Garlic/ginger paste done, curry gravy just done ( Soooo worth the trouble, can't stress it enough!), waiting for my tamarind paste to arrive, have dried curry leaves though, no finger peppers either, ....maybe I'll have to wait for the kerala chicken....have all the other spices including the methi. Thanks to you I'm passing as a pro Indian food chef!

Great video -- made this last night and it was awesome! Never cooked with curry leaves before!

Look absolutely brilliant as usual. For new years I treated a bunch of friends and family to 3 glebe indian dishes (and a few sides, and a few kinda failed but still good homemade naans). Everyone was not only incredibly happy and satisfied with the food - they were also very impressed. And as we all know that's what really matters. j/k :) Thx glebe and Romain, you are the best

I made the hotel base yesterday. Used it for a prawn curry with shellfish stock today with added coconut milk. We all loved it.

Looks amazing, will have to give that a go. Usually in a restaurant I'll have this dish with fish but the chicken looks great too!

BIG WOW!!! That‘s Look amazing!!!!

Big fan of glebe, freezers full of curry base, soon as that batch finishes, going for the hotel gravy and trying this out

Looks amazing 💯

Luckily I can get fresh curry leaves. I have a large Sri Lankan community where I live. In fact, their cuisine is a little bit similar to the Keralan kitchen. Many of them originate from Chennai, formerly known as Madras, and settled on the island. So it's no surprise that Lankan Tamil food has some things in common with south Indian food. By the way, there's a brand named Surya which makes amazing Sri Lankan curry powder. It has no salt in it.

Looks great 👍

Great video! Btw Naadan 'Kozhi' is actually pronounced like 'Korrii'. It's a thing in malayam

Another fabby recipe I cant wait to try. Do you have a restaurant or a takeaway somewhere please. If not then you definitely should. Your recipes always turn out great. Thank you x

I always make kerala curry. The base curry is a game changer. Can I use this recipe for fish curry?

Great looking recipe Romain! Hope everything is alright with you? Haven't seen any new uploads for a while. Great channel hope you will be putting up more videos all the best 👍

Hi Romain - another brilliant recipe. Thank you. By the way, I believe that ´tempering´comes from the Portuguese for ´to season´ - ´temperar´. At least, that would make sense in Kerala.

Glebe whens the next video? Missing you man hope you're well!

Thanks for another recipe. As pointed out above the pronunciation is off. The ‘zh’ is pronounced with the tongue near the roof of your mouth as an r sound. Sort of like the ‘r’ in red is pronounced.

You're doing a really great job here - good editing, great recipes. I think it's worth being quite forward in emphasizing at the start of the videos that restaurants make curries differently to how they're typically written in books, which is why the vast majority of curry recipes never taste as good - that's your specialty. It took me ages to figure out why curries never worked, eventually I discovered the Curry Guy. It's great you're taking on Malaysian, which I hadn't been able to find the answer to yet, and I'm really intrigued on Thai restaurant style too. Keep it up, the channel will take off, it's a grind at the start, but it can grow exponentially. Check out "That Dude can Cook's channel" to see how slow it was for him. Your content is great, hang in there and stay positive. They will come.

Why do hotels use different gravy?