I am Brit, living in a small village in Ireland, no takeaways for miles, this channel has saved my Friday Night cravings for a curry, many thanks! Keep doing what your doing😊
Same here re Indian takeaways ~ I’ve lived in France for the last 21 years where there are some Indian restaurants but only in the big towns, I’ve become well versed in DIY curries and my French friends are converted 👍. I have been able to find (and pounce on!) authentic spices in some local markets and have, sometimes, been reduced to the little supermarket jars but your videos are masterful in giving me so many tips. Thank you 🙏
I have just made your 3 bases tomato puree, ginger garlic and base gravy. My Indian cooking is about to go to a new level thanks to you, I used regular bay leaves but I will be on the look out for the ones you mentioned . Thank you so much for your time and effort.
This is not only the best Indian Cooking channel but one of best channels out there. He's a great communicator and teacher and the proof is in the results whenever I follow his recipes!
Hi Latif! I'm a simple man, I see your video and I press like immediately. I lived in the UK for 8 years and loved going to my local curry house. In my new country there isn't anything like it at all, and your recipes have allowed me to experience those great dishes once again. Thank you so much
It is great to have the ingredients listed on the screen. It makes life so easy for the audience. We just need to screenshot it instead of looking for it in the "More" section. Well done. Thanks
Latif, you need a cooking program on tv. You’re a natural on camera and take time to explain the ingredients and give clear instructions, and most importantly make beautiful looking food!
Your previous base gravy recipe transformed my home made curries. I always have some in the freezer and break wedges of it off to make your outstanding recipes. Best channel on youtube!
So I can freeze portions of base gravy providing I don't add cream to it? I don't cook a curry everyday perhaps twice a week so freezing portions of base gravy would be ideal since I struggle cooking every evening due to the chemotherapy.
@@nemo9540 I freeze it with cream added, never had an issue mate. Good luck with the chemo. If it's any help, my father went through it a couple of years ago. He's currently a hale and hearty eighty year old still enjoying his curries!
@@nemo9540 no cream. Just do as the recipe suggests, freeze in portions that your chosen recipes usually use. It's basically like a base for about 20 different curries you just add things to it to make it into the different curries I find it easier to get restaurant tasting curries for such a small fraction of the price. You could also just refrigerate the curry already made You could even put them in those airtight tubs stored in the fridge ready to eat and heat when you feel you have the appetite that way less to do.
My son is an incredibly picky eater for several reasons, and traditional dishes from the subcontinent tend to be the only ones he's excited to eat. (Gratefully, the rest of us love them, too!) We make daal almost every week, and his mom's a pretty deft hand at homemade paneer, especially for a white girl from Houston, Texas. 😄 THIS-a base gravy we can make at the weekend and freeze for the week-is the final key that will let us whip him up a mattar paneer or chana masala any night he's not interested in risotto, or homemade gnocchi, or ginger scallion noodles. You genuinely made our lives better by posting this video. Jazak Allahu Khair, and may your restaurant see every success. ❤
Great idea, infusing the aromatics in water. I'll definitely try that next time! For mine, if I intend to freeze in batches (which I always do), I don't do the final dilution with water & cream. Instead, I put it in 250 mL portions into zip-lock bags and then freeze. When I want to use, I just let 1 bag defrost overnight, then add 250 mL water to the bag, zip it up again, massage until fully combined, pour it into a Pyrex jug and microwave on medium for a few minutes, then it's ready to go.
Don't be afraid to let your gravy cool a little before blending. I usually give mine about 20 minutes. It makes no difference to the flavour, and will save your eyes if it does happen to spatter. It also helps if you take the pan off the burner you were using (especially if you're using an electric stovetop). It'll also make it safer if transferring to a jug blender.
Making things like Ragu and base gravy takes time, so I make both in heroic (three gallons at a time.) quantities for freezing. Thank you for giving me the confidence to cook authentic Indian food.
Awesome,tips. I’m learning to cook late in life in my 50’s. Your channel has inspired me to go out and buy spices for my kitchen and make delicious dishes. Thank you!!!
This looks really nice Latif! I am really inspired by your cooking. I want to share my little secret. Mexico food is also of my passion. I made a salsa as a condiment for my tacos but I found out that it is a perfect ingredient for a curry. The salsa is made of 4 green paprikas, 6-8 fresh tomatoes, 4-6 green chilies, 2-3 onions and 2-3 whole garlics. I put all the vegitables on a hot grill and char them really well. Let them cool in a close container, clean, rinse and blitz them in a mixer. I add a little bit of vinegar salt an sugar and it will last for quite a long time in the fridge.
I’ve just made 24 cups of the base gravy to freeze- had about 200 tomatoes to cook into sauces from the garden this season- so I’ve made two huge batches. Can’t wait to try it! Thanks for the recipe!
Thank you for this updated version Latif your base gravy is awesome, we have a curry around 2/3 times a week, I find I can get around 5/6 portions that I can freeze but I dont add the cream until I make a curry. Finding your channel a couple of years ago was a gamechanger for me, as my son is Coeliac he can eat any Indian dishes as most Indian cooking is gluten free so win win 😊
Great video as usual. I'm still using up the last of the massive batch of base gravy I cooked but will definitely refresh my memory here when it runs out. Thanks for sharing your knowledge Latif!
You should definitely have you’ve very own cooking show on the television! Fantastic! And thank you so much for all the outstanding recipes you provide us with ❤
Last year I made your BIR base gravy from vegetables from my garden. I pressure canned it in 500ml jars. Now I have base gravy went I want a quick curry or if I really want to impress my friends and family with one of your fantastic recipes!❤🇨🇦
@@Katalinmason yes, I have used a few jars. The spice is a little muted but I add peppers and spices to perk it up. It also helps with some of my friends who don’t like spicy food.
This explains why when I walk past my local (excellent) curry house on a Thursday afternoon at 1pm I can smell them cooking up the base gravy ready for later on!
Allahumma baarik!! Fellow British (Somali) married to a Desi man, your videos are always our go-to, helping us along in the kitchen😅 thank you so much Latif!!!!
I have cooked a lot of curry in my time and have watched a lot of TH-cam videos. This is really interesting to see how it’s done in restaurants… to see how thin the sauce/gravy is… it makes sense when I think about it now like if you are adding meat or whatever u need to cook it down so this gives u more room to play with. It’s just the opposite way of how I thought it might work. Thanks for sharing this.
Love this channel. I portion and freeze the base gravy, tomato paste, ginger/garlic and even the bhuna onions and I can whip up an amazing curry so quick now. Keep up the good work and look forward to more recipes!
@@alanboyle54 You throw in bit oil in pan and some finely chopped onion, peppers, tomato and already cooked/grilled meat/chicken with the base gravy and viola you get restaurant style curry at home in 5 minutes
If you are going to freeze some at home, would you suggest leaving out the cream and only add it in on the night of cooking the curry? Or does it not matter? Thanks!
I’ve made the ginger and garlic paste, tomato purée, and the base gravy but what to do now? Do you have a recipe where you show how you use the base gravy? I could just mix it in but do you have a video showing how you put together the meal? Love the videos by the way.
Can't thank you enough for this amazing Base Gravy recipe. I made it for the 1st time last month, and it came out great, just like you said in this video. And it's definitely next level for making curries.
looks like all you need to make a curry with this, is fry up some meat and onions and whole spices, add them to this, add some powder spice, (maybe something to thicken the sauce), and you are all done!
I have been using your old base gravy since subscribing and will now update my next batch to this one.....when i can find somewhere locally to buy the Bangladeshi Bay Leaves - here in the West Midlands it shouldn't be a problem.
I'm a Brit in Canada, my wife is from Eastern Europe. We both love curry but she's more of a vegetarian. She's recently discovered a new dish and wants to know how to make it. Sweet and sour eggplant (aubergine). Are you familiar with this? Can you do a video or maybe post how to make it? Excellent channel, my go to for everything!
Hello Latif Loving your videos. I would love you to make some more of your own home style food, just what your family would eat at home. I have eaten British style curries for years now and love it, but I think I would love to go to India and try the real thing! The problem is I don't like the hot weather! I love the people, the food and everything else about it, just not the weather. I've done quite a few of your recipes now, and everyone loves them. ❤️ It's so lovely to see you cook with your Mum❤ Many thanks, and keep them coming. Best wishes Sandy McC.
Go during the rainy season, it's not to hot. Head for Himachal Pradesh in the north, foothills of Himalayas, tea plantations, temples, lovely people. Food is very different to BIR style cooking but spices / flavours are just as amazing.
British Indian curry is an amalgamation of Pakistani, Bangladeshi and Indian food. In India they have different food in different states. I am Bengali and I think British Indian curry is way better than authentic curry in India.
Just made your base gravy, the tomato puree and the garlic and ginger paste. My home smells amazing. I can't wait to make a curry now to use all these wonderful ingredients. Thank you so much. Your clear instructions and ingredient lists are very easy to understand. You have inspired and encouraged me to keep trying new dishes. Brilliant.
Hi there. Just one question if I can please. Can this be put into containers and frozen???? If so, would you freeze it before the cream stage, then put cream in when you decide to use it??? Cheers. 😊😉👍🏻🥘
Latif, I've just made this. Followed your every move and.. I need a bigger pan lol. It smells amazing, thank you so much for taking the time to produce these videos, it is appreciated. 👍
Tip: If you want to pressure can it what I do with base gravy to save freezer space don’t put already the cream inside - that should be added then at the processing the dish, which easy also could exchanged by coconut cream if u want to. Why? Cause with cream inside you can’t pressure can it which give you the option to store it for 1-2-3 years then without a problem.
Would be great if you were to demonstrate a few different ways to make different curries using your base gravy . This gravy recipe looks amazing,ill definitely be making it this weekend .
@@ProffAndy how many videos on this channel show the making of different bir curries using the ready made base gravy ? I've watched lot's of other brilliant videos on this channel thank you! The vast majority of recipes shown do not use the base gravy method hence my comment !
@@peterfido8735 There's quite a lot of videos demonstrating recipes that use base gravy. They were uploaded a while back, so you may have to use the search function. Here's one to get you started. th-cam.com/video/Pvs0BtoQoOE/w-d-xo.htmlsi=_8iwULqoFpLYQ2ZN
Cheers lat. I do use bay from my own tree fresh, just a tip for peeps out there if they have fresh bay leaves. Grab them off the plant, then preheat your oven to about 60 degrees c and leave them in there while you're prepping, check on them after 10-15 mins and you can then use them in your garam masala in hot oil without them spitting at you too much. If they're too wet you'll have them popping hot oil everywhere
Thank you so much Chef Latif you are wonderful. I have been making BIR curries for years for my family. I have learnt so much today I feel so excited to follow this recipe. it's the way you give reasoning behind why you do things, i.e. making the gravy thin. Wow. I'm off shopping now to get items for the base curry. I live in a small village on the east coast my children always say it smells like a curry house outside when they arrive for dinner. So looking forward to having them over for dinner and testing it out on them.
I've been making base curry gravies for years but I never thought about adding a wooden spoon to mine. I feel humbled. Seriously now, I will be trying this over the weekend, and a confession, it will be my first 😊
Like a few others have made your base gravy from a previous video, and when I use it, my curries out there. Will be making the tomato puree and garlic/ ginger paste too. Hell, I make all these I'll put the local Indian takeaway out of business! Thanks so much for sharing.
Another belter man, i have always done your base gravy from day one, it is exceptional and recommend anyone who is cooking BIR curries to give this one a go. 👍
I just spent my afternoon making base gravy, tomato pureé, ginger and garlic paste, pre-cooked chicken and then made your chicken madras recipe (I had to make it milder than I would like because my kids wouldn't handle a full strength one). I was so pleased with how it came out, and the kids loved it. I have tons of base gravy left over which I will freeze, and I plan to do lots more of your curries now. Really looking forward to seeing more recipes in this series and trying out some new dishes. One question I do have is how best to scale up for more people? Today I elected to just use two pans to make twice as much as i was concerned if I just doubled everything. up it would take too long to thin down and overcook the chicken.
Was thinking as it's Sunday and I'm just about to eat my roast dinner have you thought about doing a video on a roast dinner with an Indian twist/influence. A friend of mine went to an Indian for his works Xmas meal and they had tandoori roast chicken, bombay roast potatoes, kashmiri gravy and cranberry chutney, sounded great!
Just making this gravy now. Smells are amazing. Only thing I’ve changed is I’m using standard bay leaves as it’s another week for delivery of the Bangladeshi ones. I have come to the realisation that I’m gonna need a bigger pan though. I’m right at the brim of my biggest one and I’ve only added two litres of water. The masala water hasn’t even gone in yet. Haha. I may have to get the casserole dish out and split it after I’ve wizzed it all up. Thank you so much for this latif, I’m only in Chester so hoping to visit the restaurant in the next few months and see how bad mine are compared to yours. Haha. Please keep the content coming.
Great content bro, love the tip for boiling the garam masala in water. Game changer!!!! Can't wait to try this at the weekend and use up some of my hard spices I have sitting around!!!
This is my first attempt at your recipes, I've made the ginger/garlic & the tomato puree & just finished the base gravy. Can't wait to make a curry, I hope it tastes as nice as all these things smell 😋
Followed this along - and the results were excellent. The curries I have made have been some of the best I’ve ever done. Great video great channel. Legend!!!!!
Hi Latif. I'm new to your channel but I'm looking forward to seeing the difference in my curries by following some of your recommendations. Thank you for posting and helping people like me out 😊😊
Loving this new series. Can't wait to see the currys so I can get them prepared........chicken tikka masala, chicken korma, lamb bhuna and tikka lamb dhansak pls 🙏
This was great - clearly explained and well presented, thank you. I have often wondered why so many curry recipes include curry powder when most of the spices in curry powder are also in the recipe individually?
A huge thank you for your recipes and the way you present them. I went out and bought a dosa to make your naan. We don't use gas but, if you're careful, it works over an electric element also. I want to try my hand with the base gravy; can you point to some of your recipes where it's used. Thanks again.
Hi Latif, I’ve made many a base gravy and I must say this looks a level above. Your insider tips on the ginger and garlic paste as well as the tomato purée has given me new impulse. 😊 Just two questions.. I’ve used cabbage in my previous bases.. you don’t.. is this just preference or taste choice? and secondly you say use curry powder.. but which one.. there are many ? Once again loving this new series 🔥
I've also used cabbage in the base so it'd be great if Latif could answer this. Also I don't know for sure about the curry powder but Latif has used East End previously
Thank you for sharing your recipe and technique. I often wonder what is better: eating curry or making curry. Both experiences can have magical moments.
this is genius, saw the videos for the first time today and have just made my first base gravy :), have been staying away from my spices because it seemed quite complicated and don't have much time in the week, but now am inspired
I like the way you keep repeating yourself ensuring the viewer doesn't miss anything and knows exactly what is happening at each stage. Great job.
He's a great teacher. I hope to make the base gravy soon.
I am Brit, living in a small village in Ireland, no takeaways for miles, this channel has saved my Friday Night cravings for a curry, many thanks! Keep doing what your doing😊
NI?
Me to
@@ricksterk7014 northern Ireland
@paulamonty5472 good result at the weekend fella🍀
Same here re Indian takeaways ~ I’ve lived in France for the last 21 years where there are some Indian restaurants but only in the big towns, I’ve become well versed in DIY curries and my French friends are converted 👍. I have been able to find (and pounce on!) authentic spices in some local markets and have, sometimes, been reduced to the little supermarket jars but your videos are masterful in giving me so many tips. Thank you 🙏
I have just made your 3 bases tomato puree, ginger garlic and base gravy. My Indian cooking is about to go to a new level thanks to you, I used regular bay leaves but I will be on the look out for the ones you mentioned . Thank you so much for your time and effort.
im planning to do the same.. :)
not too sure how much base gravy to put into a curry for 2 people though, do you dilute it or what?
This is not only the best Indian Cooking channel but one of best channels out there. He's a great communicator and teacher and the proof is in the results whenever I follow his recipes!
Hi Latif! I'm a simple man, I see your video and I press like immediately. I lived in the UK for 8 years and loved going to my local curry house. In my new country there isn't anything like it at all, and your recipes have allowed me to experience those great dishes once again. Thank you so much
Bless you. It’s your message in the comments that gives me inspiration & motivation tbh
😊😊😊😊😊😅😅😅😅 7:32 😅😅😊😊😊uif😊😮😮🎉q🎉😊😊
@@WinHtay-rn1cb salt?????
It is great to have the ingredients listed on the screen. It makes life so easy for the audience. We just need to screenshot it instead of looking for it in the "More" section. Well done. Thanks
Latif, you need a cooking program on tv. You’re a natural on camera and take time to explain the ingredients and give clear instructions, and most importantly make beautiful looking food!
I'm just waiting for it! I'm sure it's going to happen. I just hope Mr Latif doesn't lose his down to earth, relatable style 🙏
Your previous base gravy recipe transformed my home made curries. I always have some in the freezer and break wedges of it off to make your outstanding recipes. Best channel on youtube!
Thank you for the support
So I can freeze portions of base gravy providing I don't add cream to it? I don't cook a curry everyday perhaps twice a week so freezing portions of base gravy would be ideal since I struggle cooking every evening due to the chemotherapy.
@@nemo9540 I freeze it with cream added, never had an issue mate. Good luck with the chemo. If it's any help, my father went through it a couple of years ago. He's currently a hale and hearty eighty year old still enjoying his curries!
how do you use it when cooking?
@@nemo9540 no cream. Just do as the recipe suggests, freeze in portions that your chosen recipes usually use. It's basically like a base for about 20 different curries you just add things to it to make it into the different curries I find it easier to get restaurant tasting curries for such a small fraction of the price. You could also just refrigerate the curry already made You could even put them in those airtight tubs stored in the fridge ready to eat and heat when you feel you have the appetite that way less to do.
My son is an incredibly picky eater for several reasons, and traditional dishes from the subcontinent tend to be the only ones he's excited to eat. (Gratefully, the rest of us love them, too!) We make daal almost every week, and his mom's a pretty deft hand at homemade paneer, especially for a white girl from Houston, Texas. 😄 THIS-a base gravy we can make at the weekend and freeze for the week-is the final key that will let us whip him up a mattar paneer or chana masala any night he's not interested in risotto, or homemade gnocchi, or ginger scallion noodles.
You genuinely made our lives better by posting this video. Jazak Allahu Khair, and may your restaurant see every success. ❤
Great idea, infusing the aromatics in water. I'll definitely try that next time!
For mine, if I intend to freeze in batches (which I always do), I don't do the final dilution with water & cream. Instead, I put it in 250 mL portions into zip-lock bags and then freeze. When I want to use, I just let 1 bag defrost overnight, then add 250 mL water to the bag, zip it up again, massage until fully combined, pour it into a Pyrex jug and microwave on medium for a few minutes, then it's ready to go.
Don't be afraid to let your gravy cool a little before blending. I usually give mine about 20 minutes. It makes no difference to the flavour, and will save your eyes if it does happen to spatter. It also helps if you take the pan off the burner you were using (especially if you're using an electric stovetop). It'll also make it safer if transferring to a jug blender.
Making things like Ragu and base gravy takes time, so I make both in heroic (three gallons at a time.) quantities for freezing. Thank you for giving me the confidence to cook authentic Indian food.
Awesome,tips. I’m learning to cook late in life in my 50’s. Your channel has inspired me to go out and buy spices for my kitchen and make delicious dishes. Thank you!!!
This looks really nice Latif! I am really inspired by your cooking. I want to share my little secret. Mexico food is also of my passion. I made a salsa as a condiment for my tacos but I found out that it is a perfect ingredient for a curry. The salsa is made of 4 green paprikas, 6-8 fresh tomatoes, 4-6 green chilies, 2-3 onions and 2-3 whole garlics. I put all the vegitables on a hot grill and char them really well. Let them cool in a close container, clean, rinse and blitz them in a mixer. I add a little bit of vinegar salt an sugar and it will last for quite a long time in the fridge.
I’ve just made 24 cups of the base gravy to freeze- had about 200 tomatoes to cook into sauces from the garden this season- so I’ve made two huge batches. Can’t wait to try it! Thanks for the recipe!
Thank you for this updated version Latif your base gravy is awesome, we have a curry around 2/3 times a week, I find I can get around 5/6 portions that I can freeze but I dont add the cream until I make a curry. Finding your channel a couple of years ago was a gamechanger for me, as my son is Coeliac he can eat any Indian dishes as most Indian cooking is gluten free so win win 😊
Great video as usual. I'm still using up the last of the massive batch of base gravy I cooked but will definitely refresh my memory here when it runs out. Thanks for sharing your knowledge Latif!
Good stuff!
Absolutely love this guy's videos and recipes.
My wife now thinks I'm a curry genius.
You should definitely have you’ve very own cooking show on the television! Fantastic! And thank you so much for all the outstanding recipes you provide us with ❤
Last year I made your BIR base gravy from vegetables from my garden. I pressure canned it in 500ml jars. Now I have base gravy went I want a quick curry or if I really want to impress my friends and family with one of your fantastic recipes!❤🇨🇦
What a wonderful idea! Have you opened a jar? Sometimes pressure canning can diminish the seasoning a bit. Let me know how it came out 🙂
@@Katalinmason yes, I have used a few jars. The spice is a little muted but I add peppers and spices to perk it up. It also helps with some of my friends who don’t like spicy food.
@@davidbroman8391 thank you for the reply! That really is a great idea and I will definitely give it a go.
Where are the curry recipes to make that use the three building blocks of garlic ginger paste, base gravy, etc
This explains why when I walk past my local (excellent) curry house on a Thursday afternoon at 1pm I can smell them cooking up the base gravy ready for later on!
Lol. Yup o
Allahumma baarik!! Fellow British (Somali) married to a Desi man, your videos are always our go-to, helping us along in the kitchen😅 thank you so much Latif!!!!
This is a game changer for me. I see now how to create the base from which to build the actual dish. Thanks so much.
My life is changed! My curries are ok but seem to miss something and this was it. Magnificent thankyou.
I have cooked a lot of curry in my time and have watched a lot of TH-cam videos. This is really interesting to see how it’s done in restaurants… to see how thin the sauce/gravy is… it makes sense when I think about it now like if you are adding meat or whatever u need to cook it down so this gives u more room to play with. It’s just the opposite way of how I thought it might work. Thanks for sharing this.
Great authentic Indian cooking Master Class. This man clearly speaks with great passion about his food; lots of tips and tricks. Perfect, thank you.
Fantastic 👊🇬🇧❤️
Thank you for taking the time to do this. Love curries but I have to make them myself this is a game changer. 👍👍🇨🇦
Love this channel. I portion and freeze the base gravy, tomato paste, ginger/garlic and even the bhuna onions and I can whip up an amazing curry so quick now. Keep up the good work and look forward to more recipes!
how would you use this base gravy to make a curry?
Do you put single cream in before freezing it?
@@alanboyle54 You just melt it on the pan
@@alanboyle54 You throw in bit oil in pan and some finely chopped onion, peppers, tomato and already cooked/grilled meat/chicken with the base gravy and viola you get restaurant style curry at home in 5 minutes
If you are going to freeze some at home, would you suggest leaving out the cream and only add it in on the night of cooking the curry? Or does it not matter? Thanks!
A beautiful sense of practical and emotional generosity and in turn, to be shared. Thank you kindly for this gathering.
I am vegan , and I always fine something I can still cook.
I have learned so much from you thank you
Absolutely love this guy. Been making curries for years but this channel has helped me really up my game
I bet I can make a better curry than you.👍🏽
I’ve made the ginger and garlic paste, tomato purée, and the base gravy but what to do now? Do you have a recipe where you show how you use the base gravy? I could just mix it in but do you have a video showing how you put together the meal? Love the videos by the way.
Absolutely loving this, thanks Latif!
Can't thank you enough for this amazing Base Gravy recipe. I made it for the 1st time last month, and it came out great, just like you said in this video. And it's definitely next level for making curries.
Fascinating 💯🔥 love your videos m8😊
As an avid curry fan and cook, I can’t wait to try it. The more I make and freeze the less hard I need to work when we fancy a curry.
The best bit about using the last of the frozen base gravy is knowing I've got to cook some more 😊
@DorisDay-lw4xs i find the same thing with left over curry that's been in the fridge and reheated the next day.
looks like all you need to make a curry with this, is fry up some meat and onions and whole spices, add them to this, add some powder spice, (maybe something to thicken the sauce), and you are all done!
I have been using your old base gravy since subscribing and will now update my next batch to this one.....when i can find somewhere locally to buy the Bangladeshi Bay Leaves - here in the West Midlands it shouldn't be a problem.
I'm a Brit in Canada, my wife is from Eastern Europe. We both love curry but she's more of a vegetarian. She's recently discovered a new dish and wants to know how to make it. Sweet and sour eggplant (aubergine). Are you familiar with this? Can you do a video or maybe post how to make it? Excellent channel, my go to for everything!
Hello Latif
Loving your videos.
I would love you to make some more of your own home style food, just what your family would eat at home.
I have eaten British style curries for years now and love it, but I think I would love to go to India and try the real thing!
The problem is I don't like the hot weather!
I love the people, the food and everything else about it, just not the weather.
I've done quite a few of your recipes now, and everyone loves them. ❤️ It's so lovely to see you cook with your Mum❤
Many thanks, and keep them coming.
Best wishes
Sandy McC.
Go during the rainy season, it's not to hot. Head for Himachal Pradesh in the north, foothills of Himalayas, tea plantations, temples, lovely people. Food is very different to BIR style cooking but spices / flavours are just as amazing.
You can see our recipes 😅
British Indian curry is an amalgamation of Pakistani, Bangladeshi and Indian food. In India they have different food in different states. I am Bengali and I think British Indian curry is way better than authentic curry in India.
Just made your base gravy, the tomato puree and the garlic and ginger paste. My home smells amazing. I can't wait to make a curry now to use all these wonderful ingredients. Thank you so much. Your clear instructions and ingredient lists are very easy to understand. You have inspired and encouraged me to keep trying new dishes. Brilliant.
Thank you for sharing these essential recipes. They are a gift! Love from the U.S.
Hi there.
Just one question if I can please. Can this be put into containers and frozen????
If so, would you freeze it before the cream stage, then put cream in when you decide to use it???
Cheers. 😊😉👍🏻🥘
Latif, I've just made this. Followed your every move and.. I need a bigger pan lol. It smells amazing, thank you so much for taking the time to produce these videos, it is appreciated. 👍
Tip: If you want to pressure can it what I do with base gravy to save freezer space don’t put already the cream inside - that should be added then at the processing the dish, which easy also could exchanged by coconut cream if u want to.
Why? Cause with cream inside you can’t pressure can it which give you the option to store it for 1-2-3 years then without a problem.
Would be great if you were to demonstrate a few different ways to make different curries using your base gravy . This gravy recipe looks amazing,ill definitely be making it this weekend .
This. I was like "great, what do I do with the base??"
@@Kalisparo yes me too 🤔
Why not check out other videos on this channel ?
@@ProffAndy how many videos on this channel show the making of different bir curries using the ready made base gravy ? I've watched lot's of other brilliant videos on this channel thank you! The vast majority of recipes shown do not use the base gravy method hence my comment !
@@peterfido8735 There's quite a lot of videos demonstrating recipes that use base gravy. They were uploaded a while back, so you may have to use the search function. Here's one to get you started. th-cam.com/video/Pvs0BtoQoOE/w-d-xo.htmlsi=_8iwULqoFpLYQ2ZN
Cheers lat. I do use bay from my own tree fresh, just a tip for peeps out there if they have fresh bay leaves. Grab them off the plant, then preheat your oven to about 60 degrees c and leave them in there while you're prepping, check on them after 10-15 mins and you can then use them in your garam masala in hot oil without them spitting at you too much. If they're too wet you'll have them popping hot oil everywhere
Thank you so much Chef Latif you are wonderful. I have been making BIR curries for years for my family. I have learnt so much today I feel so excited to follow this recipe. it's the way you give reasoning behind why you do things, i.e. making the gravy thin. Wow. I'm off shopping now to get items for the base curry. I live in a small village on the east coast my children always say it smells like a curry house outside when they arrive for dinner. So looking forward to having them over for dinner and testing it out on them.
So brilliant, thanks Latif
Great video, thanks very much!
I've been making base curry gravies for years but I never thought about adding a wooden spoon to mine. I feel humbled.
Seriously now, I will be trying this over the weekend, and a confession, it will be my first 😊
Like a few others have made your base gravy from a previous video, and when I use it, my curries out there. Will be making the tomato puree and garlic/ ginger paste too. Hell, I make all these I'll put the local Indian takeaway out of business! Thanks so much for sharing.
Definitely going to make this at the weekend so I can do quick real curries during the week. Thankyou
Another belter man, i have always done your base gravy from day one, it is exceptional and recommend anyone who is cooking BIR curries to give this one a go. 👍
I sincerely love what you do and have been an avid follower for three years now. Thank you so much.
You are THE BEST!!!
I just spent my afternoon making base gravy, tomato pureé, ginger and garlic paste, pre-cooked chicken and then made your chicken madras recipe (I had to make it milder than I would like because my kids wouldn't handle a full strength one). I was so pleased with how it came out, and the kids loved it. I have tons of base gravy left over which I will freeze, and I plan to do lots more of your curries now. Really looking forward to seeing more recipes in this series and trying out some new dishes. One question I do have is how best to scale up for more people? Today I elected to just use two pans to make twice as much as i was concerned if I just doubled everything. up it would take too long to thin down and overcook the chicken.
Wooden spoon?
Was thinking as it's Sunday and I'm just about to eat my roast dinner have you thought about doing a video on a roast dinner with an Indian twist/influence. A friend of mine went to an Indian for his works Xmas meal and they had tandoori roast chicken, bombay roast potatoes, kashmiri gravy and cranberry chutney, sounded great!
Wow
Hi can you make this base gravy in a pressure cooker to save time thankyou
Never had a bad dish with any of chef’s recipes. Restaurant style with base gravy or one-pot from scratch. All winners.
Another great recipe Latif, many thanks for sharing.
Really good video, thanks for clearing up a load of questions by uploading this video!
Just making this gravy now. Smells are amazing. Only thing I’ve changed is I’m using standard bay leaves as it’s another week for delivery of the Bangladeshi ones. I have come to the realisation that I’m gonna need a bigger pan though. I’m right at the brim of my biggest one and I’ve only added two litres of water. The masala water hasn’t even gone in yet. Haha. I may have to get the casserole dish out and split it after I’ve wizzed it all up.
Thank you so much for this latif, I’m only in Chester so hoping to visit the restaurant in the next few months and see how bad mine are compared to yours. Haha. Please keep the content coming.
Great content bro, love the tip for boiling the garam masala in water. Game changer!!!! Can't wait to try this at the weekend and use up some of my hard spices I have sitting around!!!
Hope you enjoy
This is my first attempt at your recipes, I've made the ginger/garlic & the tomato puree & just finished the base gravy.
Can't wait to make a curry, I hope it tastes as nice as all these things smell 😋
Followed this along - and the results were excellent. The curries I have made have been some of the best I’ve ever done. Great video great channel. Legend!!!!!
Wow. Your using real knowledge. Much respect
Will definitely be trying this, looks amazing ! Thank you
Your videos have been really helpful. I’ve learnt a lot from them and have honed my curry making. Really great stuff.
I'm from Wolverhampton, but live in the Philippines. Love your videos. Thanks to you I don't miss out on BIR curries!
Hey Latif!
thanks for the easy to use guide on making good curry, really improved my curries with your guidance. 👍
Hi Latif. I'm new to your channel but I'm looking forward to seeing the difference in my curries by following some of your recommendations. Thank you for posting and helping people like me out 😊😊
Loving this new series. Can't wait to see the currys so I can get them prepared........chicken tikka masala, chicken korma, lamb bhuna and tikka lamb dhansak pls 🙏
This was great - clearly explained and well presented, thank you. I have often wondered why so many curry recipes include curry powder when most of the spices in curry powder are also in the recipe individually?
Best base recipe I’ve seen, thank you! 🙏
Amazing. I tried many times but never got it right and to think I can freeze it!! Amazing. Thank you
👍
You are very organized and keeping it clean. Good job and nice recipes easy and delicious. Thank you for what you do. ❤
A huge thank you for your recipes and the way you present them. I went out and bought a dosa to make your naan. We don't use gas but, if you're careful, it works over an electric element also. I want to try my hand with the base gravy; can you point to some of your recipes where it's used. Thanks again.
What curry powder is best to use please? And what brand of ingredients for the spices would you recommend please? any in particular. Thankyou
I have done a few base gravies over the years, this one with the addition of cream and Latifs other building blocks is very good.
Great! Thanks for sharing. You’re my favourite chef
loving the new kitchen style videos
I really love your videos and have tried your methods recipes on my own family with great success! Thank you!
Thanks for doing this series, bro. Really inspiring..
Thankyou Latifs. Love your channel. absolutely love a good curry. this is brilliant
Love your recipes. Thank you for sharing.
Excellent bhuna-ing ! Followed this a few times its bang on , can make it on a friday to feed the whole family all weekend😊
Hi Latif, I’ve made many a base gravy and I must say this looks a level above. Your insider tips on the ginger and garlic paste as well as the tomato purée has given me new impulse. 😊
Just two questions.. I’ve used cabbage in my previous bases.. you don’t.. is this just preference or taste choice? and secondly you say use curry powder.. but which one.. there are many ?
Once again loving this new series 🔥
I've also used cabbage in the base so it'd be great if Latif could answer this. Also I don't know for sure about the curry powder but Latif has used East End previously
Thank you for sharing your recipe and technique. I often wonder what is better: eating curry or making curry. Both experiences can have magical moments.
If you love cooking and have time try cooking its therapy’s
This is the channel we’ve all been waiting for cheers mate
Love your vido thankyou and I like that you keep telling me the time of how long to LAVE it ❤
So informative, delicious recipes, your passion for teaching us all is very inspiring love your work.🙂
Just love the simplicity, Latif. Thank you. I just love your Masala’s.
Your videos have made my curry cooking much better. Thank you
this is genius, saw the videos for the first time today and have just made my first base gravy :), have been staying away from my spices because it seemed quite complicated and don't have much time in the week, but now am inspired
Wow - next level with that garam masala water! Genius!
When you make the garam masala water, how much garam masala do you add? it doesn't say in the video. Can't wait to try this.
@@Aspie66at 4:40 he goes through the ingredients giving specific amounts of each of the whole spices that together constitute a garam masala
Hi Latif, If i left out the cream could i freeze small portions and add later ?? thanks for all of your tips and tricks.
Well done. Easy to understand your recipes👍🍀