KING OF CURRIES; VINDALOO

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Күн бұрын

Would you love to learn how to cook curry EXACTLY like an Indian restaurant? Check out our online Curry Cooking Academy here:
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Also check out my ebooks here:
www.curryrecipesecrets.com/ebo...
AUTHENTIC VINDALOO RECIPE RESTAURANT STYLE.MORE RECIPES AVAILABLE AT www.curryrecipesecrets.com

Пікірлер: 562

@FTMJarra 6 жыл бұрын

I don't get the haters and know-all comments, Julian has taken the time to create these videos, we should all be grateful...if you have a different recipe make a video and post it up, let people try it and decide for themselves. I've been making this recipe for about 6 years since I first discovered Julian's channel and it's an absolute winner. I've had not one complaint from any of his recipes, they're delicious.!!!

@peteryyz43 6 жыл бұрын

FTMJarra: Fantastic comment man; I totally agree with you; I'm guessing you're (as I am)from the UK?. Like you, I've been following Julian's channel and cooking this and his other dishes for about 5/6 years. When I first cooked this amazing Vindaloo and also his incredible Madras, I felt like I'd finally found the 'Holy Grail' of how to cook authentic BIR curries for the home chef: Julian has an incredible palate for authentic BIR curries. 'The haters and know-all comments' here, are just ignorant people who obviously,have no taste,intuition,a love of authentic BIR food or an adult palate. The main reason for the negative comments, is, that they generally come from non-British people,who don't have a clue as to what BIR curries are about: Hence the stupid comments..eg:"iT'S NOT AUTHENTIC INDIAN"..."THERE'S NO POTATO"..."WHAT'S BASE GRAVY"..ARGGGHHH!...This is BRITISH INDIAN RESTAURANT COOKING! Julian comes from Manchester,NOT Delhi! ; he remembers what it was like years ago ,walking down the 'Curry Mile' in Rusholme on Wilmslow road (The largest concentration of British Indian Restaurants in one street in the UK) going for a curry after a night out and thinking, "How can I recreate this at home"...Well,he's done it here...be thankful; This BIR Vindaloo is unreal!!!

@drbonnyrodrigues 5 жыл бұрын

It may be fantastic - that’s not disputed. It’s not a bloody Vindalho (not to be pronounced as Vindaloo)

@januddin8068 5 жыл бұрын

FTMJarra exactly! And you have know it alls on here telling us that a real vindaloo is pork belly. So what!? That’s not what you get in curry houses or what the average person wants; it’s this

@confusedwolf7157 5 жыл бұрын

Well done Sir: adroit comment. Myself scanning YT for curry recepies and this dude is up there amongst most honest and practical.

@NiiloPaasivirta 2 жыл бұрын

It should be called "Daloo" since the "Vin" is missing. 😆

@MegaDAVIDWELLS 5 жыл бұрын

I did this a few days ago. To say it is by far the best curry I have ever tasted simply does not do it justice. It is a work of art and I will make it again and again. Thanks Julian

@qwikininn 10 жыл бұрын

I hope this helps. Ingredients: 2 Kashmiri Chilis, coarsely ground 1½ Chefs Spoon Oil 1 Tablespoon Ginger-Garlic Paste 1 Chefs Spoon Tomato Paste Less than 1 Tablespoon Mix Powder Pinch of Methi (Fenugreek) Leaves 1 Tablespoon Chili Powder Black Pepper ¼ Teaspoon Green Cardamom Seed, ground Pre-Cooked Chicken 1 Ladle Base Gravy Coriander (Cilantro) Leaves Lime Juice Salt A couple pieces of tomato Base Gravy Garlic-Ginger ½ Green Chili Sprinkle of Garam Masala

@sy2pie 4 жыл бұрын

This base gravy seemed to be thin. Was it chicken Oxo cubes in water?

@johnharvey4496 4 жыл бұрын

Far from it. Julian posted the recipe.

@WholeBibleBelieverWoman Жыл бұрын

Does chili powder here mean literally the powder of chilis -- or is it (as common in the U.S.) a blend of chilis with other spices sold as "chili powder"? Anyone know?

@qwikininn Жыл бұрын

@@WholeBibleBelieverWoman In this case, chili powder refers to the powder of chilis (as you noted) and not the Tex-Mex style chili powder used for a pot of chili. The chili powder used (mostly) in Indian cooking is cayenne.

@WholeBibleBelieverWoman Жыл бұрын

@@qwikininn Thank you so much!

@helenaminiero3510 Жыл бұрын

What is the base cravy

@pjdarcy 12 жыл бұрын

I made this yesterday and it was hands down the nicest curry I've ever cooked. Thanks for the tips Julian. Looking forward to the ebook.

@jupitermoon7137 5 жыл бұрын

I've learnt to make the most amazing curries from watching these KZfaq videos! We never go to the take-away anymore, and you have the added benefit of using organic ingredients if you wish.

@Marymina6754 9 жыл бұрын

Looks delicious Julian . Thank you for sharing

@39LFC 12 жыл бұрын

Hey Leviteish, could you make a phal. Thanks for vids and sharing your expertise

@jonamoon150367 5 жыл бұрын

All brill that. Any chance of an idea of what your base gravy constitutes please. Looks great an i'm gonna try it. Sorry just realized the date. If your still around ?. Thank you.

@martineleven8179 5 жыл бұрын

How do you make the gravy? I like the look of the version you cooked. All curry changes from region to region I suppose. I LOVE IT.

@megorra 9 жыл бұрын

I am STARVING!!!!!

@ericgeorge5483 5 жыл бұрын

Thanks for the recipe, sounds delicious!

@Danny-qq5nr 5 жыл бұрын

Last authentic vindaloo I had in the UK was about forty years ago, that's when Indian food was good unlike today's rubbish same sauce for all currys just different chilli heat.

@liamnicholls7106 Жыл бұрын

I’m a minute in and already love your approach. Call me easy but you earned my sub for you’re honour to the history of the dish and what gives its identity in its nuance

@marietheresa7866 Жыл бұрын

Thank you Julian. Great video 🙏🙏🙏🙏

@brett7245 8 жыл бұрын

hi, I'm going to make this today but don't have any tomato paste. can I use puree, passata, or chopped tomatoes as substitute or how would I make my own tomato paste?

@gordonkelly3383 9 жыл бұрын

Hi Julian. Been trying to find your new ebook without success!! Please send a link? Thanks Gordon

@johnk5531 8 жыл бұрын

looks amazing!!

@wanderinggoliard 5 жыл бұрын

Nice job. I learn something new every time I watch a video like this. Thank you for sharing your expertise.

@MrShadmanAziz 11 жыл бұрын

Hi :) This is a great recipe! I have a few questions, is the tomato paste the concentrated tomato paste you can find in the supermarket? Also, when I make the base gravy do I need to make it in a closed pressure cooker?

@themarinelines 12 жыл бұрын

Great video! Really easy to follow, too!

@MrMartman777 Жыл бұрын

I'm new - the Base Gravy. Where do you show how to Build That ? Id think making that correct would be Essential -; thank You Madmart

@fredmanfv 5 жыл бұрын

Very interesting. Thanks for showing👍

@jonathanbirtwistle7120 11 жыл бұрын

As a chef and a keen curry lover, I have been following your recipes for a while now and would like to congratulate you on your videos, I will be ordering your book soon.

@chick189 8 жыл бұрын

how do you make your base gravy?

@anthonyali9850 4 жыл бұрын

Hi. Is the tomato paste just concentrate puree mixed with water or tinnned just blended ?? Cheers

@maxphipps2 12 жыл бұрын

Thank you making a detailed and easy to follow video. I have tried your version of this dish using my own powder and base. The little additions sure do create a delicious flavour.

@manhead3 12 жыл бұрын

Chef, what brand of chilli powder do you use? because I tried TRS and it just made it taste bitter. Can you recommend any brands?

@kangakid5984 5 жыл бұрын

Just made this amazing dish.....wowww

@DodgeCity111 5 жыл бұрын

Have to say that looks fantastic.

@poofighter3741 8 жыл бұрын

I notice a few comments asking what a base gravy is this consists of blending a bass guitar like a fender jazz bass or a double bass in a blender with mixed spices.

@citizenOfNowhere777 8 жыл бұрын

Julian Vingear 5% acetic acid,not full blown alcohol. I know Muslims who uses vinegar.

@mikey380sx 5 жыл бұрын

Poo Fighter would a fender P bass work?

@christinerhodes773 5 жыл бұрын

Would be a bit more earthy, definitely brighter with the Jazz :)

@petercallaghan9851 5 жыл бұрын

I'm all about that bass. kzfaq.info/get/bejne/l7KejZR_ttOWpZ8.html

@mrb7094 5 жыл бұрын

@@BritishNath34 Don't be a dick. It was funny.

@christopherrichardwadedett4100 2 жыл бұрын

Thanks for your excellent videos! I have studied them for years.

@piesaregreatyumyum 11 жыл бұрын

@Julian voigt. Hi. I just got your ebook last night. I found the recipe for my favorite curry, Dhansak. Could you please tell me which Chapter I need to go, to find the recipe for the Red lentils that go in your Dhansak. Cheers.

@39LFC 11 жыл бұрын

Julian. Does using a thinner or thicker tomato paste make much diffrence in the end result, i've only just noticed in the video mine has been quite watery compared to your's. I do add little tandori masala also to it. Thanks!

@CarloT99 12 жыл бұрын

i am a real vindaloo connoisseur like yourself and I can really relate to the disappointment of being served a madras with a bit of extra chilli powder thrown in! Your recipe looks excellent and I am eager to cook it. The use of lime and late addition of extra ginger & garlic is inspirational. Thank you very much for sharing!

@leviteish 11 жыл бұрын

Hi, yes this recipe is covered in my Ebook the link is above. Thanks Julian

@richardr33 12 жыл бұрын

Wow that was superb, many thanks

@guszdanovich333 8 жыл бұрын

Please help! What is the powder on 4:31, cumin or garam masala? Thi is some serious cooking; definitely the way to go with Vindaloo; it looks great all around.

@davetheman2615 4 жыл бұрын

Thanks for this recipe, i really appreciate, tried others and a big let down, i really am confident this is the right one for the taste i'm looking for

@CarloT99 12 жыл бұрын

...provided by the seasoned oil will elevate this to perfection! Thanks again!

@EndlessLaymon 12 жыл бұрын

Recently the vindaloo has become my favourite curry so I can understand where Julian is coming from here. Where I am located my takeaway do a very flavoursome vindaloo. Indian food is just incredible! I have a quick question for you Julian, I recently purchased a 10" Black Iron Omelette Pan which I believe does not have a "non-stick" coating. Will this be good enough to cook a curry in? Thanks.

@saintaldrich6633 3 жыл бұрын

I followed all of your recipes and for the first time I feel I have made a truly amazing and tasty curry, wonderful recipe.

@leviteish 3 жыл бұрын

Great to hear that!

@yorkshireplumbing 11 жыл бұрын

In your opinion, that is the best curry or blend of spices for getting that best 'curry buzz' effect? Is it just down to the endorphin release of hotter curries, so the hotter it is the more the buzz?

@Rattlinghope4 5 жыл бұрын

Hi Julian- I’m Phil and i adore hot vindaloos!! But I’m somehow going wrong😞 I only have an old none stick wock kinda pan! My curries seem to watery😞 hot and tasty Yes! I generally use the stock from my boiled chicken. Help why can’t I get ‘the texture and consistency that it really should be???😞

@HyeonsikLi Жыл бұрын

How much msg do you put into the gravy?

@johnpeter7940 5 жыл бұрын

Hi mate I bought the book but there’s no madras recipe

@pattiboychannel311 5 жыл бұрын

Love this guy his vids are brilliant

@dijon12435 11 жыл бұрын

Hey pal great video. Is there a recipe for this anywhere. My hearings terrible and i cant work out what it is you say you put in after the mixed spice. Also what is in mixed spice theres so many recipes online. Is the base gravy the same as your other video or a more basic version. Sorry to be a pain but, im just starting out and love cooking currys. Vindaloo being my favourite. Thanks

@pattiboychannel311 2 жыл бұрын

Still think this is the best vindiloo on youtube

@JasperXoR 5 жыл бұрын

Base Gravy? Sounds like something I should be doing. Will need to figure out how to make a base gravy for curries.

@MrDavidFitzgerald 12 жыл бұрын

Thanks for all the videos, this is an excellent resource and I will definitely buy your eBook when it is released :) Just a couple of questions: 1. Is there any way of getting a seasoned oil without cooking lots of things in it (obviously won't be as good) 2. How do you avoid the watery garlic/ginger paste from spitting like crazy when you add it to the hot oil? Keep up the good work!

@antonferreira483 6 ай бұрын

Where's the recipe for the base gravy? And what is "mix powder"? Very frustrating

@Nurio95 12 жыл бұрын

what do you have use in 06:12?

@carlblyth8479 10 жыл бұрын

I am not a chef. I am a home cook and I happen to like curry...vindaloo is a favourite of mine. try cumin seeds, coriander seeds dried chilles (toasted and ground) , lots of chopped garlic and ginger. add a small amount of vinegar and marinate your meat with this. cook off some onions with green cardamon and a couple of cloves , add the marinated meat , fry it off (brown it) add some water for gravy, salt to balance the chilly, pepper to round off the chilly , a pinch of sugar to balance the vinegar. simmer away til the meat is cooked. add more fresh chilly to taste and finish off with fresh coriander....from a white Bradford man...

@HariLilNandan 9 жыл бұрын

Please dont add fresh coriander or the seeds. Not in this one. While cooking, add a tbsp of Batts wholegrain mustard and some coke instead of sugar. Use cider vinegar. Use pork for this. Nothing else is the same

@qwikininn 9 жыл бұрын

HariLilNandan I've cooked this dish numerous times pretty much as Julian has done, and I've got to disagree with you on not adding the coriander or the seeds ... they certainly do enhance the dish. Adding mustard and coke are really making this an entirely different dish and maybe it's good, but I don't think I'd like it. I think you're right about nothing else being the same though ... I'll stick to this dish as it is.

@stopthephilosophicalzombie9017 7 жыл бұрын

Coke? As in Coca Cola?

@QueenOfAmber 8 жыл бұрын

How much does this cost to make roughly, without the meat?

@dubllinlad 11 жыл бұрын

Hi Julian have you made the video for the Chilli Masala from the e-book yet?

@anandalphonse 11 жыл бұрын

@levi, do u guys serve 'beef vindaloo' ? Any videos on that?

@rigoletto68 6 жыл бұрын

I love vindaloos. Thanks.

@fcu866 3 жыл бұрын

Gonna try this it looks lovely. 5 pieces of chicken tho? You would get more in a weight watchers curry 😂

@mikebryan7060 2 жыл бұрын

Filmed in Chorley Covered Market. Great recipe. Looks good too.

@manhead3 12 жыл бұрын

What brand of frying pans do you use?

@HaylJay1 12 жыл бұрын

Hi love your currys! Any chance of a chicken balti video? Thank you chef

@simonhall8376 5 жыл бұрын

Can I ask how you make the base gravy, what are the ingredients?

@williamscott872 5 жыл бұрын

yeah wouldbe really handy to know that i would of thought

@mrkuksoolwon 12 жыл бұрын

cant wait to try this authentic vindaloo, been looking for a great recipe for ages :)

@andrewhayes7055 2 жыл бұрын

It is not authentic, it is a authentic BIR vindaloo not an authentic Indian(Goan) vindaloo

@David-mu2mt 3 жыл бұрын

That looks so good 👍👌🔥.

@peetsnort 5 жыл бұрын

Are you using aluminium pan.?

@spencermax 12 жыл бұрын

What is in the bass gravy please?

@Xorue 11 жыл бұрын

Are your pans non-stick?

@kangakid5984 5 жыл бұрын

I made this for dinner and it was truly incredible...thank you so much!

@stevenclark1973 4 ай бұрын

Need to try this... looks superb. Great video.

@mickmathieson8266 9 ай бұрын

Brilliant!

@chrisyboy666 3 жыл бұрын

Used to be Indian in south shields called the Bengal lancer....was a Indians blokes house 3 bedroom pre war terrace .with a cuby hole cut out of his kitchen wall and service hatch fitted best curry in the uk

@leviteish 12 жыл бұрын

hi tusharsirat, Yes we are actually planning to do a lot of vegetarian dishes- we have just finished video on 'Bombay Potatoes' will be uploaded tomorrow. Thanks for watching

@roger5159 Ай бұрын

You're spot on mate with the fact that you can tell a good takeaway or restaurant by their vindaloo. A benchmark! 😊

@CarloT99 12 жыл бұрын

So I cooked this last night and it was delicious as expected. I don't have any Kashmiri chillies in but I do have some dried naga chilli which I used at the start instead..this certainly gave it a great heat kick which I tried to balance by being slightly more heavy handed with the garlic & ginger and garam masala. All in all it is the best tasting curry I've ever made and probably one of the best I've ever eaten - and this was with just plain unseasoned veggie oil..I imagine the extra layer

@manhead3 12 жыл бұрын

What do you think of rajahs?

@dirtycombats 12 жыл бұрын

looks great like the other videos

@eclairj366 8 жыл бұрын

Hi, what was the mixed powder ? Many thanks

@johnharvey4496 4 жыл бұрын

Same for me, what is that powder?

@TootaMagoota 12 жыл бұрын

I just ate the last of a big pot of vindaloo I made yeasterday while watching this vid, but now I know how the restaurants do it, Im gonna make a big pot of gravy base and precook a pot of Chicken and a pot of Lamb and make this method my bitch.

@peteratwell3121 5 жыл бұрын

Hi Julian, My friends together with myself have noticed all BIR currys are not the same taste as the ones we used to have in the 80s..90s now they seem not so intense in flavour as they did then and they seem as if restaurants are using less spices or less than they used to ..is this Vindaloo as they were cooked in the 80s..90s. These restaurants are in mainly in Middlesex and Surrey.

@motherandsondiaryuk9672 6 жыл бұрын

looks yummy :)

@sweeneytod1 Жыл бұрын

I can see what this is really It is almost made from just spices which makes it different and very hot. I use a huge amount of onions which as been replaced here by the base gravy for a thinner curry. I will give this a try.

@leviteish 12 жыл бұрын

yes that's right. As i explain in the video it's substituted for lemon or tamarind because most retaurants/takeaway are muslim and they do not use vinegar(alcohol derivative)

@thaibillyboy 12 жыл бұрын

Hi leviteish, i have just followed your recipies for hours today and can't wait to try cook the vindaloo. I am a curry fanatic and just a few questions please, is it possible to freeze the onion sauce, also the pre cooked chicken after the marrinade? Keep up the good work, thanks for sharing your recipies. Billy.

@39LFC 11 жыл бұрын

what is a fingernial please?

@carcaz17 12 жыл бұрын

Hi There,you make a professional job so easy to follow,there is certainly an art to a good Vindaloo. I wish you worked at my local take-away. Thanks for the great and understandable Videos! Keep it going.

@mrkuksoolwon 12 жыл бұрын

just want to say thanks for the awesome recipes !!!!! :) i got my brother a a load of spices and an alnuminium pan which makes all the difference to the sauces for his christmas and recomended he try your recipes, he is over the moon :). his favorite curry is a phal .... is there any chance you could do a video on that if poss please. and thanks again for sharing the fantastic recipes

@Nurio95 10 жыл бұрын

Thanks :)

@1TranceMaster 11 жыл бұрын

What's the best kind of pan to use of cooking curries in? I've seen most if your videos and it looking like its an aluminium pan but reading on net they are a bit dodgey making flavours taste bitter?

@johnharvey4496 4 жыл бұрын

Yes, aluminium reacts chemically with strong acids and bases. Aluminium dissolves in a strong base, liberating hydrogen as it does. But for cooking, stainless steel is better.

@russbarker2727 Жыл бұрын

Kia Ora Chef. New Zealand here. A very nice Vindaloo it looks! Could I suggest some Ratan Jot at the beginning to give even more red colour to the dish?

@alexwilliams9467 7 жыл бұрын

looks bang on

@leviteish 12 жыл бұрын

Yes, it's possible to freeze the onion sauce. It is possible to freeze pre-cooked chicken, however it's quality is effected and the meat becomes a bit crumbly so you need to be aware of that.

@adriandrake4208 7 жыл бұрын

what was your substitute for wine in the vindaloo Julian?

@theo7709 3 жыл бұрын

Probably the lime juice

@adriandrake4208 3 жыл бұрын

@@theo7709 Theo, thanks for a long awaited answer, but I now believe it was probably vinegar

@MarkWilliams-so6vc 3 жыл бұрын

just 6 pieces of chicken, how tight are you , we get an absolute minimum of 8 large pieces of chicken tikka in our vindaloos- lovely recipe though, thank you for sharing, - bit more chicken lads, 6 is really tight.

@seanmert5770 5 жыл бұрын

What was the gravy he added? Two spoons. Recipe of the gravy?

@softaxels 12 жыл бұрын

Chef, in between the 'mixed powder' and the 'chilli powder' you add something that sounds like Methyr, can't hear the name because of the dong on the pan with the spoon. Any clues appreciated.