Make An Indian Curry From Scratch - Al's Kitchen



chopsfc007 said:
Do you follow his recipes with the base gravy etc,
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Yup. Bought a cheap stock pan from eBay. Made the Base gravy (3.6 litres of it) and then froze it in 500ml portions. Did the ‘pre-cooked’ lamb thing too. All very, very easy. The taste though: lusharoon.
Skrabble said:
He has an updated Jalfrezi on his channel now.
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Champion. I do t think I’ll go back to shop bought pastes now like. 😎
 
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chopsfc007 said:
Do you know any decent recipes that don't use it I guess it's one of those things that once you have used the gravy once you won't want to go without
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There's a Karahi I think
Plus 2 slow / pressure cook ones.
But they're different to the "normal" ones tbh. Nice still, but you're not really getting "the point" if you go for these first
Skrabble said:
Misty Ricardo is just the same as Al's really, definitely recommend his books for the price of them, easier to follow than a video and also explains how to scale up for more than one serving etc. Latifs vids are usually in his restaurant kitchen (prior to covid) he explains them well too.
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Is there a simple trick for this? Al says not to & I tried doubling up once, and the curry was bland. I was gutted, because I had my mate and his kids round, and I'd been raving about them, and everyone was let down.
Maxnormal said:
Yup. Bought a cheap stock pan from eBay. Made the Base gravy (3.6 litres of it) and then froze it in 500ml portions. Did the ‘pre-cooked’ lamb thing too.
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I do the same - takeaway containers (plastic ones) get refilled with base. One full one for 2 portions.

That lamb is outrageous. I could just eat it on its own, nevermind putting it in a curry.
 
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PTR said:
There's a Karahi I think
Plus 2 slow / pressure cook ones.
But they're different to the "normal" ones tbh. Nice still, but you're not really getting "the point" if you go for these first

Is there a simple trick for this? Al says not to & I tried doubling up once, and the curry was bland. I was gutted, because I had my mate and his kids round, and I'd been raving about them, and everyone was let down.

I do the same - takeaway containers (plastic ones) get refilled with base. One full one for 2 portions.

That lamb is outrageous. I could just eat it on its own, nevermind putting it in a curry.
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Pressure cooker has been a revelation for me, I just chuck all the ingredients in, and it's done in 15 mins! Doesn't stink the house out either!
 
Casper said:
Pressure cooker has been a revelation for me, I just chuck all the ingredients in, and it's done in 15 mins! Doesn't stink the house out either!
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You mean for the base sauce though, yes? That's what I do too.

I mean the pressure cooker curries - the beef masala one, I think works well in the Instant Pot.
 
PTR said:
There's a Karahi I think
Plus 2 slow / pressure cook ones.
But they're different to the "normal" ones tbh. Nice still, but you're not really getting "the point" if you go for these first

Is there a simple trick for this? Al says not to & I tried doubling up once, and the curry was bland. I was gutted, because I had my mate and his kids round, and I'd been raving about them, and everyone was let down.

I do the same - takeaway containers (plastic ones) get refilled with base. One full one for 2 portions.

That lamb is outrageous. I could just eat it on its own, nevermind putting it in a curry.
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Not really mate, misty explains it well I his second book, certain spices have more put in than others. The kindle edition was on amazon for 99p the other week, I prefer having the proper books mind.
 
Skrabble said:
Not really mate, misty explains it well I his second book, certain spices have more put in than others. The kindle edition was on amazon for 99p the other week, I prefer having the proper books mind.
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I'm risking it tomorrow going to add chilli, garlic, ginger, tomato and some spices to base gravy
 
James said:
Why not just make the madras again? That's all there is to that recipe. Bit of tomato puree and spices. It'll be better than just hoying random shit together.
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True I even have a recipe printed of somewhere which is near identical to Al's, I guess I wanted to try something different mind I am a novice so only follow recipes at the moment with slight alterations. You still vegan mate.
 

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