I just made this. I wasn't sure beforehand but it was beautiful. This is the 2nd Latif's Inspired dish I've made and I'm pleased to say, both dishes didn't disappoint. I think we have a new favourite chef in our house.
"Sorry mum but this tastes better than yours." Someone likes to live on the edge! I could hear the cameraman whimpering as you were tasting the dish, I hope you gave him a morsel at the end. Great video as always and thank you for brightening up lots of peoples lives.
i tried this today for lunch, put the shrimp in at the last 5 mins :D Absolutely fantastic result, and went perfectly with your Tarka Dhal recipe(which is now my favorite way of cooking dhal)
I’m sorry but I have to say I would have added those prawns in the last 5 minutes of cooking. I appreciate your mums recipe 🙏 but for me I like my prawns big and juicy 😁
Love you're channel buddy, I'm a big King Prawn user and will deffo replicate this dish. However, I'll gently saute the prawns for around 5 mins, remove them from the pan. Leave the juices in there and then continue with your method. The prawns will be chucked in at the end. ensuring they are plump, moist and juicy.
Latif Bhai if you can Please make a Lamb Curry (Not Karahi, but Lamb Curry with Sauce and Curry Soup) like the Chicken Curries you’ve made recently like the Garlic Chicken and Achari Chicken. Latif Bhai if the Quantity of the Lamb meat can be please between 1-2kg max because when we cooking at home we can’t make more quantity then that (can’t make 3-4kg meat curry).
I usually sauté the deveined, seasoned prawns first and take them out once they change colour. I then cook the potatoes with the spices to make the sauce and once it is ready I add the prawns back in, I do this to avoid the prawns getting rubbery. Maybe it's different in your recipe. I still enjoy watching you cook your lovely dishes.
Looks very tasty, but both Maris Piper and King Edward potatoes are floury, which is why they're so good for crushing and mopping up sauces - I think they're the best type of potato for this dish, but they're definitely not waxy.
hey Latif, i took your Bombay Aloo base, switched the Potato for Chicken and used as the filling for a Boa Style Steamed Bun. No joke mate, we couldn't stop laughing, they were off the charts. Thanks John
Also, if you're a real tiger, make a spice stock/shellfish stock mash up with the leftover shells and heads, and use that as your water component of the dish.
You get these prawns frozen in a block how would we defrost the block shell them get vein out and freeze them for future use. Do we make small portions and freeze and how would you defrost to use in restaurant because limited time
I love all your recipes (your chicken methi curry gets eaten at least once a week!) but have a question over the time you put the prawns in to cook. If you put them in with the potatoes, aren't they cooked for too long?
@@LatifsInspired Aah, I missed you saying that- I'm actually at work so I skipped through a few bits. Sorry!-next time I'll watch properly before commenting, but thanks for the answer, and all the great recipes you share with us.
I love your videos however I can’t understand why you added the prawns so early .surely the potatoes and all the reduction should be done first then the last few minutes for the prawns.
Hi, quick question! I wanted to do a vindaloo but can I use water instead of the base gravy??? Or is there anything else I can use instead of the base gravy??? Please let me know!!! @latifsinspired
You know it’s time to cook when latif says absolutely gorgeous
My man this looks epic
Absolutely Gorgeous!!! 👊🏼👊🏼👊🏼👊🏼
Awesome recipe, made it with the tomatoes and it added a wonderful tangy flavour to the sauce. Beautiful
Tried this tonight and was absolutely beautiful, really flavoursome. Fab recipe!
Surely it was absolutely gorgeous. 👌
Mouth is watering
I just made this. I wasn't sure beforehand but it was beautiful. This is the 2nd Latif's Inspired dish I've made and I'm pleased to say, both dishes didn't disappoint. I think we have a new favourite chef in our house.
That looks DELICIOUS
Looks Devine! And so easy to
Love this dish
Mums knows best!!!
Hmmm.... Looks amazing 👌🏾👌🏾👌🏾
Joe Exotic approves.
Masha’Allah beautiful and delicious authentic recipe thank you so much for sharing this beautiful recipe
"Sorry mum but this tastes better than yours." Someone likes to live on the edge! I could hear the cameraman whimpering as you were tasting the dish, I hope you gave him a morsel at the end.
Great video as always and thank you for brightening up lots of peoples lives.
Really looking forward to trying this recipe. Thank you.
latif,you have got me hooked again cooking from practically every recipe on this channel,korai is getting so much use.
OOh, your mother is going to give you some stick for saying that !!! Another one for the book, simple but exotic food. Absolutely excellent !
Yes Latiff Bhai!
Thick sauces are the best 🥰
Thanks for this recipe. Looks amazing and very simple. Will definitely try this one.
I bet that tastes yummy 🤪
Wonderful recipe 👍👍
smashing it bruv
This is a superb curry, absolutely banging. Many Thanks.
Mmmm I smell it, divine!!!!!!!!
But an absolutely gorgeous curry
Classic bengali dish my mum used to make it alot getting nostalgic watching
Looks Divine 😍
Masahllah
Thank you now my daughter will start cooking following your recipe
Thank you again
i tried this today for lunch, put the shrimp in at the last 5 mins :D Absolutely fantastic result, and went perfectly with your Tarka Dhal recipe(which is now my favorite way of cooking dhal)
Lovely
Love the recipes , gives me new ideas ❤️
Yeah l love your food . My brother loves the favour n it gougeous.
Looks scrumptious 😋
Looks wonderful 👌🏻 Have a lovely day 🌻
I’m sorry but I have to say I would have added those prawns in the last 5 minutes of cooking. I appreciate your mums recipe 🙏 but for me I like my prawns big and juicy 😁
Make you right the prawns would be well overcooked while waiting for potatos
Totally agree max five but more likely three minutes
Yes,should of pre-cooked those potatoes to nearly done than added them same as prawns as well of some of the potato water. It's all good though.
Most fish, prawns must be added at the end of cooking as they will not need much cooking or they will be tough to eat.
Crazy how you white people know how to cook our food better :/ ...
Mashallah this my first time watching your channel it’s extraordinary ,thank you for your great work and patience
cheers bro I'm making tomorrow
Yumo! Absolutely brilliant thank you 🙏
looks eammmmmm))))
Will be trying this tonight cheers 🍻
I love watching your videos- your enthusiasm and joy for cooking always shine through! Making us Sylhetis proud :)
🙏😎💕
What is slheti?
Latif...fantastic recipes...Cavan Town In Ireland thinks you are the best ever....Paddy Cool
Love you're channel buddy, I'm a big King Prawn user and will deffo replicate this dish. However, I'll gently saute the prawns for around 5 mins, remove them from the pan. Leave the juices in there and then continue with your method. The prawns will be chucked in at the end. ensuring they are plump, moist and juicy.
Wow 😚😚
I loved these BIG CHUNKY PRAWNS 🍤
LOVE YOUR VIDS IV DONE A FEW SO EASY TO FOLLOW KEEP THEM COMING
I'm gonna make this for my parents and finally impress them!
Latif Bhai if you can Please make a Lamb Curry (Not Karahi, but Lamb Curry with Sauce and Curry Soup) like the Chicken Curries you’ve made recently like the Garlic Chicken and Achari Chicken.
Latif Bhai if the Quantity of the Lamb meat can be please between 1-2kg max because when we cooking at home we can’t make more quantity then that (can’t make 3-4kg meat curry).
just made that bro it was fire 🔥🔥
love from Cornwall 💗
I usually sauté the deveined, seasoned prawns first and take them out once they change colour. I then cook the potatoes with the spices to make the sauce and once it is ready I add the prawns back in, I do this to avoid the prawns getting rubbery. Maybe it's different in your recipe. I still enjoy watching you cook your lovely dishes.
Awesome recipe mate. Even though I'm not a prawn kind of guy... I would def try this.
Asalamuwalaikum bai mashallah it’s awesome ❤️❤️
Really appreciate the videos👍 keep em commin, mums know best😉......
Looks great. Going to have to try making this sometime in the near future.
I’m gonna make this on Friday when I get the imgredience 👍
I made it and it was awesome!! Thank you and regards from Melbourne💟
O lord
Is this the new latifs kitchen
Will be trying this tomorrow will get the prawns out of freezer shortly!
What size prawns do you use? Do you buy them frozen, deveined and shelled?
Don’t simplify the recipe’s down mate I want the most authentic there is!!!!
Looks very tasty, but both Maris Piper and King Edward potatoes are floury, which is why they're so good for crushing and mopping up sauces - I think they're the best type of potato for this dish, but they're definitely not waxy.
Wow really awesome look so' yummy 😃and delicious ,fantastic prwan with potato recipe Big Lk full package 💯grow together👍
I thought you only cook prawns for a few minutes or else they go rubbery? 10+ minutes seems a bit excessive
I did mention it. This is my mums method but if I were to cook it I would add the prawns last five minutes.
@@LatifsInspired one thing I've learned over the years. Never argue with mum's cooking. It doesn't make for a good day. 😄😄😄
Wow real authentic recipe delicious 🤤 My curry 🍛 man 👨🏾🍳 boro masor hootkey would’ve been awesome 😋😋
Did your potato and pea curry at the weekend, delicious. Will be trying this as soon as my isolation is over.
Lovely, prawns only need a few minutes cooking though, mum doesn't always know best!
I guess you offended the chef so no likes for you😂
Looks good and tasty. But I noticed you didn't devein the Tiger Prawns?
Come on chef, you can dice smaller than that ;-). Thank you again for another inspiring recipe!
Yes but this is my mums recipe so I tried to recreate it like she would actually cook it. The dish was delicious
Gorgeous ni behhhhhhh 😜
By the way you make us bengalis look like true chefs 😂😂😂
Absolutely gorgeous Abdul 🙏🙏🙏😜😜😜😜, was worried about the prawns though......
Colin from Reading
hey Latif, i took your Bombay Aloo base, switched the Potato for Chicken and used as the filling for a Boa Style Steamed Bun. No joke mate, we couldn't stop laughing, they were off the charts. Thanks John
I reckon on making some just cooked tandoori king prawns and stirring them through the sauce once the potatoes are cooked, and serve straight away
Also, if you're a real tiger, make a spice stock/shellfish stock mash up with the leftover shells and heads, and use that as your water component of the dish.
You get these prawns frozen in a block how would we defrost the block shell them get vein out and freeze them for future use. Do we make small portions and freeze and how would you defrost to use in restaurant because limited time
hi latif have you done a muglia merchi gohst video
Dried methi... is that fenugreek?
Trying this recipe camping tomorrow. However, chick peas instead of prawns. My wife is 🌱
bro your videos are the best man. have you ever thought of getting a 4k camera?
Latif you haven't deveined the king prawns. Won't they taste gritty?
Yummy, i think I would of passed on that if it had the hutki haha. I only like hutkishira but I dont like other hutki dishes.
Lol
Maybe have a voting recipes. So people vote on what they want most
Do you hve vegetarian curry. I made this one todau
Please, give me a whole oven Salmon staff recepie.
I love all your recipes (your chicken methi curry gets eaten at least once a week!) but have a question over the time you put the prawns in to cook. If you put them in with the potatoes, aren't they cooked for too long?
Yes this is how my mum cooks it. I did mention if I were to cook it I would’ve put the prawns in 5 mins before the end. Many thx
@@LatifsInspired Aah, I missed you saying that- I'm actually at work so I skipped through a few bits. Sorry!-next time I'll watch properly before commenting, but thanks for the answer, and all the great recipes you share with us.
You didn’t clean the prawns? Veins still in?
Exactly what I was thinking!
latin can you freeze curries
Should you add onions or garlic first? What is the difference between adding garlic first to adding onions first in the recipe?
Please please 🙏 bro, Recipe on how to make east London style naga chilli sauce
Hi Latifes
Latif can you do a video on how a takeaway prepares their lamb? 👊
Whats a good subatitute for garlic and onion?
Why have you changed your kitchen?
Tea spoons or table spoons of spices.?
That's what I was thinking.
Hi can you tell us the recipe for the lentil mash in your episode of fried garlic chilli chicken ?
I love your videos however I can’t understand why you added the prawns so early .surely the potatoes and all the reduction should be done first then the last few minutes for the prawns.
shouldnt fry fresh prawns that long or they become rubbery, id suggest to just put it at the very end
Hi, quick question! I wanted to do a vindaloo but can I use water instead of the base gravy??? Or is there anything else I can use instead of the base gravy??? Please let me know!!! @latifsinspired
I don't know how to make prawn curry or even fried prawn ?