How to Make INDIAN CURRY BASE GRAVY British Restaurant Style (BIR)
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- Опубликовано: 25 июл 2024
- The Base Gravy is key in producing British Indian restaurant and takeaway style Curry in the UK (BIR). Nearly all Indian restaurants and takeaways will have a version of this golden delight. It is the base for nearly every popular curry on the menu, from Korma to Phaal, Bhuna to Jalfrezi as well as many others.
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Makes enough for 20+ curries
Tools & Timings
Food processor / blender / Large pan with lid / smaller pan
Cooking time - 1 hour 40 minutes
Ingredients
4lb (1.8kg) Onions
1 red pepper
2 chopped green finger chillies
1 sliced carrot
100g peeled garlic
100g fresh ginger
2 tbsp tomato puree
8 tbsp vegetable oil
2 tsp salt
2oz (60g) fresh coriander
2 tins of tomatoes
2 tsp coriander powder
2 tsp cumin powder
2 tsp turmeric
2 tsp paprika
Method
1. Peel the onions and halve and place in a very large pan (with a lid)
2. Peel & slice the carrots and place in the pan
3. Slice the red peppers into large chunks
4. Finely slice the green chillies
5. Blend the ginger & garlic (might have to add a little water and veg oil)
6. Add 2 pints (1150ml water), the chopped red & green chilli peppers, salt, coriander leaf, veg oil, ginger & garlic paste to the pan and put the lid on and turn on the heat
7. After 15 minutes, give it all a stir and reduce to a simmer
8. After another 45 minutes, stir and turn the heat off and leave it to cool
9. Blend all of it with a hand blender or use a food processor until smooth and return to the pan
10. Blend the tinned tomatoes until smooth and place in a separate pan and simmer for 10 minutes (no lid) and add a little veg oil
11. Add the tomato puree, paprika, coriander powder, cumin powder and turmeric to the tomatoes
12. Simmer down for another 10 minutes (no lid)
13. Add the tomatoes to the large pan
14. Simmer on low for another 20 minutes
With this Base you can then go on to make some of the curries listed below on my channel
King Prawn Chilli Masala
• King Prawn Chilli Masa...
Chicken Jalfrezi
• BIR CHICKEN JALFREZI B...
Chicken Madras
• How To Make one of the...
King Prawn Naga Phall (Extremely Hot)
• How To Make GARLIC KIN...
Chicken Tikka
• How To Make CHICKEN TI...
Chicken Vindaloo ( Hot )
• How To Make CHICKEN VI...
Chicken Dopiaza
• How To Make CHICKEN DO...
Chicken Mirchi Bhuna
• How To Make MIRCHI CHI...
Many more recipes ( click videos)
www.Alskitchen.net
www.Alskitchen.co.uk
Contact Al
contactalskitchen@gmail.com
1) I'm absolutely offended an Englishman is teaching Indians how to cook Indian food and 2) ive bookmarked about 50 of your videos from just watching 2. Absolutely spot on. 🙂
I’m offended because I can’t eat it through the screen
Lol funny comment. But Al does say he isn't making authentic Indian dishes, just British Indian restaurant style, so it's probably more British people that are enjoying his videos. I know I am. I'm a brummie who grew up around fantastic balti houses and I make his dishes now while living abroad, to remind me of the taste of home. His Sambar dish was the first I made to realise that he truly knows his onions, lol
What do you feel
When you or Pakistan beat Britishers in cricket.
Ha ha ha ha ha ha
@@gulabsinghsingh7248 In true English spirit I applaud the winners and admire their skill. The game itself is enough. What was your point? Do you become all bitter and twisted If your favoured team loses? Surely that must spoil the game for you, Rosy. Quelle domage!!
😂😂 Asad Habib...Great sense of humour!!!
30 years of trying (and failing) to make a decent BIR style curry and there was always something lacking. Then, I stumble across Als Kitchen and every single recipe/method I've tried has 'smashed it out of the park'. Al, you sir, are what we call a genius.... Nay, a legend. Thankyou
couldn't agree more Jeff
Mate don't waste any more time on BIR crap, get making the real stuff that they eat at home..
@@curriesandkebabs2850 We're here to learn how to make BIR style curries. If we wanted authentic we would be on a different channel wouldn't we?
@@curriesandkebabs2850 idiot
This is the comment I was looking for. It's great to know someone has made it before I go ahead. Especially on this rare day when I already have all the ingredients.
Just started watching Al’s channel and I quickly realised that Al really does go the extra mile to get it right, his channel is the best on RUclips for a banging curry !
Al, thank you soo much, we moved to Canada years ago and can’t find anything close to BIR, we found it here. You’re one of a kind my friend.
I only discovered your site a few weeks ago. I have been making some of your recipes, including this excellent Base Gravy, and they are all turning out to be delicious. Great stuff, Al, and keep 'em coming, mate !!
Thanks Al.. as a British bloke who’s been living in Canada for the last 20 odd years, this video was a breath of fresh air for me.. my wife and kids absolutely loved this base gravy.. cheers
Love the way you make the effort to list everything exactly and lay the process out methodically, keep it up 👍
I don't know how to thank you for this, man. Your food is absolutely outstanding. I used this base gravy (absolutely decision) to cook many of your curries, and I can't get enough of them. I can finally make absolutely delicious Indian/British-Indian food!
Morning Al, Since my first tutorial from you on your page, I now make 14 different curries , but mainly madras for my mates down my local boozer every Friday they love it & they know its cheaper than going down the local curry house, It started out at 2 then the word went round , So i have a lot to be grateful for Cheers Al keep up the good work Jim.
Since watching Al's recipes I haven't ordered a take away curry. What I really like is that there is a lot less oil in the base gravy recipe compared to others I have seen. Like others, I would love to see more recipes. Many thanks and keep up the good work!
Awesome, always wanted to learn how to make my own curries so I'm so glad I found this channel, thanks!! Just made my first batch of this gravy so looking forward to getting on with my first curry!
Wow! Thanks for that!! I have searched RUclips for the best curry with not good results and this is the answer to my curry prayers!! This and your Jalfrazi will garnish my tea time plates for years to come!! THANK YOU!
Fantastic stuff. Recently made this, was amazing. Just fried up some chicken, chilli and peppers in a bit more cumin and coriander and it made a great mild curry. Also, I find it tastes a load better if you leave it overnight before packing it up, really helps those flavours to take hold.
Can't beat the way this is made, one of the best I've made and I've made a few, keep it up Al you know the dance 🤘😜
Hi Al, thanks followed this and was so pleased with results BRILLIANT !!!
Cor! Thank you so much. I just followed this recipe and it tastes like proper Indian restaurant curry. Amazing.
great video .. just so clear and simple to follow .. diffidently will give this a go. Thanks Al
+Ali Kathum Thanks Ali. Let me know if you do it and how you get on. Al
Hi Al. I made your base gravy a few days ago and it's excellent. Easily the clearest taught version on RUclips and the best recipe too. I have a few books with the base gravy recipe but they are very basic - as if they don’t want to reveal the secret to true restaurant standard, so the end results have been ok, but a bit underwhelming. In four days I’ve done your vindaloo x2, jalfrezi and bhuna x2, and they are brilliant - I’d be very happy if I ordered them at my favourite restaurant!
I’ve been cooking Indian seriously for over 25 years but the real BIR taste has eluded me - until now! Thanks very much!
The best Indians in the UK use a base gravy that isn’t available anywhere so this certainly won’t create that BIR taste.
Thanks for all your great videos love that you write the recipe below which is really helpful!
I've just made this and can already tell that it's a total game changer,can't wait to get tea on tonight, awesome video,thank you
I just made this and it turned out wonderful. I'm definitely going to subscribe to your channel!
Thanks Al. You've helped me finally crack the secret to a great curry. You've a growing following in Australia. Just did you base gravy, precooked lamb and then into a Rogon Josh. The best curry I have cooked and one of the best I have ever eaten! Legend!
That's great. I am aware of my growing popularity in Australia. I may come over one day!! Follow me on Facebook. The way to keep up-to-date with what I am doing etc. Cheers
Great video. No complicated instructions or hard to get ingredients. I am definitely going to have a go at this, and check out your other recipes. Thumbed up and subbed!
Cheers mate. Thanks for taking the time to share. All your stuff is great. Making another batch today. It makes all the difference. Stay well and keep up the good work.
Been meaning to do this for some time. Well today I've done it, made this with your chicken tikka balti recipe and fair play top class. Many thanks for the video's.
John and Elis brought me here. This has revolutionised my cooking! And love the delivery ☺️
Great video for a new Indian chef in the making. Ordered all the ingreadiants for the base gravy can't wait to start and then combine it with your Indian recipes thanks Al
Fantastic show and the base gravy is something else really looking forward to the next one 👍
curries I've made from this base are yummmmm, thanks owl's kitchen
I love your picture 😂😂
Another convert thanks to Ellis and John. Just made my second batch of this magic stuff. As someone who isn't a natural chef, these recipes have transformed my kitchen skills. Great stuff Al.
Same here! I’m going to try making a base gravy today dear! We all need a decent at home chef these days.
HOw do I print off the recipe
cheers for posting al , brilliant result in various curries ive been trying out
Brilliant Al .. run out of our frozen stash of curry gravy which I had put in food bags and been using when needed. Used sparingly the first lot lasted me a good 5-6 weeks including inviting friends for delicious curry nights. This afternoon I made it again, all portioned and in freezer ready for my next curry dish. . Thanks fella
GREAT ONE - Thanks for this great Stuff, mate! Cheers from Kiel|Germany. Gerd
Just came across this one Al.
Love your work, didn't realise ypuve been doing it so long.
The Karahi recently is the business 👌.
Keep up the good work.
Wow now I know what’s been missing from my homemade curries ! I will be making this tomorrow, thanks for showing us. 😋
Hi Hugo here from Holland, nice clear descriptions on the 'how to' approach, I like it!
Thanks AL. I have made a few base gravies over the 5 few years and the amount of mucking about always stops me from making more. Your method looks much simpler and you've inspired me to try again.
Thanks Rob. Keep me updated with your progress.
Al's Channel has reached Germany.thanks for the great recipes. I will carry on following you.greetings from Bavaria.Thomas
an easy to follow curry recipe channel, amazing i have searched for ages for someone that isnt annoying and easy to understand. great channel. thanks
An essential part of so many recipes, great information as always from AK.
Heard about this on the Elis James and Jon Robins show. Great channel Al.
Thanks. Enjoyed my time talking to the boys. Hope you make some curries.
Same here, I'm about 10 videos in, can't wait to get trying some of these recipes
Me too!
And me! I usually do my curry's the same way as Al (onion, garlic, Spices etc) but then add chopped tomatoes, stock and yogurt rather than a base gravy. Gonna make me a batch of base gravy tonight, can't wait to see what difference it makes, got a feeling it's going to take my curries to the next level!
Me too
This base gravy is brilliant and I have now got the making of it down to a fine art. I have same hand blender as Al and VERY CAREFULLY blend the onions when still hot ( guess Al can't recommend this in case someone burns themself and looks for someone other than themself to blame ) also I start making the tomato part whilst onion is cooking so that it is timed to be ready when the onion mix is boiled down and cooked. This speeds the whole process up. MMMM wonder how to go into industrial production. LOL. Thanks to Al for this recipe, for me it's the best one around ( lamb madras, chicken jalfrezi and bhuna being my favourites
+ovaltini99 Good thinking, anything to shorten the time it takes to make base gravy is a very good thing!
Great recipe Al,tastes beautiful.Cant believe how quick it is to make a quality curry once the base gravy is done.Many thanks for sharing
Made this base gravy now several times and the results of my curries are fantastic. Cooking for seven people this weekend so going to be quite busy, thanks again Al.
I always do 'Air Sitar' to Al's videos. When the music kicks in that is. Good work, mate!
I love the way you present your recipes, so laid back and informative. Delicious!
Thanks
+Al's Kitchen Hey Al! I made your base gravy on Monday night and want to make a curry tonight. Which curry of yours do you recommend that I make? I'm leaning towards Chicken Tikka Masala or Chicken Jalfrezi.
+Nathan Blalock well Jalfrezi is my most popular curry so go with that. Let me know how you go.
+Al's Kitchen Great recipe, Al!! That was one of the flavor some curries I have ever eaten! Next week, I'm gonna try the lamb podina.
Super stuff
I really enjoy curries... your video was such a pleasure to watch: clear and simply instructions. Well done !!
Back once again to make another batch of Al’s Kitchen base gravy, but this time I’ve got my Al’s Kitchen Apron on and feel like a proper chef! Thanks so much Al you’re a super star
Hi Al, I am a seasoned, pretty good homecook. I've tried several base gravy's in the past with many bitter dull results. I almost gave up on this task. Today I tried your base and tasting as I go, was pretty impressed. Then i used the base to make the Madras to see it in action. Lordy Lordy Lordy what a great set of recipies. Thank you so much, anyone who follows this recipe will never look back and never pick up the phone to local curry house again. Exellent. Curry for us for the next four weeks :-)
Wow, so glad you liked the curry you made. Please try others. My must recent are the Lamb Podina (minty lamb curry) and an Authentic Karahi. No base needed for this one, just loads of tomatoes and onions. Hope you have subscribed. Lemon pilau coming next. Al
"Then I used the base to make the Madras to see it in action." Can you share this full recipe? I am so interested in these curries. Thank you.
Just finished cooking this base and I can honestly say it looks identical to yours. I set the laptop up in the kitchen and had a cook along with Al instead of Gordon Ramsey. Hope you didn't mind sitting on the microwave lol. Tomorrow is curry night in my house so I will be using your base to cook four curry dishes. I will let you know how it goes my friend. If any one is watching this and thinking of having a go my advice is just go for it, your instructions are very easy to follow. Keep up the good work. Nice kitchen by the way. ;)
Hi Mike. Thanks for the message and yeah, please do tell me how your curries go. I highly recommend using coconut oil as the preferred oil, not only for its health benefits but because of the high heat without burning you can achieve. It caramelises the base Beautifully, ghee does the same. Take pics if you can and send them to me either via email found at the bottom of my description or on twitter or Facebook, again, links on my homepage. Thanks.
HOw did it turn out !!! (3 yrs later lol)
Al you are awesome thanks for the Base sauce. your recipes are straight forward great to do. thanks for sharing.
Have always tried to make an authentic BIR curry and have always fallen short until now. I made a chicken korma with the base gravy and it was so delicious and was a real hit with my family. Great video.
You are the man Al. Thank you.
+John Salmon Thanks John
@@AlsKitchen please put this stuff in cans will defo buy them!
making this gravy during lockdown my recent efforts at making a curry rubbish hope subscribing to al will make a difference let you no
Another batch of your Base Gravy #1 made...always amazes me Al, it looks so uninspiring at stage 1 ie simmering the onions etc., but at the end when you combine the tomato puree mixture with the main pot...absolute magic! Thanks again for sharing your wonderful Base Sauce.
This is exactly what i`ve been looking for ! Great video thanks!
Looks superb! Def gonna give this a go 👍🏻
Used to live in East London and was spoilt by many award winning Indian Restaurants then came to live in Canada and so disappointed at the lack of quality of Indian food BUT after learning about the base gravy and using it to cook my favourite Dhansak I'm so happy to be eating good grub again so big THAN YOU to Al
I'm really happy you like my channel. If you could share with your relatives and friends and get them to subscribe too I would greatly appreciate it.
did the same, curry heaven to vancouver island....i regret it, al's kitchen keeps me going
Absolutely brilliant video!!!
I’m excited now to be getting started
Thanks. Great to see you blend the sauce. I need one of those blenders. I always use coconut oil because you can heat it to high temperature without spoiling it. I use chilli powder rather than paprika.
I finally made a batch of base gravy. For the onion gravy, I tossed the ingredients into a pressure cooker. Using standard cooking conversion times, I cooked it for 15 minutes on med-high pressure (using a manual cooker). I allowed it too cool down naturally and everything came out looking like it does in the video. I did this in order to save a little time (not much really), but also not to create so much heat in the house - it's warm where I am. And I loves my pressure cooker. Thanks Al.
Hi Al. I'm sorry that I arrived late to this culinary party. You have absolutely nailed it for me. I have been trying for years to produce BIR curries and failed miserably. My results were not bad, just not BIR. Thanks for sharing the base gravy recipe - You are indeed my new (never met) Bessie mate. Thank You so much !!!!
That’s great Clive. You have loads of content to get through. Good luck
Great vid Al. Very informative. Will be trying this at the weekend
Al thanks for shareing it was most enjoyable and not over complicated ,keep up the great work sir .
i cant for the life of me understand why someone would give you the thumbs down ?
you have transformed my currys no end , and now im really popular lol
hankspade Hi, Indian restaurant owners I suspect
😂😂😂😂 same
@@Danny-qq5nr lol
Agree with you Danny but also those who can't cook. Julian Voigt gave his base sauce to someone and they still didn't make the grade. All in the cooking style.
Because he is making them all wrong, completely wrong, indian curry house style? Do you think those asian chefs cook like this at home? I can tell you they do not, this is full of misinformation and if this is how indian curry houses cook for you then you have been hoodwinked for a very long time
John Robins brought me here
me too!
Me three
Me four...
Me five. Absolutely loving the recipes, so worthwhile making the base gravy!
Me too! John Robbins recommended Al's kitchen and I'm cooking the gravy and three dishes tonight
Thank you so much for sharing your recipes Al. You are amazing...keep it up!!
Wonderful recipe . Enjoyed the video .
Thank you so much , Al !
i make your curry in my resort in philippines, have many expats visit,, thank you
Cheers Al I'm definitely going to make this Base gravy, I could literally eat curry everyday 😊 love the stuff! going to make your vindaloo.
+Eamonn Gallagher me too 😊 in fact I have in the past lol
Not to my knowledge 😊
easiest base gravy I've seen to make so far with simple instructions and quantities . I now realise that the base gravy is essential to my curry making. going to make this one during the week. thanks
This is far the best base Thank you Al for sharing this. Brilliant Thanks again
Few culinary suggestions if I may:
1) Lightly fry off the onion, carrots, garlic, ginger spices and tomato purée (never boil only)
2) Never use chopped tinned tomatoes (or passata for that matter). They always use the lower quality tomatoes in this blend. Always uses whole tinned toms.
3) Add the the blended tomatoes to (1) and cook this off to.
4) Then add the water, blend and reduce.
These are classic sauce techniques to maximise the flavour. Same ingredients, same basic process, but the re-ordering will drastically enhance flavour.
Above tips aside, great vid and thanks for share bing.
Such complete nonsense. The onions are just as sweet if not sweeter the way Al prepares them. I doubt you can tell the difference in whole or chopped tinned tomatoes.
@@grahamhall2662 Agree totally about the tinned tomatoes! So much other stuff going on I very much doubt anyone can tell the difference, in the end, between tinned chopped or tinned whole Toms. If Mr Roberts can, why not go the whole hog, and suggest Italian tinned whole tomatoes at £5 a tin? Liked your comment. Best wishes.
Brilliant! I'm doing this tomorrow. I'm veggie, so I'd love ideas for veggie curries :)
Potato instead of chicken
i have an idea!!...... order a chicken tikka and stop being a pleb
@@chieflottsadough your rather dull idea is three years late 😅
@@chieflottsadough 3 years late and veggie curries are fucking delicious anyway (from a meat eater) so stfu, basically.
Looser veggie get some chicken down you
Fantastic base gravy ,the one I always go back for that traditional bir curry..cheers Al
Thank you Al. This is first time I heard about base gravy in my 59 th years of age. I follow your videos and learn from it. Thank you for your kindness sharing to us your recipes.
Why not cook the tomatoes together with the initial mix?
+Kwantonium They won't reduce and become concentrated if added to the greater mix. They will just boil with it. Al
+Al's Kitchen then why not add it to the mix and let it all cook for a little longer in total?
+Kwantonium it's just not the same and better the way he shows trust me
+Paul Shutt That might be, but i'd still love to know exactly why it is this way.. i want to know the science behind it so I can put it to use in other recipes as well!
Not many recipes add tomato to the base gravy as it makes it unsuitable for some curries. I'd leave it out and add when cooking as needed.
You say that "Not many recipes add tomato to the base gravy" I would say that taking Al's base and his curry recipes are allowing me to produce brilliant curries ... not just my opinion but that of family and friends that I'm cooking for. He has given us all the main favourites and recipes so simple that I am confident in cooking them for others. For me leaving out the tomatoes in the base and "guesstimating" what I would need every time would take me back to what I used to do with a similar lack of success.
You know your own tastes and are obviously confident in how you achieve them but In the words of other curry heads following these recipes, Al's base is the golden nectar, makes tasty, brilliant and versatile curries. I will not be missing out the tomatoes as it gives me what I love.... I would strongly recommend that others stick with the base as it is to achieve guaranteed success. In time you can add things to give extra dimension, indeed Al encourages his followers to branch out and share successful recipe hints on his facebook page.
ovaltini99 My point is that there are many curries that contain no tomato, so therefore you would have to make a 2nd batch of gravy if you wanted to cook those. The gravy is really just a quick way to get the sweet onion flavour into the curry and originally started off as pure onion only, as the time to extract the full flavour from the onions was too long for take away cooking.
Having said that, if you can only follow recipes and have no understanding of how to use flavours then you're probably better off just copying.
The tomatoes are an ingredient of the base gravy they are not there to create a tomato flavoured curry. The gravy is used in Al's korma which I am sure you will agree is not a tomato curry. All the main British Indian Restaurant curry base gravies on you tube contain tomatoes. Perhaps it is different in other countries and other countries curry recipes but Al is making BIR curry
ovaltini99 There's quite a lot on cr0 which do not contain tomato. There are probably regional differences.
+SDG Electronics Yes that is a more common way of making base gravy. It means you have a lot more flexibility over your final dish. When I was taught by chef, he also mentioned that for the BIR taste, you don't really want to have too much of the tomato during the preparation of the gravy because the taste is very different from boiling the tomato. But as you say, there are probably regional differences - certainly no restaurants I've been to add anything other than half a tin of plum tomatoes at the most - mainly for colour. The gravy is just there for the sweet onion taste and nothing else.
beautifully done - and easy to follow. You are opening doors for us. thanks Al! can't wait to try this.
Been making this for several years and we never tire of it, absolutely fantastic.
WORD version for those who prefer old school paper :)
CURRY GRAVY (Als Kitchen RUclips)
ruclips.net/video/xbW2NyoXVts/видео.html
Makes enough for 8 curries
Tools & Timings
Food processor / blender / Large pan with lid / smaller pan
Cooking time - 1 hour 40 minutes
Ingredients
4lb (1.8kg) Onions
1 red pepper
2 chopped green finger chillis
1 sliced carrot
100g peeled garlic
100g fresh ginger
2 tbsp tomato puree
8 tbsp vegetable oil
2 tsp salt
2oz (60g) fresh coriander
2 tins of tomatoes
2 tsp coriander powder
2 tsp cumin powder
2 tsp turmeric
2 tsp paprika
Method
1. Peel the onions and halve and place in a very large pan (with a lid)
2. Peel & slice the carrots and place in the pan
3. Slice the red peppers into large chunks
4. Finely slice the green chillis
5. Blend the ginger & garlic (might have to add a little water and veg oil)
6. Add 2 pints (1150ml water), the chopped red & green chilli peppers, salt, coriander leaf, veg oil, ginger & garlic paste to the pan and put the lid on and turn on the heat
7. After 15 minutes, give it all a stir and reduce to a simmer
8. After another 45 minutes, stir and turn the heat off and leave it to cool
9. Blend all of it with a hand blender or use a food processor until smooth and return to the pan
10. Blend the tinned tomatoes until smooth and place in a separate pan and simmer for 10 minutes (no lid) and add a little veg oil
11. Add the tomato puree, paprika, coriander powder, cumin powder and turmeric to the tomatoes
12. Simmer down for another 10 minutes (no lid)
13. Add the tomatoes to the large pan
14. Simmer on low for another 20 minutes
Thanks Deke. I will paste this into the description. Cheers
NO NO NO
What's wrong Kamaljit - remember this base gravy is to allow people to recreate tastes and flavours of British Indian Restaurants at home. Whilst it may not match the exact recipe of a specific restaurant it is letting me, and based on thousands of good comments I would say all of US, recreate the tastes and flavours we are wanting to achieve. Hence what do you mean by No No No, I am confused
ovaltini99 I too am confused by that daft comment.
Yeah I think you need to go back to Al's original brief, which is to replicate the British Indian Restaurant style. It may be offensive to some purists, but it is what the British are used to being presented with in "Indian" restaurants, many of which, I appreciate are run by Pakistani or Bangladeshi families. It has become a huge part of the UK restaurant culture, and that is what Al is trying to reproduce. Can't see what is "NO NO NO" about that.
Looks good I can,t wait to try it, thank you so much for sharing.
Great videos, never thought this would actually work but it did!
I had heard that base gravy was the secret to restaurant style curries but had never actually seen it done in any recipe book or video!
Tried this along with your lamb madras curry and it taste just like a restaurant/take away curry.
Thanks
Thanks very much Al your videos have really changed my Indian cooking especially this base sauce, brilliant keep the videos coming
Im definatly going to do a batch of this. You make it look so easy thank you. Brilliant xxx
Excellent. Thanks a lot Al. I'm going to fill my freezer with this!
I've made this twice now. The first time I used a food processor to blend (had to do it in 2 batches due to volume) and the second time I used a stick blender I just bought and I've got to say it is sooooo much easier with the stick blender (doesn't take as long as you might think) and it's great to only have to clean the stick blender afterwards ;)
Wonderful, easy to follow, clear and precise.Can not ask for more
Al this is bril. So easy to follow, wonderful taste. My sister says it’s better than a takeaway. Love all your recipes. Thank you for sharing your skills.
about time someone put on a simple to follow base gravy video. Enjoyed this. will give it a go. cheers
Thanks
Super! I will always have this in my freezer. Thanks Al !
Loving this, just recently been making ramen and complex broths. I can't wait to start trying out different dishes using the base gravy! Legend!
Thanks so much! So helpful and this is amazing!!
I've just made the curry base and that tastes fantastic easy to make can't wait to try my curry tonight
i like the way to teach, its so pure..
Absolutely love your videos Al! Excellent work
Great vid AL been looking for a good video for a base cant wait to give it a go.
I made it last night, got loads. Amazing!
Going to use it with a chicken curry tonight.
Many thanks
Top notch, Al. Many thanks...love your videos!