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Is this the Hottest Curry in the world???
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- Опубліковано 12 бер 2013
- For more recipes and secrets from inside the Indian restaurant kitchen check my website:www.curryrecipesecrets.com
Ebooks:
Learn to Cook Authentic Curry: www.curryrecipeacademy.com
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My friend was one of the ‘foolish 15’ a week to try this curry and I swear to God, his entire arse fell off!
Sadly, arse grafting is not covered by the NHS and it is highly unlikely that he will be able to find a suitable donor.
Still, on the plus side, he no longer suffers with dangle-berries.
Hilarious! Love it!
hahahahaaa
LEON5KI 😂😂😂😂😂
LEON5KI Lol 😆
LEON5KI
I took your advice! Loo roll in the freezer, it was too frozen to use. Luckily I had today's SUN, only trouble was more shit came off the paper.
big20stonedave I use the guardian myself!
I use the daily starfish
lmao,so true my brother,pmsl
Truly a grim situation
big20stonedave wouldnt of touched the dirty twat paper with my fingers.especially not my rusty bullethole
They're just having some fun people, relax!!
Awesome vid guys, great stuff!
I love this video, it makes me feel like a masterchef compared to this guy. Anyone knows if hes been in a kitchen before?
Imagine stubbling in there after a night on the piss and inadvertantly ordering one of those, that'll sober you up real quick
For a 'who can make the hottest curry' evening I once made a chili and onion curry, it was like eating a live electrical cable and one friend named it 'electric shock curry'. 5 types of chilies, Reapers, Bonnets, Nangas, Jalepenos, and Birds Eyes, an equal quantity of onions and a tin or two of chopped tomatoes. Add lots of garlic and ginger, a bucket of Garam Masala, turmeric, fenugreek, and whatever else is at hand. This curry was beaten by a 'volcanic chicken' curry which had a cocktail of chili sauces such as Mad Dog 357, Dave's Insanity, etc.. The following day one of my fellow attendees went to a barbeque at his in-laws' home and made the mistake of wearing shorts, then some of his nieces and nephews dragged him onto a trampoline. Six years later on his mother-in-law at some point will still ask him if he's shit himself recently every time they meet.
Sounds good
Sounds delicious
Looks delicious! Thank you!
Looks delicious and i want some!
Looks delicious, I'll have a go.
Top class ! Keep it up great stuff again from you guy's
Looks lovely, when I'm in the area I will give it a try.
Looks lethal as hell!! Is the gravy that is added onion, tomato, garlic and ginger etc or a stock?
So basically, water, curry powder, and as many chilli's, you can fit in a pan. Cool 👍
Well no not really you muppet
I'm going to try and replicate this recipy at, home.
interesting, thanks for the info!
Thanks 😄
I definitely will try! Glad health and safety was on hand
cool old skool kitchen and chef!
Hi really enjoyed your videos and tried the short cut takeaway style madras and it was fantastic really impressed with the results but my favorite curry from the takeaway is keema curry with chapatis Ive tried so many times to replicate it but cant get that takeaway taste any chance you could do a video for keema please.
Being a chef my self. I have worked in many Asian kitchens also. And you do not need to use that much chilli powder. I don't use chillies powder. I grown my own chillies naga, scorpions, reapers and I dry them out and make chilli flakes and also make sauces from the fresh. Use that instead of chillie powder, it ruins the taste. Alwyas use fresh. And cook it out and you will get the intense taste of the chillies and the heat!
Thanks for the like
Nothing big or clever about spicy hot food, ruins flavor pretty fast and doesnt make your c0ck bigger.
U can have flavour and spice. It's the way u cook it.... doesn't take the flavour away at all.
Why?
@@johnmclean5957 I find chillie powder just over takes the flavour. Dry and ground your own chillies and.use fresh chillies instead of chillie powder , you will get more heat and much more flavour. 😁 keep up the good work mate. I can see your curries taste nice.
I loved this recipe. I only added one chef spoon of Kashmiri chilli powder, it was very hot but so flavoursome. Perfect for me!
never got bored off watching this. only wish I knew where you are!!
The cooks work well in a very clean kitchen. Good job Bros! I like clean work areas.So i will never eat things like that it can't be good.
Mate where is your restaurant, I want to come and try, I don't want to cook it though
i'm sweating and salivating just looking at this amazing curry
Awesome video I would love to work in your kitchen
i would love to try that
Looks delicious 🙏
i tried it 2 friends died, and 6 in intensive care, but ma wife survived ,fukin raging, need a hotter one......insurance will need to wait.....
Good one lol
Thanks so much Mike,glad you enjoyed the food,well done on eating it all!!!! @ Mooresy 1985,we will be covering the keema recipe in part 2 of our book available soon ;)
Is this made with all natural chillies or did they use an extract? That will give us an idea how hot it is.
Looks good actually
chef can make a butter chicken takeaway style please , am your great fan.
I dont mind a hot curry as long as you can taste the ingredients in it
Nice one. I would like to try a spoonful.
Just had the Jal-Zala today and its one if not the best curry I've ever tried believe me. I managed to complete the challenge but it is very hot. Luckily I'm used to hot food.
Speechless.
i don't think u know the perfect north indian way to cook a curry...but u were good..thumbs up
I’m trying this at home
That bowl of chilli powder needed more curry .
You missed the ginger! Enjoyed watching this
Wow!!! will go as hot as Madrass,, that looked madness great video guys!!!!
Looks really like a nice Curry. Fresh vegetables, appropriate seasoning and I´m sure the prepaired gravy is awesome.The only thing is the overload of chili powder. He should use fresh chilies (or just more of the naga paste).That´s way too much powder, because he needs so much liquid to prevent it from getting grainy.And, of course, he´s very stingy with the chicken meat...
Andreas Heidrich yes way too much chilli powder. That’s a poor way to get flavour and heat into the dish. I agree he should have used fresh chillies or more paste.
fancy that for my breakfast
love it! " It looks angry"
It the best curry
He stuck this next to a Curry Hell and even the Curry Hell started crying!
how do i keep the chicken tender is it pre boiled?? then just add to heat through
very nice :)
george's marvellous medicine...would be required to revive the patient after this..
RIGHT LADS!!! Just like to say first of all BRILLIANT VIDEO. You made it fun interesting camera quality was good and to top things off yas are a good bunch of southern fellas ( I'm a Geordie by the way) I'm know my spices and curries and I don't need to taste this curry to know how how it would of been!!! I do have one question though. How do you make your base gravy? The only reason I ask is I am simply trying to get my curries to taste the same as it is from a takeaway.... Please advise lads.. Like I say brilliant vid :)
email me
alright mate?..Geordie here too..have you tried the place in the Bigg Market that does the 'hottest curry in the world'?
Jasecarter 1969 Type cr0 into Google and go to curry recipes online. You won't be displeased. :-)
Thanks Ahmed I will check it out! :)
My real name's John Jase, but you won't be disappointed.
Hot water from the tap???? Nice,all that copper in the sauce.
Dont be daft plenty of heating systems provide potable hot water
It all comes through copper, hot or cold. It's lead you need to worry about.
@@bovneteah right. BIR curry cook here
Respect! I LOVE hot curries but I love my stomach lining (and other unmentioned parts of my anatomy) too much for this one!
I think.its strange when the guys tasted it that they didn't have genuine reactions of being blown away by the heat .
I love the flavors of a good hot curry.
what do u use for base gravy? peppers carrots and onions
uranium!
I want some!
Water from the hot tap goes through a boiler system LOL
I have made all your curries but think i might pass this one bye lol...how bad did that get??liam
love hot curry, mine is a Pall but I would love to give this a go :-) I used to eat so much the guy at the take away became concerned for my welfare. Naga chilli is proper hot
Yeah Naga's are hot but you build up an immunity over time so it becomes weaker everytime you have them until it becomes nothing more than a habinaro.
Carolina Reaper is way hotter the Naga is only the seventh hottest on the Scoville scale
What !!!, you mean you have curried your Pall !!!
Don't you mean phall
@@doughroasterbushcraftandsu3947 ive bought 2 reaper-based sauces and neither had the staying power of a naga sauce i bought years ago.
Can you send me one i all ways win curry challenges i in uk
whenever you cook a curry and don't have access to a pre made gravy it's best to use hot water to stop the spices burning and becoming bitter.
New Sub🔥🔥
Haha! Had to be done. Nice one gents, now I don't have to make one! Now about the 15 you sell a week, are these returning customers? :)
This will dissolve your inners !!!!!!🔥🔥🔥🔥
Don't call this a gravy or curry. This is unfit to eat.
Very true. Anyone who really understands cuisine wouldn't try and pretend that it's edible.
That’s the whole point mate
omg I want this now
The naga is nearly 900,000 scovilles, Just by the color of your paste you can see its made in part from them.
The average phall would be around 250,000 ~ 300,000 scovilles.
(just for the comparison) So he begins with his curry being at LEAST 3 times as hot as a phall.
They are trained chefs I am not, so this is a science answer that is factually correct to the best of my knowledge, feel free to correct me if i'm wrong, i would rather be corrected than think something wrong.
To get over 900,000 either use a hotter pepper, Carolina reapers spring to mind and GHOST chilli's or concentrate the oils.
capsaicinoids in the oils can be brought up to insane temperatures by purifying them. The hottest i have ever got blended oil from the carolina reaper - measured was the pepper itself measured 1.98m scoville. Extraction, purification and concentration brought the oil to just over 6m scoville!. You cant eat that. (and even using meat fats to cut the spice isnt enough)
Want to go to 9 - you need to do real science and find out how to metabolise the oils - which is a case of mixing peppers and a bit of fermenting the oils. at 9m scovilles you don't even want to taste it.
Beyond that and you need some science lab - your looking for nearly pure capsicum.
Anyhow a pure look and I would figure that curry is going to be A good, and B hovering somewhere around 900k on scovilles. Enough to produce you the next day to burst into johnny cash songs "burning ring of fire"
How Come You Don't Put Milk Instead of Water?!!
I want to try this at home, unless you're still serving it..
It’s not just a chilli powder dish proceeds to put 2 of the biggest spoons of chilli powder ever 😂
I would use that as haemorrhoids cream.
lol, ok mate :)
mua macho :)
With a nuclear warhead as a suppository !!
hard as fuck
Have a beer for every time the used car salesman says ‘trust me’ ......................trust me .......hic!
my limit is a good vindaloo ...I prefer a Madras though.
Looks like it would when it comes out.
What's in the base gravy?
Mr Naga pickle is 😍
love it you mentlers
It good
The Jalfrezi and Madras is hot enough for me like and I tried a Vindaloo once and I only had one mouthful of it and it nearly killed me.
Same here. Ive had a few Vindaloos but rarely enjoyed them. Tried a mini phaal once as part of a Thali. Tastier than a vindaloo but ridiculously hot. Dont enjoy sweating and coughing in a restaurant. Not very nice for other diners.
Max West I really love spicy curries and I heard a couple of rumours about the Phaal saying it’s a like a furnace or white hot lava in your mouth, plus the curry tastes like cigars burning too.
Instead of using all the chilli powder, why not use Carolina reaper chilli powder, much much hotter and no need to use that volume.?
You should invite Adam Zimmerman from Man vs Food to try this dish.
Aaron Smith 😂😂😂lol! "Adam zimmern" here's a better one what about Andrew Richman from Bizarre Man Vs Food? He should go try it
uriel williams a
Nice one chaps
Hi I love your videos, but from the reactions of you guys that tried that curry, it seems like nothing compared to this Chilli Sauce I have. It's a collectors edition bottle that cost me £25 and measures 8,000,000 scoville units. One pin specks worth of this stuff blows your head off it's no joke! It contains the most lethal chillis in the world - ghost chillis and habaneros along with a few others! And some garlic and onion powder to taste ha! Keep your vids coming I love them thanks;)
Looks brutal. Would love to know what goes into them homemade sauces though.
Nothing hot it's just a basic base you put in every recipe
I know the base gravy is standard in curries, I was meaning in the two homemade hot sauce tubs 😅
did he win? is adi in the world record books 2013 for hottest curry? Jokes aside, Julian, what was that paste he used at 5:53? jalbella paste? cant find anything on the web about it.
Where is the curry house?
I really wanted to watch. That damn metal spoon on the base of the pan made me want to poke a knife through my ear drums though.
yeah this is not how you use a pan and metal spoon at all.
Holy shit! Cats do like salt and vinegar crisps! I thought my cat was crazy!
@@abecaisley2293 you dont know what the fuck your on about
hottest curry in the world doesnt exist............yet after watching actually thats not even a curry its just chilli sauce woth some veg n chicken what a joke
right ..just a bullshit creation..he doesn't even have a basic sauteing skills..he just scraping that pan with the spoon ,now one more ingredient, fine metal powder,hahaa
its not chilli sauce tho is it this guy knows more then both of you his restaurant is still open to this day
it is chilli sauce its naga paste chilli powder chilli flakes n thats about it with some meat stock its an utter joke....wheres the cardamon,cumin,coriander,turmeric,mustard seed ,curry leaf,cayenne,ginger,clove,fenugreek and ive been a chef for years you idiot lol,this guy aint a chef he even cross contaminates all his ingredient containers by using the same spoon,,Wheres his apron and hat,wearing arm jewellery my gosd hes a fuc
king walking health violation,,,bare open wood next to a food surface ,reusing food containers that products came in all violations of the food and health safety act
tell me where his restraunt is il send this video to his local enviromental health
He works on my site mate
I may just try it LOL :o)
How was it?
Yeah man I gotta agree, I like a lot of these recipes and I'm definitely gonna try some out, but this is just a bit silly. Anyone can throw spices in and make it the hottest. If the chef isn't willing to eat his own dish it's a bit of a waste of time I think.
Imagine waking up to a bucket of that being thrown in your face
Where is this?
A lot of Indian Restaurants claim to be the hottest curry in the world....but this looks very hot...!!
A lot can claim that but all they do is add extract which is cheating, anyone can dump a bottle of 16 million extract into a Korma and call it the hottest curry but it wouldn't be legitimate because it's not natural.
It actually looks really nice but this could do some actual damage to your insides!!!
only in the uk!
I think a road trip is in order!
im more blown away by an english cooking curries
I’m a madras man. A vindaloo maybe, if I was a bit drunk. There’s no limit how hot you can make something these days with all these extracts.
I serve this to my mother in law. Problem solve. Now i'm repainting the house.