Ive now made every 1 of your 30 minute series curries and this 1 will be next, the whole family loves them and demands we have 1 every week. Thank you so much for making these videos they have seriously boosted my curry cooking confidence 👍☺
This is the first of your curries I've made, after having given up on ever finding a decent BIR-style curry in Australia. I have to say it was absolutely fantastic. By far the best curry I've had since leaving Blighty. I kept the house shut up for a few days afterwards so I could enjoy the curry smell, especially the onions! Thanks so much Al, I'm trying another of your recipes tomorrow, can't wait.
As soon as you poured that beer (before you had even cooked anything), I hit Subscribe hahaha! The only thing I would have done differently, would be to dry fry the aromatics in a hot, dry pan - just to concentrate those aromas as much as possible. But I guess once it’s all cooked together, I doubt anyone would even notice, or care about the difference. I’m going to check out the rest of your videos and see if I can put together an obnoxiously BIG curry feast for my next gathering! Keep up the excellent work mate!
Thanks Al, I’ve made quite a few of your 30 min series now, only thing I find with boiling the onions in water, and blending them, is that they spit like Hell when I put them into the oil. I found microwaving them for 5 mins, then blending to be better for this as they don’t spit nearly as much. To substitute not having the onion stock, I just make a quick stock from boiling some whole spices for 5 mins or so, then straining into a jug.
I like to fry them slow for nearly 2 hrs with whole masala spices, ie cassia bark, cardamon (green & black), bay, star anise. There is no real rule as long as it works.
Al thank you for these videos.. I watched this with my my mum and we're going to make a couple of them together next Sunday. Food is such a beautiful thing - world wide the coming together of people and no better cuisine for us than Indian. I said to her this guy knows exactly what he's talking about - can't wait!
I fry finely sliced onions with the lid on, it increases the temperature and gives the onions a steam cooking at the same time, making them softer as they brown
Al, I have made this for our tea today, never even had this curry before so it was a leap of faith. A leap we were both very happy 😊 to have taken. What a lovely curry 🍛, and so different. Thank you for bringing this one to us. Please continue to produce your 30 minute curries 😮 for us all to enjoy. 😊
Wow wow wow, just finished this bad boy. Took a bit more effort with onions, but have to say this may be my favourite. It was fantastic, added a bit of Mr Naga of course. Results fantastic.... thank you
Hi Al Nice video and option. Try 4 good size ripe tomatoes in your blender with half a fist of corriander instead of tomatoe puree. Make a nice difference
Ive been loving your serve more people curries i love entertaining people and love making curries but im still learning could i ask for a request of a lamb balti for 4 people please 🙏 😊
Love the 30 minutes series Al, I've cooked all of them, and they are just the best. This is on the list for mid-week meal thank you so much you have transformed the way I cook and produce the best tasting curries ever Merry Christmas Happy new year
Hi all,so onions feature three times in this,the puree,the browned off onion then the charred petal onions,but where would you put,and when,the service onions if you have any,I love a dopiaza,but I normally put the thin sliced in toward the end and I use fine dice for the start,lovely,but yours look nicer especially with the onion puree to make the base,cheers John,have a great Christmas.
Quick question #1: unless I missed it, didn't hear/see when you would add the "optional extras" Quick question #2: did you also use olive oil for the two lots of additional onions? Look forward to trying this coming week. Thanks Al!
Hi Al. Do you have any recopies using Asafoetida (Asafetida Powder (Hing)) ? If not, could you share one at some point? Thank you.. , keep up the good work! This recipe looks great, I can't wait to make it.
Didn’t see you add the garlic and ginger paste in the video Al even though it’s included in the ingredients list written below the video. I suppose you add it just before the dried spices, would that be correct? I’ve enjoyed a few of your curry’s, keep up the good work Al.
Hey Al, have you thought of roasting the whole onions like 'the backyard chef' does with a small sprinkling of garam. it gives them a lovely sweet flavour before you give the a whizz!
Looks amazing - for anyone cooking at home, unless you catch the onions and burn them, please use the same pan / pot to do your curry in and don't waste all that extra flavour!
One of my v-favourite veggies. The noble onion. The missus has done Dopiaza before but will try this one. (I am mostly drinking a homebrewed IPA) If I ask nicely. 😉🍻
Class as always Al - love watching your vids as its as satisfying as making them. Still use the Balti bowl i won in your page. Would love a vindaloo next. Keep up the top work mate and have a great weekend
Use ghee or avocado oil mate plus any curry with coconut milk you can use virgin coconut oil which enhances the taste. Dietary cholesterol from the likes of ghee does not affect blood lipid levels (American Heart Association restrictions on dietary fat consumption have been removed). Like you said, seed oils are highly inflammatory due to processing and high omega 6. Does the olive oil affect the final taste of the curry?
Yer im the same ive made almost all of your curry's now Al. Love the 30min series and I definitely think there is a ccok book in there somewhere? P.S i cant remember the last time i had a takeaway curry since I've been following you. 👍👍
This looks a good one but to be honest I love making them all. Going to try freeze the blended onion and onion water and see is a short cut for another day.
Will someone explain what the Basamic powder is or how I get my iPad to show the list of ingredients. I’ve managed to buy the few ingredients that aren’t in my cupboard but Al’s powder is giving me a problem. Or will mild madras do? I’m worried it might make it too hot.
Hi Al i followed you from the early days keep up the good work. Nice to see you are now making the channel work for you. Maybe use Alexa as a timer. just a tip for you 🤣
I think you have reached the summit of Mount Everest with Bir content. Mad respect! Great thing about your channel is the name, you can branch out into other cuisines. Can I recommend contacting Khoan Vong in Hull and you two do a collaboration. Beneficial to yourself and Khoan. and start a BCR British Chinese Restaurant cuisine.
Hi Al. I will try this one next time. I note you used vegitable oil for the pre fry of the onions. Was there a reason for this or was it just what you had to hand?
Al, please tell me why you are not using the base gravy that we have used for many years with fantastic results. Reason why I’m asking is because I still have a freezer full!
Since the 30 minute recipes came out I have used very little base gravy except for Al’s Shababs style Balti recipe which is my favourite home made curry.
Another great curry, thanks Al, hope you and the family have a great Christmas and New Year. P.S Took a trip to Birmingham last weekend and had a great Balti at Shababs 👍 thanks again for all your recipes and work you put in to them all.
Absolutely and they are and should be easily fixed @@-DoNeY- AL is nowhere near the level of LTT viewers but lazilly adding a quick on-screen flash in post-production is quite poor imho. This curry without ginger-garlic is a sad curry :(
I made a Chicken Dopiaza once, and whilst my family agreed it tasted fab, I was forbidden from ever cooking it again as the house smelled of it for about 10 days!
Absolutely banging curry.. Don't forget to add the Garlic and Ginger paste after 8 mins of frying onion paste
Ive now made every 1 of your 30 minute series curries and this 1 will be next, the whole family loves them and demands we have 1 every week. Thank you so much for making these videos they have seriously boosted my curry cooking confidence 👍☺
This is the first of your curries I've made, after having given up on ever finding a decent BIR-style curry in Australia. I have to say it was absolutely fantastic. By far the best curry I've had since leaving Blighty. I kept the house shut up for a few days afterwards so I could enjoy the curry smell, especially the onions! Thanks so much Al, I'm trying another of your recipes tomorrow, can't wait.
Wonderful!
As soon as you poured that beer (before you had even cooked anything), I hit Subscribe hahaha! The only thing I would have done differently, would be to dry fry the aromatics in a hot, dry pan - just to concentrate those aromas as much as possible. But I guess once it’s all cooked together, I doubt anyone would even notice, or care about the difference.
I’m going to check out the rest of your videos and see if I can put together an obnoxiously BIG curry feast for my next gathering!
Keep up the excellent work mate!
Thanks Al, I’ve made quite a few of your 30 min series now, only thing I find with boiling the onions in water, and blending them, is that they spit like Hell when I put them into the oil. I found microwaving them for 5 mins, then blending to be better for this as they don’t spit nearly as much. To substitute not having the onion stock, I just make a quick stock from boiling some whole spices for 5 mins or so, then straining into a jug.
I like to fry them slow for nearly 2 hrs with whole masala spices, ie cassia bark, cardamon (green & black), bay, star anise. There is no real rule as long as it works.
I loved this dopiaza. Tasted bloody amazing! I loved all the onions. Thanks Al !
Al thank you for these videos.. I watched this with my my mum and we're going to make a couple of them together next Sunday. Food is such a beautiful thing - world wide the coming together of people and no better cuisine for us than Indian. I said to her this guy knows exactly what he's talking about - can't wait!
Have fun!
I fry finely sliced onions with the lid on, it increases the temperature and gives the onions a steam cooking at the same time, making them softer as they brown
Scrummy sums this recipe up. Thanks for sharing.
I made it tonight. Amazing mate. Thank you.
Fantastic!
You are the guv’nor mate. Your voice is so relaxing
Thanks Al this is my wife and my favourite curry, I was one of the one who requested the 30 min version, looks amazing will try this week
Hope you enjoy
Second time made tonight as it’s my wife’s favourite. Even better this time around. Brownie points banked.
Al, I have made this for our tea today, never even had this curry before so it was a leap of faith. A leap we were both very happy 😊 to have taken.
What a lovely curry 🍛, and so different. Thank you for bringing this one to us.
Please continue to produce your 30 minute curries 😮 for us all to enjoy. 😊
Wow wow wow, just finished this bad boy. Took a bit more effort with onions, but have to say this may be my favourite. It was fantastic, added a bit of Mr Naga of course. Results fantastic.... thank you
Glad you enjoyed it
Ok Al, I'm doing this tonight and compare it to your gorgeous base gravy version.
Excellent. Currently working through your 30 min curries and freezing them for Christmas so people can have a choice.... Vindaloo next please......😁😁
Would love a vindaloo
lol, I’m doing the same. Making as many curries as I can and freezing them. Roll on Christmas!
Without doubt your best one so far...... AMMMMMMMMAZING!!!!
Looks like another winner Al. I definitely need one of those Ninjas - can you use it as a spice grinder with the smaller cup?
Hi Al, love the curries. Any chance of some lamb curries, my local has a Gosht Pata that I would love to make at home.
I've done your original with the pre made base2, and that's a belter. Gonna give this a go over Christmas, cannit wait bonny lad
Thank you pay for sharing this.
Good luck.
Merry Christmas
From Loughborough.
Hi Al
Nice video and option. Try 4 good size ripe tomatoes in your blender with half a fist of corriander instead of tomatoe puree. Make a nice difference
Love this series, working my way through them all, thanks Al. Any chance of a 30 min sagwala in the future?
Al
Thank you 🙏🏽 very much for my apron which arrived yesterday. Cannot wait to cook a curry wearing it 👍👍😋😋😜
Colin
Dupiza is my all time favourite and made many variations from yourself and others but you do really need base gravy
A belter mate - looks top nosh! Catch up in a bit. Best, Rik
Ive been loving your serve more people curries i love entertaining people and love making curries but im still learning could i ask for a request of a lamb balti for 4 people please 🙏 😊
My wife’s favourite is a Dopiaza so I’ll be cooking this recipe on Friday night. Craft Ale accompanying me with the cooking.
Thanks mate ... have a great Xmas... 🎁 🎁 🎄🎄
How much better would it taste with Garlic/Ginger?
Amazing curries really enjoyed making them! Any chance of a handi or hyderabadi next at all??
Love the 30 minutes series Al, I've cooked all of them, and they are just the best. This is on the list for mid-week meal thank you so much you have transformed the way I cook and produce the best tasting curries ever Merry Christmas Happy new year
Glad you like them!
AL just cooked the Dopiaza fantastic thankyou
Your curries look good. No garlic ginger paste though?
Another master class Al!
Another 30 min belter! Great work! Merry Xmas pal, hope you all have a cool Yule 🍾🥂🎄🌶️Xx
thats the weekend sorted for me looks so good
great recipe as always. Desperate for a 30 min Ceylon Curry
I ordered spices and quickly delivered great quality. It will get sorted
Did you order spices from Spicy Joe’s?
Great to see you back Al, thanks for uploading
With the addition of 5 finger chilli’s this is the best one yet!
That’s my job for tomorrow! Another brilliant video Al!
Hi all,so onions feature three times in this,the puree,the browned off onion then the charred petal onions,but where would you put,and when,the service onions if you have any,I love a dopiaza,but I normally put the thin sliced in toward the end and I use fine dice for the start,lovely,but yours look nicer especially with the onion puree to make the base,cheers John,have a great Christmas.
In the middle of making this now! Just done the onion pre-prep...
Quick question #1: unless I missed it, didn't hear/see when you would add the "optional extras"
Quick question #2: did you also use olive oil for the two lots of additional onions?
Look forward to trying this coming week. Thanks Al!
Add the optionals anytime you like really. i would add them at the 2nd stage. Olive for chicken, a touch of veg to char.
Hi Al. Do you have any recopies using Asafoetida (Asafetida Powder (Hing)) ? If not, could you share one at some point? Thank you.. , keep up the good work! This recipe looks great, I can't wait to make it.
Hi, at what point do you add the garlic and ginger? Also, I didn’t see the Kashmiri chilli added but it’s in the description. Did I miss it?
Hi al where do you buy your spices
Looks amazing and no doubt tastes it too
Didn’t see you add the garlic and ginger paste in the video Al even though it’s included in the ingredients list written below the video. I suppose you add it just before the dried spices, would that be correct?
I’ve enjoyed a few of your curry’s, keep up the good work Al.
Hi Al. How much should I upscale the ingredients for 7 adults?
Try Innis and Gunn Rum Cask Al if you haven't already. If you like treacle...this is for you! 6.8pc too so go easy! Love the vids man.
I'll check it out
Hey Al, have you thought of roasting the whole onions like 'the backyard chef' does with a small sprinkling of garam. it gives them a lovely sweet flavour before you give the a whizz!
Yes I have. Great idea. I know the backyard chef (Rik)
Looks amazing - for anyone cooking at home, unless you catch the onions and burn them, please use the same pan / pot to do your curry in and don't waste all that extra flavour!
Al,Can you dish up a chicken Jaipuri? Very popular in Glasgow. I've looked everywhere on the internet for this dish to no avail,
Did I miss the ginger and garlic paste going in? I’ve added it at the end of stage 1 like the other 30 min recipes
I’m also curious. How much garlic and ginger did you put in ? Was it 3 each
One of my v-favourite veggies. The noble onion. The missus has done Dopiaza before but will try this one. (I am mostly drinking a homebrewed IPA) If I ask nicely. 😉🍻
Class as always Al - love watching your vids as its as satisfying as making them. Still use the Balti bowl i won in your page. Would love a vindaloo next. Keep up the top work mate and have a great weekend
Just bought some of your mix and bazaar spice kit gonna make a Bhuna when they arrive, hope it tastes as good as your curries look.
HAPPY NEW YEAR AL
Al, thanks for sharing that looked amazing and I'm sure it tasted even better! 🙂🙂😋😋😎😎
Use ghee or avocado oil mate plus any curry with coconut milk you can use virgin coconut oil which enhances the taste. Dietary cholesterol from the likes of ghee does not affect blood lipid levels (American Heart Association restrictions on dietary fat consumption have been removed). Like you said, seed oils are highly inflammatory due to processing and high omega 6. Does the olive oil affect the final taste of the curry?
Doesn't affect the taste of the curry. I use olive oil mostly now
Did you miss out adding the garlic ginger ?
Yer im the same ive made almost all of your curry's now Al. Love the 30min series and I definitely think there is a ccok book in there somewhere?
P.S i cant remember the last time i had a takeaway curry since I've been following you. 👍👍
Happy new year Al
Another great video Al, have a great Xmas 🧅🧅🧅
Well done Al 🤘🏻😎🤘🏻 merry Christmas and a happy new year to you and yours 🤘🏻😎🤘🏻
This looks a good one but to be honest I love making them all. Going to try freeze the blended onion and onion water and see is a short cut for another day.
You mention 3 tbsp of garlic/ginger paste. Is this 3 each or 3 of either ?
Any chance of a 30 min chicken vindaloo
Great Currys by the way
Still waiting for you to do a 30 minute Vindaloo
I'm on it right now Al...... Did onion prep earlier.......(My God. theirs a mountain of em BTW)
Will someone explain what the Basamic powder is or how I get my iPad to show the list of ingredients. I’ve managed to buy the few ingredients that aren’t in my cupboard but Al’s powder is giving me a problem. Or will mild madras do? I’m worried it might make it too hot.
This looks fantastic. Dopiaza is my go-to curry.
However, I do like it hotter.
How much chilli powder would I need to bring it up to a Madras heat?
Depends how hot the chilli powder is. They come in different strengths.
Ok, this makes me feel like cooking and hungry ❤
Looks a good un' and now I see why you used so many onions.
Hi all, if I use double concentrate Tom purée do I half the recipe quantity and use equal amounts of water? Thanks
I use double concentrate. Just dilute to pour
Hi Al i followed you from the early days keep up the good work. Nice to see you are now making the channel work for you. Maybe use Alexa as a timer. just a tip for you 🤣
Cooking this tomorrow.....let me at that kitchen
I think you have reached the summit of Mount Everest with Bir content. Mad respect!
Great thing about your channel is the name, you can branch out into other cuisines.
Can I recommend contacting Khoan Vong in Hull and you two do a collaboration.
Beneficial to yourself and Khoan. and start a BCR British Chinese Restaurant cuisine.
Could you use ghee instead of olive oil? It has a higher smoke point
Your can yeah
Fab, trying that, gonna whack a few green chillies over the top at the end
Gonna make this tomorrow night, I’ll let you know the outcome!
Hi Al. I will try this one next time. I note you used vegitable oil for the pre fry of the onions. Was there a reason for this or was it just what you had to hand?
Higher smoking point for charring.
Thanks Al. @@AlsKitchen
Probably the first dish I have seen that doesn't use garlic, ginger, chilli and methi! Looks great.
There was a note at the beginning at 1'59" to add 3TBSP of garlic and ginger paste.
@@carltaylor6452 I missed that.
All these years following you I never knew Al was short for Alex 😂
Looks amazing again Al
Al, please tell me why you are not using the base gravy that we have used for many years with fantastic results. Reason why I’m asking is because I still have a freezer full!
I've pretty much exhausted all the recipes. Nearly everything you would order has been done.
Since the 30 minute recipes came out I have used very little base gravy except for Al’s Shababs style Balti recipe which is my favourite home made curry.
Where’s the recipe in the comments?? Can’t find them 😮
Can you do a chicken family vindaloo please X
I will make this soon
When did the Chili powder go in? I missed it?
He missed out loads of shit in this, the garlic ginger, onion water etc dont try and make it
Another great curry, thanks Al, hope you and the family have a great Christmas and New Year.
P.S Took a trip to Birmingham last weekend and had a great Balti at Shababs 👍 thanks again for all your recipes and work you put in to them all.
When did the ginger-garlic paste go in ? I didn't see it.
I would say a few minutes before the spices go in.
I would have guessed that too but this is meant to be an instructional video. Guessing shouldn't be a thing @@-DoNeY-
@@darren_anscombe Al is human, mistakes can happen.
Absolutely and they are and should be easily fixed @@-DoNeY- AL is nowhere near the level of LTT viewers but lazilly adding a quick on-screen flash in post-production is quite poor imho. This curry without ginger-garlic is a sad curry :(
Add with the onion paste
On the menu for tomorrow just waiting for the lorry to arrive with the onions 😅
Looks great..but needs more onions !
Have the aprons sold out again? 😢
I made a Chicken Dopiaza once, and whilst my family agreed it tasted fab, I was forbidden from ever cooking it again as the house smelled of it for about 10 days!
Yes😍😍😍✌