great work! What I do is keep a bag in the freezer that I fill with left over chicken bones. Once the bag is full i make a bone broth by simmering the bones for 10-12 hours. Once done you can freeze it in portions, and if you use this bone broth as part of your base gravy you will really notice the difference.
Had to come back and say a big thank you Al that is a game changer. Made a delicious chicken and potato curry. Tastes way better than any resturant. I can finally say goodbye to them. That base gravy was the secret something ive been chasing for 30 years. Never thought of doing onions like that and it really thickens the sauce and i can use less oil too which is a big plus. Thank you
Emigrated to Cyprus a few years ago from UK. Great to hear you are moving here! Regular viewer of the channel and learning to make a good curry because of your tips!
I remember finding your channel during the first lockdown and after years making OK curries, with the odd good one, you gave me the missing pieces to my curry jigsaw, mainly the base gravy secret. I've moved onto authentic longer cooked curries now with whole spices more so, so don't use the base these days. Still love watching the channel. I'd love to buy you a pint to say thanks one day.
I think you are right Al. I've often thought about just making a basic base like this. You can adjust the curry with the spices as needed while cooking it. I think adding something fatty like condensed milk or some kind of cream might help with the texture generally but a simple base is a good idea. I think the complicated base gravies come from restaurants using up bits and pieces of food that would go to waste. Have a few potatatos used in Vindaloos going to waste? Throw it in the pot. Have some lefter over coriander stalks from using the leaves in garnishes? Throw it in the pot and so on. Same with peppers tomatoes and the other ingredients often used in bases.
I was going to make the same comment. I never made Al's base gravies because they were too elaborate for me. I just made a base gravy with onions, tomato and a bit of garlic. The onions and the tomatoes are where you need to cook for longer for better flavour and that's why restaurants prep the gravy hours earlier. Any other ingredients you just add when assembling the curry. Though I do like Al's addition of carrot. I think that's a good idea. Good job Al! Looks great!
I have always made curries from a jar because I assumed the process from scratch was too complicated. You’ve just convinced me otherwise, and I am definitely going to try this. Thank you! Subscribed.
I have to agree with one of the previous comments that suggest you are going back on everything you've taught us. I don't recall any of your curries looking so watery. I'm sticking with your old methods for base gravy. They've never let me down. Still a great channel and wonderful source or curry know-how.
Different but never the less interesting. I have been making a curry as good as those I have paid for, almost forty years now, never crossed my mind to adopt this method, which to be fair if you want a curry in a hurry seems to be a winner. My preferred way, panfry everything then put a lid on and put in the oven, if pork 90 minutes on a moderate heat and enjoy a beer or several, the pork melts in the mouth.
Al, i followed your recipe, and i have to say i made the best Curry i have had outside of the UK, your recipe nailed it ! The missing ingredient was your Gravy in my previous attempts at a Curry, thank you for the guidance!!
Gotta try this Al, I must confess I am stuck with your 30min Garlic Chilli Chicken Masala. It’s just the best ever and wows everyone who tried it. Keep em coming, you are amazing mate 👍🏼
Wow I need to make this,I always start with,garlic,ginger & onion,but never seen the onions boiled,superb video mate,& a chef who likes a bottle of corona whilst cooking 👌👌🍻🍻 what a legend.
Hi Al, just wanted to thank you for this brilliant channel. I’ve made this base gravy a few times now, and the madras and jalfrezi recipes. Plus a vegetarian version of the Madras. It really does taste just like from the local Indian, and dare i say it better! Everyone in my family loves it and so much so tomorrow im cooking for 3 generations instead of a takeaway for our Christmas Eve celebrations. Cant wait to try a few more recipes out.
I made this today and have tried all of Al's bases. This one is clearly simpler so the end result will be less complex. However.... I have still eaten worse in a restaurant. I felt the dishes need a touch of sugar to bring them up. It made enough for 6 dishes. I placed 3 whole chicken breasts into the 30 min cook then removed before the blend, speeded things up well. Im sitting eating the madras right now. Ill make again when in a hurry. Its almost like making my own canned carrot and coriander soup, lol.
Watched the video late last night, woke up this morning and just finished making it. All I’ve got to say is OMG, I’m never frying onions to caramelise again lol the taste is exquisite 🤙🏿
Backyard Chef, he puts the onions in a pan covers them in garam masala and few other spices along with oil and bakes them until soft so they release their sweet flavour in with the spices and then blends them he will then add to his curry cooking it though then adding tomato pure, he will only use that as his base now instead of base gravy.
Thankyou Al had a very productive day making your 4 ingredient gravy base plus your own mixed spice then the curry 🍛 was so tasty.Yorkshire lass living in Bulgaria 🇧🇬 so very hard to get all spices only thing i couldnt add was Nagar So so tasty have pics but couldnt get them on here
Me too. Kris' "Curry Secret" got me started. Her pre-cooked lamb/chicken method is great, too. No disrespect to Al. He's fabulous and has brought me much further along on the journey, and how could you not love his style 😂😂😂.
Excellent, quick and easy once the base is made. Look forward to trying some more... definitely better than a takeaway and up there with restaurants, will only use one tsp of Mr Naga next time though 🥵 👍
I was starting to drift off the channel but how you’ve brought me back after watching that .. ❤ wow amazing… I’ve made your 30 minute and game changer… but this will blow there minds… can’t wait to have good people round and cook them this….
Ela vre, very INTERESTING way of cooking a curry! I knew most rests, (even here use pre made gravies) but I didn't think it was THAT simple! Will DEF try this method!
I've been cooking base curries for a looooong time and I have tried my own variations on this theme before with mixed results. I just made this one and it was ok. I think it would benefit from a bit longer than 30 mins - or whack it in a pressure cooker. Also I would have added 1 ladle of base at a time to help cook it off as I don't have a kick-ass gas burner like Als :) Keep up the good work Al
You're a legend Al. Thanks to your videos and spice mixes i now make my beloved Madras as good as any BIR or takeaway and saves me a fortune! Follow his instructions to the word guys. Awesome
Would be good to get your scores on the three off base gravy’s you’ve made WRT which one is more BIR. Also love to see a series on side dishes at some point Keep up the good work Al
new sub here, this has to be the best curry channel on youtube and i,m subscribed to quite a few. ive just cooked your version of chicken tikka masala and its banging, even my son loved it who is very fussy with food. thanks AL.
I use dried onions, dried carrot, beef stock powder, vegetable oil, some sugar and tomato powder ! It makes,a lovely base for curry. I cook soya chunks in this mix. then add the rest of the ingredients ! I cook the Rice seperately with some chicken stock powder !
@underbaked8689 It's Organic ! You call that Muck ? Top quality Dried onions and 100% Tomato Powder taste fantastic. You are obviously rubbish at cooking and live off TV Dinners !!!
I remember a few years back I had a tiny little paperback book called 'The Curry Secret' possibly a Pat Chapman pre Curry Club book. Anyway that had in it a recipe for base gravy not dissimilar to the one you have made here Al. The only difference if my memory serves me is that it had quite a bit of ginger, garlic and turmeric in it. A lot of the comments are saying the version you have made here will be handy for when they are away from home, true, but what I often resort to for base gravy when away is a basic supermarket curry sauce in a bottle, the cheaper the brand the better. Not the pastes the sauces in the tall bottles, I thin them down and blitz them if needed and there's usually enough for a few curries. Hope that's useful for someone. Keep up the brilliant work Al.
I bought “The Curry Secret” book by Chris Dhillon about 30 years ago and when I was watching this video I was thinking how similar the processes were, although the Chris Dhillon book did use garlic and ginger and only spices used were turmeric and paprika.
@@ianbrown5873 From what you say that is probably the book I am thinking of, thanks for the info. Unfortunately I have lost it, or mislaid it, if it ever turns up it would be interesting to compare. I made the base gravy up once from it and there was stacks of it, can't remember if it was any good. That was in the early days of my curry journey.
@@ianbrown5873 Update, just did a quick google after writing back to you and yes that's the book and there is a pdf version. You were right there was paprika and also tomatoes which I'd forgotten so is very similar to Al's latest version.
Al you really need to make a recipe book. Possibly some info on where certain ingredients that are not so easy to come by in the regular supermarket can be obtained. I know we all use the internet but to know of some good specialist markets/ stores that you might use. A book with your recipes and some background info would be a great addition to any curry lovers kitchen. Keep up the great work
👍🏻 Clever idea, on the one hand. On the other, you might have just cleared up a mystery! The last time i went to an Indian restaurant, it was a newly opened family establishment, full of promise. But the food was shockingly bland! I was in a party of another 5 people, and we decided to each choose a different dish from the menu, and share to compare, rather than each person to his own choice. Like a custom mini buffet. But when the food came, it was all the same, except for the meat! From lamb Rogan Josh, to butter chicken, to vindaloo, etc .. Looks like someone forgot to add the distinguishing ingredients for each dish to the house base sauce 🤣
That's it made and I liked that it was easy and ready in no time. Not decided what curry to make yet but have cooked chicken tikka in freezer. Thanks again Al.
@@AlsKitchen Just made it and decided to do your Madras recipe too, it was amazing. Now it was a bit on the hot side even for us but I added a touch of cream😲 and had a Brewdog lost lager with it.
Just made the new base gravy brilliant just a little tip is to get some zip seal food bags pour 2 ladle spoons of gravy into them and freeze them get them out as needed
Hi again , i have a question to ask you Al and that is this , thst if i recall rightly and in the esrly days of your beeinvon youtube , you showed how to prepare lamb for curry in bulk and in advance just like you showed how to pri prepare chicken in the same way . Have you tsken this video off and if so is it posdible to put it back on again as i would really appreciate it. Many thanks 😊
Hi Al, you are an extreemly talented man , chef and your speciality is authentic British indian curries . Stay in the UK , as some people are sayiny that you wish to move on or out of the UK . Once gone , we have lost yet another exellent talented chef.😊
Always wondered how they got that sauce consistency. Many thanks, shall make this. how's the Cyprus move going? Used to live there 1980-1983 (forces child) and mum has a villa there now in Anogyra
I've just watched this video which I will be making very soon, We have noticed all the curry house around us now serve up very heavy curries which we really don't like so we will give this one a try, looks great also the curry houses have dropped the small vegetable curry with the Biriani for some type of slurry that reminds me of baby food. Yuk! ....so keep up the good work.
This has solved a problem for me with base gravy and don’t have a lot of room to store loads of it making it in those big batches. Will give a try soon ! Meanwhile, cooking the vindras for the first time tonight with a few cold ones and rugby on. Happy Friday Al ! 🍻
Great video. Do you think it's an idea to Make the base gravy by blending all the ingredients first and then boiling them for 10 minutes instead of 30 minutes?
Thanks, just got the same fry pan. Looking to cook at home and save on extortionate eat out prices. Tried a chicken keema turned out fabulous. Always wondered what that orange liquid was that they threw in. Now i know 👍
Cheers Al, very similar to my base gravy, but I add a green pepper, tomato and a dollop of garlic/ginger and you will be SET, that is S-imple, E-asy and T-asty, and that curry looked rather splendid.
We've been using our soup maker for base gravy for about a year now. So quick and easy and you don't need to make huge batches. I wouldn't go back to using a stock pot.
@@stuartduncan2772 using a recipe like this one? We've just got a soup maker and using it to make base gravy would be alot easier than making a massive batch in one go
Hi Al, good luck on the citizenship, Why do you slit the onions across the top in quarters, why not just quarter the complete onions ,so the water can do its magic faster and cheaper ?
Fantastic thanks, def going to do this. Don't pay any attention to the detractors on here this is your channel, they can start their own if they want to put the work in. Keep up the brilliant work Al.
I will see this one as the basic base gravy, as I like your other methods. Also, I keep the base a little thicker and freeze it in batches within plastic boxes, then thin it out when using it, takes up less space. Appreciate the fast track method though, but you’re a day late, as I cheated last night in a rush and bought the jar type with spices on top from Aldi (Madras). 😂
Hi Al, I have been using your original base gravy since you put the video up, I've just tried this update but didn't get the same results (possibly me?) I have everything written down but still return to the original video to refresh myself, could you leave it up and not delete for the new one. Great to hear you have managed to sort residency in Cyprus for the EU - Don't blame you! Lifes short so make the most of it and enjoy.
Al! When I make a curry, why does my gravy never take on that grainy appearance that yours does? My gravy always has a smooth consistancy a bit like custard. Help!
Prob depends on the curry and what you use in the beginning ie onions etc. Don't over blitz your base and make sure you caramelise after every portion of base 👍
Looks delicious going to make this thank you Al. I bought a tandoori oven same as yours it’s brilliant I do chicken Shaslik, in the winter I will keep in garage where do you keep yours Al
great work! What I do is keep a bag in the freezer that I fill with left over chicken bones. Once the bag is full i make a bone broth by simmering the bones for 10-12 hours. Once done you can freeze it in portions, and if you use this bone broth as part of your base gravy you will really notice the difference.
Had to come back and say a big thank you Al that is a game changer.
Made a delicious chicken and potato curry. Tastes way better than any resturant. I can finally say goodbye to them.
That base gravy was the secret something ive been chasing for 30 years.
Never thought of doing onions like that and it really thickens the sauce and i can use less oil too which is a big plus.
Thank you
Emigrated to Cyprus a few years ago from UK. Great to hear you are moving here! Regular viewer of the channel and learning to make a good curry because of your tips!
I believe he was referring to a Euro passport to retire to Spain, not Cyprus.
He's using Cypress to get his foot in the door
I remember finding your channel during the first lockdown and after years making OK curries, with the odd good one, you gave me the missing pieces to my curry jigsaw, mainly the base gravy secret. I've moved onto authentic longer cooked curries now with whole spices more so, so don't use the base these days. Still love watching the channel. I'd love to buy you a pint to say thanks one day.
I think you are right Al. I've often thought about just making a basic base like this. You can adjust the curry with the spices as needed while cooking it. I think adding something fatty like condensed milk or some kind of cream might help with the texture generally but a simple base is a good idea. I think the complicated base gravies come from restaurants using up bits and pieces of food that would go to waste. Have a few potatatos used in Vindaloos going to waste? Throw it in the pot. Have some lefter over coriander stalks from using the leaves in garnishes? Throw it in the pot and so on. Same with peppers tomatoes and the other ingredients often used in bases.
I was going to make the same comment. I never made Al's base gravies because they were too elaborate for me. I just made a base gravy with onions, tomato and a bit of garlic. The onions and the tomatoes are where you need to cook for longer for better flavour and that's why restaurants prep the gravy hours earlier. Any other ingredients you just add when assembling the curry.
Though I do like Al's addition of carrot. I think that's a good idea.
Good job Al! Looks great!
I have always made curries from a jar because I assumed the process from scratch was too complicated. You’ve just convinced me otherwise, and I am definitely going to try this. Thank you! Subscribed.
I have to agree with one of the previous comments that suggest you are going back on everything you've taught us. I don't recall any of your curries looking so watery. I'm sticking with your old methods for base gravy. They've never let me down. Still a great channel and wonderful source or curry know-how.
Totally agree with you on this...curry looks like somthing from tescos... I enjoyed taking time to cook...this is just fast food...
Absolute quality. The speedy base grave will make it quicker and easy to make. I’m making this tomorrow. Thanks Al, great stuff 👍
You are very confident in your cooking and in your instructions. Thanks a lot, I am going to make this.
Different but never the less interesting. I have been making a curry as good as those I have paid for, almost forty years now, never crossed my mind to adopt this method, which to be fair if you want a curry in a hurry seems to be a winner. My preferred way, panfry everything then put a lid on and put in the oven, if pork 90 minutes on a moderate heat and enjoy a beer or several, the pork melts in the mouth.
Al, i followed your recipe, and i have to say i made the best Curry i have had outside of the UK, your recipe nailed it ! The missing ingredient was your Gravy in my previous attempts at a Curry, thank you for the guidance!!
Can you do a side by side comparison with this and the same recpie using Base gravy 2 to see if there is any noticeable difference?
Gotta try this Al, I must confess I am stuck with your 30min Garlic Chilli Chicken Masala. It’s just the best ever and wows everyone who tried it.
Keep em coming, you are amazing mate 👍🏼
Another great base method,Al. I use a pressure cooker to speed things up even more.
Wow I need to make this,I always start with,garlic,ginger & onion,but never seen the onions boiled,superb video mate,& a chef who likes a bottle of corona whilst cooking 👌👌🍻🍻 what a legend.
Hi Al, just wanted to thank you for this brilliant channel.
I’ve made this base gravy a few times now, and the madras and jalfrezi recipes.
Plus a vegetarian version of the Madras. It really does taste just like from the local Indian, and dare i say it better!
Everyone in my family loves it and so much so tomorrow im cooking for 3 generations instead of a takeaway for our Christmas Eve celebrations.
Cant wait to try a few more recipes out.
I made this for lunch today. Very tasty indeed and I now have a load of base gravy and mix powder to try some others. Cheers 🙂
Quite envious of your European heritage, my plan was to retire to Portugal. Which has been scuppered.
I wanted to retire to Italy. No chance now.
I made this today and have tried all of Al's bases.
This one is clearly simpler so the end result will be less complex. However....
I have still eaten worse in a restaurant.
I felt the dishes need a touch of sugar to bring them up.
It made enough for 6 dishes.
I placed 3 whole chicken breasts into the 30 min cook then removed before the blend, speeded things up well.
Im sitting eating the madras right now. Ill make again when in a hurry.
Its almost like making my own canned carrot and coriander soup, lol.
Glad you had a good holiday Al, back with another great short cut for us all. Not used base for ages, so Thank you, 🙏 deffo gonna try this Quick base.
I fry my onions first for most sauces I cook. Red and white onions aswel . Red are slightly sweeter. There so much more flaver this way
I love Cyprus. We were stationed in Akrotiri for three years. Went back in 2018 and visited the base.
I love how the beer is part of the recipe 🤣🤣 great vid as always al. You crack me up 🙌🙌🔥🔥
Watched the video late last night, woke up this morning and just finished making it. All I’ve got to say is OMG, I’m never frying onions to caramelise again lol the taste is exquisite 🤙🏿
Wow did you make the Curry as well?
Backyard Chef, he puts the onions in a pan covers them in garam masala and few other spices along with oil and bakes them until soft so they release their sweet flavour in with the spices and then blends them he will then add to his curry cooking it though then adding tomato pure, he will only use that as his base now instead of base gravy.
I know the backyard chef. Yes, there are many ways to prep the onions 👍
Thankyou Al had a very productive day making your 4 ingredient gravy base plus your own mixed spice then the curry 🍛 was so tasty.Yorkshire lass living in Bulgaria 🇧🇬 so very hard to get all spices only thing i couldnt add was Nagar
So so tasty have pics but couldnt get them on here
Shocked...where was the signature twisted lemon slice at the end!!😮 will definitely have to try this base gravy. Keep it going Al
Kris Dhillons curry secret was jist boiled onions. Ive been making my bir currys for years with jist blended fried/boiled onions
Me too. Kris' "Curry Secret" got me started. Her pre-cooked lamb/chicken method is great, too. No disrespect to Al. He's fabulous and has brought me much further along on the journey, and how could you not love his style 😂😂😂.
NO IT WASN'T I HAVE HER BOOK!
Just boiled onions with several other ingredients.
@@ProffAndy😂
Excellent, quick and easy once the base is made. Look forward to trying some more... definitely better than a takeaway and up there with restaurants, will only use one tsp of Mr Naga next time though 🥵 👍
I was starting to drift off the channel but how you’ve brought me back after watching that .. ❤ wow amazing… I’ve made your 30 minute and game changer… but this will blow there minds… can’t wait to have good people round and cook them this….
Ela vre, very INTERESTING way of cooking a curry!
I knew most rests, (even here use pre made gravies) but I didn't think it was THAT simple!
Will DEF try this method!
OMG, I just made this curry and it's amazing! Best curry I've had in years!
I've been cooking base curries for a looooong time and I have tried my own variations on this theme before with mixed results. I just made this one and it was ok. I think it would benefit from a bit longer than 30 mins - or whack it in a pressure cooker. Also I would have added 1 ladle of base at a time to help cook it off as I don't have a kick-ass gas burner like Als :) Keep up the good work Al
You're a legend Al. Thanks to your videos and spice mixes i now make my beloved Madras as good as any BIR or takeaway and saves me a fortune!
Follow his instructions to the word guys. Awesome
Wow, thanks
Expressing my kindness from tropical Queensland, Australia!
What do you do with the spare gravy can you freeze it or just keep it in the fridge
You can freeze it in pots .
Good video. Especially impressed with the simple base gravy. And the rest was informative. Something I will follow. Looked delicious.
Would be good to get your scores on the three off base gravy’s you’ve made WRT which one is more BIR.
Also love to see a series on side dishes at some point
Keep up the good work Al
Incredible curry I might go apply for a job down the local curry house. Too easy 👍👍👍
Wow ❤speechless, another masterpiece Sir , happy new year
Greetings from Dallas Texas
new sub here, this has to be the best curry channel on youtube and i,m subscribed to quite a few. ive just cooked your version of chicken tikka masala and its banging, even my son loved it who is very fussy with food. thanks AL.
I use dried onions, dried carrot, beef stock powder, vegetable oil, some sugar and tomato powder ! It makes,a lovely base for curry. I cook soya chunks in this mix. then add the rest of the ingredients ! I cook the Rice seperately with some chicken stock powder !
SOUNDS LIKE MUCK!
@underbaked8689 It's Organic ! You call that Muck ? Top quality Dried onions and 100% Tomato Powder taste fantastic. You are obviously rubbish at cooking and live off TV Dinners !!!
@underbaked8689 You ought to stop using your ears to taste food and try Cooking it. My curry and Chinese Dishes taste Amazing !
I remember a few years back I had a tiny little paperback book called 'The Curry Secret' possibly a Pat Chapman pre Curry Club book. Anyway that had in it a recipe for base gravy not dissimilar to the one you have made here Al.
The only difference if my memory serves me is that it had quite a bit of ginger, garlic and turmeric in it.
A lot of the comments are saying the version you have made here will be handy for when they are away from home, true, but what I often resort to for base gravy when away is a basic supermarket curry sauce in a bottle, the cheaper the brand the better. Not the pastes the sauces in the tall bottles, I thin them down and blitz them if needed and there's usually enough for a few curries. Hope that's useful for someone.
Keep up the brilliant work Al.
I bought “The Curry Secret” book by Chris Dhillon about 30 years ago and when I was watching this video I was thinking how similar the processes were, although the Chris Dhillon book did use garlic and ginger and only spices used were turmeric and paprika.
@@ianbrown5873 From what you say that is probably the book I am thinking of, thanks for the info. Unfortunately I have lost it, or mislaid it, if it ever turns up it would be interesting to compare. I made the base gravy up once from it and there was stacks of it, can't remember if it was any good. That was in the early days of my curry journey.
@@ianbrown5873 Update, just did a quick google after writing back to you and yes that's the book and there is a pdf version. You were right there was paprika and also tomatoes which I'd forgotten so is very similar to Al's latest version.
Al you really need to make a recipe book. Possibly some info on where certain ingredients that are not so easy to come by in the regular supermarket can be obtained. I know we all use the internet but to know of some good specialist markets/ stores that you might use.
A book with your recipes and some background info would be a great addition to any curry lovers kitchen.
Keep up the great work
👍🏻 Clever idea, on the one hand. On the other, you might have just cleared up a mystery!
The last time i went to an Indian restaurant, it was a newly opened family establishment, full of promise. But the food was shockingly bland! I was in a party of another 5 people, and we decided to each choose a different dish from the menu, and share to compare, rather than each person to his own choice. Like a custom mini buffet. But when the food came, it was all the same, except for the meat! From lamb Rogan Josh, to butter chicken, to vindaloo, etc ..
Looks like someone forgot to add the distinguishing ingredients for each dish to the house base sauce 🤣
Sounds terrible.
Made this yesterday, probably the best curry I've made.
That's it made and I liked that it was easy and ready in no time. Not decided what curry to make yet but have cooked chicken tikka in freezer. Thanks again Al.
Hope you enjoy
@@AlsKitchen Just made it and decided to do your Madras recipe too, it was amazing. Now it was a bit on the hot side even for us but I added a touch of cream😲 and had a Brewdog lost lager with it.
Loving the base gravy Al. Can’t wait to make that at the weekend
Awesome vid as always Al! I love your gravy!
Just made the new base gravy brilliant just a little tip is to get some zip seal food bags pour 2 ladle spoons of gravy into them and freeze them get them out as needed
Quick question - when you freeze then, do you need to take the out and let them defrost prior to use? Or can you just throw it straight into the pan?
@@thekenneth8232 I defrost them put in a pan and warm it up so when you put it in the curry it up to temperature not cooling the curry down
ILL BE TRYING IT THIS WEEKEND, GREAT COOKING, AND PAST CURRIES HAVE BEEN VERY GOOD , SO CANT WAIT TO TRY THIS NEW GRAVEY,
Hi again , i have a question to ask you Al and that is this , thst if i recall rightly and in the esrly days of your beeinvon youtube , you showed how to prepare lamb for curry in bulk and in advance just like you showed how to pri prepare chicken in the same way .
Have you tsken this video off and if so is it posdible to put it back on again as i would really appreciate it.
Many thanks 😊
It's still there ruclips.net/video/QUGShL-VsBk/видео.htmlsi=Tn_rtLFBxL0tyA4B
Hi Thank you very , very much . I think I must have missed it .😊
Hi Al, you are an extreemly talented man , chef and your speciality is authentic British indian curries .
Stay in the UK , as some people are sayiny that you wish to move on or out of the UK .
Once gone , we have lost yet another exellent talented chef.😊
Much better life can be had in Cyprus. But would probably always keep one for in the UK
😢 crap beer
Al you have always been a defining channel that i find i can listen to no matter what im doing and enjoy !
Thanks 😁
Looks absolutely amazing!
Can't wait to see the recipe! 😊
Hi, I like to cook this with Ghee or coconut oil as I am not keen on vegetable oils. But a great base curry.
Good luck Al on the new chapter of your journey.
There’s now no excuses for anyone to make your BIR curries! Well played sir! 👏🏼 X
Always wondered how they got that sauce consistency. Many thanks, shall make this. how's the Cyprus move going? Used to live there 1980-1983 (forces child) and mum has a villa there now in Anogyra
Al. My man. This is my go to at the moment. Outstanding
Al I can't stop cooking your recipes and its left me skint
I've just watched this video which I will be making very soon, We have noticed all the curry house around us now serve up very heavy curries which we really don't like so we will give this one a try, looks great also the curry houses have dropped the small vegetable curry with the Biriani for some type of slurry that reminds me of baby food. Yuk! ....so keep up the good work.
This has solved a problem for me with base gravy and don’t have a lot of room to store loads of it making it in those big batches. Will give a try soon !
Meanwhile, cooking the vindras for the first time tonight with a few cold ones and rugby on. Happy Friday Al ! 🍻
Al! Great video and ideas, curry looked amazingly delicious! Keep up the good work Sir! 🙂😋❤
Great video. Do you think it's an idea to Make the base gravy by blending all the ingredients first and then boiling them for 10 minutes instead of 30 minutes?
Give it a go then let us all know.
Thanks, just got the same fry pan. Looking to cook at home and save on extortionate eat out prices.
Tried a chicken keema turned out fabulous.
Always wondered what that orange liquid was that they threw in.
Now i know 👍
Cheers Al, very similar to my base gravy, but I add a green pepper, tomato and a dollop of garlic/ginger and you will be SET, that is S-imple, E-asy and T-asty, and that curry looked rather splendid.
hmm, interesting to use the fresh ginger and garlic in the base rather than the final product.
Made this for tea tonight and was spot on Al! I put 2 teaspoons of Mr Naga in and it blew my head off! 😂
Mr Naga is strong stuff I would only use maybe half a tsp and try that and maybe add a little more if It needed it
Loved this! I’m thinking of doing the base gravy in my soup maker. Thank you.
Excellent idea!
We've been using our soup maker for base gravy for about a year now. So quick and easy and you don't need to make huge batches. I wouldn't go back to using a stock pot.
@@stuartduncan2772 using a recipe like this one? We've just got a soup maker and using it to make base gravy would be alot easier than making a massive batch in one go
Tried your recipe brilliant better than my local takeaway thanks
Glad you liked it
How deep is the aluminium pan please Al?
Hi Al, good luck on the citizenship, Why do you slit the onions across the top in quarters, why not just quarter the complete onions ,so the water can do its magic faster and cheaper ?
So is the tomato paste you added just tomato puree watered down? Great looking curry that..👍
It's that boiling or simmering
Fantastic thanks, def going to do this. Don't pay any attention to the detractors on here this is your channel, they can start their own if they want to put the work in. Keep up the brilliant work Al.
Where do you get your frozen ginger garlic paste from?
making this on sunday.... looks magic
Looks great Al 👍 definitely trying this
I will see this one as the basic base gravy, as I like your other methods. Also, I keep the base a little thicker and freeze it in batches within plastic boxes, then thin it out when using it, takes up less space. Appreciate the fast track method though, but you’re a day late, as I cheated last night in a rush and bought the jar type with spices on top from Aldi (Madras). 😂
It looks great. Can you tell me what you are cooking it on please?
Looks like a gas stove to me, may be wrong but it does look like it
Looks amazing and good luck with your Spanish venture 👍
i went from watering mouth to salivating to outright drooling 😋🤤
You are very welcome to come and settle down in Spain anytime!
Can I use ghee instead of oil.
Cheers
Hi Al, I have been using your original base gravy since you put the video up, I've just tried this update but didn't get the same results (possibly me?) I have everything written down but still return to the original video to refresh myself, could you leave it up and not delete for the new one. Great to hear you have managed to sort residency in Cyprus for the EU - Don't blame you! Lifes short so make the most of it and enjoy.
Cheers Al.definitely giving this a try 👍
Hi , looks good. I have one question about carrot: what does it add to the base, or how would the base be without it? Cheers!
It's there for colour
Al! When I make a curry, why does my gravy never take on that grainy appearance that yours does? My gravy always has a smooth consistancy a bit like custard. Help!
Prob depends on the curry and what you use in the beginning ie onions etc. Don't over blitz your base and make sure you caramelise after every portion of base 👍
Watch video from 4m, explains, if too thick then don't be afraid to add water.
The mixed powder contains how many ingredients?
I thought the exact same thing
Mild curry powder with a pinch of paprika
Carrot, onion, tomato puree .. oh and this bag of secret base gravy ingredients.
Looks delicious going to make this thank you Al. I bought a tandoori oven same as yours it’s brilliant I do chicken Shaslik, in the winter I will keep in garage where do you keep yours Al
Just what I need on a Friday evening after a couple of beers 👍
How long can you store the base curry ?
Looks amazing mate 👌
10:55 Looks delicious. I love this new V3 Base
Looks amazing, must admit was surprised about the carrots ,but I do get it.
Looks great! That's a lot of base gravy! Can the excess be frozen for later?
Will be making this in the morning as I've chicken tikka masala for 4 tomorrow night. Als tikka recipe over charcoal obviously
Can you please tell me what the spice was which you put in after the chillis, thanks
I was always told you don`t use acidic foods"tomatoes" in an Aluminium pan
AL- great video. Can this Base Gravy be used in conjunction with your other base gravy dishes. Thanks 🙏🏻
Yes, absolutely