This is a new one on me. I love curry so I’ll definitely give this a go. Here in the Western Cape, the people of Malay descent brown their onions and garlic slowly for about 45 minutes, adding a little hot water every now and then to stop them burning. They like the dark brown colour this gives their food. I’m too impatient usually to bother but when I,take the time, it does give the food a nice depth of flavour.
Am in NZ. Just made this and may I just say it’s the best curry I’ve ever made! Hubby is impressed! 😂 Also made the onion paste and have 6 portions ready for the freezer! Win win!!
Rik, just a quick one but not about Dopiaza. I tried your onion paste method for my madras yesterday and it turned out to be the best madras I have ever made, so I won't be bothering with base gravy from now on. It really was great with a tin of chopped tomatoes thrown in to make the sauce. Cheers for the tip!
Pleasure, Paul, that's what it's about helping others, there ain't just the bir base I've made for 40 yrs. Have you been on the new Curry channel if not, join me on there - many coming! ua-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
Ive cooked professionally in Indian restaurants and takeaways when I was a young un - unlike all the folks on the net that have thousands of views copying everyone else and everyone's recipes writing books. I"M NOT looking for views I would like normal people that can't afford to go for a curry and don't have the time to make a base to enjoy what they like at home. That's the zone I'm in and thank you very much. Really appreciated your comment. Best, Rik
That looks the business! Iv always been a bit scared of making curries but your recipe are amazing and really easy to follow. What a great channel. Thanks Rik for all your hard work.
I am really enjoying your curries Rik and this is another tasty treat, thank you. I always used to order Meat Samosa's with a Peshwari Naan bread to go with my curries from the local Indian. Do you have any video's on either of those as I would love to see them?
Hi Rik, big fan of this curry, tasted as good as any curry house I've been too, it's all in the texture.Big thanks, How about a seafood dish redcar steve
That’s another cracking recipe Rik! I’m really enjoying this current series of curry recipes 😊 Maybe if you put the “garden’ on at the end you might be up for a Michelin star😜 Thank you for sharing👌🏻
Ha ha ha - might have to pay 5 quid to have it trimmed. I've decided to make every curry I have cooked - there will be one every week after a couple of weeks - I'm doing family stuff here its the big Holiday in Thailand and My family come first. Other vids will be going up they are scheduled already. I will say if you watch in a couple of vids the apple and blackberry cobbler - its easy its amazing and its my favourite pudding by a long way. Simple to make (my way)Best, Rik
Hi Rik. Great video and lovely and simple. It would be great to see you do a curry video for a family sized portion. It can be quite confusing to work out how to scale up ingredients and spices, especially as it's not a linear thing.
Loving your videos breath of fresh air but one question if I may . I was always told to make curries in a stainless steel pan but not sure what your using or why but nonetheless there fantastic 👍
High Steve - thats a breath of fresh air mate - most folks bleat on about cooking a curry in an aluminum pan. I have cooked in everything I can tell you. This pan I'm using is quite a heavy pan and its Non stick - nothing special (well I'm sure it is to the manufacture) There is no pan you cannot use. Its what you prefer. There is way too much nonsense spoken about curry pans in restaurants for high heat etc. An aluminum pan in the restaurants is used because its CHEAP!! - Cheap to manufacture and they turn out millions a year. Its a cost thing nothing to do with high heat or anything else. If you can cook in a stainless pan - enjoy your cooking. You will be able to cook all my curries no worries. Best, Rik
Thank you makes perfect sense as BIR cooking is basically a stir fry done fast and cheap but sold for a high mark up . If I get a takeout curry they will use onion garlic and ginger powder instead of fresh ingredients to save money and for speed but give me stomach ache that I used to blame on the heat of the curry . Anyway thanks for replying and loving your no nonsense northern cooking 👌
Greetings from Hua Hin, This looks great. 2 ques if you don't mind? Being out in Thailand, hard to get certain items and I noticed you had a kitchen aid stand mixer. Can get them here without being hammered in import tax? secondly, your mixed powder video: Do you buy the spices in bulk on line or maybe Makro? also, do you have a onion paste video? Cheers and nice work,
Hi Paul ive just been living down in Cha Am for a few months - up in Chiang Mai again now. Makro for spices 200g, 500g or 1 kilo bags or on Lazada - great delivery service - mainly from all the different communities in Bangkok so its quick. I bought the Mixer in Chiangmai at Bakermart. Onion paste ua-cam.com/video/Xim4zr2vU_M/v-deo.html and if you go on its my new curry channel - you wont go wrong subscribing on there Paul. Best, Rik
Nice 1, Rik and thanks for the prompt reply. Seems you were just up the road from me. Looks really good this Dopiaza and I am going to make it. Cheers and subscribed ;-)@@BackyardChef
Nice one Paul - the makro's down near you stock all differently mate - The Hua Hin store carried different size stock to Cha Am and the Bigger Makro south of Hua Hin had a combination of both the other stores. Now the Villa Market and Tops carry bits but not good enough. When I started my business in Thailand Curry-Nights we supplied all the supermarkets in Thailand and Laos Villa and Tops down there were my customers - we sold the business a few years ago and the new owner just finished it saying everything was too expensive. I was thinking about starting it again but I have done it once so that's enough. Best of luck - keep in touch. Best, Rik
Rik. I’ve done BIR a few times but need to book days off work to do it! This looks an amazing method. Would this work in a bigger pan with times 4 for 4 peeps? I reckon it should?
There is no problem mate at all - do you know my background - I started in takeaways and restaurants and Chinese. Learnt to cook - started by chopping onions - that's why I can chop 75 kilos blindfolded but that's not the done thing. I can make any curry - bir or adapted. I don't bleat on like most of the others about bir. They all try and make a taste that was around years ago - now chefs in curry spots use what ever they can to make a curry. Some use pastes some use powders. etc - I now choose the simplistic method of making any curry I want. There is a new curry channel coming in May I will upload some basic stuff then start cooking every curry and other stuff I know.... You will have your dinner on the table every week mate without hours of messing about. Best, Rik
NEW NEW NEW - NOT ANOTHER CURRY SHOW ua-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html
THIS is a brand new channel devoted to making curries
can you send the details of the wok type pan you are using please
Looks amazing! One of my daughter's favourite as well. This is so much easier than other curry recipes. Thanks once againx
Hope you enjoy. Thank You. Best, Rik
This is a new one on me. I love curry so I’ll definitely give this a go. Here in the Western Cape, the people of Malay descent brown their onions and garlic slowly for about 45 minutes, adding a little hot water every now and then to stop them burning. They like the dark brown colour this gives their food. I’m too impatient usually to bother but when I,take the time, it does give the food a nice depth of flavour.
Quality cooking in my book. Thanks for sharing. Best, Rik
Am in NZ. Just made this and may I just say it’s the best curry I’ve ever made!
Hubby is impressed! 😂
Also made the onion paste and have 6 portions ready for the freezer! Win win!!
Great to hear! Have you seen my curry channel ua-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
From Russia with love, good luck, Chef
Oh Man - amazing! Thank you very much! All the very best to you - keep safe. Best, Rik
For me Rik, fresh coriander is a must in all my curries. 👍
Rik, just a quick one but not about Dopiaza. I tried your onion paste method for my madras yesterday and it turned out to be the best madras I have ever made, so I won't be bothering with base gravy from now on. It really was great with a tin of chopped tomatoes thrown in to make the sauce. Cheers for the tip!
Pleasure, Paul, that's what it's about helping others, there ain't just the bir base I've made for 40 yrs. Have you been on the new Curry channel if not, join me on there - many coming! ua-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
one of my favourite curries, love it!! I'm a fan of anything with a ton of onions in it lol. Thanks for yet another great vid Rik 😊
Thank you. Best, Rik
A delicious receipe .Thanx for sharing with new style...❤❤
How about some curry’s for 4 people, love the Channel and have cooked a lot of the dishes. Thanks Ric.
Thank you. Best, Rik
This is one I will make this week, Love Dopiaza well done Buddy Thumbs up as normal, Greetings from Smoky Chiang Rai Northern Thailand. GT
Nice one Gordon just DO NOT burn the oven onions - it could make things a little bitter - I'm sure you will not. Best, Rik
One of my favourite's from my local takeaway.
Might not taste the same but its really good. Best, Rik
You’re really in the zone with these recent curry videos. Another excellent one 😊
Ive cooked professionally in Indian restaurants and takeaways when I was a young un - unlike all the folks on the net that have thousands of views copying everyone else and everyone's recipes writing books. I"M NOT looking for views I would like normal people that can't afford to go for a curry and don't have the time to make a base to enjoy what they like at home. That's the zone I'm in and thank you very much. Really appreciated your comment. Best, Rik
Fantastic Rik, busy weekend ahead for me cooking your madras, jalfrezi and this. Keep up the good work mate. It’s much appreciated
Thanks Mike. Best, Rik
Looks delicious 😋 can’t wait to try this recipe ❤️🔥
That looks the business! Iv always been a bit scared of making curries but your recipe are amazing and really easy to follow. What a great channel. Thanks Rik for all your hard work.
I am really enjoying your curries Rik and this is another tasty treat, thank you. I always used to order Meat Samosa's with a Peshwari Naan bread to go with my curries from the local Indian. Do you have any video's on either of those as I would love to see them?
No not on the channel. Thank You. Best, Rik
I really love you unpretentious cooking. .😊
Thank you. Best, Rik
Made this tonight for 4 people, really tasty. Have to say, I think it’s the tastiest chicken dopiaza ever made by a Yorkshireman.
Well done mate! Thank you. Best, Rik
That looks so good. Suddenly hungry 😊
Thanks Cathy. Best, Rik
Looks spot on mate I’ve not cooked a curry for a while, I’ll use this recipe and just add some fresh chillis
Nice one Peter - check out my curry channel ua-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
@@BackyardChef will do mate
Thanks mate, l am going to try it right now. I believe you forgot the salt! I noticed sugar went in twice.
Thank you. Best, Rik
Hi Rik, big fan of this curry, tasted as good as any curry house I've been too, it's all in the texture.Big thanks, How about a seafood dish redcar steve
Thank you. Best, Rik
Made this last night and loverly full of flavour can’t decide what one to have next 🥴😂👌
Thanks mate - there will be another one at the weekend on the curry channel. Best, Rik
@@BackyardChef keep um coming 👌
BYC versus BIR purists and the Chef wins again!
That’s another cracking recipe Rik!
I’m really enjoying this current series of curry recipes 😊
Maybe if you put the “garden’ on at the end you might be up for a Michelin star😜
Thank you for sharing👌🏻
Ha ha ha - might have to pay 5 quid to have it trimmed. I've decided to make every curry I have cooked - there will be one every week after a couple of weeks - I'm doing family stuff here its the big Holiday in Thailand and My family come first. Other vids will be going up they are scheduled already. I will say if you watch in a couple of vids the apple and blackberry cobbler - its easy its amazing and its my favourite pudding by a long way. Simple to make (my way)Best, Rik
@@BackyardChef Looking forward to all your next posts 😊
Hi Rik. Great video and lovely and simple. It would be great to see you do a curry video for a family sized portion. It can be quite confusing to work out how to scale up ingredients and spices, especially as it's not a linear thing.
Have you been on the curry channel most of there are family size - ua-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
@@BackyardChef ah, I didn’t check that. Will do now. Thanks Rik
I love a dopiaza I believe it means extra onions
Two onion types of cooked onions. you are right mate. Best, Rik
Loving your videos breath of fresh air but one question if I may . I was always told to make curries in a stainless steel pan but not sure what your using or why but nonetheless there fantastic 👍
High Steve - thats a breath of fresh air mate - most folks bleat on about cooking a curry in an aluminum pan. I have cooked in everything I can tell you. This pan I'm using is quite a heavy pan and its Non stick - nothing special (well I'm sure it is to the manufacture) There is no pan you cannot use. Its what you prefer. There is way too much nonsense spoken about curry pans in restaurants for high heat etc. An aluminum pan in the restaurants is used because its CHEAP!! - Cheap to manufacture and they turn out millions a year. Its a cost thing nothing to do with high heat or anything else. If you can cook in a stainless pan - enjoy your cooking. You will be able to cook all my curries no worries. Best, Rik
Thank you makes perfect sense as BIR cooking is basically a stir fry done fast and cheap but sold for a high mark up . If I get a takeout curry they will use onion garlic and ginger powder instead of fresh ingredients to save money and for speed but give me stomach ache that I used to blame on the heat of the curry . Anyway thanks for replying and loving your no nonsense northern cooking 👌
Do piaza literally means two onions in hindi!
Does it? Thank you. Best, Rik
Greetings from Hua Hin, This looks great. 2 ques if you don't mind? Being out in Thailand, hard to get certain items and I noticed you had a kitchen aid stand mixer. Can get them here without being hammered in import tax? secondly, your mixed powder video: Do you buy the spices in bulk on line or maybe Makro? also, do you have a onion paste video? Cheers and nice work,
Hi Paul ive just been living down in Cha Am for a few months - up in Chiang Mai again now. Makro for spices 200g, 500g or 1 kilo bags or on Lazada - great delivery service - mainly from all the different communities in Bangkok so its quick. I bought the Mixer in Chiangmai at Bakermart. Onion paste ua-cam.com/video/Xim4zr2vU_M/v-deo.html and if you go on its my new curry channel - you wont go wrong subscribing on there Paul. Best, Rik
Nice 1, Rik and thanks for the prompt reply. Seems you were just up the road from me. Looks really good this Dopiaza and I am going to make it. Cheers and subscribed ;-)@@BackyardChef
Nice one Paul - the makro's down near you stock all differently mate - The Hua Hin store carried different size stock to Cha Am and the Bigger Makro south of Hua Hin had a combination of both the other stores. Now the Villa Market and Tops carry bits but not good enough. When I started my business in Thailand Curry-Nights we supplied all the supermarkets in Thailand and Laos Villa and Tops down there were my customers - we sold the business a few years ago and the new owner just finished it saying everything was too expensive. I was thinking about starting it again but I have done it once so that's enough. Best of luck - keep in touch. Best, Rik
Hi Rik, Yes, do you mean the Makro in Pranburi or the one south heading towards Lime bay?@@BackyardChef
Yes its Pranburi near the road works and the daft junction easy enough to get out of to Hua Hin but getting in was a pain when I was there. Best, Rik
Looks simple enough to make, only problem is getting hold of onion paste in shops. No where sells it.
Onion Paste ua-cam.com/video/Xim4zr2vU_M/v-deo.html
Make a very large batch portion it and freeze it flat in a bag.
Rik. I’ve done BIR a few times but need to book days off work to do it! This looks an amazing method. Would this work in a bigger pan with times 4 for 4 peeps? I reckon it should?
There is no problem mate at all - do you know my background - I started in takeaways and restaurants and Chinese. Learnt to cook - started by chopping onions - that's why I can chop 75 kilos blindfolded but that's not the done thing. I can make any curry - bir or adapted. I don't bleat on like most of the others about bir. They all try and make a taste that was around years ago - now chefs in curry spots use what ever they can to make a curry. Some use pastes some use powders. etc - I now choose the simplistic method of making any curry I want. There is a new curry channel coming in May I will upload some basic stuff then start cooking every curry and other stuff I know.... You will have your dinner on the table every week mate without hours of messing about. Best, Rik
Hi Rick, is there any chance you could do a video of a Korma from scratch
Hi Lester yes that will be coming on my other curry channel. ua-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html best, Rik
Instead of water could I use chicken stock?
Yes you can. Best, Rik
Why are people not watching Rics curries Come on people's give him a break.
Ha ha ha - they might not like. Thank you. Best, Rik
Hi Can't see what spices you used
In the description there is a list as long ad your arm. Thank You. Best, Rik
He sounds like Danny Malin at 5:15
Thank you. Best, Rik
Sorry if I’ve missed it mate but where’s the recipe ?
Yes you must have - its as long as your arm in the description. Click on the more button. Thank you. Best, Rik