Lamb Phaal (Indian Restaurant Style)
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- Опубліковано 11 тра 2015
- Lamb Phaal
An extremely HOT curry, guaranteed to provide a challenge. Very tasty with four types of chilli. Full on Heat AND Flavour.
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Misty Ricardo's Curry Kitchen...
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Made it last night with king prawns.Absolutely gorgeous.Thank you.
@VenomousCranium Aye I did.And I've made it many times since.
Oh good grief this is a wonderful video! Thank you so much MistyRicardo, especially for making the clearest cooking video anywhere on UA-cam. THIS is the way to do it; no glitz, no razzamatazz, just a camera on the pan and ingredients listed as they are added, techniques outlined as we go through them.
I've always eaten chicken phall (unless I had work the next day) and didn't realise this fantastic bit of BIR cooking was on UA-cam. Heaps of praise upon MR for cooking and posting this, I'm eternally grateful (if not internally grateful) to you.
The first time I had a phall was in 1978 here in the UK (Manzil Tandoori in Southampton) and the next morning was driving back home to Portsmouth. I had to stop the car several times to get out and roll around in total gut agony on the grass, and only found relief upon arriving home and communing with the chinaware. Ever since that weekend I've been addicted to BIR chicken phall. The large amount of well-cooked chilli gives one a capsaicin high like nothing else, and addiction is inevitable despite any associated pain.
I have tried to find this dish in my travels all over the world, and never succeeded. I ordered one in 2001 in an Indian restaurant in Brisbane, and the Indian 'chef' had to ask me how to make it. What he concocted was absolutely inedible.
It was then I realised that in the UK we are absolutely blessed with this style of cuisine - one which I have never seen matched for flavour with any type of cooking anywhere in the world. I don't care where you go or how much people rave about their favourite cuisine, THIS is the very best in the world. Thank you lovely Bangladeshi chefs!
Thankfully now because of UA-cam and master chefs like MistyRicardo people across the globe can enjoy the wonders of these spectacular British Indian Restaurant (BIR) dishes, invariably created by highly skilled Bangladeshi chefs. Until you've tasted a good vindaloo, tindaloo or phall with simple pilau rice and garlic naan, your tastebuds haven't been truly excited.
Thank you very much! You know when you’ve had a good Phaal. You may already be aware that I’ve published two books (www.mistyricardo.com).
amazing,,must cook this tonight,,,,can't wait much longer ,,
You are the g.o.a.t. when it comes to cooking indian food dude. I've tried for a long time and it always sucks. Watching your videos gives me confidence to try again. Thanks misty
Great video. If I'm ever feeling a bit brave, I'll make this one day!!
Love the pan scraping noises 😊
Wowwee 😋 Love a phaal me! Will definitely be making this! Thanks for your fantastic videos, I’ve just asked for your book for Christmas. Can’t wait to receive it!
Thanks Lynn. I hope you get it in your Santa stocking, and that you also get Volume 2 also.
Just found your channel, and am drooling!:)
Some great recipes I will be adding and trying to my B I R list.
Keep up the good work!
Your vid popped up on my " recommend" list. Glad I clicked and subscribed. Will share withy fellow curry heads :)
This was 7 years ago, And I'm still making it to this day 😅
Looks really tasty. Thanks for uploading. So many hipsters vlogging two spoonfuls of this, so good to see someone actually make it.
Looks lovely .
Brilliant technique RS, just as I cook my own! :) I love a super hot curry but I think even I would be too scared to try this one! :)
I've been enjoying phall takeaways recently, I guess my increasing chilli cravings have pushed me in that direction over the years! I don't have a phall recipe but this looks like the one to try! Equivalent of 5tbsp of chilli powder plus the Naga, it sounds dangerous but maybe that is just what is needed! Cheers for the video
Made the chicken madras from the book this evening, absolutely delicious 👌, the coffee touch really works, I used to make a recipe for barbecue sauce with espresso at the finish really rounds the flavours off
Just a small suggestion if I may.... use a stiff silicone or even a heat proof plastic spatula instead of a metal spoon, you are scraping lots of unnoticeable aluminum particles into this amazing dish. Great video thanks for sharing your expertise.
Thanks for the advice. This is an early video of mine, and in more recent ones I use a wooden spoon. Silicone spatula is good too, particularly for scraping out the pan residue.
I don't know what's worse....plastic, silicone or aluminium? Stick to a wooden spoon is best I think
Good work.
Great job Misty! That's truly authentic BIR Phaal (also used to be called Bangalore Lamb) This dish is best eaten after the pub closes. Washed down with a pint of Stella Top. Do not attempt to go to work the next day! LOL
Thanks Jonny. Phaal should be full of flavour AND heat.
I've seen it called "Bangalore" at one restaurant near me and also in old Indian restaurant menus that I bought off eBay (1970s era)
@@steveparadox1 how interesting! Do any of those old menus have "bombay duck" on them?
Many thanks for the info, regarding the oil. Totally taken on board from a newbie :)
+gary mulvihill you're welcome. Glad to help.
I can feel the heat from here
This looks awesome, gonna try it out soon
+Jo-Han Toong great, please do.
The one tablespoon of methi is what keeps them coming back for more LOL
love
Looks great, but totally different to how I make chicken phall. Going to have to give this a go this week. Is there any possibility you could list all the ingredients in the description because there's some stuff there I don't usually use. Dont want to miss anything!
need to give this a go! might start by toning it down a little lol. I've had quite a few phall curries over the years and they can vary quite a bit....only had one that was ineddible, but think my taste buds have grown more accustomed to the extreme heat since my first one back in 2008!
+steveparadox1 I hope you make it Steve. This one's very heavy on the powdered chilli, so be sure to cook it out for long enough.
Love it!! Phall is one of my favourites. I do mine similar to this but without the chilli flakes and one or two other ingredients. I do variations including Mr naga etc
Thank you Mike. Do elaborate on your recipe, always interesting to see alternatives.
I haven't cooked Indian for quite a while so I threw myself back in the deep end with your Phall......It is spectacularly good! I'm veggie so I did it with red cabbage, garden peas, mushrooms and yellow pepper.
Thanks again for an awesome, awesome recipe.
Richard Tootill Glad you liked it.
Sounds good. I love a cabbage in a curry, peas and potatoes too. Might take this one for a spin tommorow!
Great vid, must try this. Whilst ordering last night I told my local takeaway that their phal is little girl heat level. He laughed and said "Ah, don't worry we'll sort you out". They did too🔥
On a serious note,just bought the curry Compendium and it's a great book.. highly recommended... many thanks misty ... Millwall Smithy 👍
Love the adding of ingredients at the right times,but don't like the scraping sounds,surely reduce heat till later?
Looked fabulous 🍽🍺
OMG!!! Made this tonight. I have your fantastic book volume 1, definitely buying the other ones.
After all the times I have ate phaal's at restaurants or attempted to make them at home, this is the best one I have ever had, for certain.
I used the Mr Naga Very Hot Pepper Pickle and TRS extra hot chilli powder and followed the recipe exactly as written.
The result was totally outstanding.
You are a total legend
Thank you so much😋👌👍
Very kind, thank you. 🙏
Great video. Phew! the hottest I go is a Vindaloo. Ha Ha!
Very nice
Never tried a Phaal only went as far as Vindaloo, but this looked amazing.
My Boris Johnson toilet paper cane in handy after my lamb phall 🦁😂🍺
Hi Richard.
I made this a couple of days ago and it was excellent - nicer than the phaal i get from my favourite takeaway (I live Oldham so there's quite a choice!).
I'm veggie so I swapped the lamb for fried paneer cubes and veg.
Thanks very much & love your work.
Richard Tootill hi Richard. Thanks for commenting, and I’m glad you liked it. Which brands of the chilli powders/flakes did you use, out of interest? Ie been to Sonali supermarket in Oldham a few times... a good selection there.
Thanks for getting back to me. Quite exciting - like getting a letter from a favourite rockstar! Or being acknowledged by my Kung Fu sifu!
Kashmiri chilli powder = Heera (brilliant vivid red). I've had a bit of trouble getting this in Oldham for some reason, so I now get it from ASM in Ashton
Chilli powder = Indus (not extra hot because I wanted to really taste it. I'll take the heat up a notch next time with Rajah Ex Hot)
Flakes = TRS (nice rich dark colour - less heat than the brighter Rajah but at this stage in my cooking journey I prefer it )
I didn't know about Sonali and I drive past it all the time! I'll check it out soon. I love going to new places so thanks for for the mention.
I've just recently got to the stage where I'm vey happy with my base gravy and the doors to a new world have been opened! Your Phall impressed me particularly as to have the intensity of heat AND depth of flavour is a fine balance which I think you got brilliantly.
Cheers
Gives me a wee sweat just watching it 😂
What alternative pickle can I use in this curry? 👍🏻
How I make base gravy?
What's mix powder ? Do u add coriander or parsley ? With what's kind of rice do you serve that ? Thanks a lot !
That's quite similar to the way i make mine i usually add in a cheeky bell pepper and substitute the water for beer. But a good Garabi is a must. .
Never had beer in a curry lol
Arrrrrrggghhhhh! It buuuurns!
Great video, phall is a nice curry. Could you do a naga chilli chicken video please. that would be good.
Have a look at my Naga Bhuna, Mr Naga, and LavaStorm videos. Recipes also in my books, INDIAN RESTAURANT CURRY AT HOME Volumes 1 & 2... www.amazon.co.uk/dp/1999660803 www.amazon.co.uk/dp/199966082X
👍
brilliant been making this but using normal chilli powder instead of kashmiri and using lime instead of lemon tastes much better the next day thanks for posting this
+jaycan65 Great, thanks. I agree totally about it being better the next day, especially for very hot curries.
Looking good :-)
Thanks!
Wow the LA Beast couldn't even do this challenge! You are the spice master!! Woohoo
Why, thank you madam.
Looks devilishly Hot Ricardo,...Another cracking dish...
Great curry misty but wish you would use a different ladle putting my teeth on edge
This looks amazing. I really want to make this, but what about the base gravy.. ?
I was told that it is basically a vegetable soup or stock.
Can I substitute it with vegetable stock made from a well known brand of cube ?
Hi. No, that would be a very poor substitute. It’s well worth taking the time to cook a batch of base gravy (see the recipe video on my channel).
Nice vid! I love indian , vindaloo, and phal if im brave, wonder why there so inconsistant , with heat and flavours when you go to different restaraunts?
+BORN SLIPPY I've noticed that depending on the area and demographics of the customers, they will dumb the hottest curries down. I've eaten a Phaal at a restaurant that was no hotter than a normal Madras. Shame really.
@@MistyRicardo I've found a lot of variance in phall heat too...could be partly to do with my taste buds adapting to hotter food, but I've not had a really hot one in a while. The first one I had, I could only manage a tea spoon of it lol
Very true. One of my friends never has spicy food, and tasting even the simplest bhuna it’s too hot for him.
Hi Ricardo, how do you know when the spices are cooked correctly in order to get the most flavour out of em?
+Paul Shutt hi Paul. The most important thing when cooking powdered spices in BIR cooking is to FRY them, not boil. In practice you need long enough in hot oil to do that, but it's easy to burn. So, a good practice is to fry them until the pan seems dry with the spices having absorbed the oil, then quench with a little Base Gravy or even water. To answer your question though... oil separation is the main one. If you are talking about whole spices, its a case of using your nose to detect the strong aroma... Enough to release the essential oils, but not enough to burn. Hope this helps. My head now hurts.
+Paul Shutt I've just noticed your comment was about the Phaal video.... So... Lots of Chilli powder in this, which needs to be cooked out otherwise you get a harsh powder flavour and/or unfortunate bathroom consequences. Fry and fry some more but don't burn (as per video). Add a little base gravy or water to stop burning whenever it starts sticking to the pan. Oil separation is a good sign of it nearly being cooked properly.
+MistyRicardo Thank's mate ☺
You know it’s going to be hot when it suggest you wear a mask or open window due to chillies burning off. 🌶🥵
It's hot alright, but check out my other ultra hot curries.
Misty, quick question sir, what consistency would best describe your base sauce.
... and a quick response: I prefer to use base gravy (when adding to a curry) that's the consistency of semi skimmed milk. My base gravy recipe produces a 2 x thick consistency which is great for freezing to save freezer space. Water it down before using.
You should use a flat whisk at the start to do what you said with the chilli. The spoon is mashing the paste together the whisk would loosen the whole time and get more contact with pan.
Not a bad idea, thank you.
No worries.
whats "mix powder" the bit you add along with the chilli powder
+Taz G Never mind, found your other link for it...thanks...going to try it today
I followed ur recipe but I added a onion and blended it all up I added Kashmiri dried red chillis that I soaked as well as chill powder for Flavior and color. My question is once I blended the paste up I was left with an after taste that I can only presume was the methi or the fennel
I put 2 black cardamom and 2 green cardamon in the base gravy but when Syvd the mix I couldn’t taste that strong sweet taste associated with cardamons so I’m guessing the flavours came from the methi or fennel because I blended it up
I’m gonna do it again this week. Should I add 1/2 teaspoons of methi and fennel if I’m blending it up ? Thanks
I’m not really following exactly what you did. Can you simplify your wording. Thanks.
Fab a dab! Just made this one today and boy was it tasty. Cooking nearly killed me...had to open all windows. My Evil child ( aka 13 y/o daughter) ate a whole plate with rice...and lived :) Thanks again and keep up the superb work :)
Good Job Gary. As you will know, a key technique is to give plenty of time for the chilli powder to cook properly, otherwise it will taste too harsh, and you're (more) likely to have 'after effects'. When I was filming the video (well over a year ago now), I had to suppress coughing so it didn't feature on the soundtrack. Torture. Anyway, glad you liked it and thanks for making.
Yup...secret to any of these curries seems to be cooking of the spices! Oh and a good mix powder and base gravy :) no going back now - totally addicted to your recipies! Tnx again G P.S I did inform the Evil child about the 'after effects' hehe... and she lived ;)
+gary mulvihill welcome
😂😂😂
What's in the stock gravy you keep adding?
Here's my video on it ua-cam.com/video/1Eyd3KfEdB4/v-deo.html
that looks nice send one round with some rice a naam bread
How do you make the base gravy?
Take a look at the Base Gravy video on my channel. I’ve written two books which go into great detail about it all (www.mistyricardo.com)
Tonight's meal... for serious heat lovers, is Lamb Phaal.
Serve with a glass of milk and a yoghurt based sauce (you'll need it). Watch Video to learn how to make it... ua-cam.com/video/kPMR89MCU08/v-deo.html
#hotcurry #phaal #phall #curry #vindaloo #challenge #foodie #chilli #spicy #video #mistyricardo #hellfire #moltenlava #lava #recipe #indianfood #indiancooking #indianrestaurant
That's gonna hurt, but I have to try it. Maybe in the summer because my other half has banned me from BIR cooking unless all doors and windows are open. I can hear from your cough that this dish would be an issue. At the moment I'm converting some of these recipes to slow cooked on the bone and in large amounts to be frozen. Dan's chilli garlic chicken is next for this treatment. I have a plan. If it works I'll put the recipe on a relevant thread. Thanks again MRCK.
Great idea. I suggest you get Volume 2 of Indian Restaurant Curry at Home, as it’s got an in-depth chapter about scaling up curry, and it lends itself perfectly to bone-in poultry and meat. www.amazon.co.uk/dp/199966082X
Thanks Richard, the experiment worked but lacked the tandoiri/tikka taste which would likely have been lost to slow cooking anyway. I'll check that book out though. Thanks again.
Might be a daft question, but if I'm making 2 portions, does that mean I have to double up on the amount of spices?
Well, good question. Some things just scale up in a straight line. Scale back on the powdered spices if you're doubling, say x1.5-1.75 instead of x2.
With that amount of chili in, I won't know what i'm eating.
Not true at all
💜💜💜💜💜💜💜💜💜💜
Thank you for the love.
How did you learn to cook this type of cuisine may I ask? It’s very impressive.
Thanks. From a variety of sources. Avid learner.
Are Indian or Pakistani???
Neither.. I'm British with a white heritage.
Some sound techniques here and along with 4 or 5 other cooks on these channels reproducing the BIR style, highly commendable. However, being purely objective and without personally offending some of you cooks out there, it's just an opinion that you might want to think about switching your pans and spoon hardware. There's a lot of aluminium pans and steel chef's spoons, (scraping etc.) being used and even some pan/wok/karai combos that were originally 'non-stick' coated. I know there's no proof about aluminium being related to Alzheimers or Teflon derivatives being potentially carcinogenic, but why not just use a carbon steel wok, stainless steel and/or cast-iron pans? I must have had thousands of ruby house specials over the last 40 years, and no doubt they were cooked in aluminium pans, but I've been using cast -iron at home now for over 10 years. It just keeps me a bit saner. Hope nobody takes my remarks the wrong way. I'd like to go on about various oils and smoke points etc., but that's for another(controversial) day! I've just done a genuine mutton curry in my stainless steel pressure cooker...I might even get round to filming it one time. And yes, I've used various combos of data off these cooks channels to help me perfect it. Base gravy, mix powder, cooking sequences etc. Extremely informative. Thank you.
Did you use mix curry powder
Yes
I,m about to doo it..lamb phal..we,ll see
+BORN SLIPPY good luck
Hi MistyRicardo, did the same curry today but with a splash of balsamic vinegar and a tsp of tomato ketchup. Was yummy again and my Evil child says so too :) Question, i notice that you use normal clear oil and not seasoned oil, like some chefs do? Can you tell me why?? And also I noticed some chefs use ghee instead of oil at the start of cooking and then add some seasoned oil near the end. I suppose this is for taste but what do you thinks? Thanks again - you are a star ;)
G
Hi, so Seasoned Oil: There's no doubt that it's one of the things that enhances BIR flavour. Takeaways/Restaurants have it in abundance with all the bhaji oil and spooned off excess oil from pre-cooked ingredients and finished curries. My videos focus on how to replicate BIR flavour at home (as much as possible), and it's not practical to produce GOOD seasoned oil unless you are doing a LOT of cooking. Also, I find seasoned oil can be a little icky. My preference is to (usually) use clean Veg or Sunflower oil to start curries, as I like a cleaner flavour, but I sometimes use Veg or Butter ghee or half oil/ghee... depends on the curry. Ghee gives a more rounded flavour. I do sometimes add Ghee as a finishing touch, as it gives a nice sheen as well as the flavour. Also, Ghee works well in rice dishes.
So you made a sort of Vindaloo/Phall Hybrid. Balsamic Vinegar eh ? Did the delicate flavour poke through enough ? Thanks for the feedback.
Yup, it sure did...just a tiny bit. .not really noticed the vinegar taste but am sure there was a little hint ;) Only did it cos I love Balsamic :) Tnx for the comments on seasoned oil too. I find it a lot of work to make some and to be honest... I think it can be missed if you add some onion paste near the end. Onion paste is much easier to make too :) Thanks again for your comments! So what is your favorite curry to make??
G
gary mulvihill Several favourites: Madras and Vindaloo are probably at the top of the list.
What was the green ingredient you added? It wasn't told in the video.
It was probably coriander. Link me to the precise point in time.
what's your mix powder consist of?
+youlittlerocket hi, watch this...ua-cam.com/video/NkQj492PQu4/v-deo.html
MistyRicardo
Thankyou kindly
Hello. Why add sugar to it?Without sugar is it the same??Thanks
+Lawrence Gabriel Forest it's just for a little balance of flavour Lawrence. There's a lot of chilli powder in this recipe, and despite being cooked properly, a little bit of sugar helps the medicine go down (so to speak). It's a good question though, and in most cases the base gravy caramelisation should provide ample balance.
That's crying out for a silicon spatula ;)
thats what i cal curry😍👌🐂🐂
Mix powder ??
ua-cam.com/video/NkQj492PQu4/v-deo.html
Great videos from you but why not use a wooden or silicone spoon?
+Paintbrush 1962 very good question. It's under review. See my recent keema peas video.
+MistyRicardo
ok thanks
did you eat that our pass it on- looks super hot😭
+Typey1 I ate it. It was a challenge!
I enjoy my phall with a few drops of da bomb sauce
+James Wright The more different Chilli flavours the better with this. Must do a Naga curry soon.
Just a small tip. Don't eat this when you have an Accountancy Tax Seminar at 8:00am the next morning. The curry was amazing but the day after was 8 hours of embarrassment, torture and 2 rolls of Travel Lodges toilet paper. I learned fuck all about Tax, lets put it that way! I thought my ring was going to fall off!
Hope you are still intact. Thanks for trying this taxing recipe.
I use your base gravy for a good Lamb n Spinach Madras all the time....so thank you buddy :)
+chadster123 Nice. Try my Lamb Chana Sagwalla sometime...ua-cam.com/video/liTCjRr-LGM/v-deo.html
That looks delicious but it's probably too hot for me. Vindaloo is the hottest curry I can eat and enjoy.
Necro pink Train yourself up to the hottest curries if you like that challenge. It’s all about the flavour experience though.
what is base gravy
Take a look at my base gravy video.
ua-cam.com/video/dambcrWnN24/v-deo.html
Blew my head clean off 😂😂
Way too spicy for me. However I eaten half.
For me the better way is to use raw meat rather than pre cooked. Especially if you dont want dry chicken. I did this to the letter. Although I added raw chicken and lamb pieces midway through cooking.
Try my pre-cooked Chicken recipe and you will see it doesn’t dry out.
Aluminium pan or steel?
It's an Aluminium pan Taf. Better heat conductivity and more even.
MistyRicardo There is much discussion on Aluminium, especially in cooking pans with acidic sauces (e.g. those containing tomato). Some say it is a risk, others say not. www.ncbi.nlm.nih.gov/pubmed/21157018
Ah yes it is a dodgy subject. I suspect it's vastly exaggerated, but that's just my opinion.
Where did all the oil go at the end ?
Spooned off
Got you.
Thanks man.
Great recipe but eek the sound of metal spoon on metal pan goes right through me.
Ouch! Use veg instead of meat and would be lovely. Any reason you didn’t use fresh chillis?
Are the fennel seeds just going to break our teeth :-)
Only if you have teeth made of foam.
Personally i think that that dish there and a nice dark red/brown k.prawn vindaloo are the most delicious looking and alluring food of all.. How much would i like to eat what you cooked there.............Help!
+robert harrold It seems you are in some distress. May I suggest you go shopping, buy the ingredients, cook it all up, and be very pleased with yourself after all the effort. Thanks for the comment, and feel free to ask questions.
Thanks , i will. The base gravy bit seems like a separate involved process. Would you make a lot and freeze it for use later or make it fresh everytime?
robert harrold make a big batch and freeze it. Easier that way.
Followed your recipe as closely as possible. However, it tasted at about the Vindaloo Spice Heat level. My next attempt will be to add Ghost pepper to get that extra kick!
With the final result, the recipe barely served 4 people. Should I double everything for 8 people's serving?
Hi Faisal. I'm surprised it was only as hot as a Vindaloo for you. Maybe you are used to having extremely hot vindaloos? The recipe is for 1 very generous portion that will serve up to two people. For this recipe, I would not double up to make more. Make it twice (or more times) instead.
The Vindaloo that I eat is usually in Manchester and London. Maybe the years of smoking have probably killed my taste buds.
Will make two simultaneous batches. In grams or oz. what would you say the amount of meat was that you would have used in your video?
Faisal Khan In the video it was probably about 160g of pre-cooked Lamb. I usually put more in if I'm cooking for others. If in doubt 200g (with a bit of the pre-cook sauce).
Much appreciated. Cheers!
I just ate a lamb phaal from the takeaway. Every other curry is now bland in comparison and will be ordering nothing else from now on .
Where’s the taste test ? 😆
It was eaten and was sworn at.
@@MistyRicardo 😂😂😂😂😂 Yeah i bet , i had half a Ts of my recent Phall and nearly passed out 😆😆
My son always says my house smells like an Indian knocking shop. How does he know? 😗😗
Where’s all the recipes for the videos you put up?
Hi Dave. The videos speak for themselves, and they're the way they make them in the takeaways and restaurants. I've written 3 books on this style of cooking which have tonnes of BIR recipes in them. You can find most of them here on my youtube channel in video format. My latest book, Curry Compendium came out in September and is proving very popular. For details: www.mistyricardo.com
@@MistyRicardo thanks Al just follow your you tube videos and pause when needed 👍🏻
It's Misty not Al 😉
Whys your lamb green
It's not. Adjust your screen settings :)
No garlic? Surely not.
Nice recipe, I was definitely drooling while watching it.
Also, please use a wooden spoon next time. It seems you understand how to cook, but I don't understand why you used a metal spoon and constantly scraped the bottom of that aluminum frying pan...
Because the "secret" to tranforming a good curry into a great curry is the controlled "catching" of the base gravy on the bottom and the sides of the pan. It's this thick caramelised base gravy which gets scraped up and stirred into the curry that gives the best flavour.
Using a coated pan will prevent the gravy from ever sticking there so the reaction won't happen which rules them out. Also, thin aluminium pans are used because they react to changes in temperature much faster than cast iron or thick stainless pans (also they're cheap).
These videos try to replicate the exact process that happens in a takeaway or restaurant - including the equipment that's used there.
I've shared this with Baz of Baz v curry fame. Too hot for me! Will let you know his expert opinion!!
Paul Clay It's a korma Paul, for the likes of some. ;) Interested to hear feedback.
talk your way through it
Lamb Ring Stinger ffs. I wore an anti biological germ warfare suit with breathing apparatus when making this and I still had eyes like a red mullet three days later. I hope to get back into public circulation this coming week as I dare not venture more than 3 metres away from a wc at the moment. My wife has taken our children to stay with her mother until the house becomes habitable once more. Will definitely be making this again.
Good man. You should try more of my super hot curries in my books Indian Restaurant Curry at Home Vol 1 & 2. More info at www.mistyricardo.com.