Thought I'd commented but it didn't show up... A suggestion? How about once or twice a year meeting up with five or six fans and all have to produce one of the curries? Afterwards everyone gets to try everything in the curry night. Tips tricks and banter can be swapped all washed down with a few bevvies. Maybe a guest chef could also take part to add extra comments?
@@martingrice7420 Thanks, I thought so too 😊 Maybe the fans can be chosen from "the Secret Curry Club" for example? Strange seeing the word "Genius" in writing. When the wife calls me genius it always sounds more like "Idiot" 🤣
@@nicholassutton1134 That's why I'm bald with long hair :-) Ok First Stop pulling the hair out, and secondly immediately under the video you'll see the word "more" There it expands to all the alternative links to buy merchandise (Al gets a tiny percentage I think) Under that there's a list of all the ingredients. The recipe isn't printed, you need to follow the videos. I've heard a whisper there might be a book in the offing, but who knows? Most Indian dishes follow a procedure though. Onions - garlic/ginger - spices - tomatoes. With dozens of variations of course;-) Hope the new hairstyle suits, and you find your way...if not ask again.
Al THANK YOU SO MUCH!!! We emigrated to Australia a few years ago from Macclesfield where we enjoyed great curry. The dhansak was THE curry that got me hooked on Indian cuisine. Since being away we have not had much luck finding a restaurant that does similar to BIR. But you my man have saved the day. Cooked this today and I really had to hold myself back not to eat all four portions. Absolutely amazing. Thanks again from down under. Garlic chilli chicken next…
Cooked this yesterday - swapped out chicken for monkfish (wife's request) and my only deviation was adding 2 green chillis as well (at the onion stage). Absolute banger of a curry!!! Thank you Al!!
I made this one tonight, blooming delicious. I have to eat healthily these days, so I wanted something with more veggies in. I only used 4 tbsp of olive oil and added some precooked mushrooms. Sorry, no pineapple. It was so satisfying and filling. And so healthy, thanks, Al, you smashed it again .
I made tins in stages today as expecting new baby grandson and looking after granddaughter . I followed all quantities and cheated using some pre made and frozen curry gravy Bhuna onions and tomato pure. So really a combination of Alls kitchen, Not another Curry show and Latifs inspired. I used Alls Basra mix and it is genuinely great.The result was better than any takeaways, Keep up the good work !, .
Have been meaning to get round to this one for a while, finally did it this weekend. What a treat! I'm totally onboard with the pineapple chunks - they add a nice variety to the flavor and texture, and the juice sweetens the sauce nicely. I did soak the lentils beforehand and added extra chilli powder, but otherwise followed the recipe to the letter, and it was a sensational curry. My (general) suggestion for anyone who can be bothered is to try making your own garam masala by lightly toasting whole spices and grinding them. It's a bit of an investment of time, but honestly, the difference is incredible. Give it a try. Thanks as always, Al - your curries are top shelf!
Love this recipe. It’s becoming a Friday night favorite - currently making it for the third time. There are no decent British restaurant style places where we live in Northern Virginia so your channel has become a lifeline! Thank you !!
Made up a double batch last night (minus the pineapple). Tasted very much like my usual favourite curry, and today, spooning the rest into tupperware for the freezer, it really did smell like I was boxing up the remains of a takeaway. Keep up the great work Al!
Tried this a couple of weeks ago.. can't get enough of it! Best curry we've had by miles 😋 thanks for the recipe and easy to follow steps for a newbe chef like me
love this, i put 4 pineapple rings in with some juice, the sweetness it gives off is amazing, id have never thought about putting pineapple in a ruby, i did add an extra tsp of extra hot chilli powder though, its sitting in a pot on the stove as we speak, i keep going back to it with a spoon, very morish
al your the best been inspired by you for years all started with your base gravy its the best thank you so much for sharing ! the ingredients and your knowledge is second to none took me a few attempts to master it but now its better than Indian restaurants if im allowed to say !love the look of your new pots thanks again al keep them coming
This is going to be tomorrow's lunch and dinner. I can't wait. I'll be doing it with chicken tikka, though. Just because I'm doing a catering job today and have 10kg marinating . Last weekend, I made the 30-minute jalfrezi . Which was lovely. Cheers Al
Been a curry lover since i was a teenager im 40 now been making curries for a few years now from east london now in essex been following diff recipes and channels, this is the best dansak i have made and also the fastest, nice one mate 👍
Hi Al, another brilliant curry and some in the freezer. What more could you want. Always would ask for pineapple when choosing a Dansak it's only to add sweetness, so we just fish it out rather than eat it. Some restaurants over sweeten using sugar, and that's not nice. I didn't use hot chilli powder. Just substituted with more Kashmir. Keep up the excellent work. You need to do a book!
Went out the other day and bought a bunch of spices from a local Indian food store and I'm going to make a curry a week at home using your videos as a guide! Nice one Al, really appreciate your work, you're brilliant
Made two of your curries now the Pathia and the Dansak.Easily the best tasting recipes I have tried and I have been making curry for years.One question do you ever use vinegar in the Vindaloo?Big thanks and keep up the good work.
Hi Al. Thanks for all your good work. Means a lot to us as we live in south eat France and they do not understand curry at all. No takeaway so all done at home and I have learned so much from you cheers. And by the way , think I saw McRude sipping pastis at a down at heel bar in Marseille last weekend. The plot thickens?
On the subject of Al's shall I, shan't I, pineapple question. Our house almost always adds fruit to our curries, whatever they are. It's generally half a sliced banana on top of the finished dish or even some halved green grapes. If you've never tried it you really should. Food is all about experimenting or adding new things to see if you can improve on the original.
I've got a vegan guest visiting for dinner this week. By swapping the chicken for cauliflower I think I'll be on to a winner with this recipe. Cheers Al.
Will you be doing a 30 minutes cookbook? I love your videos but I struggle to cook without everything being written down for me lol. I know the ingredients are listed under the video but not the cooking steps. I've watched this video several times so going to write the steps down to help me. 🥰xx
Made this tonight mate. Like you Dhansak has been my go to everytime I hit a restaurant lol. I’m not a cook by any means but followed your process (apart from the Kashmir Chilli that I can’t find anywhere) and it’s turned out bloody awesome. Took me slightly longer (about 1.5hrs 😂) but we’ll worth it! Gonna sit down in abit with a cider, chapatis and a massive cauldron of my efforts 😊 cheers mate 👍👍
Nooooo! Homemade naans are so easy if you have a gas hob. I even invested in a cast iron tawa to make life easier. Misty Ricardo/Happy Chris recipe. They come out way better than my local takeaway (which admittedly suffer from steaming in a foil bag for ten minutes). I always have dough balls in the freezer, I just need to remember to defrost one.
I’d like to see a butter chicken. There are some good recipes where the sauce is sieved to make velvety smooth. I’d love to see your take on this Al. Love the vids👍
I think the Indians who run the BIR's used the pineapple chunks as a replacement for the hard-to-find-in-britian green mango chunks. I think they use green mango chunks or green mango powder/paste as a souring agent in india
fantastic curry. Made this one tonight and wife agreed that its even better than the garlic chilli chicken. She even thought MSG must have been added as out was so tasty. Keep up the good work....
I can not thank you enough for these 30 minute curries. My good lady had some of the Chicken Pathia I made and she said it was very good and that she would have been happy if she had been served it in a restaurant. I do not often get praise.
Hi Al , really like your curry recipes 😀 so much that I have just bought myself a similar large burner to yours to cook them ,please could recommend me which lidded cooking pots that you use ? Many thanks Ken 👍
Thanks for the content, trying bhuna today, never used a recipie before and just make it up as I go. Looking for some consistency Where are the recipes when viewed on a tablet please?
Seconded, never had peppers in a Dhansak, but will try them next time, I usually use sugar for sweet and lemon for sour but it's all about trying new things and experimenting.
I had a dhansak a while ago and it was extremely hot, a bit to hot for me so prob give this one a miss. Looks incredible tho. Just made the South Indian garlic chilli chicken when you done it with your mate, it was soooo good. But Al yer still the main man it was you that opened up the world of curry cooking to me, when I'm old I will tell me grandkids that Al's kitchen taught me, your a legend mate
I have one of those pots al they are fantastic too. also this dhansak is on the menu for tommorrow evening. really looking forward to cooking this one. also topped up the spices of spicy joes too great currys al thanks 👌👍
Made this for the 3rd time tonight before leaving this comment. Wow thank you Al. Also done your onion salad back when you were 16 yrs old 😂 spot on pal. Cheers keep um coming 👍🏻
Great as usual..not had pineapple in a Dhansak so will give it a go. Looking forward to the next one. My local curry place The Katmandu do a mega curry with lamb mince, egg's, & chicken tikka would love to cook one of them. Cheers Al
Going to try this soon.I saw on another channel putting the star anais,and other hard fragrants in water.Woulld adding them to the onion water before cooking,then removing them before adding water have same effect?
@adriano4507, I don't like the idea of choking on a piece of cinnamon, so I just infuse the hard spices in the oil and then remove. This recipe is amazin', so if your not sure do the same. But do cook it.
I am from the north east and the only curry i have ever seen pineapple (and banana) in is a malayan never seen it in a dhansak so you learn something new every day. 👍
Did you see in the week someone suggested adding mr naga with the garlic and ginger? Cooking it out. Going to give it a go, great recipe, I’m going to try both ways, with and without 😀
If you like sweet & spicy have you tried a Pathia? Al does a v good one. Also if you get a hottish curry takeaway you can stir a teaspoon (or more to taste) of mango chutney in to get that taste you like - happy currying 😃
Making this for the second time, today, using Lamb instead and thrown it in the slow cooker. Would love to recommend to you, Mothins' home made chutneys from My Family Garden 🙌👌
Ah I used to go to the Moghul Brasserie too on a Sunday Buffet when they did them. 😋 I had a lovely Goat Ceylon in the Sitar in South Norwood in the 90s, did you ever go there?
Al, that looks delicious! On the pineapple debate, I live in the midlands, so I'm in neutral territory. But the best Dhansak I've ever had was from a takeaway in Windermere (which is obviously North) that had pineapple and lemon slices in it, which I can only guess were actually in there from the start of the cooking process. It was F**KING delicious! Thanks for sharing your recipes, take it easy! 🙂😋😋
Please like, comment and share. Means the world to me. Also, tell me any suggestions. Al ❤
Thought I'd commented but it didn't show up...
A suggestion? How about once or twice a year meeting up with five or six fans and all have to produce one of the curries? Afterwards everyone gets to try everything in the curry night. Tips tricks and banter can be swapped all washed down with a few bevvies. Maybe a guest chef could also take part to add extra comments?
Genius !
@@martingrice7420 Thanks, I thought so too 😊 Maybe the fans can be chosen from "the Secret Curry Club" for example?
Strange seeing the word "Genius" in writing. When the wife calls me genius it always sounds more like "Idiot" 🤣
Were do I click to get the recipes I am pulling my hair out please please help help some body for god sake
@@nicholassutton1134 That's why I'm bald with long hair :-) Ok First Stop pulling the hair out, and secondly immediately under the video you'll see the word "more"
There it expands to all the alternative links to buy merchandise (Al gets a tiny percentage I think)
Under that there's a list of all the ingredients. The recipe isn't printed, you need to follow the videos. I've heard a whisper there might be a book in the offing, but who knows?
Most Indian dishes follow a procedure though. Onions - garlic/ginger - spices - tomatoes. With dozens of variations of course;-)
Hope the new hairstyle suits, and you find your way...if not ask again.
Al THANK YOU SO MUCH!!!
We emigrated to Australia a few years ago from Macclesfield where we enjoyed great curry. The dhansak was THE curry that got me hooked on Indian cuisine. Since being away we have not had much luck finding a restaurant that does similar to BIR. But you my man have saved the day. Cooked this today and I really had to hold myself back not to eat all four portions. Absolutely amazing. Thanks again from down under. Garlic chilli chicken next…
Cooked this yesterday - swapped out chicken for monkfish (wife's request) and my only deviation was adding 2 green chillis as well (at the onion stage). Absolute banger of a curry!!! Thank you Al!!
I made this one tonight, blooming delicious.
I have to eat healthily these days, so I wanted something with more veggies in. I only used 4 tbsp of olive oil and added some precooked mushrooms. Sorry, no pineapple. It was so satisfying and filling. And so healthy, thanks, Al, you smashed it again .
I made tins in stages today as expecting new baby grandson and looking after granddaughter . I followed all quantities and cheated using some pre made and frozen curry gravy Bhuna onions and tomato pure. So really a combination of Alls kitchen, Not another Curry show and Latifs inspired. I used Alls Basra mix and it is genuinely great.The result was better than any takeaways, Keep up the good work !,
.
Have been meaning to get round to this one for a while, finally did it this weekend. What a treat! I'm totally onboard with the pineapple chunks - they add a nice variety to the flavor and texture, and the juice sweetens the sauce nicely. I did soak the lentils beforehand and added extra chilli powder, but otherwise followed the recipe to the letter, and it was a sensational curry. My (general) suggestion for anyone who can be bothered is to try making your own garam masala by lightly toasting whole spices and grinding them. It's a bit of an investment of time, but honestly, the difference is incredible. Give it a try. Thanks as always, Al - your curries are top shelf!
Love this recipe. It’s becoming a Friday night favorite - currently making it for the third time. There are no decent British restaurant style places where we live in Northern Virginia so your channel has become a lifeline! Thank you !!
Made up a double batch last night (minus the pineapple). Tasted very much like my usual favourite curry, and today, spooning the rest into tupperware for the freezer, it really did smell like I was boxing up the remains of a takeaway. Keep up the great work Al!
I've started adding red pepper carrot potato and cabbage to the onions and blend. I think it takes it to another level
Tried this a couple of weeks ago.. can't get enough of it! Best curry we've had by miles 😋 thanks for the recipe and easy to follow steps for a newbe chef like me
love this, i put 4 pineapple rings in with some juice, the sweetness it gives off is amazing, id have never thought about putting pineapple in a ruby, i did add an extra tsp of extra hot chilli powder though, its sitting in a pot on the stove as we speak, i keep going back to it with a spoon, very morish
Just followed this recipe and it’s a five star winner. Thumbs up all round from the family, Absolutely delicious!!! Thank you.
al your the best been inspired by you for years all started with your base gravy its the best thank you so much for sharing ! the ingredients and your knowledge is second to none took me a few attempts to master it but now its better than Indian restaurants if im allowed to say !love the look of your new pots thanks again al keep them coming
This is going to be tomorrow's lunch and dinner. I can't wait. I'll be doing it with chicken tikka, though. Just because I'm doing a catering job today and have 10kg marinating .
Last weekend, I made the 30-minute jalfrezi . Which was lovely.
Cheers Al
Been a curry lover since i was a teenager im 40 now been making curries for a few years now from east london now in essex been following diff recipes and channels, this is the best dansak i have made and also the fastest, nice one mate 👍
My first Al’s curry, delicious! I made a bit of a mess in the kitchen, never mind! Will be trying another next week!
Hi Al, another brilliant curry and some in the freezer. What more could you want. Always would ask for pineapple when choosing a Dansak it's only to add sweetness, so we just fish it out rather than eat it. Some restaurants over sweeten using sugar, and that's not nice. I didn't use hot chilli powder. Just substituted with more Kashmir. Keep up the excellent work. You need to do a book!
Went out the other day and bought a bunch of spices from a local Indian food store and I'm going to make a curry a week at home using your videos as a guide! Nice one Al, really appreciate your work, you're brilliant
I have tried a few of your curries, but this is the best, especially the next day, you are a star 😍
Made two of your curries now the Pathia and the Dansak.Easily the best tasting recipes I have tried and I have been making curry for years.One question do you ever use vinegar in the Vindaloo?Big thanks and keep up the good work.
I cooked this last night and will be eating it for dinner at work all week.
It’s fantastic and the kids also love it.
We did not add pineapple
Just made this and "mind blown" one of the best curries ive had. Great job :)
Just cooked this curry and it was fantastic, thank you keep them coming
Hi Al. Thanks for all your good work. Means a lot to us as we live in south eat France and they do not understand curry at all. No takeaway so all done at home and I have learned so much from you cheers. And by the way , think I saw McRude sipping pastis at a down at heel bar in Marseille last weekend. The plot thickens?
I've made dhansak so many times but never with pineapple. I'm eager to try this recipe out
On the subject of Al's shall I, shan't I, pineapple question. Our house almost always adds fruit to our curries, whatever they are.
It's generally half a sliced banana on top of the finished dish or even some halved green grapes.
If you've never tried it you really should. Food is all about experimenting or adding new things to see if you can improve on the original.
I've got a vegan guest visiting for dinner this week. By swapping the chicken for cauliflower I think I'll be on to a winner with this recipe. Cheers Al.
Will you be doing a 30 minutes cookbook? I love your videos but I struggle to cook without everything being written down for me lol. I know the ingredients are listed under the video but not the cooking steps. I've watched this video several times so going to write the steps down to help me. 🥰xx
Made this tonight mate. Like you Dhansak has been my go to everytime I hit a restaurant lol. I’m not a cook by any means but followed your process (apart from the Kashmir Chilli that I can’t find anywhere) and it’s turned out bloody awesome. Took me slightly longer (about 1.5hrs 😂) but we’ll worth it! Gonna sit down in abit with a cider, chapatis and a massive cauldron of my efforts 😊 cheers mate 👍👍
I got my Kashmiri chill powder off of Amazon if that helps mate :)
Nice video Al, our local brewery Harveys of Lewis, they make some great beers. Keep up the good work
Have you tried the 'Bonfire Boy' yet?
Looks delicious, making this for Sunday lunch(without the pineapple 😂)with a coconut baked rice , and a shop bought naan .
Nooooo!
Homemade naans are so easy if you have a gas hob. I even invested in a cast iron tawa to make life easier. Misty Ricardo/Happy Chris recipe. They come out way better than my local takeaway (which admittedly suffer from steaming in a foil bag for ten minutes).
I always have dough balls in the freezer, I just need to remember to defrost one.
Good man Al - thank you so much for sharing the joy of great curry
Always order a dhansak when out and it’s always had Pineapple. Can’t imagine it without 😮
I’d like to see a butter chicken. There are some good recipes where the sauce is sieved to make velvety smooth. I’d love to see your take on this Al. Love the vids👍
Looks delicious you cook a curry like a true Indian man. Very impressed
Im in 100% , without hot chilli powder and I'll caramelise the pineapple before adding it. love a Dhansak
Roll on next weekend!! Can't wait to make this!
As always, many thanks for sharing Al!! 👍
Great stuff! Never knew that about prepping the onions!
Thanks Al ❤
Dansak is my all time favourite 🤩 love lentils and have tried this all over 🇬🇧
NOTE:- love the new sitar background too
Colin Reading
Never forget Dhansak from Cricklewood 50 years ago. Thanks for this.
I think the Indians who run the BIR's used the pineapple chunks as a replacement for the hard-to-find-in-britian green mango chunks. I think they use green mango chunks or green mango powder/paste as a souring agent in india
Brilliant again! Sis and I are on it tomorrow. Thanks Al.
fantastic curry. Made this one tonight and wife agreed that its even better than the garlic chilli chicken. She even thought MSG must have been added as out was so tasty. Keep up the good work....
Glad you liked it
I can smell it from Lichfield and can't wait to give it a go. I'm in the pineapple zone, and it's not unusual to get a complete ring.
My favourite curry, can’t wait to try this. Thanks Al
Looks great. That tikkhalal chilli powder was one i ordered by mistake but its amazing, i use it my chilli.
Love it, what a series, i have tried the 30 minute Bhuna with left over Turkey, what a winner, this looks amazing as well, will try this one next
I can not thank you enough for these 30 minute curries. My good lady had some of the Chicken Pathia I made and she said it was very good and that she would have been happy if she had been served it in a restaurant. I do not often get praise.
Wonderful!
Omg what an amazing Curry, just when I think I have a favourite you come along with another banger, keep up the great work👍
Looks another winner. All those I've tried have received compliments. Missus is asking for a pasanda now😊
Just made this, so tasty and just like I remember it back in the day. The touch of Mr Naga certainly makes a difference ❤
Looks amazing Al, another brilliant curry produced right there.
Al you are genius thank you for all your efforts
Dansak is my absolute fav. I’ve gotta try and cook this.
Hi Al , really like your curry recipes 😀 so much that I have just bought myself a similar large burner to yours to cook them ,please could recommend me which lidded cooking pots that you use ? Many thanks Ken 👍
Tried them all and damask is my go to curry , will be having a go using your recipe and method 😊👍🏼
Thnaks for all the recipes Al, you made my indian dishes finally taste great
Always a pleasure to watch you do your "thing"...... 😎
Thanks for the content, trying bhuna today, never used a recipie before and just make it up as I go. Looking for some consistency Where are the recipes when viewed on a tablet please?
My favourite for over40 years, Eaten hundreds all over the UK.
But never had one with peppers in it.
Seconded, never had peppers in a Dhansak, but will try them next time, I usually use sugar for sweet and lemon for sour but it's all about trying new things and experimenting.
I had a dhansak a while ago and it was extremely hot, a bit to hot for me so prob give this one a miss. Looks incredible tho. Just made the South Indian garlic chilli chicken when you done it with your mate, it was soooo good. But Al yer still the main man it was you that opened up the world of curry cooking to me, when I'm old I will tell me grandkids that Al's kitchen taught me, your a legend mate
I have one of those pots al they are fantastic too. also this dhansak is on the menu for tommorrow evening. really looking forward to cooking this one. also topped up the spices of spicy joes too great currys al thanks 👌👍
Hope you enjoy
Looks stunning that Al. I bet it tastes every bit as good as it looks.
Great series, charring the pineapple before adding would add a greater depth of flavour.
Butter chicken next, please 👍
Made this for the 3rd time tonight before leaving this comment. Wow thank you Al. Also done your onion salad back when you were 16 yrs old 😂 spot on pal. Cheers keep um coming 👍🏻
Great as usual..not had pineapple in a Dhansak so will give it a go. Looking forward to the next one. My local curry place The Katmandu do a mega curry with lamb mince, egg's, & chicken tikka would love to cook one of them. Cheers Al
Looks amazing going to be trying this one.... keep them coming Al
Going to try this soon.I saw on another channel putting the star anais,and other hard fragrants in water.Woulld adding them to the onion water before cooking,then removing them before adding water have same effect?
@adriano4507, I don't like the idea of choking on a piece of cinnamon, so I just infuse the hard spices in the oil and then remove. This recipe is amazin', so if your not sure do the same. But do cook it.
I'm trying this tonight with white fish as i love a white fish dhansak when i can get it!
🐠 🥘 😋
Finally got around to making this, cracking curry and so easy to follow. Thanks Al, top man,
Al, that curry looks amazing, looking forward to giving it a try. 👍
another wicked 30 min curry, im gutted as my chicken hasnt thawed so will need to do over the weekend..Thanks Al
I am from the north east and the only curry i have ever seen pineapple (and banana) in is a malayan never seen it in a dhansak so you learn something new every day. 👍
looking forward to this one
Love your base gravy Dansak… I’m about to cook for 20 people… which do you prefer @Al?
Al, do you have a definitive spice list that covers all your recipes ?
That looks the business Al. Never tried a Dhansak, as I’m a Madras or Vindaloo man. Will certainly try this. Looks fantastic!
Did you see in the week someone suggested adding mr naga with the garlic and ginger? Cooking it out. Going to give it a go, great recipe, I’m going to try both ways, with and without 😀
Great recipe al......my fave local dhansak is sweetened with fresh orange juice. Tastes awesome bud try it.
Done the dansak yesterday Al, absolute game changer. Keep up the good work mate👍
Gonna try this 1 Al. Me n the misses love a sweet n spicy curry. Cheers pal. Keep em coming. 😃👍
If you like sweet & spicy have you tried a Pathia? Al does a v good one.
Also if you get a hottish curry takeaway you can stir a teaspoon (or more to taste) of mango chutney in to get that taste you like - happy currying 😃
Making this for the second time, today, using Lamb instead and thrown it in the slow cooker. Would love to recommend to you, Mothins' home made chutneys from My Family Garden 🙌👌
Gonna give that one a go. Pineapple included 👍
Tho one my sons been waiting for
Great vid Al love it will try that one 👍
Ah I used to go to the Moghul Brasserie too on a Sunday Buffet when they did them. 😋
I had a lovely Goat Ceylon in the Sitar in South Norwood in the 90s, did you ever go there?
Al, that looks delicious! On the pineapple debate, I live in the midlands, so I'm in neutral territory. But the best Dhansak I've ever had was from a takeaway in Windermere (which is obviously North) that had pineapple and lemon slices in it, which I can only guess were actually in there from the start of the cooking process. It was F**KING delicious! Thanks for sharing your recipes, take it easy! 🙂😋😋
Dhansak. One of my fav's, thanks. The farts from it are additionally awesome.
great video again Al
The curry and the beer is top notch
Outstanding Al ! Cooked it this afternoon, my mrs well impressed 😂 Top man ! 🙏
It's gonna be cooked! Nice one Al...
Thanks Al ... This looks amazing as usual.
Yet another phenomenal curry dish from you you Al…..!
Keep up the high standards you set, the curries are truly unbelievable… 👌🏻
YNWA
Thanks a ton
Looks yummy ..thanks Al. Will do this for the family. Cheers
Thank you for that. Looking forward to trying it
If I knew your address I’d send some more beer!
Ah forgot about the suggestions. Can you come round to my address and cook loads for me?
I have to have pineapple, lost without it. Wolverhampton area 😊
yes yes al ,my favourite , thanks al you magician
Good recipe Al - Pineapple, Ketchup and you didn't pre-cook the lentils top man! Best, Rik
Hi Al any suggestions on alternative for the Naga paste oil please ? Haven't got any thats all thank you x
You can probably use asian chilly oil as a substitute