KING OF CURRIES; VINDALOO
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- Опубликовано: 17 июн 2024
- Would you love to learn how to cook curry EXACTLY like an Indian restaurant? Check out our online Curry Cooking Academy here:
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www.curryrecipesecrets.com/ebo...
AUTHENTIC VINDALOO RECIPE RESTAURANT STYLE.MORE RECIPES AVAILABLE AT www.curryrecipesecrets.com 
Хобби
I don't get the haters and know-all comments, Julian has taken the time to create these videos, we should all be grateful...if you have a different recipe make a video and post it up, let people try it and decide for themselves. I've been making this recipe for about 6 years since I first discovered Julian's channel and it's an absolute winner. I've had not one complaint from any of his recipes, they're delicious.!!!
FTMJarra: Fantastic comment man; I totally agree with you; I'm guessing you're (as I am)from the UK?. Like you, I've been following Julian's channel and cooking this and his other dishes for about 5/6 years. When I first cooked this amazing Vindaloo and also his incredible Madras, I felt like I'd finally found the 'Holy Grail' of how to cook authentic BIR curries for the home chef: Julian has an incredible palate for authentic BIR curries.
'The haters and know-all comments' here, are just ignorant people who obviously,have no taste,intuition,a love of authentic BIR food or an adult palate. The main reason for the negative comments, is, that they generally come from non-British people,who don't have a clue as to what BIR curries are about: Hence the stupid comments..eg:"iT'S NOT AUTHENTIC INDIAN"..."THERE'S NO POTATO"..."WHAT'S BASE GRAVY"..ARGGGHHH!...This is BRITISH INDIAN RESTAURANT COOKING!
Julian comes from Manchester,NOT Delhi! ; he remembers what it was like years ago ,walking down the 'Curry Mile' in Rusholme on Wilmslow road (The largest concentration of British Indian Restaurants in one street in the UK) going for a curry after a night out and thinking, "How can I recreate this at home"...Well,he's done it here...be thankful; This BIR Vindaloo is unreal!!!
It may be fantastic - that’s not disputed. It’s not a bloody Vindalho (not to be pronounced as Vindaloo)
FTMJarra exactly! And you have know it alls on here telling us that a real vindaloo is pork belly. So what!? That’s not what you get in curry houses or what the average person wants; it’s this
Well done Sir: adroit comment. Myself scanning YT for curry recepies and this dude is up there amongst most honest and practical.
It should be called "Daloo" since the "Vin" is missing. 😆
I did this a few days ago. To say it is by far the best curry I have ever tasted simply does not do it justice. It is a work of art and I will make it again and again. Thanks Julian
I made this yesterday and it was hands down the nicest curry I've ever cooked. Thanks for the tips Julian. Looking forward to the ebook.
I’m a minute in and already love your approach. Call me easy but you earned my sub for you’re honour to the history of the dish and what gives its identity in its nuance
Looks delicious Julian .
Thank you for sharing
I've learnt to make the most amazing curries from watching these RUclips videos! We never go to the take-away anymore, and you have the added benefit of using organic ingredients if you wish.
I hope this helps.
Ingredients:
2 Kashmiri Chilis, coarsely ground
1½ Chefs Spoon Oil
1 Tablespoon Ginger-Garlic Paste
1 Chefs Spoon Tomato Paste
Less than 1 Tablespoon Mix Powder
Pinch of Methi (Fenugreek) Leaves
1 Tablespoon Chili Powder
Black Pepper
¼ Teaspoon Green Cardamom Seed, ground
Pre-Cooked Chicken
1 Ladle Base Gravy
Coriander (Cilantro) Leaves
Lime Juice
Salt
A couple pieces of tomato
Base Gravy
Garlic-Ginger
½ Green Chili
Sprinkle of Garam Masala
This base gravy seemed to be thin. Was it chicken Oxo cubes in water?
Far from it. Julian posted the recipe.
Does chili powder here mean literally the powder of chilis -- or is it (as common in the U.S.) a blend of chilis with other spices sold as "chili powder"? Anyone know?
@@WholeBibleBelieverWoman In this case, chili powder refers to the powder of chilis (as you noted) and not the Tex-Mex style chili powder used for a pot of chili.
The chili powder used (mostly) in Indian cooking is cayenne.
@@qwikininn Thank you so much!
Thanks for the recipe, sounds delicious!
Hey Leviteish, could you make a phal. Thanks for vids and sharing your expertise
I am STARVING!!!!!
Nice job. I learn something new every time I watch a video like this. Thank you for sharing your expertise.
How do you make the gravy? I like the look of the version you cooked. All curry changes from region to region I suppose. I LOVE IT.
Great video! Really easy to follow, too!
Thank you Julian.
Great video 🙏🙏🙏🙏
As a chef and a keen curry lover, I have been following your recipes for a while now and would like to congratulate you on your videos, I will be ordering your book soon.
looks amazing!!
All brill that. Any chance of an idea of what your base gravy constitutes please. Looks great an i'm gonna try it. Sorry just realized the date. If your still around ?. Thank you.
Thanks for your excellent videos! I have studied them for years.
Very interesting. Thanks for showing👍
Wow that was superb, many thanks
I followed all of your recipes and for the first time I feel I have made a truly amazing and tasty curry, wonderful recipe.
Great to hear that!
Thank you making a detailed and easy to follow video. I have tried your version of this dish using my own powder and base. The little additions sure do create a delicious flavour.
Need to try this... looks superb. Great video.
Have to say that looks fantastic.
Just made this amazing dish.....wowww
I made this for dinner and it was truly incredible...thank you so much!
You're spot on mate with the fact that you can tell a good takeaway or restaurant by their vindaloo. A benchmark! 😊
@Julian voigt. Hi. I just got your ebook last night. I found the recipe for my favorite curry, Dhansak. Could you please tell me which Chapter I need to go, to find the recipe for the Red lentils that go in your Dhansak. Cheers.
Hi Julian. Been trying to find your new ebook without success!! Please send a link?
Thanks
Gordon
Love this guy his vids are brilliant
Thanks for this recipe, i really appreciate, tried others and a big let down, i really am confident this is the right one for the taste i'm looking for
That looks so good 👍👌🔥.
i am a real vindaloo connoisseur like yourself and I can really relate to the disappointment of being served a madras with a bit of extra chilli powder thrown in! Your recipe looks excellent and I am eager to cook it. The use of lime and late addition of extra ginger & garlic is inspirational. Thank you very much for sharing!
Hi Julian have you made the video for the Chilli Masala from the e-book yet?
...provided by the seasoned oil will elevate this to perfection!
Thanks again!
Filmed in Chorley Covered Market. Great recipe. Looks good too.
Hi love your currys! Any chance of a chicken balti video? Thank you chef
Hey pal great video. Is there a recipe for this anywhere. My hearings terrible and i cant work out what it is you say you put in after the mixed spice. Also what is in mixed spice theres so many recipes online. Is the base gravy the same as your other video or a more basic version. Sorry to be a pain but, im just starting out and love cooking currys. Vindaloo being my favourite. Thanks
cant wait to try this authentic vindaloo, been looking for a great recipe for ages :)
It is not authentic, it is a authentic BIR vindaloo not an authentic Indian(Goan) vindaloo
Thanks for all the videos, this is an excellent resource and I will definitely buy your eBook when it is released :) Just a couple of questions: 1. Is there any way of getting a seasoned oil without cooking lots of things in it (obviously won't be as good) 2. How do you avoid the watery garlic/ginger paste from spitting like crazy when you add it to the hot oil? Keep up the good work!
Hi :) This is a great recipe! I have a few questions, is the tomato paste the concentrated tomato paste you can find in the supermarket? Also, when I make the base gravy do I need to make it in a closed pressure cooker?
I love vindaloos. Thanks.
I notice a few comments asking what a base gravy is this consists of blending a bass guitar like a fender jazz bass or a double bass in a blender with mixed spices.
Julian Vingear 5% acetic acid,not full blown alcohol. I know Muslims who uses vinegar.
Poo Fighter would a fender P bass work?
Would be a bit more earthy, definitely brighter with the Jazz :)
I'm all about that bass. ruclips.net/video/aLnZ1NQm2uk/видео.html
@@BritishNath34 Don't be a dick. It was funny.
@levi, do u guys serve 'beef vindaloo' ? Any videos on that?
Recently the vindaloo has become my favourite curry so I can understand where Julian is coming from here. Where I am located my takeaway do a very flavoursome vindaloo.
Indian food is just incredible!
I have a quick question for you Julian, I recently purchased a 10" Black Iron Omelette Pan which I believe does not have a "non-stick" coating. Will this be good enough to cook a curry in?
Thanks.
Brilliant!
Hi There,you make a professional job so easy to follow,there is certainly an art to a good Vindaloo. I wish you worked at my local take-away. Thanks for the great and understandable Videos! Keep it going.
looks great like the other videos
Kia Ora Chef. New Zealand here. A very nice Vindaloo it looks! Could I suggest some Ratan Jot at the beginning to give even more red colour to the dish?
Base Gravy? Sounds like something I should be doing. Will need to figure out how to make a base gravy for curries.
So I cooked this last night and it was delicious as expected. I don't have any Kashmiri chillies in but I do have some dried naga chilli which I used at the start instead..this certainly gave it a great heat kick which I tried to balance by being slightly more heavy handed with the garlic & ginger and garam masala. All in all it is the best tasting curry I've ever made and probably
one of the best I've ever eaten - and this was with just plain unseasoned veggie oil..I imagine the extra layer
Julian. Does using a thinner or thicker tomato paste make much diffrence in the end result, i've only just noticed in the video mine has been quite watery compared to your's.
I do add little tandori masala also to it. Thanks!
I'm new - the Base Gravy. Where do you show how to Build That ? Id think making that correct would be Essential -; thank You Madmart
Hi leviteish, i have just followed your recipies for hours today and can't wait to try cook the vindaloo. I am a curry fanatic and just a few questions please, is it possible to freeze the onion sauce, also the pre cooked chicken after the marrinade? Keep up the good work, thanks for sharing your recipies.
Billy.
just want to say thanks for the awesome recipes !!!!! :) i got my brother a a load of spices and an alnuminium pan which makes all the difference to the sauces for his christmas and recomended he try your recipes, he is over the moon :). his favorite curry is a phal .... is there any chance you could do a video on that if poss please. and thanks again for sharing the fantastic recipes
I can see what this is really It is almost made from just spices which makes it different and very hot. I use a huge amount of onions which as been replaced here by the base gravy for a thinner curry. I will give this a try.
how do you make your base gravy?
Still think this is the best vindiloo on youtube
What brand of frying pans do you use?
Chef, what brand of chilli powder do you use? because I tried TRS and it just made it taste bitter.
Can you recommend any brands?
looks bang on
Also a Dhansak please.,! Keep your vids coming just so good advice for us curry holics,
Used to be Indian in south shields called the Bengal lancer....was a Indians blokes house 3 bedroom pre war terrace .with a cuby hole cut out of his kitchen wall and service hatch fitted best curry in the uk
Please help! What is the powder on 4:31, cumin or garam masala? Thi is some serious cooking; definitely the way to go with Vindaloo; it looks great all around.
looks yummy :)
very tasty please add more
In your opinion, that is the best curry or blend of spices for getting that best 'curry buzz' effect? Is it just down to the endorphin release of hotter curries, so the hotter it is the more the buzz?
Looks fabulous, still small portions of chicken, I would need two portions of that, yum
Yeah the scrapping does get to ya
Hmmmm.. I am now going to save a bit of garlic/ginger paste for the end. Interesting idea I can imagine giving extra flavour.
Yes, it's possible to freeze the onion sauce. It is possible to freeze pre-cooked chicken, however it's quality is effected and the meat becomes a bit crumbly so you need to be aware of that.
Hi, yes this recipe is covered in my Ebook the link is above.
Thanks Julian
What is in the bass gravy please?
yes that's right. As i explain in the video it's substituted for lemon or tamarind because most retaurants/takeaway are muslim and they do not use vinegar(alcohol derivative)
This is how I judge Indian places, too. If they care enough to make the lamb not suck, they care enough to treat the rest of the ingredients right.
what do you have use in 06:12?
Thanks :)
What do you think of rajahs?
Hes doing a good job
What is the base cravy
I drooled on my keyboard watching this :P
Did you get it cleaned up?
hi, I'm going to make this today but don't have any tomato paste. can I use puree, passata, or chopped tomatoes as substitute or how would I make my own tomato paste?
Hi. Is the tomato paste just concentrate puree mixed with water or tinnned just blended ?? Cheers
How much msg do you put into the gravy?
Last authentic vindaloo I had in the UK was about forty years ago, that's when Indian food was good unlike today's rubbish same sauce for all currys just different chilli heat.
Are your pans non-stick?
Gonna try this it looks lovely. 5 pieces of chicken tho? You would get more in a weight watchers curry 😂
Can I ask how you make the base gravy, what are the ingredients?
yeah wouldbe really handy to know that i would of thought
more chicken but he is a real chef...god bless//
Hi mate I bought the book but there’s no madras recipe
Im the beginning you gave a speach about wine and souring agent! It was interesting I contained watching with admiration then you added tomatoes and then the chicken ! 😅
If you read Julian's book he has a separate recipe for the chicken that's quite involved but worth the effort. Besides, in a restaurant/takeaway you don't have time to cook the chicken from raw for each dish.
100% agree been doing it 32 years in the trade
Are you using aluminium pan.?
Hi, what was the mixed powder ? Many thanks
Same for me, what is that powder?
Chef just ignore the haters. Its good you love exploring foods from other regions :) . Keep it up. Thumbs up. Just do some cooking from British cuisine too. I am a total foodie :) . Thanks . Regards
Vindaloo BIR is of course different from its origins,which is a hybrid Portuguese dish in Goa..Carne Vin Di Alhos...Meat(pork as Goa is a Christian area)wine/vinegar (local palm vinegar/tuba)and garlic...And of course red chilli.!
You are absolutely right. Looks like no one else is paying attention. He mentions in the beginning of this video that Vindaloo is a dish made of wine. Because it's Portuguese. The original recipe used wine and later it was substituted by palm vinegar as Indians don't usually drink wine.
Posh vindaloo, I like it.
Yes yes. I pressed 'thumbs up/like' as soon as I heard his accent.
...And I was raised by Tamils so I know what I'm talking about!
And if anyone thinks I'm 'just' joking - remember, the Romans were in the Western Ghats THOUSANDS of years ago getting pepper and other things. It's 2018 dudes and dudettes - Vindaloo is from MANCHESTER. ...Now.
Where's the recipe for the base gravy? And what is "mix powder"?
Very frustrating
legend. The list of ingredients at the end was a good idea.
Except there is no indication of what “mix powder” is, so basically useless.