Pro Chef Reacts.. To Jamie Oliver's WORST Prawn Curry!
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- Опубліковано 24 вер 2022
- We are reviewing Jamie Oliver's Easy Prawn Curry before Uncle Roger does!
Jamie's Butter Chicken: • Pro CHEF Reacts... To ...
Jamie's Video and Recipe: • Easy Prawn Curry | Kee...
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Hey James!!! If you could choose your ultimate breakfast what would it be? For me it's eggs Benedict.
@@HyperHorse eggs Benedict are one of my favorite!
I would so love to work a kitchen w you. You are so zen. Lol, talk to me about rijstaffel
@@ChefJamesMakinson Please make a reaction video of this... Very interested to hear your thoughts... ua-cam.com/video/bnZ_70XyVAk/v-deo.html
What are your thoughts on adding yogurt to a prawn dish? I come from a family of seafood lovers and dairy with seafood is kind of a taboo for us.
You know it's bad when Chef James is making Uncle Roger faces 😂
The thumbnail made me click from what I was about to watch. I was like what did that and how do I avoid that?
Haaiyya.....😁
Chutney……he’s adding chutney 😮😮
Next he'll put his leg down from chair :(
@@omartariq3352 Taking of his glasses would be the move for him. ;)
butter chicken with no butter, now prawn curry with no curry. jamie is something else
I think thats the third "curry" he made without curry. Definetly one another was without any curry powder/paste.
Next it will be prawn curry without prawns or curry.
And he also made ramen with no ramen noodles (used soba)
@@limon16025 His "ramen" was practically a criminal offense. All things related to noodles in soup wept the day he filmed and posted that monstrosity.
I’m still waiting for him to make a bolognese with ketchup
How to make Curry without "Curry". 🤣
it does look like a curry it just probably doesn't taste like one😂
@@ChefJamesMakinson We make Shrimp saganaki here in Greece, only thing different than what Jamie did is we add tomato and feta cheese instead of yoghurt (and of course no mango chutney!). It tastes nothing lika a curry...
Translating the name of some thai soup you might end up with curry that doesn't look like curry.😅
Yeah I noticed that too and went back through the video cuz I thought I missed it and yup no curry powder or paste. Maybe the curry is in the mango chutney? 😂. I get that he’s gearing it towards home cooking which is fine but that’s a pretty common and essential ingredient to leave out.
I'm not easily confused but Jamie managed it. He threw half a jar of mango chutney and enough ginger for an entire village in a pan, blended it up and calls it a curry. What planet did Jamie visit where adding ginger to a condiment equals curry? So confused.
Thanks for the prawn tip, never knew the C shape thing.
the prawn shape tip was an awesome today-i-learned thing. thank you, chef.
Yes, and he also made ramen using soba noodle, without any explanation why he made such a change in a vital component with define the dish itself.
Honestly I don't understand the thinking process that Jamie made at that time. Did he make the same mistake as Clodagh McKenna, the one who claimed that any kind of noodles can be used for Phở and "take the same time to cook" ?
I did learn something new about the prawn-shape 😊 Thank you, Chef 🙏💕
British people have been eating curry since India's colonization. So how...? wha...? Where did he get this recipe from? It makes no sense
The quantity of ginger is correct, but it should be a paste. Spices are roasted and ground or just crushed slightly and cooked slowly in oil together with the onions. Onions should take 2-3 hours to change colour . Then throw in the meat and seal it over high heat. When sealed/browned, lower the heat and cook slowly . Pour in water and some yogurt +/- tomatoes. For mutton this means another 2-3 hours of cooking. The sinews in the meat will become gelatinous after 3 hours of cooking. That is a simple curry/salan .
He should have called this prawn chutney instead. And I can see his kids loving it since it's probably sweet as anything.
😂
and the Best Bit is Jamie campaigned for the sugar tax and kids eating less sugar lol
🤣🤣🤣🤣
@@HarryClarkson Rules for thee not for me. It's a typical ego thing.
I dont think mango chutney in a warm nutritious dish can be compared to cadbury eggs, but sure by all means, view Jamie Oliver as your enemy
God you’re stupid
Chef James, I appreciate how calm you manage to be while watching a famous chef make curry with no curry ingredients. I live in the middle of the jungle of Costa Rica in a village of 500 people, and even I can get a basic curry powder.
Thank you so much!
@@ChefJamesMakinson My pleasure. New to the channel and already binge watching your previous videos. Keep up the good work!
He must really love that mango chutney 🤣🤣
I think so too ;)
jamie “mango chutney olive oil” oliver
@@tiramisu7544 Or Jamie "Mango Chutney *Oliver* Oil" xD
There is an easy way to improve Jamie's dish. Just call it Mango Chutney Prawn Curry. Then we expect what we get. It goes from "WTF was he thinking omg" to "Well, ok I guess".
I have no other ideas on how to improve this, other than to scrap it and just make traditional curry.
mango chutney prawn stew...
This still isn't Mango Chutney Prawn Curry, I feel like "Curry" needs, you know, curry? Either a curry paste or some large amounts of spices. It's remarkable how curry is like the most diverse dish across numerous cultures and yet he still somehow fucks up for every single one.
This dude needs to just stay away from all asian cuisine apparently because he treats it like he can just steal dish names that sound popular and wing it knowing absolutely nothing about them. He leans so hard into cultural appropriation even Republicans are like "Damn, that's insensitive".
@@Arxuras But the problem is that just throwing store bought chutney on something is hardly a dish.
@@57thorns I think you can call it a dish, would take an issue with calling the preparation process cooking though.
@@Arxuras LOL. You have a point there.
Chutney candy, no spice... sooooo Jamie Olive oil.
Great video as usual. You could make a little short with the shrimp tip... great tidbit I hadn't heard before.
I'll try to do that next time! :)
I always overcook my prawns, thank you so much for the C and O tip Chef James! And awesome video as usual, I love how your expressions said everything about Jamie's cooking process
Thank you!
Another stellar review chef!!
Since Jaime Oliver likes the olive oil & jams in his recipes so much we should call him "Jammy Olive-Oil" 🤭
thank you!
thats actually brilliant 😂🤣🤣
There was a newspaper in the UK 20 years ago that use Jammy olive as moniker for chef, this is old haiya.
He's actually calmed down an awful lot on the oil quantity over the years.
Every dish back then had a supertanker lot of oil both in and on it.
Jamie does seem to get obsessed with certain ingredients from time to time and completely overdoes the doses.
Seems to be a sense of obsessive behaviour and it does spoil the dish.
I think a good video for you to do, would be to follow along with Jamie in your kitchen - make the recipe exactly as he does, and then make a second version with your suggested changes. (additionally, it could be fun to let people try them without saying which dish is which)
Noted!
@@ChefJamesMakinson LOL, I doubt Jamie would allow a real cook in his kitchen.
Also, yoghurt is added in Indo-Persian cooking traditions to a) add acidity b) to add volume to the spice base i.e to act as a carrier for the harsher spices c) to add richness. You need to cook out the yoghurt with the meat (and the spices which he did not use apart from the sugary mango preserve) for it to be a meaningful addition. Mah dude could have just used a drizzle of cream for the shots 🤷🏻♀️
For this recipe, if he took out the mango chutney, which is unnecessary sugar, used a base of ghee, and then maybe 1-2 tablespoons of curry powder (as you mentioned) that would give a lot more balance to the dish. I also think the ginger is too big and should have been crushed or minced. A mouthful of ginger isn't that pleasant, at least to me. Personally, for what he used, I'd go with something like Garam Masala (1-2 teaspoons), less turmeric (Turmeric and shrimp can be nasty is you're not controlling the amount of turmeric and I usually go much lighter with turmeric with shrimp, which should taste juicy, but tumeric can taste dry.), and maybe a teaspoon of powdered toasted cumin? Spice grinder I use a coffee grinder, but then I make curries from scratch when possible.
I know he's all about "healthier" but deleting butter, and adding sugar doesn't make it make it "healthier" and there have been updated studies since then. Ghee has more saturated fat than butter, but the amount is negligible, the sugar, which is mostly sucrose, nutritionally would be more problematic in the dish than the amount of ghee needed.
He seems to do a decent job within his wheelhouse, when he's not trying to be posh and preachy (because then blackholes tend to appear), but outside of it, it doesn't quite seem he cares as much as he should.
They have also had a sugar tax in the UK so they are trying to get rid of sugars and lard or butter is becoming more popular again as it used to be what we used to use
@@ChefJamesMakinson Here in UK, I don't think 'sugar tax' is a thing. Where did you hear that? It's a move away from sugar/salt for sure, like everywhere, and butter is seen increasingly as unnecessary reliance on dairy, as our friend Anthony Bourdain exposed.
@@louistracy6964 from the news. haha
@@ChefJamesMakinson In soft drinks, yes, which they are considering recinding. Gov't has not introduced a salt and sugar tax generally.
Personally I wouldn't go with garaam masala for prawns. I would go with mustard seeds, coriander powder, tumeric, chilli powder and dry mango powder
I'm surprised he didn't use Chili Jam! He had the basics of an Indian Curry (Onion, Garlic & Ginger) going on but no Curry paste or powder. I probably would've made a curried Rice and used Curry, cumin, Corriander, paprika and a dash of chili powder for my spices. But that's just me. No mango Chutney. lol
YEAHA🤣
So everything BUT the curry
Curry is not a spice. Though it is basically a preparation made from various spices and ingredients. Using fresh spices like cinnamon sticks, aniseed, star anise, coriander seeds, cumin, Kashmir chilli powder is much better than substitutes like a curry powder(which has just been made to make the process easier while taking that level of control from you)
@@parthsharma5876 in the words of Jamie Oliver YEAHYAHH!!
@@parthsharma5876 I make my own curry powder.. basically corriander, cumin, fennel, fenugreek, white peppercorns, some dries chilis, and a few spices toasted and blended up, it's delicious
I don't understand making curry shrimp without any curry. I'm not a chef, just like to try new recipes. Thank you for the shrimp cooking tip!
My pleasure 😊
I think he intended to make a prawn curry which is popular to the South of India (especially in the state of Kerala). They cook the prawns alongwith raw mango for the tanginess. It tastes amazing. Jamie just substituted raw mango with chutney.
That could be it!
Exactly. I am from kerala
Great to know that!
are there any other ingredients he's missing or does he have the main flavors?
Oh yes. He is missing coconut milk, curry leaves, shallots, fenugreek seeds, coconut oil. This is from our region. Each part of Kerala has its own version. But its not about the ingredients but the way of cooking
When you say " I bet he say it taste good ." I actually laughed out loud in the middle of a busy restaurant waiting for my food. Omg everybody is looking at me weird. Jamie does provide us with lots of comedy .
Chef is your video Shadow ban or something? I keep missing your notification for your video.
Thanks for the video as always .
hahah really?! 🤣 I'm glad that you liked it! I hope not, I haven't had anything strange happen. Did you click the bell notification? Sometimes I don't get any updates from my subscriptions either so it could be a glitch.
We can always trust Chef James Makinson with his critiques in regards to certain types of recipes. Jamie Oliver has the capacity to redeem himself for all of his errors while cooking. Chefs are prone to mistakes all the time, and that’s perfectly normal.
Yes everyone is human so obviously all of us still make mistakes I still burn things once in awhile but when I do I throw it out I don't like a video on it! 😂
I mean when there’s as many mistakes as he has made you start to wonder 😂
I agree even chefs are prone to error in the execution. However, when it comes to the recipe, it is not an error in the execution, it is an error in the actual studying of the how the dish is made. It would be like if a professional builder hit a nail wrong with a hammer, it happens. If a pro uses a wrench to hammer a nail rather than a hammer, you start wondering. If this is Prawn CURRY, I would expect that curry is one of the ingredients (if it is not made from scratch such as using garam marsala). However there is no curry in this curry. So why call it curry? Just call it mango spicy shrimp or something like that.
If you recall Jamie was quite strict on what ingredients were used in the Carbonara and as such, I can see why James complimented him. If Jamie was a that strict on the Carbonara (as he should be) to keep it authentic, why does he go completely off on dishes like this? It just baffles me.
i agree, but also disagree as when you are a trained chef; or have worked in the food industry you should seriously try not to f up as you are ether going to get someone sick or your going to make a dish horribly. also to add he is a tv chef, and when you watch you would expect him to do some research; before making a dish. this is especially true on food that is not your own culture, he has made so many mistakes with other peoples food; and i can't for the like of me give him a pass for the errors he's done. honestly i'd rather see gordon ramsey mess up, than jamie as at least gordon doesn't do that all the time. also even when he messes up he does it well in a way that sometimes works, and kinda makes it his own.
@@u140550 It's easy to fix something as well when the video is not live!
I think this Mango chutney jamie uses is an invented in UK and is a jam because chutney means grinding fresh spices with one base product like tomatoes, coconut, peanuts, chickpeas etc.
You’ve got a fairly relaxed face usually, but when the mango chutney came in, your couldn’t help but curdle 😂
Oh no, I just came from Rachel Ray's pad thai vid. I don't know if I can take more bad cooking today 😂🤣😭
Hi chef James, looking good 👌
I need to review that video! :)
Update: It was all worth it watching this video just for Chef James saying "😨 CHUTNEY, HE'S ACTUALLY ADDING CHUTNEY TO THIS?"
Great video. I enjoy these straight reaction videos, gives you a little more breathing room - but I know the Uncle Roger reactions are a bit better for channel discoverability. Both entertaining, I just enjoy this type a bit more because your on-camera personality shines through. You've been on the video grind and it shows, really appreciate the footage edited in throughout to keep things visually interesting, and you seem much more comfortable/natural in front of a camera than some earlier videos of yours I watched. A great improvement, hope your channel continues to grow. As this type of channel goes, yours is probably my favorite. I like your straightforward & analytical style, you explain things really well to rookies such as myself without coming across as condescending. Just my 2 cents!
Thank you very much! It helps hearing constructive feedback and yes, I am a little more comfortable now with the reaction videos! :)
Oh man that tip about knowing how cooked prawns are by how curled they are is awesome, I wish I’d known that sooner!
I mean it’s sweet stir-fried shrimp with crispy rice. I actually think this might taste quite good especially with some lemon juice.
Important tip: Jamie, if you want to make curried anything, add curry. Making fried vegetable mix with garlic and mango chutney, does not make it curry.
As an Indian i am amazed at your knowledge.
If you add tomatoes to the curry it's normal "prawn curry". If you add coconut milk it becomes "malai prawn curry".
Also prawns require much less variety of spices than chicken.
Recommended oil is Cold Pressed Mustard Oil.
I think it's illegal to sell mustard oil for culinary use in the UK. That's why it turns up in Indian grocers labelled as "hair oil" (nudge, nude, wink, wink, say no more).
Coconut milk is also added in prawn curry made in my region in India . And raw mangoes
Reminds me of early "curry" recipes made from guessing what was in a dish.
For quick curries I tend to use curry powder... Or just store bought sauces...
For a quick curry at home I use a paste and I can make one in under 15 minutes with the rice.
Hi James! I discovered your channel a few weeks ago and I like how your reaction is calmer than the usual reactions videos on the internet. And I actually learned a lot from them! I’ve been cooking with your recipes too. They have turned out great! Thank you.
I'm glad to hear that! thank you!!
My favorite part of the video is at @10.50. This is why I love your videos. You are not only critiquing the footage but also telling us how to improve it. I learn something new from each of your videos. Thank you very much.🙏
Glad you like them!
My amateur take on this recipe;
Heat some coconut oil
Cook a 1:1 garlic/ginger paste in it to release aromas
Throw in a tablespoon of gochujang chilli paste, stir for a minute or 2
Throw in some julliened veg (carrots/onions/bell peppers) and sautee till soft
Throw in some curry spices of your choice (lemon grass, curry powder, whatever)
Stir in a can of coconut milk and simmer
Meanwhile, griddle some king prawns
Dump king prawns into curry mix
Cook rice/noodles
Serve
The way you laughed at the mango chutney made my day, sir!
The C and O is very useful! Thank you, Chef!
Glad you enjoyed it!
I was not ready for that opening.
"Oh, mango chutney in curry, okay funny guy... Wait... tablespoons?!"
Yeah, I make Japanese curry from curry powder, make my own roux and make it curry roux using a store-bought curry powder + extra chinese five spice. (You can always use a curry powder pre-mixed and just add more turmeric, five spice, black pepper as you want really. There's more spices in curry powder but those are the easy tweaks for me.) And as I learned it, near the end after you've simmered your onions and other vegetables to draw out the flavor into the sauce, you mix in (any or all, to taste): Worc, soy sauce, tomato ketchup, and some sugar source. (I add brown sugar, but the Adam Liaw video I took it from recommends grated apple, if you feel like it. Also, of course, at this stage you can add togarashi or red chili for spiciness.) If you use mango chutney, I assume it can be added to the end as part of the condiment mix to flavor it. It probably wouldn't even be so crazy when balanced out with savory stuff.
But uhhhhh at the start, before the curry paste or roux is even formed... that ain't it chief. There wasn't any curry anything in the freaking curry dish.
Sadly yes
Thank you for sharing lots of cooking tips in this video, Chef James! Truly appreciate your comments and explanations.
Thank you very much!
Chef James, I’ve found you through UA-cam recommendations and from Uncle Roger indirectly and so far I’ve loved your vids, keep making them!
Thank you!
My husband HATES the taste of curry, so for him mango chutney might be the way to go. Or maybe not, because if my husband were the cook, our spice rack would contain salt and pepper and nothing else. But about Jamie Oliver's talent as a chef, it does surprise me that he'd burn the garlic seeing as how every chef talks about how important it is not to burn garlic.
Fair enough, but you don't buy or cook a curry, you buy or cook a chutney. It's the main ingredient.
I meant my husband hates the taste of curry powder.
@@robinbaich169
i mean, i think it probably taste pretty good (as you and chef said, burnt garlic aside) with the heat of the chilli vs the sweetness of the chutney and, since your husband doesn't like the taste of curry, he might like this.
........ it simply just wouldn't be a curry. it might be a prawn soup or sauced prawn or whatever. just... not curry.
@@robinbaich169 might have to leave him hungry and do your own curry 😆
@@kiritahikiwi4403 I just might take your suggestion. :)
you can make better curry with less steps.
1. Tomato puree.
2. Curry powder of choice + garam masala + ginger garlic paste.
3. Yogurt marinated protein of choice.
4. Add Tadka/Bagar for extra flavour.
As usual, I love your assessments and insight. Also, Great news Chef! I will be going back to restaurant work finally! I miss prep cooking! 😀😀😀😀
Congrats!! :)
@@ChefJamesMakinson Thank you, Chef! 😀😀
Thank you for the tips and the commentary you made along the video.
Love your work 👍
Glad you enjoyed it!
When talking about water content in frozen fish, & if you find the fish with mushy texture, I heard from the grapevine, that dehydrate the fresh fish a little before freezing so to reduce the water content, so the water won't expand as much in the fish flesh when it freezes.
I'm enjoying the fun reaction videos, but also miss the more involved cooking videos. These definitely get more attention though, you gotta do what you gotta do. Always enjoyable content , keep up the good work chef!
I know you mean. thank you!
Reviewing anyone that uncle roger reviewed is a PLUS ❤
Thank you!
Thanks for the tutorial James! I'm cooking seafood for a food chain and I appreciate all your advice. Thanks!
Thank you!
I love the quality of info you provide during your videos. Thank you!
Glad you like them!
@@ChefJamesMakinson I can add more to that. I love that you use almost every single opportunity to provide a bit of technical information. Like caramelizing chutney, prawns overcooked, ginger to rice etc. And all that supported with technical support. Not because someone taught you that you should do this way. There are not too many channels like that. I know that because I'm obsessed with that type of information. And you do it just right.
@@user-nb4fy1ys1n thank you! it means a lot to hear that!
I will tell you how it's possible to improve that- Let Jamie watch Mark Wein's mother in law make an authentic Curry paste and have him do exactly the same. I am not sure if you reacted to Mark Wein when he visits his mother in law but it's a great video which showing you the correct way. Real Curry paste must have: Coriander Root, Shallots, Garlic, White Pepper corns, Salt, Galangal not Ginger, Green/Red Chilis in decent amount and Shrimp paste is the most important part which after you pound gives you a paste texture. You add the Shrimp paste or something similar and pound some more.
Mark's mother-in-law does make a good looking Curry I have to admit!
different curry. jamie olive oil is going for (and spectacularly failing at) an Indian-type curry and not a thai one.
This is supposed to be a quick and easy recipe (which it is). While home made paste will give a much better result it involves a lot of pounding and other work.
For that reason I always have one or more ready made pastes in the fridge so I can quickly whip up a good Thai curry.
@@DisillusionedAcronym Thank you. I didn't know this is an Indian Curry. But it would appear Jamie's specialty is to destroy any cuisine.
@@khrenaud I understand what he intends to do but he should do it accurate non the less. I make Thai Curry for fun. I mean it's not perfect because I can't find anywhere Coriander root, and Galangal is possible to find but hard. Because it's not something popular in Israel. So it's expensive and hard to find here. But I keep on the basic rules even if I modify it.
Thanks for the cooked prawn tips :) I was also surprised how much ginger he used...and no curry spices at all. I do wonder what it actually tasted like and if he did feed it to his children :-/
Not a problem!
It probably tastes like mango chutney with sharp, hard kicks of ginger.
Excellent video, as always! I'm always learning something new from your videos and I always appreciate your helpful tips. And, of course, your faces whenever Jamie Oliver does something that only makes sense to Jamie Oliver.
I can tell your getting much more comfortable infront of the camera. Good to see some smiles from you.
thank you!
as much as it is entertaining of both you and Uncle Roger reacting to Jamie Oliver's "interesting" cooking video's, this is much culinary educational in your perspective
bonus:
your reaction to chutney is our exact reaction! XD
😉
Chili jams and mango chutneys. For such a health freak this man loves his sugar. He's a trained Italian chef so it's funny to see how great and cohesive his Italian dishes are, and then he goes off and treats Asian food like art projects.
Start off with neutral oil ,add some ginger and garlic paste ,add some fried shallots, garam masala/ kitchen king if you can find some turmeric powder and chilli powder, then add in your cleaned prawns and add either plain water or tamarind infused water to the same
Cook until prawns are well done ...garnish with coriander and serve with hot rice
This is my personal favourite quick prawn curry 😊
For a creamy version cook the prawns in normal water and right before it finishes cooking add in the coconut milk ...after Turning of the burner ...add some lemon juice right before serving...make sure the heat is off to avoid split coconut milk ,😊😊
I am happy that you stole a march on Uncle Roger. I'm sure he will welcome the competition! Great video and good criticism of what probably wasn't as bad a dish as it seemed.
I can't wait to when Uncle Roger finally gets around to this video!
I got to the end of the video and still waiting for him to add curry.
So was I! :)
Back in the 90s, I'm old, Jamie Oliver really shook up how I looked at my kitchen. Since then, he's done some good around getting kids off junk food, getting ex-cons into professional cooking. On the whole, he's not horrible.
Jamie is a good Chef anyone who says he isn't is a dipstick. I just wish he would say that some of the dishes he makes are his spin on a traditional dish.
@@jimmyjohnjames6397 Right.
Love your Videos. Great Tips, smoothing voice. But the face at the mango Chutney had me crying 😂
wow. a curry without curry. Mango chutney is only a condiment
I dont even know what a Mango Chutney is, but it looks like something you can put on a toasted bread and eat it
Mango chutney is a condiment usually added to Curry's or other dishes that can be sweet and sour or even sometimes a little spicy.
I like mango chutney but you definitely shouldn't eat it on toast ;)
@@ChefJamesMakinson Oh thats pretty cool. I will like to try it one day
@@nihlify you definitely should try, as it goes great with papad.
@@elnico135 Chutney is a condiment or dipping sauce. Yes, you're correct, it often to be eaten with bread such as naan bread, chapati, dosa, idli or just eat it with meat and rice.
Really enjoying your videos James, keep them coming please. Both these and the cooking ones.
Thank you very much! I want to start in the recipe videos again as well but I have to do two a week and for me doing everything alone, is a little difficult
Absolutely, happy to consume once you have time to make them.
Late to this but how I would improve the curry, only using the same ingredients, would be to do the following.
No olive oil, vegetable oil instead.
Thinly slice the white part of the spring onion and fry that first, then the chilli, then the garlic.
Less ginger.
Use the yoghurt as a thickener.
It's just weird that he campaigned for schools to provide healthier lunches and then just keeps chugging so much sugar in all his dishes.
Always love your feedback on these reaction videos.
For me though this whole recipe felt “Confusing” also like the Chili jam it had a lot of sugar that’s why he added water to egg fried rice. Not sure if I can see anything in this recipe that can be improved
When I was in northern Sudan it wasn’t easy for me to get creative, but I make seafood curry by using powder curry and massala, peanut butter and few other things..it was good lol. Reminds me of peanut sauce
I'd use garlic-ginger paste for this, coconut oil for the preliminary saute,abstain from the chutney, of course use lots of curry, and base the sauce on tomato puree and coconut milk.
Another great video ! It's a pleasure to see that your channel is growing ! Very well deserved ! Greetings from Switzerland ! :)
Thank you very much!! :)
what we are taught in regards to adding yogurt to a hot dish, like with coconut milk, is reduce flame, then add, and mix, then increase flame and cook the rest. so you won't even see those micro clumps of yogurt, when split. and add fresh yogurt on the side separately as an condiment to refresh the palette. so that I think is a better way to use yogurt in a curry dish.
Thanks for the tips!
Even Walmart had many different oils available. Jamie's face showed he'd so proud of himself. Bless his heart. I love mango chutney but almost like a desert treat, not in my curry.
Ty Chef James for elaborating on what's going on in the pan from a Chef perspective. Uncle Roger is hilarious, keep this up, 🤣
Thank you!
Love your reaction videos! I was terribly upset today when another of my favourite chefs read out the awful reviews written. Very upset! I only know...I appreciate the chefs I follow and your skills and immense knowledge you all have! ❤
Thank you James for teaching me so many things in just 10 minutes.
I admit I like my curries spicies, I always get the impression Jamy likes his dishes on the sweeter side.
Mango Chutney and peas curry recipes are in the Betty Crocker cookbook. I'm sure it does taste delicious.
Thanks for the tip on the shrimp! I have been overcooking shrimp, not knowing when they are done. C-cooked. O-overcooked. Easy to remember =D
Goat is the best curry protein :) Lamb #2 imho. Patak's sweet mango chutney is the best on the side when plating. First thing you fry are the spices -> shallots -> garlic/chili/ginger together -> tomato paste -> bulk out with liquid (coconut milk, yogurt, or stock, depending on what variant you want) - coriander leaf to top
My mom made the best goat curry. Any chutney was only used to taste afterward as a condiment.
@@spacedinosaur8733 Indeed. It's the perfect balancing element between the rice, herbs & spices and protein imho
Came here cos of ur reaction vids of uncle roger's vids and nvr regretted it. Wish u got more recognition, ur explanations are clear and you share more abt fd too. It's nice to see someone this passionate abt fd
Thank you I appreciate that! :)
i honestly would add the onion and garlic after the peppers, since they have a higher water content, so their more likely to end up burnt. another thing i'd do differently is use the chutney as a side thing. curry powder is, realistically speaking, not that different from something like seasoned salt. the biggest difference, is salt is added last, first it's paprika, then it's turmeric, after that, white or black pepper, ground, ginger can be added, it's not necessary, nutmeg and cloves can also be added, just not for every curry powder. also, things like thyme, cilantro, marjoram, basil and tarragon as well as oregano can be added. i'd mix a lot of that together and season the shrimp, with it, then i'd add it to the vegetables. i would also clean and remove the heads from the shrimp as well. rice is realistically speaking optional, because it can also be a side with something like roasted potatoes or corn. I've done this before, i went rogue and used sesame oil, it has a lower smoke point then olive or vegetable oil and there's zero flavor added to the dish, unlike olive or peanut oils. also, sunflower oil, if available works, if not peanut or other cooking oils work too.
Regarding frozen seafood: One thing a lot of people don't know is that a lot of fish nowadays (particularly things like prawns) is actually flash-frozen _right on the boat_ before it even gets to shore. This isn't as bad as it sounds, though, because modern flash-freezing apparatus actually freezes the fish so quickly at such low temperatures that it doesn't have time to form large ice crystals, which are what destroy the texture, so the end product, after thawing, actually usually tastes quite good (sometimes even better than fresh, depending on where you are, because it degrades less while it's being stored and transported to your store),.
However, the problem is that lots of people don't want to buy "frozen" fish, so when it gets to the store, the store will often just thaw it out again before putting it out for people to buy, at which point the clock starts ticking, and quite often this "non-frozen" seafood you buy at the store is actually substantially worse quality than the frozen stuff, because they both came from the same (frozen) source, but one of them has been sitting around thawed out for who knows how long before you bought it already. It's even worse if you take it home and then, say, don't use all of it, and decide to freeze it at home, because now it's been frozen, unfrozen, and re-frozen again (and your home freezer is not cold enough to prevent the damaging ice crystals).
So do your own testing. Try buying, for example, the frozen prawns and some fresh ones, and see which are actually better where you are. Don't just assume that fresh is always better, because for many people, depending on the whole chain of events and what the "fresh" ones have been through before getting there, it actually may not be anymore. (and if you're not planning on using it that day, it may actually be better in the end to get the frozen stuff and keep it frozen as long as possible before using it anyway)
Yes a lot of seafood is Flash Frozen it helps with transportation and preventing any food poisoning. Many people don't even realize that the majority of salmon that they eat is Farm fed salmon and they're given food coloring pellets to have the same color as typical salmon
@@ChefJamesMakinson Heh.. farmed vs wild fish is a whole other issue, yeah. Of course, this is another place where everybody just _assumes_ "wild is always better" but I actually disagree.
Not only are farmed salmon more sustainable in general, but for many dishes, I personally actually _prefer_ the milder flavor of farmed salmon, and find many wild-caught salmons to just be too strong and often overwhelm the other flavors in the dish. IMHO, it all depends on what you're doing with it and what your tastes actually are. "Farmed" doesn't necessarily always have to mean "bad".
(This can depend a lot on the type of fish, though.. there are some other kinds of farmed fish which actually just are much worse in pretty much every way, so you do kinda have to do your research...)
It's too sweet - a drizzle of yoghurt wont correct that level of sweetness.
Reduce the amount of ginger and start to cook it before adding the garlic as ginger can withstand more cooking than garlic, and add something that is at least redolent of curry.
As uncle Roger says, the green of the onion is for garnish.
Still I've learnt when my rice fails, sticks to the pan and browns, I can turn it out and call it a rice cake!
yea i would have just used a thai curry paste or indian curry paste instead of mango chutney but i would use mango chutney along with chillies as a marinade for chicken wings lol but each to there own
Here in North America "fresh" seafood almost always is previously frozen.
Specifically, any regular grocery store.
I really like the way you explain things. 😊
I get what you mean about the garlic for most people but I actually like my garlic toasted brown , it has a very different taste but would do it separately and crush it on my serving as a garnish as it is a taste i like but others may not
Seeing him break the Papadam (the crunchy cracker-like thing at the end) over the sauce broke my heart. Papadam gets soggy really easily so I personally like mine whole and away from any wet food items. I'll then slowly break them up and mixed them in as I go through the rice and the dishes.
I know what you mean, I love Papadams and you are right, they do get soggy!
Exactly
achar with yoghurt .😳 Together. 😳 On a seafood dish. 😳 I had yoghurt fish curries ( mostly Bangladeshi ) and some pickled fish ( in Kerala/Karnataka) but never both together.
thanks for the shrimps tips
Now we just need a Christmas turkey without the turkey or the Christmas ... just olive oil, mango chutney, and chili jam with undercooked rice.
🤣
i think jamie somewhere, somehow confused amchur with mango chutney. amchur is dried green mango slices that you grind into a paste before adding to a curry or sauce. you can also find them in powdered form.
Two ways to improve the dish:
1. Have someone else cook it
2. Use curry powder and not chutney
I can understand liking a mango chutney sweetness in curries, but I don't think very much extra happens by adding it early in a cooking process, other than risking creating mango caramel that is impossible to clean off the pan lol
The chutney again!! I thought I knew how to cook & then I listen to you & realise I am learning to ride a bike again re cooking! Does Jamie know what he is doing??!!! & putting it on UA-cam!!!! which = he is proud of his accomplishment like puss in boots use to bring me a dead mouse every morning
We will have top pick a good video for Jamie he has over 1000 videos an some of them a very populer!
Here’s my contribution to this episode from my experience in an Indian kitchen… cutting ginger into small slivers a big no no in saucy Indian food because you can’t see it in a rich thick sauce. At prep the ginger should be cut into thin slices so you can pull out all the ginger before plating. No one wants to bite into a piece of ginger while enjoying their food. 😎
I would probably start with a neutral oil on the pan. I like using rice bran.
Then in goes onions. That'll give it the sweetness. No chutney needed.
I would make a ginger garlic and 🌶️ paste to put in. And cook that for a little while on low heat. Literally maybe a minute
Add in the spices (tumeric, chilli powder/paprika, cumin powder, coriander powder, little bit of gram masala meant for fish based curries (some have powdered dried mango in them). What this does is the tomato provides moisture so that the spices don't burn. I have found that the spices will cook without burning as the tomato softens and the water evaporates.
Our base is ready. To this you could add some coconut milk if you want to make it milder, I just use water.
Add your prawns and let it cook until the prawns look done.
Garnish with drizzle of lime juice and coriander.
One other interesting ingridient that I like to add is to put toasted mustard seeds for more pungency (this is optional)
Also I add salt in stages. A bit with the onions to help them release moisture and again with the tomatoes and spices. I do final salting just before the dish is off the stove.
Btw Jamie didn't put any salt 😞
Sounds very good!
I see adding mango chutney in his prawn curry was the same mistake Jaime Olive Oil made when he made his ‘butter’ chicken recept.
At that point, I would add some curry spices in instead.
If he added some curry powder or paste it would have made it a lot better than just adding the mango chutney
@@ChefJamesMakinson Of course!
Oh, and I edited the comment here, cos there was another element I wanted to add.
In Indian cuisine, there really isn't a thing called "curry". In India, e.g., only in restaurants, they use the term "curry" to imply gravy, rather than dry. So entrees are either dry or have gravy / sauce, (curry). But at home we don't use the term "curry" as it's meaningless. And can be confused for Kaddipatta (curry leaves) which is a specific herb and no relation to the word 'curry' as used outside of India.
I saw mango chutney on the asian shelf at my local supermarket
Bon día James!! On your last point, not all mango chutneys are sweet. I understand that the mango chutneys found in Europe have added sugars. There are traditional prawn curry recipes that use raw mangoes and jaggery (plenty on youtube too). I wonder if he used the chutney as a substitute. It would've been better if he used raw mangoes. Some ground mustard or poppy seeds paste in the sauce can add a lovely punch. Or coconut milk for gentle touch.
I know but this recipe is a bit strange
@@ChefJamesMakinson" A bit strange" is an understatement eh 😅
I think Chef James does well in all of his reaction videos to not go total Uncle Roger when he sees something that is just wrong, but every now and again he can't contain his emotions. His reaction when Jamie Olive Oil adds chutney to this dish is priceless. Chutney should be a side dish, if I want a bit of chutney in my curry then I'll have some on the side and add it as I see fit.
The moment chef James said black garlic from the other video while im washing my face, straight away my brain inserts uncle Roger reacts to kay's "special" fried rice
😂
That's the other "black" garlic i have known from this video. And other real black garlic is fermented.
I really Like how you add nice Pictures or Videos while you drop knowledgebombs. Real effort there and i guess it goes a Long way. Good Job.
I appreciate that!
Another rice cooking technique, the ratio of water is equal to the amount of rice you used, 1 cup of rice is equal to 1 or 2 cup of water depending on the quality of rice you are using.
You can also add half a teaspoon of white vinegar before cooking to make it more white and fluffy, I don't know the science of it but it freaking works.
I learned this from my Filipino Grandma.