Looks fantastic recipie, keen to try this one. Can I ask a question please ? Is it possible to get the same caramelisation in a curry on an induction hob as I don’t have gas? I know you say this is part of an authentic curry flavour
Yes you can get it. Avoid ceramic pans and use stainless steel with a tri-ply aluminium core. Be careful, induction is fierce. A flat bottom carbon steel wok is also ok, but be careful as they are thin and burning is too easy.
our car club meets at the black swan just by there on sunday! Looks nice, i may have a trip up there, but ive been mostly to spice of india since the Tyef Balti closed. Try the Spice of india, tell them mr naga sent you lol thanks for the curry tips, i will go the lal sher and try it!
Those are usually just called pre-cooked onions, cooked in oil, turmeric, salt, water, tomato, and other spices the chef deems fit. Many variations but the purpose of them is to help speed up the curry cooking. I've heard it referred to as 'chop masala' by some chefs.
Brilliant! Love to see the BIR chefs at work - so fast at that high heat, everything prepared and ready to go. Any chance you could get a link for that chili pickle he's using (2:21)? I'm living in China, and I'm finding it really difficult to get a fiery chili pickle. For some reason, Mr. Naga is not available on TaoBao (the main Chinese website for ordering stuff). Any help with getting hold of such pickles/pastes in China would be greatly appreciated!
That looks ace! 👅 Appreciate this was in a restaurant but I’d love to see you do more recipes without a base gravy. 99% of us aren’t going to go to that amount of effort and pre-planning when we fancy a homemade curry on a Saturday night
Thanks but the extra bit of effort is worthwhile. The base gravy can be made in a big batch in advance and frozen in portions ready for quickly cooking a curry. Also, I've created a quick and easy base gravy recipe that cooks in 30 mins, and is very convenient. mistyricardo.com/30-minute-quick-base-gravy-recipe/
@@isyt1 I make base gravy and freeze it in batches (before diluting), stored in plastic takeaway cartons and while it doesn't feel worthwhile at the time of cooking...it certainly does once you start making plenty of different curries quickly👍
It's great to see you back
And finally the legend returns. Awesome.
Happy days. Great to see some new amazing recipes from you .
Hope there are lots more to come❤
Thank you so much 😃
Thanks for the upload Richard, great looking curry!
Looks great and simple to make…….thanks….
thanks for coming back, you have been missed great video
More to come!
Great to show the dish and nice chef too
Nice one Richard always interesting to see how the chefs prepare dishes.
Iv missed these curry house uploads ! Going to have to try this place out.
Hope you enjoy!
Anyone else fretting about that bit of garlic stuck to the edge of the pan? 😜
Yep, I kept saying to myself, please get that bit of bloody garlic!
Ha ha yes it was driving me mad 🏴
Nice to see you back 😊
Thanks! 😊
Glad too hear you back ❤
Love these. Thanks!
Looks fantastic recipie, keen to try this one. Can I ask a question please ? Is it possible to get the same caramelisation in a curry on an induction hob as I don’t have gas? I know you say this is part of an authentic curry flavour
Yes you can get it. Avoid ceramic pans and use stainless steel with a tri-ply aluminium core. Be careful, induction is fierce. A flat bottom carbon steel wok is also ok, but be careful as they are thin and burning is too easy.
Thanks by the way.
@@MistyRicardo great what size pan would you recommend for 2/3 portion curries?
So good, really enjoy your videos , top work
Good to see u back
where can i get the masala sauce or indeed a similar product,great video
Great video! What was the name of the 2 masala sauces he used please? Thks
You should go to British Raj in Swinton and order Taste of Shunderbon. Absolutely delicious dish.
excellent video
our car club meets at the black swan just by there on sunday!
Looks nice, i may have a trip up there, but ive been mostly to spice of india since the Tyef Balti closed. Try the Spice of india, tell them mr naga sent you lol
thanks for the curry tips, i will go the lal sher and try it!
Spice Junction replaced Tayef, and it's very good for a takeaway. Owners used to run Chennai near Bents garden centre.
Off to La Sher tonight 😋
Garlic Tak Tak and Lamb Naga. Amazing and great service
Excellent. Did Maroof serve you?
After 10 pints 😅
@@stephenjames7782 I need to learn how to make Lamb Naga😋
Hi, that's my favourite Indian takeaway with lamb, can you tell me what the onion, turmeric mix is called, love to try this recipe, take care...
Those are usually just called pre-cooked onions, cooked in oil, turmeric, salt, water, tomato, and other spices the chef deems fit. Many variations but the purpose of them is to help speed up the curry cooking. I've heard it referred to as 'chop masala' by some chefs.
Really helpful knowledgable commentary. Helped me with explanations / additional info. Thanks have subscribed
You need to get into a Bradford restaurant
Brilliant! Love to see the BIR chefs at work - so fast at that high heat, everything prepared and ready to go. Any chance you could get a link for that chili pickle he's using (2:21)? I'm living in China, and I'm finding it really difficult to get a fiery chili pickle. For some reason, Mr. Naga is not available on TaoBao (the main Chinese website for ordering stuff). Any help with getting hold of such pickles/pastes in China would be greatly appreciated!
Hi. I don't have a source for that pickle, but perhaps you can google search it and find out. I'd be interested to know. 🙏🏻
@@MistyRicardo Cheers, man. I'll keep up the search. Thanks for sharing your super curry videos. Always learning from your channel!
I'd never heard of masala paste ❤
About blinking time!
That looks ace! 👅
Appreciate this was in a restaurant but I’d love to see you do more recipes without a base gravy. 99% of us aren’t going to go to that amount of effort and pre-planning when we fancy a homemade curry on a Saturday night
Thanks but the extra bit of effort is worthwhile. The base gravy can be made in a big batch in advance and frozen in portions ready for quickly cooking a curry. Also, I've created a quick and easy base gravy recipe that cooks in 30 mins, and is very convenient. mistyricardo.com/30-minute-quick-base-gravy-recipe/
@@MistyRicardook fair enough 👍🏻
@@isyt1 I make base gravy and freeze it in batches (before diluting), stored in plastic takeaway cartons and while it doesn't feel worthwhile at the time of cooking...it certainly does once you start making plenty of different curries quickly👍
Book a table for me will you.
No garlic and ginger paste or methi. Interesting 🤔
He puts in kasuri methi about 1:45
This isn't suitable for home cooking though, gonna keep scrolling and find something that actually tells us 'how to make a curry', sigh.