Is this a REAL CURRY? 🤷♂️🌶️😱
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- Опубликовано: 6 сен 2024
- Railway Curry originates from the time of the British Raj or the British rule of India. Many aristocrats travelled with their own chefs in the first class section of the train. Of course, the chef had to devise a curry that would be favourable to their British eater. This is a mild dish that include spices such as cloves, cinnamon as well as popular Indian spices such as Cumin and chilli. This is a hearty all round curry that is very comforting. You can't beat meat and potatoes. Al
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ESSENTIAL BIR RECIPES TO GET STARTED
►Al's Mix Powder (Restaurant recipe) • Mix Powder for INDIAN ...
►Al's Chicken Tikka • Restaurant Flavour CHI...
►Indian restaurant Base gravy • Indian Restaurant Base...
STUFF AL USES IN THE KITCHEN
► 36cm Aluminium Wok with Lid bit.ly/3zEBE5w (As seen in this video)
► Cast Iron 35cm diameter Wok/Kadai, amzn.to/32ACdAK
► 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 (Not the deep one)
Full Ingredients list
Whole Spices
Small piece Cinnamon
1 Tsp Fennel Seed
2 Tsp Cumin Seeds
4 Cloves
2 Black Cardamom
4 Green Cardamom
1/2 Tsp Black Peppercorns
Powdered Spices
1 Tsp Turmeric
3 Tsp Kashmiri Chilli powder or regular mild/medium chilli powder
1 Tsp Cumin Powder
2 Tbsp Coriander Powder
1 Tbsp Garam Masala
Other Things
1 Kg Diced Lamb (You can also use Beef or chicken just add chicken later)
4 Onions finely sliced
2 Tbsp Garlic Ginger paste
1 Tin chopped tomatoes
3 Potatoes Diced (Pre boiled. I used Maris Piper)
5 Tbsp Mustard Oil or Oil of choice
1 Pint hot water ( Use 3 quarters for the curry and the rest if needed)
Music www.Bensound.com
#Railway #Curry #BritishRaj
Hope you enjoy the new video. Subscribe and like the channel and if we ever meet, i'll buy you a pint. PROMISE!!!
Thanks Al - but I've just bought you a pint, you deserve it
@@bomber127 Thx Steve. Received 😊
0pppp
it's good to see someone taking up the mantle of keith floyd, *slurp slurp*
@@AlsKitchen Al, get my dad to buy me a pint too 🤷♂️🍻
“Treat it like a chore and your eating dog food” - absolutely spot on 👍🏻 Al this recipe is brilliant! Thank you for cooking this ♥️
Thanks so much! 😊
I agree, I love to cook for my family and friends it’s the most rewarding thing you can do. Thanks for sharing all the great recipes 🙏👍😁
Conversely, I don’t believe just because a person like to cook you’re going to get good results. This man has solid and methodical cooking skills. The stages are executed extremely well but his spice balance is also very skillful.
Would be curious to know where he learned all this!
Just discovered your channel 💕. My grandparents were tea planters in Assam after the war and my grandad spent time with the Naga hill tribes . He was a curry fanatic and when he visited us in Edinburgh he would always cook a mutton curry. It would take several days, sourcing the ingredients was always difficult back in the 70s. The smells from the kitchen were always amazing. He never wrote anything down and sadly when he died his curry died with him. So I’m delighted to find your channel and try to recreate his meals.💕💕
Love these no base Curry's Al, handy when you're ready to knock a batch up of base but craving a good homecooked curry. Doing your Staff Curry this weekend but will keep this one in reserve for next time. Thanks for the video
Yes I love these no base as well. Thanks, Curry's Al 👍
I believe the original Rajah curry was called “country Captain” a recipe of which can be found in “The Rajah at the table”. I have a copy of you can’t find it.
Nice use of the more exotic ingredients such as the black cardomon and Kasuri Methi: As an Anglo Indian who likes to cook, I struggle making Indian food the way my mum does... I guess I just lack the confidence:I'm good at making other cuisine, yet ironically I can't make anything Indian... It's nice to see an Englishman respect Indian food as you have... Maybe I'll learn something!
Just found your youtube channel, as an english bloke who loves indian cuisine I am for sure pulling these techniques out at the next dinner party, keep it up Al!!!
Welcome aboard!
Looks nice the led light made a big difference on the colour you see , happy new year to you too Al
Thanks, you too!
Mustard oil is a staple edible ingredient in India. Trick to use it is to heat it till it smokes heavily. This kills the pungency but retains the oil's flavour.
I've eaten this many times as a child going from Poona to Bombay through the Western Ghats and also travelling up to Simla. Perhaps not the same recipe but it looks jolly good. 🙏
Now that looks like another banger! Will have a go at it asap!
Nice one Al, looks great. For anyone nervous about mustard oil, KTC now do what they call an "edible" version, available from Morrisons.
Love it. Mustard oil is great for cooking achari recipes.
Looks great. Seems very similar to a Rogan Josh I make ingredient wise - except the tamarind and spuds - and that is lovely!
Hi Al, amazing yet again. I have been making curries for about 10 years but have recently, over the past 2 years got into making BIR style curries. Surprising how simple a process it is once you have pre-prepped the spices and gravy etc. Love your videos as you keep it not only simple but enjoyable and whether it is your first time cooking a curry or an experienced chef you can always learn something. Thank you. I would LOVE one day to try one of your curries first hand and learn some hints over a beer. Is your book out yet or do you have a possible release date so I can preorder a copy?!? Kind regards pal and keep up the great work. I appreciate it is time consuming but your time and effort really is appreciated by a lot of people.
Cheers from the US! Stumbled upon your videos and can’t get enough of them. My GF and I love Indian cuisine and make it on occasion, but have never had authentic BIR curries. We are going to give this one a go this weekend!
this video was a great way to end my day. I also like that you added more jump cuts, keeps the attention.
Cheers al just cooked this dish and I can safely say three very satisfied people the taste was amazing used lamb on bone 🍖 and fresh plum tomato s lovely flavours all the best from Yorkshire 👍
I need a burner and wok setup like you! I'd totally burn down my apartment building but the curry would be worth it.
I've been cooking curries for 25 years and that's a bloody god effort.
Thumbs up mate.
My great grandfather was a train conductor in Shimla (British summertime capital), where my Grandmother was raised to Indian father and British-Burmese mother (of the British Army). I was always fascinated when I saw this on the menu in curry houses, as my Grandfather likely dined on it and made similar himself. I went to Shimla in 2016 and unfortunately had suffered food poisoning when in Agra, and endured the windy and bumpy journey into the Himalayan foothills, far too sick to stomach a curry. I need to go back and experience it some more...one day.
Take me up the Kyber Pass, have a great weekend mate
I've been enjoying a railway curry for years at our local, I'm definitely going to give your version a go
This is one man who loves his Curry... this one looks delicious! Will try this out
Beautiful Al. A proper journey into the exotic east. Made all the better when being made wiv jenuwine sarf Londin chewmerric! Gonna get on board with this one.
You know curry better than half of India! I bet this tastes amazing Big Al. It looks delish!!
Wow! That looks sublime. I love lamb too. Why is it so expensive? There were millions of them wandering around Wales and Yorkshire, when I went there on holidays.
P.S. If you call turmeric "haldi" you can't go wrong.
Its not so much why lamb is so expensive its why is chicken so cheap.
You took the words from my mouth. Nothing but sheep in the fields around Oxfordshire and yet the lamb in the shops is from New Zealand. 🤷♀
Al, what a terrific presentation and brief history lesson! - it's so important to provide context to cooking, it's like an unwritten language that binds us all together and the period of the Raj is one of my favorite, it was mystical and romantic and oh so brave. Your dish turned out beautiful and your joy in eating it was so fun to share.
I adapt these to vegetarian using Paneer Tofu or Mushrooms instead of meat. They are still lovely thanks Al I am so glad I found you Happy New Year. 😊
Hey Al - I cooked this curry for friends yesterday and WOW !!! sooo good - thanks for this one, its now in my little black curry recipe book. Cheers from South Australia.
Just have to say, you never fail to impress, always consistently good, another tasty recipe!🙂
Love all of Als curries. Made so many.
Tomorrow I'm doing a non base as cooking for several. Do I go railway or staff curry? What's your personal preference Al? 🤔
Love it, another amazing dish. Thank you for sharing and spreading the joy.
Love your videos Al gonna start making them, where did you buy that large spoon you use
Glad to see you healthy, Al. Keep the wonderful curry recipes coming! :)
Really pleased I came across this channel as I've been trying to nail the BIR curry for years, but could never find out what that background flavour was. I think my search is over now! One thing I'd like to ask you is if you can replace all vegetable oil with either coconut oil or ghee as we've now been told how bad these hyper processed vegetable oils are for you. I'd rather not use them if possible.
Of course you can use ghee instead of oil but ghee is very high in saturated fat, I use a mix of rapeseed oil and ghee, I use less ghee with fattier meat like chicken thigh. Ghee is easy to make, I have a very small frying pan, heat some butter and skim the froth off the top with a teaspoon. I find the onions less likely to stick to the pan with a bit of ghee in the oil and it adds a nice silky texture to the finished curry.
@@wullaballoo2642 Saturated fat is a non issue. It's been known for years that saturated fat isn't harmful, but the super high processed vegetable oils (sunflower, rapeseed, corn etc) are the ones to avoid.
Did the staff curry last week. It turned out great. Will be giving this one a try too.
Hi Al, I love cooking currys, I am going to cook this tonight. Off out to get the spices that I don't have....cheers!
I made this one for our Sunday lunch, it turned out great. Really nice.
The only thing I did slightly different was I bought a whole shoulder of lamb, deboned it and put the bones in at the very beginning with the onions.
Great job Al, I really appreciate your work and do all the family.
Thanks Al, glad you did this one as it’s pretty rare to find it on menus around my way 👊
Another banger! Made half with lamb and other half with cauli for the veg missis. Great recipe as ever! Hey - be awesome if you had some stronger lights maybe for the kitchen? I know - costs - but would make huge difference I think! Greetings from NZ!
Spot on . I used coconut yoghurt . Wife really love this curry. Thank you for sharing.
Blwyddyn Newydd Dda Al... Another one for my ever expanding list of your curries to make in 2022!
The best thing about Al's curries - Seconds !
Looks bloody lovely. Gonna try it this week, thanks chef 🙏👍
been too long looking forward to this one. " if your a curry novice let this curry put you on the right track" mint
How do you like your spuds ? Al dente or Al's kitchen hehe.....looks delish Al !! Happy new year to you mate, hope 2022 is good to you and yours bud !! cheers, Daz , Leicester 🍻
Recently discovered your channel and me and my wife have been loving our currys! Defo gonna give this one a try thanks mate 👍
Brilliant curry! Note on mustard oil; it's got high levels of erucic acid some early studies suggested was toxic to the heart so governments banned it as a food item. To get around that, companies sell it as a religious or culturally important item as it's used for ceremonies and have to label it as external use only. What we do after we buy it is our tasty secret 😉
I always order Railway Lamb if it's available on a restaurant menu - it's always superb, but seems to be totally different every time I get it, ranging from so mild it barely qualifies as curry, to so hot I find it challenging (though enjoyable) to eat it!
Al fella I think you need some more beer in your fridge LOL. This curry is a hidden gem, one of my favourites BTW your well on your way to 100K subs be there soon
Im sure ones asked this already, can you through a bit of mustard powder in there with a normal oil? or the classic jar of mustard type
Oh man I cant wait to cook this! Hey Al, Heres an idea, mabey try an experiment with Berebere seasoning of an african curry frankenstein! I have faith in you to work the madness!
Just stumbled across your channel Al, already watched 3 vids and looking forward to many more, liked and subscribed after the first one, keep it up you're brilliant.
Honestly boss, you're nailing it with these homestyle curries👍 Also, I pronounce it choomeric lol
In scotland its also choomeric..lol
Intresting curry. There all starting to diverge into one. You feeding the street with that new pot al, keeps getting bigger and bigger
We love you, Al. In the name of all of the curry Gods, 'Julian Voigt' included, please show us how to make an authentic, North Indian Chilli Gosht. Your humble servant...
Made tonight with chicken ( as my wife doesn’t like lamb 🙄🙄 much to mine and my son’s dismay)...
Must say it was absolutely spot on...
Will be getting cooked regularly ..
Winner in this household.
Al, your recommendation of using frozen garlic and ginger is brilliant,I'd been using jars but this makes a big difference, thanks, please give me a video on cooking 2or3courses at the same time as I struggle to get the curry, naan and 2 Baji prepared at once. Keep up the good work
I’ll never forget the railway curry I had on the New Delhi to Varanasi line, the flat bread was awesome too.
The last leaves you put in were dried fennegreek leaves, right? :D The combination of cumin, fennel, fennegreek, anis, caraway seed, green and black cardamom, cloves and coriander seeds literally makes anythink taste amazing - indian and south east asian cuisine is S-Tier, God level food.
Hi Al do you have any curry recipes for a slow cooker , I just purchased one and would love to make one of your Curry's in it.
Thanks for the recipe Al got a bit boxy making it tonight but bang on mate thanks again
Looks brilliant, going to have to grab that wok and then try this dish, thank you for your great vids mate!
Great video Al, the curry looks amazing. Trying your staff curry tomorrow night, will let you know how I get on! Thanks.
hey al, what do you consider the barrier to entry for cooking like this? is it expensive to buy the pots, pans and ingredients?
Did your staff curry which was fab can’t wait to try this, cooking is so therapeutic thanks Al
Stick all that curry in giant Yorkshire pudd …proper winter hotpot……well done AL-- how about some British fusion dishes….I do a spicey lamb keema spaghetti bolognese just use lamb kebab meet add slice onions tin of Tom’s extra spice wokb it off then boil a pot of water for spaghetti or better still linguine…..serve with a red wine….I. Also a chicken curry served with spaghetti or linguine…..it work’s really well together…
Try adding some veg to it - sweet corn, peas , bell peppers mushrooms courgette, all optional
Proper winter warmer curry, definitely trying this. Happy New year Al cheers 🍻
Tried this out last night what a tasty curry. My beer of choice was king goblin. Keep up the good work 👍
7:45 couldn't agree more
Just from the ingredients, I can tell this is going to be exceptional.
Can you check your link Al? The link for the aluminium kadai is not working or it is incorrect?
Another great video Al. I bought a few things from Baa's house and told them that I bought from them because of Al on Al's kitchen and asked if they were aware of you. They obviously are and that is great. Keep it up mate, I look forward to the next, thank you again.
Where is the link to the cooking pan? Definitely want one!
Gonna try and make this tonight ready for kids coming over tomorrow
I can't get onto your website. It's not a link in the description (not blue); does it exist ?
Can u send link for the pan u use will buy one and try thanks good luck for this year stay safe mark
You deserve so many more subs. Absolutely amazing content and recipes look delicious
Thanks for the vid-will give the curry a crack. Can you say where you bought the large rounded pan you used to make the curry. Thanks
Any chance of a reply rather than just a like?
Well I was wondering what to cook for the weekend. You've just made up my mind. I've got so many people on to your channel having had amazing compliments when I've cooked your recipes. Just waiting for a book now so I don't have to keep writing everything down 😉
Where's the metal spoon gone??!! Loved the noise it made!!
Hi Al just a quick one could you tell me the ratio of your garlic and ginger paste please going to make it so I can freeze it 😊
11:34 I can't wait for me try it either.
What a treat...
My son loved the staff chicken curry was amazing I cooked after watching your video.ill be making this lamb curry as soon as I get chance .
Just made the railway curry house smells lovely can’t wait to taste it
Well here we go, Railway curry for us then, now this looks tasty, cheers Al👍👍👍
I love your vids and give em a go with some success.
Thanks again for all your time and effort.
That looks rather delicious Al, I'll be trying that one. Just a thought, will you be doing any veg curry recipes? I love my lamb and chicken curries but I want to find some decent recipes for when my vegetarian family visit. Bombay potatoes, Cauliflower Bhajis, that kind of thing.
Got to try this one Al looks lovely mate 👍👍
Beautiful, I love lamb and spuds and in a curry even better
Nice one Al, just cooked it. Went down well in my house. This harps back to my ancestry so thank you 👌
Hope our paths cross one day🍺
'Take me to Deli' 😂. Looks good!
HeyAl, I just stumbled on your channel recently, and just wanted to say that I love it!
Hey, thanks!
These 'dessi' style curries are perfect when you're cooking for a family. Will definitely give this a go. Did your staff curry last week it was fantastic! Cheers Al, your efforts are appreciated 👍
Desi*
@@caineparker8431 Thanks!
Tamatas- proper south London lad, looks banging as always👍
Enjoying your recopies Al. Your my go to for Indian Cuisine. Iv'e not been disappointed yet 😊
Wow, thank you
That’s what we call a Durban curry. Cut a loaf of white bread in half hollow it out, spoon the curry into the bread and top it off with the hollowed out piece of bread. Nip down to your local store that sells South African Mrs Balls hot chutney pour said chutney into a bowl, dip the the bread into the chutney and then into the half loaf curry and enjoy. 😋😋😋
Could I use keema in this recipe, but put it in at the end pre cooked Al?
Cheers Al, do you prefer using base gravy 2 over 1 these days in Madras,pathia,bhuna style Curry's in your recent videos? is there much difference in them to get that restaurant authenticity? Cheers