al. No more takeaways for us, just like a restaurant style curry. Now looking forward to doing the Dhansak 😀😋
Thanks Al you Legend,expat Sth Londoner following from Edmonton Canada,I'm making this
Chicken tikka masala for lunch this sunday for four of us. The chicken Pathia next week. A mate from work put you onto me a couple of months back. My wife, whos laptop i am using will be wearing a red dot on her forehead preety soon.
living in Sydney since 1984. The lamb madras took me back to Feltham of 1982...Ha ha,, Thanks.. scott.
Hi just something I have struggled with perfect basmati rice.
And it's,clean one cup of rice.
Add one cup boiling water.
Cook in pressure cooker for 7 mins only.
Perfect every time.
Right..bought some goodies off Spicy Joes. Could you do a series of videos by just using the ingredients from the shop?..ie how many spoons of powder ( say for4 people ) for the rogan josh, pathia etc?..cheers mate.
Fantastic, love India food but always struggled. Quick question could you use ghee rather than oil, if so what quantity comparison would you make? Cheers in advance.
Just some feedback for you... firstly I really enjoyed the video (my first time here) but can you please make more of a thing at the end of your videos when you're sitting down to try the curry ? Maybe present some rice, naan excetera... It might just be me personally, but yeah just my ten cents worth - Hope you are well :)
I made a similar sauce by blending the onion as you recommended but it tasted absolutely rancid. I since found out that blending raw onion breaks down the cell walls too much, releasing lots of sulphur resulting in an acrid flavour. Don’t you have this problem? I guess cooking the onion first and then blending would get around this issue.
I've tried blending the onions before for a smoother sauce. The results, like you said, were bitter as hell...slow & low or with a higher heat...made no differnce tbh.🤷♂
@@Red_Snappa same here - I tried to cook it out, add sugar, etc. but it just ended up in the bin! I’d be interested to know why the same didn’t happen to Al or others. Great content by the way, Al. Cheers.
Hey Al. You are really impressive. That's coming from me ...A punjabi!
have you got a chilli chingri recipes i cant find one
Curry looks great but i'm not impressed with the look of that beer
Looks like a wheat beer it's that cloudy, but the curry looks absolutely banging .
I think it's a wheat beer. Changed the keg and forgot. Must have been pissed lol
Making this tomorrow.
Hi Al,
Just wondering when creating BIR dishes, can I use natural oils/fats such as ghee, coconut/olive oil instead of vegetable oil when frying onions and spices etc? Also when making the base gravy?
Great recipe, keep em coming, ps, where did you get the cooking bowl from??. Dave
It's says in the video
Loving the pathia.
Absolute banger Al. Love your series. I have made the 30min Madras over ten times. This one is just finished and tasting sublime.
Brilliant Brilliant Brilliant. Fantastic recipe (and no B gravy) Great video too. I remember back in the old days when you had a crap microphone and myself and others complained. What a difference now eh (I did stick with you) Great production. Thanks Al.
Giving this a try right now here in Japan! On the final 10. It’s looking good! Thanks for making these amazing videos!
I SO need a puri Tandoor Al. In fact it'd be amazing, but not holding my breath, as the only bloody luck I've had this year is bad luck. 😔 fingers and toes crossed. 😁
OMG 😍 just made this...spicy but amazing! Cant believe its this easy to make a double good curry
Your comment about chicken thighs .... agree cheaper and less dry, but the texture .... we find it too smooth, almost slimy in comparison to breast meat. All about personal tastes I guess.
I am a 100% fan of chicken thighs, current prices is about 14$ with skin and bones off, 7$ (Aus) for with bone and skin on (Takes 30 seconds with a nice sharp knife to get the bone out yourself.) And I find the texture and taste and non dryness better than a breast fillet.
Can you add amount of oil to ingredients list please 😀
Another banging vid Al! We’ve all come a long way with your help. Love yaaaaaaa 👌🏼❤️
Thanks so much!!
Nice work Al. I noticed you didn't boil the onions before blending, any reason for this?
I noticed this, I think it's due to the juice from all the tomatoes creating most of the base, rather than the blended onions/stock. So Al added less onion, and just finely diced them.
Why I have I never thought of using a spatula ? 🙃
Thighs every time for a curry, better flavoured meat, buy them skin on with bones for extra savings, learn to bone them, (extra knife skills) and make stock with the bones.
For serving 8… would you double up spices etc or just half extra, granted double the meat, want to get this right as it looks awesome 👍 cheers
One of the best Ruby Murrays that I have made and I have made a few good ones. Maybe I should start up my own RUclips channel 😄Thanks for sharing Al