i was a bulder from wolverhampton i used to do alot of work for indian people and the smells when they where cooking i could have stayed there all night ive been working for one famlie for over ten years and they treat me like fam ley thats the way the world should be love each other and live as one and i am a white man the food you cant beat it keep it coming
Latif, I am a professional chef who loves (British) Indian food. I have learned so much from all your videos about the techniques and how to use spice blends. Keep it up, mate, and thank you very much. I spent a month in India to know the food is very regional but BIR is ok for me.
Love this series Latif - here's a thought, what about covering storage methods and shelf life as I for one always have some left overs to use at a later date.
I make mine similar to yours, but I put my kasuri methi into almost boiling water, and add it, including the water, after the rest of the spices and tomato puree go in. This stops it burning in the hot oil and becoming bitter, as well as making sure that it's completely rehydrated when the puree has cooked out.
Latif lad, can you give us direction on how to use and store this once its made? How much would ya add to a dish? and how long it keep in the fridge, could you freeze it?
Hi, I make this tomato puree, let it cool and then place the puree in ice cube trays, freeze it and then bag the cubes. Each cube is about 1 Tbsp. I use 2 per recipe. They defrost pretty quickly. I do the same with his garlic and ginger puree. It's an easy way of always having a supply!
Absolutely brilliant. It is those layers of flavours that make BIR curries so mysterious and deep and yet simple at the same time. Thanks for sharing your secrets bro!...
Loving these new videos, please keep them coming ! / I have seen you in the restaurant, I have seen you on your adventures in Bangladesh, I have seen you cook with your mum, and now I see you cook in your professional studio kitchen. Please do not give up on any of these. I want to see you back in the restaurant, want to see you cook with mum, and all your adventures outside the UK. That all being said, this new series of videos you are producing are special , so thanks for that. Mark. PS - having made this, can we freeze potions for future use?
Hello Latif, I hope you are well. Please could you clarify for me the amount of garam masala and chilli powder used? In the video you state 1/2 and tablespoon of each, in the ingredient list the amount is 1.5 tablespoons of each. Thank you for your videos Latif.
I would say it is ok to freeze it. I freeze the garlic/ginger paste in ice cube trays, then put it in ziplock bags. And it should last for months in the freezer, mine doesnt cos i use a lot of it. I would do the same with this tomato puree.
Love what you do??? I would marry you just for your food and that smile. Lol! But seriously speaking, I've researched both Italian and French tomato sauces but this is the first Indian tomato sauce I've reviewed. It almost seems all cultures with access to tomatoes all have a standard base sauce. This I would make and portion in freezer bags for quick access as i do for my Italian sauce. They're great for a quick meal for four as a base in several dishes. I think this would be a great base for a Sunday pot roast or lamb shank, chicken too. Ooo, vegetable stir fry or tossed with roasted potato chunks. My mind is racing with ideas. Thanks for all you do. Peace!
I have been watching your channel for some time now, i have soo many of your recipies, never once has anything you taught me ever not come out delicious,you are a amazing chef!!! People are surprised how a Portuguese woman like myself can cook up so many delicious indian dishes .well its thanks to you, it also helps that you are such a good looking man ..😂. Love you!!
Hi Latif, not sure if anyone else has already asked but is this okay to freeze and reuse at a later date? And if so, how long would it last in the freezer.
I would imagine if anything freezing it will improve it! I always find curries taste even better after freezing as the freezing process helps to break down the tomato so everything blends really nicely.
Brilliant mate! Just purchasing the last of what's required to cook your tomato puree. I had the ingredients on hand to make your garlic and ginger as well as your base gravy. In Australia black turmeric is called Nigella seeds which is on the shopping list with 400gr of tomato paste, which is our equivalent for your concentrated tomato puree, so I can finish your onion mix recipe as well as your puree recipe. I'll be making your Rogan Josh recipe tomorrow with slow cooked goat, which was sourced locally for free. Thanks for the inside knowledge, it's greatly appreciated.
Aslm Latif, im just a home chef all the way from Cape town, South Africa. Shukr for all your amazing dishes and recipes. I wanted to ask, the tomato puree recipe, how much of this mixture will i use if i make some mutton curry for instance. Should all this be used, or should i only use a few tablespoons. Would appreciate your response.
Loving this chef. Adding flavour at every stage with your turbo tomato puree and turbo garlic ginger paste, same with the aromatic water from the base gravy recipe. Superb tips! Really appreciate the time you take to do these videos. I’m going to use this as a cheeky pizza base sauce with some chicken tikka pizza!
Oh mate, I'm deffo gonna have a go at this and the garlic/ginger paste! Love the channel, been following for yonks, not just for the ideas but just to watch you and to feel that passion and enthusiasm you have. This new series for the basics is great :)
I’ve only eaten Indian food made by myself( I’m learning!) or in Indian restaurants here in America. I’m very intrigued by your use of curry powder. I haven’t encountered its use in any of the recipes I’ve made. I will give your ginger garlic paste a go…it sounds delicious!
Im so glad the list specified between ingredients and equipment or i wouldve been trying to cook that spatula for ages 😂 Keep up the good work my G. Your channel is mad underrated but it is climbing.
Aslmualaikum Latif all your recipes are divine and it becomes tastier as you start with Bismillah always.I have a homemade Gharam masala if you need the recipe anytime..
I loved the old pan Latif! I am also a pan basher . Love the channel and it has been a game changer(as you like to say) for me. Keep up the great content!
Latife I am sharing your site with friends in North Carolina. Who loves Indian food. But we are limited in Quality Restaurants.. I’m from the U.K. so I’m happy to introduce you to North Carolina 🙏🏼🥰 Latife please can you advise me on which curries I could use your Tomato Purée Indian restaurant style U.K. 🙏🏼🥰🙏🏼
ive been doing home made currys for years with the base gravy but i never knew about this tomatoe pure ingredient so ill give this a try and see what difference it makes
Great tips you are sharing. My curries have improved so much since finding the channel, and now this series of tips will make them even better. Thanks so much!
Had to add another comment. Made this and was feckin marvellous! So much so, walked into the wife and she took a photo on her phone, while laughing. Asked her what she was laughing at and she said 'have you seen the state of your beard?' Nope, I said, and she replied while then showing me the photo, 'You're face is all red'. Ooops I ate over half of the puree! Couldn't help it. Amazing! 😂😂 This made my butter chicken up there with any Indian takeaway from miles around!
Great recipe and I am getting closer to making authentic BIR curries, I have a deep ice cube tray and freeze this and the garlic and ginger recipe and once frozen I pop them in a bag and so I can just take out what I need, I’m going to make the base gravy again and freeze that as well in my ice cube tray - if you had a book I would definitely buy it x
Loving the new style of the videos. Looking forward to giving this a go. Given that there is quite a lot of purée created, I would like to see how long it would store for added to the videos or storage ideas, as although I could eat your recipes every day I don’t think I could get it past the rest of the family. 😂
Fabulous. Got to make this soon and it will keep well covered in the fridge for quite a long time and be really useful to add to all kinds of curry dishes that require tomato puree. Got to give it a go.
Just had to bin me Spice mix leaving me short to make another mix. In the description it says 1.5 tablespoon of garam masala and also 1.5 tablespoon of chilli powder. Turns out in the video Latiff mentions half a Tbs of each. Well and truly miffed to say the least. EDIT.. Drama over with, I popped out for more corianda, no probs.. Now I've made this it actually smells fantastic, Ive been dabbling in BIR for over twenty years now but have never made the ginger/garlic and this tom puree in this advanced style way. Really looking forward to using it. If anyone considers making it be sure to follow the video quantity's that Latiff says out aloud at around 3:00
🍅 This could definitely be eaten on its own, I agree. Add it to pasta dishes, or with rice, bread of choice or as a condiment, as a fresh ketchup. Looks so yummy too and will be making it in massive batches. Might try with fresh and tinned tomatoes also, to give it three levels of tomato flavours 🍅..... Thank you. I like the way even the pastes and pureés you make are adding to the depths of flavours within the dishes you make, just layering the flavours upon one another, that make 'BIR' curries the best imo. I never understand why my curries never taste quite like the British Bengali Restaurant curries, now I know why. (BIR should be renamed BBR imo). Btw, I never waste the coriander stalks, and always chop them up and add when first frying off the onions.... Great channel, I'm steadily working through all the videos.
Try a quarter to a half teaspoon baking soda dissolved in 1/4 cup of warm water and poured over the sauce to help cut the acidity. Taste test in a few minutes & repeat if needed.
Interesting.as you know all my family love the dishes I've made following your recipes.i saw you just last week using this sauce.now I've watched you make it. I should really make this an give it ago.imagine I could freeze a batch into an ice cube tray an freeze to use freely .
Excellent production and very well explained. Very easy to follow and try out. I will certainly be making this. I think this is the secret to a good curry after getting the onions fried perfectly.
❤ Thank you for sharing. I've made few things following your instructions.. Always amazing. Makes me hungry watching you cook as I know it's going to be good, you always say something at beginning.. Is it a blessing?
I've not made this one yet because I've already made the garlic and ginger paste and the base gravy. The reason for that is that I'm worried that the spices and the GG paste in this will be a bit much in addition to the same in the base. I just use regular tomato puree but I'll give this a try anyway.
Hey chap amazing as always and i think an even better tomato puree than the last one perhaps. I had an idea for a video though; with the cost of living crisis affecting many people, can you perhaps get your thinking cap on and work on the cheapest curry possible that really hits the spot. I am thinking Jack Munroe chick pea and peach curry here but with a Latif spin. Who knows it might even be worth working with her on it? Either way i love all your vids, especially the new one pot / home ones (but still have a freezer full of base gravies for quick meals). I hope you are keeping well and i hope to visit Stoke at some point to taste your food for real.
Thanks for sharing these dishes ive been following you years how. I emigrated from Southampton to Brisbane /Australia and haven't found a decent curry shop 😢😢 Happy new year to y9u and Fam
I'm not sure how my wife is going to feel about me taking over her kitchen, but you've made this so simple that I want to give this a try. That Chicken Madras recipe you've got is going to be what I make. I just have to watch all the building blocks videos first.
I really enjoyed this thanks! I would really like to see how to make enough base gravy to make just 1-2 curries and how to make a chicken tikka pieces takeaway style for a home cook who isn’t going to be freezing it to make multiple. Also how to make that curry into a chicken curry ordered from an Indian takeaway. You are the best
I'm just going through this recipe ready for making a batch at the weekend, but there's a difference in quantity between what you say and what you list in the recipe. For both Garam Masala and Chilli powder you say "Half a tablespoon" as you add it in, but the recipe says "1.5tbps" - which is one and a half. It looks like you're adding the greater quantity, but with the angle it's a little hard to tell. Can you clarify which it is please? Thanks for the great series!
So, would you then just let that cool and put it into tubs or what for freezing? Looking to be able to prep everything and make curries quickly at home, I don’t mind a few hours to prep it all if it lasts for a while. Thanks
im looking for a secret recipe guarded tightly by restaurant called yee fatt in mslaysia. For centuries nobody could replicate. this seems similar but better version lol. Million thanks, ur my idol ❤
Bismillah to you my friend now you explained what it means thank you once again .After your amazing tomato purée I once again have a question does this dish for Bhuna mix freeze well thanks in advance 👍
i was a bulder from wolverhampton i used to do alot of work for indian people and the smells when they where cooking i could have stayed there all night ive been working for one famlie for over ten years and they treat me like fam ley thats the way the world should be love each other and live as one and i am a white man the food you cant beat it keep it coming
Latif, I am a professional chef who loves (British) Indian food. I have learned so much from all your videos about the techniques and how to use spice blends. Keep it up, mate, and thank you very much. I spent a month in India to know the food is very regional but BIR is ok for me.
Do not under estimate this recipe…absolute game changer, it’ll take your curry’s to another level. Thank you so much Latif👏👏👏
@@kmurphy994 much love
Love this series Latif - here's a thought, what about covering storage methods and shelf life as I for one always have some left overs to use at a later date.
Don't you think k he has enough on his plate? People always want more, never satisfied. You can freeze, or can it in a jar
This puree works beautifully as a dip as well as an ingredient for a main dish, I even used it on a pizza base, love it!
I make mine similar to yours, but I put my kasuri methi into almost boiling water, and add it, including the water, after the rest of the spices and tomato puree go in. This stops it burning in the hot oil and becoming bitter, as well as making sure that it's completely rehydrated when the puree has cooked out.
Good idea, noted. 👍
which curry powder do you use for it then??
Latif lad, can you give us direction on how to use and store this once its made? How much would ya add to a dish?
and how long it keep in the fridge, could you freeze it?
this please @latifs
Hi, I make this tomato puree, let it cool and then place the puree in ice cube trays, freeze it and then bag the cubes. Each cube is about 1 Tbsp. I use 2 per recipe. They defrost pretty quickly. I do the same with his garlic and ginger puree. It's an easy way of always having a supply!
You have to watch his other videos of recipes he tells you how much to use in specific recipes.
Absolutely brilliant. It is those layers of flavours that make BIR curries so mysterious and deep and yet simple at the same time. Thanks for sharing your secrets bro!...
Thanks Latif for all your recipes ❤
Loving these new videos, please keep them coming ! / I have seen you in the restaurant, I have seen you on your adventures in Bangladesh, I have seen you cook with your mum, and now I see you cook in your professional studio kitchen. Please do not give up on any of these. I want to see you back in the restaurant, want to see you cook with mum, and all your adventures outside the UK. That all being said, this new series of videos you are producing are special , so thanks for that. Mark. PS - having made this, can we freeze potions for future use?
Yo!! This is the channel I’ve been waiting for. Cheers, pal.
I am new to your videos, but as an Englishman living in New York who misses his British Indian curries, my cravings are now satisfied. Thank you!!
We are just preparing this now in our kitchen in France …. It smells amazing. Can’t wait to taste it.
Hello Latif,
I hope you are well.
Please could you clarify for me the amount of garam masala and chilli powder used?
In the video you state 1/2 and tablespoon of each, in the ingredient list the amount is 1.5 tablespoons of each.
Thank you for your videos Latif.
I would say it is ok to freeze it. I freeze the garlic/ginger paste in ice cube trays, then put it in ziplock bags. And it should last for months in the freezer, mine doesnt cos i use a lot of it. I would do the same with this tomato puree.
Love what you do??? I would marry you just for your food and that smile. Lol! But seriously speaking, I've researched both Italian and French tomato sauces but this is the first Indian tomato sauce I've reviewed. It almost seems all cultures with access to tomatoes all have a standard base sauce. This I would make and portion in freezer bags for quick access as i do for my Italian sauce. They're great for a quick meal for four as a base in several dishes. I think this would be a great base for a Sunday pot roast or lamb shank, chicken too. Ooo, vegetable stir fry or tossed with roasted potato chunks. My mind is racing with ideas. Thanks for all you do. Peace!
Production quality is next level, so is the dish! Absolutely gorgeous
I have been watching your channel for some time now, i have soo many of your recipies, never once has anything you taught me ever not come out delicious,you are a amazing chef!!!
People are surprised how a Portuguese woman like myself can cook up so many delicious indian dishes .well its thanks to you, it also helps that you are such a good looking man ..😂.
Love you!!
Thank you so much for teaching us. I feel like I am in a cooking class with you. Thank you May Allah bless you.
Hi Latif I have been following your recipes for years thank you for taking the time to make these videos
The best teacher especially the gravy's and Indian base sauces for food dishes!
Hi Latif, not sure if anyone else has already asked but is this okay to freeze and reuse at a later date? And if so, how long would it last in the freezer.
I would imagine if anything freezing it will improve it! I always find curries taste even better after freezing as the freezing process helps to break down the tomato so everything blends really nicely.
I love you banging on the dishes. Even started doing it myself making all your recipes😂
Loving this new series of basics. Cant get any decent BIR curries here in Oz so i've been cooking my own for a while now. the locals love them as well
Been making the tomato puree from your old video using the tomato paste and it is wonderful, so looking forward to giving this a try.
Brilliant mate!
Just purchasing the last of what's required to cook your tomato puree.
I had the ingredients on hand to make your garlic and ginger as well as your base gravy.
In Australia black turmeric is called Nigella seeds which is on the shopping list with 400gr of tomato paste, which is our equivalent for your concentrated tomato puree, so I can finish your onion mix recipe as well as your puree recipe.
I'll be making your Rogan Josh recipe tomorrow with slow cooked goat, which was sourced locally for free.
Thanks for the inside knowledge, it's greatly appreciated.
Aslm Latif, im just a home chef all the way from Cape town, South Africa. Shukr for all your amazing dishes and recipes. I wanted to ask, the tomato puree recipe, how much of this mixture will i use if i make some mutton curry for instance. Should all this be used, or should i only use a few tablespoons. Would appreciate your response.
Me too 😊😊cooking in South Africa and loving it..❤
Loving this chef. Adding flavour at every stage with your turbo tomato puree and turbo garlic ginger paste, same with the aromatic water from the base gravy recipe. Superb tips! Really appreciate the time you take to do these videos. I’m going to use this as a cheeky pizza base sauce with some chicken tikka pizza!
I did this about a month ago and used it all up so recapping before I do another batch 👍🏼
It is a great series, thanks for sharing your methods and for your dedication in replying to so many comments.
Nice , please do a prawn purie 😊 thank you Latif 😊
Oh mate, I'm deffo gonna have a go at this and the garlic/ginger paste! Love the channel, been following for yonks, not just for the ideas but just to watch you and to feel that passion and enthusiasm you have. This new series for the basics is great :)
So when you added tomato puree in your previous recipes, is this what you used and what we should use in future? Looks great by the way.
I'd like to know this also. A lot of his recipes I've watched and recreated, it's simply been blended, fresh tomatoes.
I’ve only eaten Indian food made by myself( I’m learning!) or in Indian restaurants here in America. I’m very intrigued by your use of curry powder. I haven’t encountered its use in any of the recipes I’ve made. I will give your ginger garlic paste a go…it sounds delicious!
I can just imagine the beautiful fragrance in your kitchen... wish I could cook😊 .. I am trying though ❤
I don't mind you banging dishes! I like the way you can use a big spoon for everything.
That looks very delicious. I can imagine the scent of this tomato dish, it makes my mouth watering.
Im so glad the list specified between ingredients and equipment or i wouldve been trying to cook that spatula for ages 😂 Keep up the good work my G. Your channel is mad underrated but it is climbing.
Aslmualaikum Latif all your recipes are divine and it becomes tastier as you start with Bismillah always.I have a homemade Gharam masala if you need the recipe anytime..
Can’t wait to see how you now use the base gravy, the garlic and ginger paste, and the tomato puree in your recipes Latif 👌
Thanks Latif for sharing this little gem, regards Tel G
Well done that man, your presentation skills and professionalism have improved greatly.
I loved the old pan Latif! I am also a pan basher . Love the channel and it has been a game changer(as you like to say) for me. Keep up the great content!
Loved this,perfectly clear and easy to follow,great video
Awesome, loving this series and all your previous work. Thanks Chef.
Latife
I am sharing your site with friends in North Carolina. Who loves Indian food.
But we are limited in Quality Restaurants..
I’m from the U.K. so I’m happy to introduce you to North Carolina 🙏🏼🥰
Latife please can you advise me on which curries I could use your Tomato Purée Indian restaurant style U.K.
🙏🏼🥰🙏🏼
Looks amazing, can it be portioned up and frozen? Also frozen for how long, thanks.
ive been doing home made currys for years with the base gravy but i never knew about this tomatoe pure ingredient so ill give this a try and see what difference it makes
Great tips you are sharing. My curries have improved so much since finding the channel, and now this series of tips will make them even better. Thanks so much!
Had to add another comment. Made this and was feckin marvellous! So much so, walked into the wife and she took a photo on her phone, while laughing. Asked her what she was laughing at and she said 'have you seen the state of your beard?' Nope, I said, and she replied while then showing me the photo, 'You're face is all red'. Ooops I ate over half of the puree! Couldn't help it. Amazing! 😂😂 This made my butter chicken up there with any Indian takeaway from miles around!
Great recipe and I am getting closer to making authentic BIR curries, I have a deep ice cube tray and freeze this and the garlic and ginger recipe and once frozen I pop them in a bag and so I can just take out what I need, I’m going to make the base gravy again and freeze that as well in my ice cube tray - if you had a book I would definitely buy it x
well done mate .. the video is great at that angle ..much more realistic..and a very good video to watch ,thank you
Loving the new style of the videos. Looking forward to giving this a go. Given that there is quite a lot of purée created, I would like to see how long it would store for added to the videos or storage ideas, as although I could eat your recipes every day I don’t think I could get it past the rest of the family. 😂
Fabulous. Got to make this soon and it will keep well covered in the fridge for quite a long time and be really useful to add to all kinds of curry dishes that require tomato puree. Got to give it a go.
I could drink that on it's own. I like your new set up btw.
Just had to bin me Spice mix leaving me short to make another mix.
In the description it says 1.5 tablespoon of garam masala and also 1.5 tablespoon of chilli powder.
Turns out in the video Latiff mentions half a Tbs of each.
Well and truly miffed to say the least.
EDIT..
Drama over with, I popped out for more corianda, no probs.. Now I've made this it actually smells fantastic, Ive been dabbling in BIR for over twenty years now but have never made the ginger/garlic and this tom puree in this advanced style way. Really looking forward to using it.
If anyone considers making it be sure to follow the video quantity's that Latiff says out aloud at around 3:00
I love your videos. So helpful & inspiring. Greetings from Germany.
❤I love it when you bang and mix. everything comes to life no one can bit that.love your voice and your cooking .
🍅 This could definitely be eaten on its own, I agree. Add it to pasta dishes, or with rice, bread of choice or as a condiment, as a fresh ketchup. Looks so yummy too and will be making it in massive batches.
Might try with fresh and tinned tomatoes also, to give it three levels of tomato flavours 🍅..... Thank you.
I like the way even the pastes and pureés you make are adding to the depths of flavours within the dishes you make, just layering the flavours upon one another, that make 'BIR' curries the best imo.
I never understand why my curries never taste quite like the British Bengali Restaurant curries, now I know why. (BIR should be renamed BBR imo).
Btw, I never waste the coriander stalks, and always chop them up and add when first frying off the onions.... Great channel, I'm steadily working through all the videos.
Lovely swanky new pad ! And great recipes. I can imagine still watching these decades from now.
Great videos and clearly explained. Thank you and looking forward to making some curries using your method.
Love your recipes
I'm just making this now. It does really spit, as you say. My kitchen smells heavenly.
Try a quarter to a half teaspoon baking soda dissolved in 1/4 cup of warm water and poured over the sauce to help cut the acidity. Taste test in a few minutes & repeat if needed.
Wow Abdul
Great recipe 👍and easy to blend into whatever curry
Brilliant Latif! I think this is one of the main missing "Secrets" for that finished "sauce" Be giving this a go on my next Vinda ! Cheers!
❤❤❤love the style cooking Alhamdulillah fron Singapore nana❤
Love it!
So the idea is that you could add this finished product into other dishes? Like your saag paneer ?
Hi Latif, why do you not add salt to your tomato puree or garlic and ginger paste? Surely, this would enhance the flavour.
Thank you for sharing your knowledge, experience, and passion!!
Interesting.as you know all my family love the dishes I've made following your recipes.i saw you just last week using this sauce.now I've watched you make it.
I should really make this an give it ago.imagine I could freeze a batch into an ice cube tray an freeze to use freely .
You're one cool dude Latif, have learned so many invaluable techniques from you for my kitchen, cheers
Excellent production and very well explained. Very easy to follow and try out. I will certainly be making this. I think this is the secret to a good curry after getting the onions fried perfectly.
Latif’s Ginger/Garlic and Tomato purée in Al’s Gunpowder Madras is sensational.
this amazing time saver
If I used freshly processed tomato
what is the equivalence of the 400g tinned puree ?
beautiful, well done bro - made this for the madras recipie of yours and it was awesome. When are you writing a cookbook!??
Hi Latif, can you freeze the tomato puree?
Fabulous that's made want to come and visit you again. Keep up the good work. Colin Stourbridge
❤ Thank you for sharing. I've made few things following your instructions.. Always amazing. Makes me hungry watching you cook as I know it's going to be good, you always say something at beginning.. Is it a blessing?
What make of curry powder do you use, is it mixed powder
Really does look like a game changer.
I've not made this one yet because I've already made the garlic and ginger paste and the base gravy. The reason for that is that I'm worried that the spices and the GG paste in this will be a bit much in addition to the same in the base. I just use regular tomato puree but I'll give this a try anyway.
Hey chap amazing as always and i think an even better tomato puree than the last one perhaps.
I had an idea for a video though; with the cost of living crisis affecting many people, can you perhaps get your thinking cap on and work on the cheapest curry possible that really hits the spot. I am thinking Jack Munroe chick pea and peach curry here but with a Latif spin. Who knows it might even be worth working with her on it?
Either way i love all your vids, especially the new one pot / home ones (but still have a freezer full of base gravies for quick meals).
I hope you are keeping well and i hope to visit Stoke at some point to taste your food for real.
Spot on it worked
Did you use the quantities in the ingredients section or the video (chilli,garam masala)?
Thanks for sharing these dishes ive been following you years how.
I emigrated from Southampton to Brisbane /Australia and haven't found a decent curry shop 😢😢
Happy new year to y9u and Fam
I'm not sure how my wife is going to feel about me taking over her kitchen, but you've made this so simple that I want to give this a try. That Chicken Madras recipe you've got is going to be what I make. I just have to watch all the building blocks videos first.
You are the man!!
Love how easy you make things to follow I use you last recipe for this one x
I really enjoyed this thanks! I would really like to see how to make enough base gravy to make just 1-2 curries and how to make a chicken tikka pieces takeaway style for a home cook who isn’t going to be freezing it to make multiple. Also how to make that curry into a chicken curry ordered from an Indian takeaway. You are the best
I'm just going through this recipe ready for making a batch at the weekend, but there's a difference in quantity between what you say and what you list in the recipe.
For both Garam Masala and Chilli powder you say "Half a tablespoon" as you add it in, but the recipe says "1.5tbps" - which is one and a half. It looks like you're adding the greater quantity, but with the angle it's a little hard to tell.
Can you clarify which it is please?
Thanks for the great series!
Agreed... Confusing
@@julianreynolds I made it and kind of split the difference between the two. It was great in the end!
these "essentials/basics" teachings are a great idea! Thank you
Awesome stuff , I’m gonna be making this tomorrow.
Can you do a video on how to make a basic curry sauce, like the takeaways sell.
Great recipe Latif, now please post recipes where I can use this base gravy
Thank you.
Great video Veerji, I have some questions but can see from the comments they have already been asked. Will you be responding eventually? Thank you
So, would you then just let that cool and put it into tubs or what for freezing?
Looking to be able to prep everything and make curries quickly at home, I don’t mind a few hours to prep it all if it lasts for a while. Thanks
...Looks absolutely amazing, thanks for the recipe, I can imagine the fragrant aroma lingers around in the kitchen making everyone super hungry...🥰
im looking for a secret recipe guarded tightly by restaurant called yee fatt in mslaysia. For centuries nobody could replicate. this seems similar but better version lol. Million thanks, ur my idol ❤
i bet that works like magic in the curries
Bismillah to you my friend now you explained what it means thank you once again .After your amazing tomato purée I once again have a question does this dish for Bhuna mix freeze well thanks in advance 👍
Nice one Latif. I'm sure this will add extra depth and flavour to my home cooked curries. Thanks for all your great work.