Hey Rik, just wanted to reach out to say what great stuff you're doing and tjsnk you for sharing. My wife and I are massive curry fans. My wife being a vegetarian we've found it difficult to get her a good take away curry that doesn't use frozen veg in, and most don't have substitute chicken i.e Quorn. However, Ive made most of your currires, Pathia, dopiaza etc and used quorn chicken pieces and boy they are incredible. We've not had an Indian takeaway for 2 months now, as these are just so consistent! Roasting onions is the only way now 👍 josh
Thanks Josh appreciate you reaching out and thanks for your comment - I will be posting veggie curries mate as we go along. A tasty meal doesn't have to have meat in as everyone says it should. Now I'm not a vegetarian but appreciate a good vegetarian meal. Stay tuned along the way and there will be some there for you and your wife. YES mate the baked onions whether in an oven or air fryer etc are definitely the way to go - I've been making this way for about 20 yrs now. I wasn't going to show it but got sick on the folks saying you can only make a curry with a base what a load of tosh! There will be a couple of curries this week I will try and stick a veg one in - any preference at your house?? let me know. I've been stumped with a promotion for a company that's taken a few days out. Back at it now. Best, Rik
@@NOTANOTHERCURRYSHOWSAMEButDiff cheers Rick! Wife loves a Dhansak, I'm a big jalfrezi fan. Cheers for taking your time getting back to me. All the best 👍
Hi Ric, love the videos - watch them with my son as he likes to help prep. This one was absolutely brilliant, I'm yet to make your onion paste (will do next time I make a batch) but it works great with normal base too. Quick suggestion - I think you could find a bit of a niche in the market by making a few more of these lesser heard ones-- like the "specials" in a restaurant that are always a little different to the usual favourites. Anyway, brilliant as always - thanks again.
Thank you - we have to keep them simple so everyone can make. Agreed there will be some unusual ones coming up. i haven't worked or been in restaurant for a few years. If there is anything you can think of please let me know. best, Rik
Rik waiting till my shift patten worked for this curry and so worth the wait this will be a family favourite totally original flavours amazing thanks you 🙏
Combination cooking mate - bringing the Indian, Thai and Eng together. Its a very nice coconut based curry but can be made sour if not careful with the tamarind and tom paste. Its worth a go for a different type of taste. I use Chinese 5 spice - if you look at a list of Indian spices in this one they are nearly Identical to the Chinese 5 spice - so that's the same but different approach - use 5 spice. It doesn't taste like a Chinese. Best, Rik
I'm Not sure Julian - as long as it helps someone make a curry. As you know there are many ways to make a curry this channel isn't bir is a combination of all that we have learned from bir cooking, traditional - that's why I called it same but different. Glad you are on here mate after watching you all those years ago and enjoying what you did. Best, Rik
Also mate - I have the folks who cook bir and follow like sheep others that are really feeding quite a bit of tosh out - they blinkered many who just will not deviate from a recipe - afraid to try something new and complain that its not cooked the way I'm showing - they are the ones who are missing the point of the channel - its NOT bir. Your channels back in he day were showing what you had learned which to be fair were pretty close. They made for good watching. Then with Adey - I loved what Adey tried to do with the takeaway as well. I had long left the UK by then. I loved the content you guys put out. Which I consider to by pioneers showing non Asian's cooking. Then there is AL - AL's kitchen I love what he has achieved to have over 105k subs amazing and for sticking at it for 10 years. I'm not struck on the folks who have copied recipes from everyone else and made books. OK the books serve a purpose but then they go into a takeaway on their channels and its blatantly obvious they cannot cook. You here the chef telling them what to put in or you can here them asking - is this the right amount etc. Now what I will say my memory is playing tricks - could be all the booze over the years - so genuinely I am started to forget things - having cooked for over 40 years I just want to help those that are willing to experiment, use the knowledge they already have from cooking and adapt - there is no letter of the law in cooking (we are not baking) and so many try to weigh everything out by micro ounces. I'm hoping that many realise that they can cook, they can make a curry fit for the table and save themselves a few pennies along the way. The editing by the way - by heck its taken some time to learn and still learning. Keep in touch. Best, Rik
I think that is exactly why your channel will do well. Personally,... I think the whole BIR thing has been done to death and for me it's never been my favourite type of curry I prefer Homestyle South Asian cooking any day of the week. I rarely ever cook or get a BIR curry anymore. Same But Different is what RUclips needs :)@@NOTANOTHERCURRYSHOWSAMEButDiff
Wow mate thanks for that much appreciated - I remember you did a home style . I can't honestly remember how well it did - at that time I was really busy with the business. Any ideas shout them out mate - ingredients permitted I should be able to knock something up. To be honest having been in bir for 40 yrs - I don't go to all the bother anymore that's why I decided on the reverse base with the onions. Its a pot of flavour and you water it down - instead of the watery base we all made and tried to cook it down to get the pot of flavour. The other way is the Indian way but I don't like trying to cook out a pan full of raw onion. If you get it wrong you have a bitter tasting curry. I have folks on here saying the only way is cooking liquidised raw onion. I've no interest in those that follow the crowd. Another I will never cook with mustard oil. I did and used to but decided its the quickest way to ruin a curry unless you like the taste of course. Living in Asia has taught me so many things - cooking with ketchup for one - frowned upon by the bir die hards - but you know you walk into a place in Thailand and order sweet and sour pork / chicken - its made with ketchup and its excellent.... The amount of curries I have made with ketchup must run into the thousands over the years. The bir seen is full of torresterone pumped nutters who whine like babies and those online at the moment Inspiring channels - ha ha ha a thousand ingredients in tomato puree and garlic and ginger paste - and the sheep shall follow. Like I say mate folks need to know that they can cook and most can - the easy way and put a meal on the table. Keep throwing your thoughts my way - its appreciated. Best, Rik
As ever I’ve got round to making this dish and probably one of the best curries I’ve ever had this is taste fusion on another level . There is something there for everyone’s tastes buds a absolute delight Rik 👌
Rik, Can’t wait to make this fusion style curry, never tried this dish before, so it’s an extra delight . What I have started doing, is skimming a couple of tablespoons of oil, off the top of the curry and using the oil for chips in air fryer … amazing give them ago let me know what you think 👌
Rik, in Goa we add Kokum but I know that it’s hard to find outside Goa so your tamarind + sugar is close enough. Great video. A day old xacuti gravy along with omlette and pav bread is classic ros omlette
Hey Rik, just wanted to reach out to say what great stuff you're doing and tjsnk you for sharing. My wife and I are massive curry fans. My wife being a vegetarian we've found it difficult to get her a good take away curry that doesn't use frozen veg in, and most don't have substitute chicken i.e Quorn. However, Ive made most of your currires, Pathia, dopiaza etc and used quorn chicken pieces and boy they are incredible. We've not had an Indian takeaway for 2 months now, as these are just so consistent! Roasting onions is the only way now 👍 josh
Thanks Josh appreciate you reaching out and thanks for your comment - I will be posting veggie curries mate as we go along. A tasty meal doesn't have to have meat in as everyone says it should. Now I'm not a vegetarian but appreciate a good vegetarian meal. Stay tuned along the way and there will be some there for you and your wife. YES mate the baked onions whether in an oven or air fryer etc are definitely the way to go - I've been making this way for about 20 yrs now. I wasn't going to show it but got sick on the folks saying you can only make a curry with a base what a load of tosh! There will be a couple of curries this week I will try and stick a veg one in - any preference at your house?? let me know. I've been stumped with a promotion for a company that's taken a few days out. Back at it now. Best, Rik
@@NOTANOTHERCURRYSHOWSAMEButDiff cheers Rick! Wife loves a Dhansak, I'm a big jalfrezi fan. Cheers for taking your time getting back to me. All the best 👍
Congratulations on reaching the 1000 subscribers milestone.
Thanks Glen - have to get over 4k watch hours now! Best, Rik
Hi Ric, love the videos - watch them with my son as he likes to help prep. This one was absolutely brilliant, I'm yet to make your onion paste (will do next time I make a batch) but it works great with normal base too. Quick suggestion - I think you could find a bit of a niche in the market by making a few more of these lesser heard ones-- like the "specials" in a restaurant that are always a little different to the usual favourites. Anyway, brilliant as always - thanks again.
Thank you - we have to keep them simple so everyone can make. Agreed there will be some unusual ones coming up. i haven't worked or been in restaurant for a few years. If there is anything you can think of please let me know. best, Rik
Rik waiting till my shift patten worked for this curry and so worth the wait this will be a family favourite totally original flavours amazing thanks you 🙏
G’day Rik. That looks absolutely superb!
Combination cooking mate - bringing the Indian, Thai and Eng together. Its a very nice coconut based curry but can be made sour if not careful with the tamarind and tom paste. Its worth a go for a different type of taste. I use Chinese 5 spice - if you look at a list of Indian spices in this one they are nearly Identical to the Chinese 5 spice - so that's the same but different approach - use 5 spice. It doesn't taste like a Chinese. Best, Rik
I have a feeling your channel is going to take off Rik! Another good one, and well done on the video/editing work too :)
I'm Not sure Julian - as long as it helps someone make a curry. As you know there are many ways to make a curry this channel isn't bir is a combination of all that we have learned from bir cooking, traditional - that's why I called it same but different. Glad you are on here mate after watching you all those years ago and enjoying what you did. Best, Rik
Also mate - I have the folks who cook bir and follow like sheep others that are really feeding quite a bit of tosh out - they blinkered many who just will not deviate from a recipe - afraid to try something new and complain that its not cooked the way I'm showing - they are the ones who are missing the point of the channel - its NOT bir. Your channels back in he day were showing what you had learned which to be fair were pretty close. They made for good watching. Then with Adey - I loved what Adey tried to do with the takeaway as well. I had long left the UK by then. I loved the content you guys put out. Which I consider to by pioneers showing non Asian's cooking. Then there is AL - AL's kitchen I love what he has achieved to have over 105k subs amazing and for sticking at it for 10 years. I'm not struck on the folks who have copied recipes from everyone else and made books. OK the books serve a purpose but then they go into a takeaway on their channels and its blatantly obvious they cannot cook. You here the chef telling them what to put in or you can here them asking - is this the right amount etc. Now what I will say my memory is playing tricks - could be all the booze over the years - so genuinely I am started to forget things - having cooked for over 40 years I just want to help those that are willing to experiment, use the knowledge they already have from cooking and adapt - there is no letter of the law in cooking (we are not baking) and so many try to weigh everything out by micro ounces. I'm hoping that many realise that they can cook, they can make a curry fit for the table and save themselves a few pennies along the way. The editing by the way - by heck its taken some time to learn and still learning. Keep in touch. Best, Rik
I think that is exactly why your channel will do well. Personally,... I think the whole BIR thing has been done to death and for me it's never been my favourite type of curry I prefer Homestyle South Asian cooking any day of the week. I rarely ever cook or get a BIR curry anymore. Same But Different is what RUclips needs :)@@NOTANOTHERCURRYSHOWSAMEButDiff
Wow mate thanks for that much appreciated - I remember you did a home style . I can't honestly remember how well it did - at that time I was really busy with the business. Any ideas shout them out mate - ingredients permitted I should be able to knock something up. To be honest having been in bir for 40 yrs - I don't go to all the bother anymore that's why I decided on the reverse base with the onions. Its a pot of flavour and you water it down - instead of the watery base we all made and tried to cook it down to get the pot of flavour. The other way is the Indian way but I don't like trying to cook out a pan full of raw onion. If you get it wrong you have a bitter tasting curry. I have folks on here saying the only way is cooking liquidised raw onion. I've no interest in those that follow the crowd. Another I will never cook with mustard oil. I did and used to but decided its the quickest way to ruin a curry unless you like the taste of course. Living in Asia has taught me so many things - cooking with ketchup for one - frowned upon by the bir die hards - but you know you walk into a place in Thailand and order sweet and sour pork / chicken - its made with ketchup and its excellent.... The amount of curries I have made with ketchup must run into the thousands over the years. The bir seen is full of torresterone pumped nutters who whine like babies and those online at the moment Inspiring channels - ha ha ha a thousand ingredients in tomato puree and garlic and ginger paste - and the sheep shall follow. Like I say mate folks need to know that they can cook and most can - the easy way and put a meal on the table. Keep throwing your thoughts my way - its appreciated. Best, Rik
As ever I’ve got round to making this dish and probably one of the best curries I’ve ever had this is taste fusion on another level . There is something there for everyone’s tastes buds a absolute delight Rik 👌
Cheers Steve all the recipes work - Best, Rik
Ah jeez gotta give that one a go, thanks Rik
It is worth a go for sure. Best, Rik
An interesting fusion there Rik.
I love Thai red & green curries but never tried adding coconut milk to an Indian style dish yet.
Same but different. Kev. Best,Rik
Rik, Can’t wait to make this fusion style curry, never tried this dish before, so it’s an extra delight . What I have started doing, is skimming a couple of tablespoons of oil, off the top of the curry and using the oil for chips in air fryer … amazing give them ago let me know what you think 👌
I think - amazing! Saving money and using some flavour - a win win. Best, Rik
@@NOTANOTHERCURRYSHOWSAMEButDiff best chips ever Rik the Vindaloo chips are to die for thanks mate keep up the good work 👌
Rik, in Goa we add Kokum but I know that it’s hard to find outside Goa so your tamarind + sugar is close enough. Great video. A day old xacuti gravy along with omlette and pav bread is classic ros omlette
Thank you. I love day old. I will have to try it with omlette. Thanks again. Best, Rik
Just checking Rik is it one tbsp of five spice or a tsp just checking hope you don’t mind 👍
Hi mate, Yes 1 tbsp - adjust to taste if you are not keen, however it is the hidden flavour in this dish. Best, Rik
No I’m adding if I’ve just never used more than a tsp full so looking forward to it thanks for reply 👍
mmmmmmmmmm........... xx
What were the spices Rik.
Hi Len there is a list in the description - let me know if you get stuck. Best, Rik
That's a bosting curry Ricky 😜
Thank you. Best, Rik