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Curry Shed
เข้าร่วมเมื่อ 9 พ.ค. 2016
Curry shed Visits Willis Warbirds 29th -30th july 2017
This year we attended the Willis Warbirds Meet. I went along and filmed many of the activities throughout the whole weekend - Of course we had to do some cooking while we were there, so on the airfield we cooked up a very special dish - full details, recipe and video coming soon
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Chicken Vindaloo Curry BIR Indian Restaurant Style presented by Lee Jones - CurryShed
มุมมอง 177K7 ปีที่แล้ว
Chicken Vindaloo is a very popular Restaurant dish in the UK, and is suited to those who like the heat turned up - but this recipe also has a real depth of flavours obtained from the spices used and the cooking techniques involved. This video shows a portion size as provided in a UK takeaway The full recipe with printout option can be found on our website at Websites CurryShed Website www.curry...
Chicken Naga Bhuna Curry - BIR British Indian Restaurant Style -Lee Jones CurryShed
มุมมอง 30K7 ปีที่แล้ว
Chicken Bhuna is traditionally a medium heat curry, but this version has an added kick of Mr Naga Pickle, not only for some extra fiery heat, but for it's fantastic flavour. Cooked quickly on a high output burner for that extra added smokey flavour. The full recipe with printout option can be found on our website at Websites CurryShed Website www.curryshed.com CurryShed Forum curryshed.co.uk/ T...
Chicken Madras Curry - Easy style Recipe by Lee Jones - CurryShed
มุมมอง 37K7 ปีที่แล้ว
This is another version of a Chicken Madras Curry you can make at home. controversially, it includes a commercially made madras curry paste. just remember this is an easy style recipe and not BIR STYLE The full recipe with printout option can be found on our website at www.curryshed.com Websites CurryShed Website www.curryshed.com CurryShed Forum curryshed.co.uk/ The Curry Show curryshow.co.uk
How to make the Curry Shed Base Gravy - BIR British Indian Restaurant Style
มุมมอง 17K7 ปีที่แล้ว
A short Excerpt taken from the full video presentation and recipe available at CurryShed.com This is Part of the Free BIR - Novice Course which will help anyone who wants to cook any restaurant or take away style curry at home - Just like a PRO Website Members www.curryshed.com Forum www.curryshed.co.uk The Curry Show www.curryshow.co.uk BIR Blog www.BIRcurry.co.uk
2 Cooking Methods to make Perfect BIR -British Indian Restaurant style Naan Bread without a Tandoor
มุมมอง 27K7 ปีที่แล้ว
The link below is to the full description and recipe on the curryshed website This Naan Bread recipe was first introduced by Chris Johnson about 5 years ago, and I make no claims to this recipe being my own. This video is purely to demonstrate the 2 methods involved using his great recipe. CurryShed Website www.curryshed.com CurryShed Forum curryshed.co.uk/ The Curry Show curryshow.co.uk In thi...
How to make BIR Mix Powder as used in British Indian Restaurants By Lee Jones - CurryShed
มุมมอง 19K7 ปีที่แล้ว
Mix powder is a fundamental part of replicating a (BIR) British Indian Restaurant curry at home. This video is taken from our multi part BIR Novice Course, to enable anyone to quickly acquire the skills to produce their favourite Indian meals at home. All of our courses and Online Store items can be found at our websites CurryShed Website: www.curryshed.com CurryShed Forum: curryshed.co.uk/ The...
The concept of this is great. Keep going and you will be huge!!
Chicken Naga Bhuna Curry 1/4 cup oil 1/4 onion 1/4 red bell pepper 1 tomato 1 Tbsp Ginger Garlic paste 1 tbsp curry powder 1 tsp cumin 1 tsp turmeric powder 1 tsp paprika 1 tsp cilantro 1 cup chicken stock 1 chicken breast diced
So why the recipe contents ?
Hey! I just discovered your site today for your chook vindaloo. (I'm a New Zealander!) is absolutely spot on! !
Beautiful More pls
do you not use mustard seeds in this recipe?
No mustard seeds in a vindaloo mate
I'm watching this at 2 in the morning and would love a bowl full😮😮
hi Lee great site and l wish you were doing more, could you please tell me where l can get your base gravy recipe from. many thanks
It’s obvious you’ve learned from professional restaurant chefs; I have had th benefit of watching my local produce Madras & Vindaloo; what I’ve seen here pretty much exactly mirrors what they did. Thanks
Why aren't you doing anymore videos. A staff curry would be good.Or meat desi masala
Very sorry Craig . . . . Been spending far too much time trying to keep a grip on reality, staying well enough to run a full time business, along with many other interests and hobbies, all these just seam to get in the way of producing more . . .LOL
Looks nice. But kash chilli & a few sliced chilli doesn't cut it for a madras for me. I would need more heat. But thats just me
for personal choice It's very easy to add more heat, but then it would not be a Madras !
What is Mix Powder And How to get the Base Gravy
So this isn't your own recipe - you are using madras paste. If that's not cheating I don't know what is.
Well I guess your right , I must be a Cheat then !
The moment a "chef" pulls out the garlic ginger paste I. Am. Outta here
I'm sure he makes his own paste, not from a jar.
my stomach is telling me to order a curry nice one sir.....
Great description of ingredients! WTF is "mix powder?"
th-cam.com/video/e1yWMZUuiUo/w-d-xo.html
I used garum masala. U.K.
Tried this recipe, absolutely delicious ❤
Looked rather decent, would happily of eaten that.
Mmmm 😋 curry 🍛
This is really good instruction, cheers Lee.
@Ultimate If there's only one Vindaloo recipe written on stone by a messenger sent by the curry gods then let me know. Quite frankly I have no interest if Vindaloo is Portuguese in origin or if the 'aloo' part has anything to do with potato. I just care about how it makes me feel when it goes into my mouth, and to a lesser extent when it comes out of my bottom. I like Lee's recipe and his explanation and that's what I've come here for. If you want to put a different recipe on youtube, you do it and I'll come and critique you.
@Ultimate And you should also note he's written "BIR" in the title. If you didn't come here for a so-called British Indian Restaurant style curry, then the responsibility for that mistake is on you.
@jonathanjames3984 well said mate ...I bet the fuckers mum brings him egg and chips up to his room😂
looks delicious.
Curry out of a jar!!!😂😂😂
Funny that.... The shops are full of them as well !
We’re are you ??
Bedfordshire, England
Well I subscribed in the hope you are going to start making vids again. The format is brilliant.
I'm hoping to retire very soon, and should have more time
I cannot believe there are no ingredients
Would be difficult to make without any ingredients ?
LOOOOOOOOOOOOOOOVE VINDALOO!
Thx and subbed
Looks delicious, I notice you use Worcester sauce in a few videos is that normal or just your personal take on a recipe?
Real vindaloo is nothing like this british version, vindaloo was a portugese dish from their colony in the east, it literally means wine and potatoes.
🤣🤣🤣🤣
I've had that dish, its Goan isn't it? Pork if recall too. I prefer the BIR style!
@@ianthomas1060 yes Goan. It was settled by Portuguese and was a Christian area. I love a BIR vindaloo myself! Being vegetarian, I'm not sure if a Goan vindaloo would be possible
@@steveparadox1 Maybe you could try harder veg like carrot, swede, parsnip, potato, baby corn and or some kidney or other beans as a vegetarian?
It literally translates to vinegar (vin) and garlic (alho)
Just found this vid, I do my own BIR too, pity it seems you have stopped filming. Top video I must say content and delivery in my opinion.
Agreed!
Wish you'd kept doing your videos.. Still the best presentation of any of this type.. And this vindaloo is delicious
Many thanks, i will be resuming my videos very soon as like a lot of UK small businesses, times are hard, and i now find myself with more time on my hands, so watch this space !
Easily the best curry making video I’ve watched 👍. Will give it a go tomorrow as it’s my birthday. Thanks 👍
Clicked straight off when I saw the pataks jar.
Clearly you didn't, as you added a comment !, . . . . . . . you could have saved yourself a lot of time by reading the description
@@CurryShed clearly i watched again. 🤣
clearly you must have !@@samgarrod4781
Brilliant presentation thanks
Brilliant video thanks!
Darn that looks incredible. I’ll try it later this week
how did you get on ?
Wow just made this exactly and oh my god its unbelievable. Thanks
your welcome, but i do have a much better BIR Madras, that's just heaps better than this one, as this was just a simple recipe that anyone an do
Made this tonight omg my new favourite . Thanks for sharing
Would it not be better to dry toast the seeds in a pan before grinding? Toasting brings out more flavor.
Well too much oil at the beginning
Opinions vary, and its simple to adjust to you preference !
What the feck is mixed powder
Instead of using bought curry powder a lot of people will make their own mix of spices (Mix powder). Contents will vary between chefs but it's usually better than buying like a mild madras curry powder.
🏴👏 great video 🏴👏
I like your presentation technique. That's the best way. Watch it cooking. You might be more explicit here and there. What's in the base gravy? Is that chicken broth? What's in that first powder called "mixed powder"? It's a little vague but otherwise good show.
Thank you for your comment . . .Can i please refer you to my other videos on this channel that explain what these are, unfortunately it would be very cumbersome for regular viewers if i were to repeat everything in all the videos i produce
Happy New Year..Stay safe and blessed.... 🙏
Looks spicy and super delicious. 😊🌶
Made this last night. Omg my favourite vindaloo
So... whats base gravy? How do I make it... what's its deal? Help please!!! Cause I need to make this immediately 🤤
BASE GRAYVY 4 LBS of Onions 1 Red Pepper 2 Green finger chilli 1 Slice Carot 100 grams of fresh garlic 100Grams of Fresh Ginger 2 Tbls spoons tomator puree 8 Vegtable oil 2 Ounces fresh Corinader
Nice "how to", but, what is Madras Paste made of, what is in the "gravy' mix and what is in the "lemon" sauce ? I like to make all of my own ingredients, do you have a "from scratch" recipe ? By the way, it looks delicious, just not sure of the pre-made ingredients, I try to stay away from all of them if possible.
Not sure about the others but I know the Madras Paste he's using is Patak's Madras Paste. In case if you haven't heard of it, it's quite common and used everywhere in the world so it'll be easy to find if you need info about it. Hope this helped
Yes, this is not an "easy" recipe, as he is mixing store-bought curry paste with scratch-made items. Those scratch-made ingredients take time to make, in advance, and that eliminates the "easy" part. An easy recipe involves nothing that a person can't get in a common grocery store and does not require "complex" preparation (beyond chopping, etc.) and cooking of scratch-made add-ins. Also, from what I understand, base gravy is a BIR creation, so to say this is not BIR style in my opinion is simply not true. Base gravy, seasoned oil, and mixed curry powder require lots of additional ingredients (and time) to make. I am sure this is a fantastic dish as he made it, but please don't call it "easy". Maybe easy for him but not for the novice.
Very simple and no complexity what so ever, . . . . go to the shops a buy one straight out of the jar or get a take-away, that's much easier @@mtaylor44
I saw methi leaves in the ingredients list along with tomato puree but did not see any go in!
Yes you are correct, well spotted - the recipe calls for methi, i just forgot to add it when recording
More videos please
i always feel like indian currys have too much oil, i only use a little, does it make a huge difference?!
Oil is the carrier of the flavours, i lke to use a lot but before serving it is mixed in fully, this creates a richness of flavour and smother texture