Hi al lovely curries thank you can you tell me how you present the rice with the orange top in this recipe it looks fantastic keep up the great recipes really enjoying your meals
Al I substituted prawns for tikka chicken, Omg seriously it is amazing just like a takeaway. My daughter who didn't like Dhansak previously said how nice it smelt, tried it and now wants it for dinner tomorrow!! Huge success and I made the parents it who are also raving about it!! Thank you so so much Al!!! Fantastic!!
+Anne Swift-Clarke Excellent. Glad you and your family enjoyed it. Please try some more dishes. There are so many to discover. I am always here to help! Al
Hi again from Aus Al, I really love your BIR Dhansak and in particular adding the lentils to reach desired consistency. I add a tiny splosh of Worcestershire sauce to mine for a very subtle tamarind/pickled layer. Also, please don't forget "Jamaican" in your up-and-coming repertoire of International cuisine. I do appreciate your efforts in research and your fresh authentic culinary skills as always. Great work. Word's out in Australia too!
Al Just tried this Dhansak and loved it. I have been experimenting with BIR Currys - mainly Julian Voigts and Adey Payes (other youtube cooks) but this one was the Closest to my local curry house. I did not use your Base sauce (used Julians) so I will have a look at your base and other Currys. Thanks again for this fantastic demo of one of the best Currys yet.
Hi Iain. Thanks for trying. My curries are closer to restaurants than takeaways. Meaning, presentation and flavour, less oil etc. Let me know how you get on with the others. The most popular are Jalfrezi, Madras and Methi. Cheers. Al
This one has been on my list for a while. Made a batch of base recently and did this recipe tonight. Fantastic, licked the bowl clean. Thanks Al, hard to get good basic curries in the U.S. - most authentic prawn dhansak we ever had.
excellent Al lot more spices than I would normally use but a lot nicer and tastier too keep up the great work. have you ever heard of a hari mirchi? had one down South and was fantastic small chiilis, mustard seeds onion and peppers so tasty but cannot find a recipe can you or any of your curry fans help
When butterflying the prawns, it's a good idea to pull the poo out too! Also, is there a printable version of the recipe to save having to jump around in the video? Unless I missed it, I didn't see the lemon juice go in?
Hi Al. First of all thanks for your videos, I could finally cook an indian dish because of you. With no doubts, the best curry:garlic chilli chicken Al's style. Greetings from Malaga (Spain)
hi al love your channel gonna give these currys ago dhansak jalfrezi and balti my favs had loads over the years living in birminham keep up the good work
Hey Al what's happened to your ALU pan, I find they "caramelise" better. Another great recipe, where do you buy your Prawns ? Love most curries hotter the better, vindaloo, Phall also a good Mexican chilli.
Hey Stuart. Decided to use the steel wok for a while as it's got higher side walls so less mess to clear up. It caramelises really well to be honest. The prawns come from a fish monger in Brixton market. I prefer them bigger. Are you going to try the Dhansak?
Al, I spent all afternoon watching your videos and I love them! I have tried a ton of Indian recipe books but have really been seeking the BIR taste. I will be starting with the base gravy and pre-cooked meats followed by one of the derivate recipes tomorrow. Thank you! Cheers
+Al's Kitchen Hi. Great success! I made Chicken Madras, King Prawn Dhansak, Chicken Tikka Masala and Butter chicken. All were fabulous. I think it's very cool to know this 'secret' of having the pre-prepared base gravy as the starting point and it taking only a short time to whip up a variety of different curries with it as the foundation. I will be trying the Jalfrezi recipe next. Thank for taking the time to make these excellent videos.
Dhansak is the best - I use cardamom instead of fennel, use blended onion and tomato for the base and chuck in tbsp of mango chutney. Gonna try yours soon to compare.
Hi Al. Not quite Cardiff, 25 miles away. Yes loads of restaurants in the capital, Thai, Chinese, Italian, Asian. If you're ever in Newport (my biggest city 12 miles ) try the Lahore, been around since the early 60's and regular accolades. Has been voted 4th best curry house in UK recently by Telegraph. Haven't been in for a while because I've been using your recipies at home. There are quite a few Asian influenced supermarkets/shops also in Newport, where I buy my spices etc.
Al ave followed you for a while now can you please tell me how you created the rice at the end of this dish it looks wonderful kind regards keep up the great work
steve taylor Hi Steve. Really simple. Its just plain Basmati Rice. A small portion is coloured with orange colouring. I stacked the rice using a round metal ring and the put some orange rice on top. That's it.
I have made this a few times recently and the whole family love it. I had been looking for a Dhansak recipe for a long time as it is my wife's favourite curry. To get it exactly how my local indian restaurant do it (They all differ - and Al's version is perfect anyway) I added some extra jaggery gor, 100ml pineapple juice and some chopped pineapple pieces towards the end. Some restaurants add pineapple and some don't. I found that the two chillies made it a bit hot for my wife, so I leave those out, but it has no bearing on the dish.
Dhansak was one of the curries I fell in love with years ago. I found that most restaurants further north than Birmingham add pineapple as you say and southern restaurants tend not to. I like it on the hotter side with a hint of sweetness. Thanks for trying it.
Thanks for this Al. I'm curious because a Dhansak usually has a sweet/sour element and I've seen wine vinegar or similar used to balance the sweetness? Curious why you omitted it? 😁
hi Al i start following you and the food looks amazing. if i make the curry gravy can i freeze it? just an idea would love to see the ingredients list on the published list so can print it. thank you
+cegun Hi. Yes of course you can freeze it. Put it in bags or containers and defrost as and when you need some. The gravy you make can also be diluted a little. This will make it easier to work with, less spluttering in the pan.
There is no need to soak red lentils but they should always be rinsed thoroughly under running water as they do have an invisible coating on, which needs to be rinsed off.
Hi Al, keep up the good work. Dhansak is not one I would ususally order at a restaurant, but I will give yours a go. All your recipes have worked so well so far. You must be spoiled for good fish merchants where you are. My nearest is in the market in Cardiff, but the choice is good. Unfortunately don't get there often enough, or Spain for that matter another great place for the langostines and tapas.
Stuart McAtee So you are in Cardiff. I love going to the Spice Quarter while i am there. Or if you want cheap OK curry, Kismit do 5 courses for 6.95. London is full to the brim with good food outlets. You name it, we have it!!!
Hi Al, I asked for Jaggery Goor at the most excellent Al Ahmins in Cambridge, they gave me a weird look and explained that Jaggery is how one region calls sugar and Goor is how another region calls it sugar, so asking for Jaggery Gooor is like asking for sugar sugar. Sorry for being so pedantic :o)
This is ridiculous. You only have to Google Jaggery Goor to see what it is. Admittedly you can say, Jaggery or goor, even though supermarkets call it both on the same packet. If you can't find it, just use brown sugar or clear honey to sweeten a little. It can be ordered online but I now see it in sainsbury and waitrose. I am from London but have eaten curries in nearly every main town and city in Britain, many times! Thanks for watching my videos.
graham wakefield Hi Graham. If you live anywhere near an Asian area it would be good to try the shops there. Failing that, there are some good companies online that sell every spice you can think of. Just one i can recommend is ryespice.co.uk
Nice one Al, I'm going to give this one ago tomorrow! Further to your comments, I'd be interested to see your take on a spaghetti bolognese! Cheers mate!
ladypool rd now known as the balti triangle lozells rd after few beers and nt club alum rock curry houses 3 in the morning my brother used to tell me off for asking for chips with my curry ive lived in wales few years now al hard to get some of the ingredients but ill keep trying lol
Looks like your Dog is eating well tonight... WOOF! Just kidding.. that's a NICE bowl... I still can't get over how dry the curries in the UK seem to be... here in the US - they are so wet and loose.... not sure which I prefer until we create yours... thx Al!
pesto12601 Hi, Thanks for watching. Regarding the consistency of the curry, they do contain more gravy than maybe i show in my videos, thats just my preference and can easily be adjusted by adding a little more base gravy. Cheers, happy viewing and cooking. Al
Since you are asking in this video, my little wishlist for future recipes: Aloo Dum Rajma Massala Dal Makhani (or any other easy vegetarian dishes not including paneer) Cheers!
Another brilliant video Al, much appreciated! Would you be interested in doing a home made " Doner kebab meat" video? I've got a belter of a recipe, and it's really quick and easy to do. Wrapped in a naan with yoghurt / mint/ shredded cabbage, it's better than a takeaway! I'm happy to share if you are. Keep up the good work!
Hey Al , I used to live in Glasgow the home of the curry and was so spoilt for choice. Now I'm living in Cambridge and sadly only the English pallet is all that is cattered to. I have found your curries although British very easy to adjust to my own taste. I had a lamb Dhansak from an Indian in a shit hole called Haverhill, the restaurant is called The Raj Mahal and it is fantastic. Where are you based.
Nice one Al. I always enjoy your vids. And that's a superb tip with butterflying the prawns, made a big difference to my last king prawn saag bhuna. I only use raw organic coconut oil for cooking - Far healthier and easier too. And I make a large batch of fried cauliflower with ginger, garlic, chilli and onions as an alternative to rice - s15.postimg.org/tv85yhl22/SAM_1690.jpg Folk that have had it haven't even realised it's not rice. peace and love
Al's Kitchen Thanks man. And not white rice. It's nutritionally void the way most of it is processed. I do occasionally have a mix of brown and black rice. Black rice (known as Emperors rice) is packed full of good stuff and is twice as filling as regular rice. Try the cauli alternative some time, Al. You'll be surprised just how much better it is. And it's seriously healthy. peace and keep them vids coming.
![⭐ฮิตในTikTok!! ( มะมะมะหมูเด้ง MooDeng ) Ver. แดนซ์ ReMix BY [ ดีเจกิต รีมิกซ์ ]](http://i.ytimg.com/vi/4noyAoMa7bQ/mqdefault.jpg)
You've done it again Al, every time I watch one your video's I get a spice rush and crave for a curry
Hi al lovely curries thank you can you tell me how you present the rice with the orange top in this recipe it looks fantastic keep up the great recipes really enjoying your meals
Al I substituted prawns for tikka chicken, Omg seriously it is amazing just like a takeaway. My daughter who didn't like Dhansak previously said how nice it smelt, tried it and now wants it for dinner tomorrow!! Huge success and I made the parents it who are also raving about it!! Thank you so so much Al!!! Fantastic!!
+Anne Swift-Clarke Excellent. Glad you and your family enjoyed it. Please try some more dishes. There are so many to discover. I am always here to help! Al
Hi again from Aus Al, I really love your BIR Dhansak and in particular adding the lentils to reach desired consistency. I add a tiny splosh of Worcestershire sauce to mine for a very subtle tamarind/pickled layer. Also, please don't forget "Jamaican" in your up-and-coming repertoire of International cuisine. I do appreciate your efforts in research and your fresh authentic culinary skills as always. Great work. Word's out in Australia too!
I love the way you take the time to show us each step. I try loads of your curries. Keep it up. Thanks
Lola 58 Thanks Lola. Please share on your social media. Appreciated. Al
Al Just tried this Dhansak and loved it. I have been experimenting with BIR Currys - mainly Julian Voigts and Adey Payes (other youtube cooks) but this one was the Closest to my local curry house. I did not use your Base sauce (used Julians) so I will have a look at your base and other Currys. Thanks again for this fantastic demo of one of the best Currys yet.
Hi Iain. Thanks for trying. My curries are closer to restaurants than takeaways. Meaning, presentation and flavour, less oil etc. Let me know how you get on with the others. The most popular are Jalfrezi, Madras and Methi. Cheers. Al
This one has been on my list for a while. Made a batch of base recently and did this recipe tonight. Fantastic, licked the bowl clean. Thanks Al, hard to get good basic curries in the U.S. - most authentic prawn dhansak we ever had.
Well presented video, easy to follow and I'm looking forward to try it out, cheers 🍻 Al.
Sam Patel Thanks Sam. Means a lot when the videos are liked. makes it worthwhile. i enjoy cooking so much too ;)
Mmmm think this is my fav so far I love lentils in curries but they never turn out right until now excellent
Looks fantastic Al, you have inspired the inner Indian chef in me! Can you do some vegetable dishes like Aloo Ghobi? Greetings from Austin Texas!
excellent Al lot more spices than I would normally use but a lot nicer and tastier too keep up the great work. have you ever heard of a hari mirchi? had one down South and was fantastic small chiilis, mustard seeds onion and peppers so tasty but cannot find a recipe can you or any of your curry fans help
Made this curry last night and it was fantastic, exactly like my favourite local Indian restaurant! Cheers Al, keep up the good work!
WoW Al I've just made a chicken Dhansak instead using your recipe and was blown away how authentic it tasted :) 10/10 mate .. thanks again JeffE
Just made my first Dhansak, thabks so much for answering all the questions - Brilliant! Wish I could post a picture!
Thanks for your helpful videos. Can you use chicken instead of prawn for togs dish?
When butterflying the prawns, it's a good idea to pull the poo out too! Also, is there a printable version of the recipe to save having to jump around in the video? Unless I missed it, I didn't see the lemon juice go in?
Hi Al. First of all thanks for your videos, I could finally cook an indian dish because of you.
With no doubts, the best curry:garlic chilli chicken Al's style.
Greetings from Malaga (Spain)
Just made this tonight. It was delish. Thanks Al!
hi al love your channel gonna give these currys ago dhansak jalfrezi and balti my favs had loads over the years living in birminham keep up the good work
Welcome aboard. I know Birmingham very well. What Indian restaurants do you to to there?
Great stuff Al, curious about what makes a Dhansak unique, I assume it's the lentils?.
HolyWhisp Many variants of the dish, but of course, its the lentils.
Hey Al what's happened to your ALU pan, I find they "caramelise" better. Another great recipe, where do you buy your Prawns ? Love most curries hotter the better, vindaloo, Phall also a good Mexican chilli.
Hey Stuart. Decided to use the steel wok for a while as it's got higher side walls so less mess to clear up. It caramelises really well to be honest. The prawns come from a fish monger in Brixton market. I prefer them bigger. Are you going to try the Dhansak?
Al, I spent all afternoon watching your videos and I love them! I have tried a ton of Indian recipe books but have really been seeking the BIR taste. I will be starting with the base gravy and pre-cooked meats followed by one of the derivate recipes tomorrow.
Thank you!
Cheers
Hi Vernon. How did you get on with your curry making venture? Can't wait to hear. Al
+Al's Kitchen Hi. Great success! I made Chicken Madras, King Prawn Dhansak, Chicken Tikka Masala and Butter chicken. All were fabulous. I think it's very cool to know this 'secret' of having the pre-prepared base gravy as the starting point and it taking only a short time to whip up a variety of different curries with it as the foundation. I will be trying the Jalfrezi recipe next. Thank for taking the time to make these excellent videos.
Dhansak is the best - I use cardamom instead of fennel, use blended onion and tomato for the base and chuck in tbsp of mango chutney. Gonna try yours soon to compare.
Nice. Did you sneak some coriander leave in there at 7:42?
Looks amazeballs, def gonna cook up a base sauce and try. In the meantime how about a good Thai tamarind duck? Best Thai dish going.
Thai food sounds very good. The flavours are so fresh
Just done the Madras one it was amazing thanks to you iv found the secret now. Great channel
Hi Al. Not quite Cardiff, 25 miles away. Yes loads of restaurants in the capital, Thai, Chinese, Italian, Asian. If you're ever in Newport (my biggest city 12 miles ) try the Lahore, been around since the early 60's and regular accolades. Has been voted 4th best curry house in UK recently by Telegraph. Haven't been in for a while because I've been using your recipies at home. There are quite a few Asian influenced supermarkets/shops also in Newport, where I buy my spices etc.
Al ave followed you for a while now can you please tell me how you created the rice at the end of this dish it looks wonderful kind regards keep up the great work
steve taylor Hi Steve. Really simple. Its just plain Basmati Rice. A small portion is coloured with orange colouring. I stacked the rice using a round metal ring and the put some orange rice on top. That's it.
I have made this a few times recently and the whole family love it. I had been looking for a Dhansak recipe for a long time as it is my wife's favourite curry. To get it exactly how my local indian restaurant do it (They all differ - and Al's version is perfect anyway) I added some extra jaggery gor, 100ml pineapple juice and some chopped pineapple pieces towards the end. Some restaurants add pineapple and some don't. I found that the two chillies made it a bit hot for my wife, so I leave those out, but it has no bearing on the dish.
Dhansak was one of the curries I fell in love with years ago. I found that most restaurants further north than Birmingham add pineapple as you say and southern restaurants tend not to. I like it on the hotter side with a hint of sweetness. Thanks for trying it.
Thanks for this Al. I'm curious because a Dhansak usually has a sweet/sour element and I've seen wine vinegar or similar used to balance the sweetness? Curious why you omitted it? 😁
I think thats what the lemon was for but he seems to have forgotten to put it in
@@perovwellyz560 I realised that after making my comment but yes you're right!
hi Al i start following you and the food looks amazing. if i make the curry gravy can i freeze it? just an idea would love to see the ingredients list on the published list so can print it. thank you
+cegun Hi. Yes of course you can freeze it. Put it in bags or containers and defrost as and when you need some. The gravy you make can also be diluted a little. This will make it easier to work with, less spluttering in the pan.
thank you
Brilliant! - Do you have to soak the red lentils overnight or do you just boil them?
I just Pre boiled the lentils until cooked.
There is no need to soak red lentils but they should always be rinsed thoroughly under running water as they do have an invisible coating on, which needs to be rinsed off.
Hi Al, keep up the good work. Dhansak is not one I would ususally order at a restaurant, but I will give yours a go. All your recipes have worked so well so far. You must be spoiled for good fish merchants where you are. My nearest is in the market in Cardiff, but the choice is good. Unfortunately don't get there often enough, or Spain for that matter another great place for the langostines and tapas.
Stuart McAtee So you are in Cardiff. I love going to the Spice Quarter while i am there. Or if you want cheap OK curry, Kismit do 5 courses for 6.95. London is full to the brim with good food outlets. You name it, we have it!!!
Looks YUMMY. My daughter's favourite is Chicken Tikka Dhansak, any chance Al of you making one of those? Cheers
Al, if the curry I have made is too hot (my family do not like hot curries) how would I make it more mild without losing the flavours?
This video was really helpful!
Al , do you have a chicken tikka asari recipe. Was a house special in our local take out , and was a wonderful dish
I do and it will be coming soon. Watch this space!!
Hi Al,how did you make the coloured rice
Hi Al, I asked for Jaggery Goor at the most excellent Al Ahmins in Cambridge, they gave me a weird look and explained that Jaggery is how one region calls sugar and Goor is how another region calls it sugar, so asking for Jaggery Gooor is like asking for sugar sugar. Sorry for being so pedantic :o)
This is ridiculous. You only have to Google Jaggery Goor to see what it is. Admittedly you can say, Jaggery or goor, even though supermarkets call it both on the same packet. If you can't find it, just use brown sugar or clear honey to sweeten a little. It can be ordered online but I now see it in sainsbury and waitrose. I am from London but have eaten curries in nearly every main town and city in Britain, many times! Thanks for watching my videos.
Al's completely right! Actually jaggery is the thing that precedes brown-sugar. So it's even purer than brown-sugar.
Hi Al, where would you suggest is best to buy all the spices?
graham wakefield Hi Graham. If you live anywhere near an Asian area it would be good to try the shops there. Failing that, there are some good companies online that sell every spice you can think of. Just one i can recommend is ryespice.co.uk
Wonderful video! Keep it up!
I love duck curry dishes could you do something like that? I’ve just discovered your channel
Nice one Al, I'm going to give this one ago tomorrow! Further to your comments, I'd be interested to see your take on a spaghetti bolognese! Cheers mate!
Zoid Burg Hi, Been told i do a nice Bolognese. Will be doing authentic Spaghetti Carbonara soon. Al
Al's Kitchen Nice one buddy! Keep up the good work!
Zoid Burg Did you try the curry?
Looks awesome mate!!
any recipes for balti & bhuna curries???
Hi. Mirchi Bhuna has been covered. Just click videos and scroll down. Don't forget to subscribe to get updates when I post new videos.
I have these at least once a week now ,The kids are always asking me to make it
Hi Al, can you please tell me where I can get the deep aluminium pan that you use please ta mate
Rupert Miller Send me an email Rupert. Thanks
Can you substitute chicken for prawns in the dhansak curry
Yes. Chicken is fine
how about Bombay potatoes, cheers mate
Can you do a chicken Dhansak curry please ☺️
Hi Anne. Just add pre cooked chicken to this recipe. Hey presto :)
Can you do a biriyani?
ladypool rd now known as the balti triangle lozells rd after few beers and nt club alum rock curry houses 3 in the morning my brother used to tell me off for asking for chips with my curry ive lived in wales few years now al hard to get some of the ingredients but ill keep trying lol
How many does this recipe serve. Thanks
Francis Taylor Hi. It serves one.
Al what is on the top of the rice
Coriander
Think Steve ment. What's the red stuff on top of the rice?
Looks like your Dog is eating well tonight... WOOF! Just kidding.. that's a NICE bowl... I still can't get over how dry the curries in the UK seem to be... here in the US - they are so wet and loose.... not sure which I prefer until we create yours... thx Al!
pesto12601 Hi, Thanks for watching. Regarding the consistency of the curry, they do contain more gravy than maybe i show in my videos, thats just my preference and can easily be adjusted by adding a little more base gravy. Cheers, happy viewing and cooking. Al
Why have you moved from using an aluminium pan to a metal wok?
Since you are asking in this video, my little wishlist for future recipes:
Aloo Dum
Rajma Massala
Dal Makhani
(or any other easy vegetarian dishes not including paneer)
Cheers!
Another brilliant video Al, much appreciated!
Would you be interested in doing a home made " Doner kebab meat" video? I've got a belter of a recipe, and it's really quick and easy to do.
Wrapped in a naan with yoghurt / mint/ shredded cabbage, it's better than a takeaway!
I'm happy to share if you are.
Keep up the good work!
Hi Richard
Can you email this recipe to me. Thanks
Hey Al , I used to live in Glasgow the home of the curry and was so spoilt for choice. Now I'm living in Cambridge and sadly only the English pallet is all that is cattered to. I have found your curries although British very easy to adjust to my own taste. I had a lamb Dhansak from an Indian in a shit hole called Haverhill, the restaurant is called The Raj Mahal and it is fantastic. Where are you based.
malkycombat get a really decent curry in Cherry Hinton. Moved away 2 years ago and lived there for 6 years - best curry house in area.
Did you remember to fish out the cinnamon bark ;)
Nice one Al. I always enjoy your vids. And that's a superb tip with butterflying the prawns, made a big difference to my last king prawn saag bhuna.
I only use raw organic coconut oil for cooking - Far healthier and easier too. And I make a large batch of fried cauliflower with ginger, garlic, chilli and onions as an alternative to rice - s15.postimg.org/tv85yhl22/SAM_1690.jpg Folk that have had it haven't even realised it's not rice. peace and love
Fadeypoo Wow, i love the cauliflower rice. Looks amazing. Do you not eat rice then?
Al's Kitchen
Thanks man. And not white rice. It's nutritionally void the way most of it is processed. I do occasionally have a mix of brown and black rice. Black rice (known as Emperors rice) is packed full of good stuff and is twice as filling as regular rice.
Try the cauli alternative some time, Al. You'll be surprised just how much better it is. And it's seriously healthy. peace and keep them vids coming.
Pineapple for me
Hi Al, great videos'!!!! If you could I love greek food. A recipe for lamb kleftico and if possible a recipe for the greek flat bread. Thanks