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I use powdered , if you can’t find just get desiccated and grind in and grinder!! If you add pineapple to it you have a Malayan!! Easy when you know how!! Enjoy

You must watch the video!!!

@@jeil5676 then cook my one pot restaurant style curried for 4 people!!

@@billyoneill7381 you are right, I never put tomato in the early days! But as time went on to give a nice flavour chefs would a tomato purée, but I found that a little acidic, so I used plumb tomatoes and cooked them to give a richer taste! Try and see for yourself!

@@ChefDin the plum tomatoes sound like a game changer. Some of the tomato puree I have used have not worked well at all.

@@billyoneill7381 everything I show on my channel has been used commercially and I know it works! That’s how I made my fortune!! lol 😂 good luck and enjoy!

Check out my channel I have many you can try! Beef curry is one of them !

Well you never know! I haven’t got a clue how that works, it would be nice maybe then more people would discover my channel! One good thing I’m retired so for me it’s just a hobby, no need to make money from it! 😂 lol

I’m glad you have realised this , I hope others too will discover my channel because that base gravy is the most important ingredient in making great curries In my opinion there’s too many amateur UA-cam chef, show people to cook the wrong way!!

@@ChefDin I’m sure your channel will grow chef.

Very simple , I’m used to curries cooked by my mum which you would call traditional curries , the curries you find in India restaurants were designed for the English palette! In most Indian Resturant they cook a staff curry every day which I enjoy! I have a staff curry recipe give it a try you may enjoy it , because my wife prefers the chicken tikka masala to the traditional curries! I hope that answers you question!

thanks chef....ill Cook your staff curry next which I haven't tried yet ....

I’m too quick , but did you hear me say?

yeh ....must of missed it😅

You’re welcome

Yes, if you was to master all my techniques in this series , you’re be able to open your own restaurant!! lol 😂

3 litres I used in the video !

Tastes better!!

You’re welcome a lot more to come!

No ingredients you must watch and take notes this is the method young cooks would learn in the kitchens I want everyone to experience this method of learning! You must have every ready before you start!! Enjoy

@@ChefDin Yes I will take notes to learn the quantities etc., It doen's look like I can buy Pataks Kashmiri Paste in MN USA, I was wondering if I can supplement with Kashmiri Powder?

@@susanfoster4126 if you can’t find Kashmir paste just leave it out, or you can make your all in one paste which I have a recipe for!! Enjoy

Yes! Use which ever chillies 🌶️ you like , I cook with my fresh chillies now days and less powders!!

Yes if you check out episode 01 you will see I’m making the season ed oil in the base gravy! That’s the way to make it!!

Sometimes when editing I accidentally cut out footage, just add everything that’s been mentioned this tomato sauce is a game changer but remember you have to cook all my precooked item and base gravy as everything is balanced to create my recipe, I can assure you you won’t be disappointed!

You’re welcome ☺️

My currie are from 70/80/90 and right up 2014 and my recipes hadn’t changed to much throughout the years!! So you’re definitely enjoy them!

You’re welcome and you won’t be disappointed!!

My one pot curries are delicious, plus what is leftover you can freeze for another day and just cook the rice!!

You’re welcome and I’m pleased you’re enjoying my recipes!

🙏 thanks

Hi Jason I hope you have a go cooking my recipes!! Not just watching!

@@ChefDin I have been cooking BIR curries for over 20 yrs but you never stop learning so yes I will be trying your methods. Thank you 🙏

@@JasonSmith-ot5pq well keep me posted , if you enjoy my recipes??

I am referring to the ingredients list in the description which is very different to the video

Hi David , the coconut and almond etc you add when you’re cooking the chicken tikka masala , because we use this in other curries! I can assure you you won’t be disappointed, I have sold ten’s of thousands of chicken masala and I can’t remember anyone not enjoying it!

You’re 100% correct, I have amended, the recipe in the description was just for chicken tikka masala , where the recipe I’m showing in video for all my recipes requiring this sauce including the chicken tikka masala recipe!! Thanks for bringing to my attention!!

​@@ChefDingreat thanks

No two places are the same! Even in the south you won’t find two restaurants the same , you’re just have to try and see if you like my recipe, mind you I have literally sold tens of thousands of these bolts and everyone seem to enjoy them!

@@ChefDin Im sure I will love it too.

Not posted yet give me a chance!!!

​@@ChefDinha ha! Sorry! 😅

That looks amazing, Chef! I'll be doing a big curry shop on Monday and spending the day in the kitchen!

Luck I’m no longer in business otherwise I would get all the restaurant owners knocking on my door making a scene that I’m giving away secrets lol 😂

Good man! Enjoy ☺️

No because it’s not accurate , in the description of my videos where it says more underneath the videos you’ll see a link to a scale which only cost 12 quid buy one! Not as I’m getting paid to do any of this, I’m doing the goodness of my heart!

Hope you enjoy it!

You’re welcome

You’re welcome, enjoy

You’re welcome ☺️

Get ready to enjoy!! ☺️

You’re welcome! My favourite is mutton chop curry cooked with potato’s medium heat but unfortunately I can’t get mutton here in tenerife only goat which is a similar meat!

@@ChefDin sounds great, any curry with meat and potatoes is a yes from me the way the potato soaks in the flavours and the sauce hugs the potato, yum! In terms of BIR dishes you cook which is your favourite to cook and favourite to eat. I love a lamb handi done in the slow cooker (going against the name i know) but in terms of BIR has to be chicken tikka jalfrezi with your Red sauce… the frying and charring veg and cooking the sauce for me just beats all other dishes in BIR style.

@@Kal_UpTheBoro BIR curries I enjoy , jalfrazi, Bhuna, madras!

You’re welcome!

I’m happy I can help!

The first 6/7 episodes will be prep videos then I will be showing the different curries!!

Gas is the best in my opinion,I find induction easy burns ! But I do like induction as you can set timers !

You’re welcome

Ceylon is double that of vindaloo and phall is double the chilli of Ceylon! But every restaurant is different, some restaurants Ceylon is as hot as a madras! You won’t find any two restaurants the same!! I hope that answers your question

@@ChefDin it does! Thanks!

You’re welcome BIR stands for British indian restaurant style , because this style of cooking was created for restaurants in the uk which really took off in the 70/80s which I was also a part of!!

@@ChefDin Amazing! Thank you! Your legacy lives on!

That looks amazing. I will definatly be making this as my next curry.

​@@ChefDin I am dropping by again to let you know that I just made your pre-cooked recipe. I did 2 kilos of chuck beef. Maybe I should have used sirloin instead because sirloin isn't fatty. I doubled everything except for the turmeric, as I find the turmeric too overpowering. The meat is tasty. Thank you so much. This is an easy recipe to follow.

@@jammygrl08 thanks for update, you don’t need to use good quality meat or expensive cuts use any cut of beef the fat will cook out ,you may need to simmer the meat a bit longer than normal until the meat is nice and tender and soft, if water is needed just add a little bit more , that should do the trick! Have you started to cook any curry’s let? Remember you can add a little extra chilli to get it to the heat you like!! 👍

Normally we would say hot curry! In Resturant we need to put a level on curries to define how hot they are! Madras , vindaloo, Ceylon and so on so any curry can be a vindaloo! So if you add same amount of chilli and lemon juice to a rogan, then you have got yourself a rogan vindaloo! In my restaurant my customers used to make up their own curries , I loved it because I charged them extra for the privilege!! Hope that answers your question!

Don’t wait too long , they are tasty curries, you won’t be disappointed!

Your welcome 🙏

I’m happy you’re enjoying my content!! 😌

I agree with you , unfortunately it’s dying out ! People who follow me and UA-cam will keep it out there!

I’m trying to organise much better so people can cook!! I just hope with all the work I have put in , I achieve it!!

@ChefDin best curry channel out there Din 👍

@@ham5744 spread the word!!

​@ChefDin i do bud 👍

@@ham5744 I managed to get the first curry out there today , hopefully I will post every day and Sunday two curries a week!