Hi Al what happened to metal spoons for stirring, they've gone, sorry I pulled you up about it, why not fry chopped onion until it's caramelised and then liquidize
Al, this series of 30 minute curries without base gravy has been an absolute game changer for me and my mates. The simplicity and the larger servings - and the incredible results! Just brilliant!
Moved to the US 20 years ago and now in West Virginia. The local Indian restaurants are shocking...I mean truly a traumatic experience. Happy to be able to make my own now, many thanks man!
Wife and daughter are away so vindaloo time!!! Just made this, followed instructions as accurately as I could and it is absolutely spot on! Thank you!!!
Tried this tonight and turned out amazing! Excellent recipe Al, I look forward to trying out some more from your channel. May actually give up on the takeaway now! Keep up the great work
Just made this, followed the recipe to a tee, was a bit longer though took about an hour, flavour was fantastic, well pleased with how it turned out. Cheers Al
Been using olive oil for years when cooking curries and they taste great and more healthy, keep up the good work Al love the channel, and that beer is absolutely gorgeous.
Hi, Al, just found your channel today, excellent stuff i have been making my own curry for 30 plus years, your 30 minutes series of curry is great and I have loved the beer your having for last 10 years, and yes, 7.5 % pure nectar off the Gods, goes great with a good curry 🍛 😀
Hi - cooked this last night and it’s fantastic! Loved the addition of the mango chutney gives a slightly sweet first kick followed by the heat - instant classic for me. I used some seasoned oil too, have it a real depth of colour - thanks for doing this - I will be using the onion method a lot more. It’s easier and the added water is a great touch 😀
Hi Al, just wanted to say thank you. Made this tonight for me and the wife, she's keeping me another week! I swapped the amounts of Kashmiri and hot chilli powder and it was perfect for us. Thanks again Paul
I enjoy eating a spicy dish as long as it’s not flaying the skin inside and around my mouth!! A nice gentle mouth numbing spice is great because I don’t appreciate having the pain overwhelm my eating experience. Dish looks fantastic Al ❤😊
This looks so glad going to try it ive been making a vindaloo without base gravy but it was too tomatoey so this looks perfect, i always use a piece of bread for that bit around the pan its the best bit
I've always used olive oil in your curries! I find it makes the vegetables taste smoother for some reason. It's also really good for figuring out when the curry is done as it sits on top in pools. Once that happens I know it's cooked enough!
Woa! That looks gorgeous! Al, I smelled a pickled smell from my vindy from the local curry house. It smelled familiar. Anywho, I dug out my hot mango pickle, dropped half teaspoon in my curry, I made. It made a stark difference. I didn't do it again, but now I see you add it, I'm sold. Thanks very much mate! 👍
Al, I don't normally leave comments, but when praise is due, I'm happy to give it,,, fair play mate, you have brought soooo many years of my long lost desire for Indian passion home cooking bk into my life with these 30 mins vids it's unreal. I can't thank you enough. I'm back in the kitchen, and doing wha i love most. Cooking BIR currys at home with your recipes. Thank you Al, top man 👍 enjoy tha 7.5% beer 😂
Great recipe Al once again I'll definitely be making this one😋 I was laughing at the start when you opened the ale, one bottle of that's enough for me, rarely touch it tbh, it's lovely but lethal!😂
Going to try this tomorrow - used all my base gravy jars (preserved-works well) now moving on to your 30 min variants - Vindaloo looks amazing - will use my home grown onions too!!!!
I made this tonight with king prawns, it's really nice. But personally I prefer the base gravey 2 , with your other 10 minutes recipe. For me that's more like the BIR currys i was used to. Vindaloo is my go to curry, i love it. Still banging and scratched the Vindaloo itch, sweating and mouth on fire. Heaven. Cheers Al
I followed this to the word. Had to make some allowance for my pot size and heat difference. But, absolutely beautiful Al. Thanks again man. Good work. ❤
Cracking video Al. Never heard 'drop your shoulders' before...! Looks tasty and will defo give it a go, but I'm looking forward to your biryani recipe more! Keep em coming, loving these 30 minute recipes!
Sensational curry this Al. I tinkered with the recipe slightly. I had no naga, tamarind or mango chutney in. I instead used sugar and a dash of tomato ketchup and it worked brilliantly. A corker of a recipe. Keep up the good work 👍🏼
Loving your channel AL. I've been cooking my own curries for over 30 years, all from scratch. Now following your recipes I'm cooking amazing curries 2/3 times a week. Thanks. When are you releasing your cook book? ❤
Thanks Al, tried this today, turned out great. A request from me if I may. Could you 🙏 please look to do a 30 min chicken chana (chickpea) masala curry?😊
Lovely looking curry,love your relaxed approch and the way you cook,have just subscribed and will be checking the rest of your videos out,,very nice..love and support 😋👍
That looks great; the only thing I would say is a lot more Kashmiri chilli powder for that deep ruby red colour and some white wine vinegar for the Vindaloo tang.
Cant wait to give this one a go. Normally Madras is the hottest I can cope with. I much prefer eating curries cooked to your recipes than going to the local Indian restaurants now. Keep up the good work 😊
Alberto you have joined Steven Heap, Abdul Latif, Julian Voigt, Richard Sayce and Dan Toombs in the ranks of TH-cam immortality by your elevation of BIR curry to a much higher level of culinary excellence, and thereby uplifted British cookery to the level of the French and Italians. Thanks!!!
Hi al ! WOW !! Did this last night but left out the nana pickle . Still had a lovely kick to it . Very enjoyable with just plain boiled rice ! Another diamond ! Cheers Craig.
First time watching your channel a week ago. Tried this recipe tonight after spending all week sourcing the spices. Was certain it would look nothing like yours, but am pleased to say it turned out to be absolutely amazing. Thanks for all your hard work that you put into making these videos. One new subscriber looking forward to trying a few more of your recipes.
I've had a good 50 attempts at recreating a vindaloo I had at a restaurant which closed many years ago. I'm getting close, the ingredients that made a difference were cloves, cinnamon and green cardamon, added roughly at the same stage as methi so they remain bright. For the masala I use coconut milk. I also don't feel onions are that important, but garlic is. Madhur Jaffrey also notes vinegar as important but I've gotten good results just using it to marinate chicken with salt and garlic. Everyone's taste for curries is different, these are just my observations.
I'd say the caramelized onions are key to these curries. I've also gotten vindaloos with cloves at restaurants, absolutely something I'm gonna try (either replace or add with star anise)
Made this after work tonight, I followed all ingredients list all but the main curry powder bit.. I bought hells vindaloo powder from the chilli wizard's via ebay and used 2 tablespoons..absolutely banging and some heat in it..tremendous.. love these curries your putting out..vindaloo and garlic chilli by far my favourite ones so far.. 😋 👌
I made my very first madras last night using your recipe and I cannot thank you enough at the outcome of it, my family and 2 fussy kids ate the lot of it and are now asking me to make more which is a rarity 😂 I’m gunning for this recipe next time, cannot believe I made a curry that could surpass a takeaway one, thanks for the recipes and advice I’ll be making many more 👍
Al, you champion, I followed your recipe to the letter and it was the most amazing curry I have ever had. I live in Holland and we just don’t get British Indian style curry here and this was amazing. Loved this video as well, especially you getting tipsy on that beer haha 👍🍺
Brilliant video, can't wait to make it. Vindaloo is my favourite. I do still like to make your base gravy though So funny when you produced a bottle of champion, that stuff is deadly, we use it to complete the session and it's good night Vienna.
Cooked this for the lads at work yesterday and its absolutely bang on. Really recommend the Ninja blender as puree-ing the onions to a smooth paste produced tons of gravy. McEwans Champion is a monster beer too - looks like you enjoyed it Al!🤣
Followed your recipe to T and it tastes amazing, thank you so much. Living in the south west of France, it’s really difficult to find an Indian restaurant 🇫🇷👍
Please Subscribe, it helps the channel grow. Thanks
Al, just made this..amazing, thank you so much👏👏👏
Oh my word. That's made my day. Vindaloo coming from the German. My oh my. Is this April 1st??
Hi Al what happened to metal spoons for stirring, they've gone, sorry I pulled you up about it, why not fry chopped onion until it's caramelised and then liquidize
First time watching and I’m subscribing. Nice video, looking forward to seeing what else you have on your channel.
Al, this series of 30 minute curries without base gravy has been an absolute game changer for me and my mates. The simplicity and the larger servings - and the incredible results! Just brilliant!
That's what puts me off making them more often. It's a pain, then you have to store it. Looking forward to trying it out.
Moved to the US 20 years ago and now in West Virginia. The local Indian restaurants are shocking...I mean truly a traumatic experience. Happy to be able to make my own now, many thanks man!
Thank you. At last. The one I have been waiting for. I have tried all the 30 minute recipes and all were spot on. Doing this one in the morning.
Wife and daughter are away so vindaloo time!!! Just made this, followed instructions as accurately as I could and it is absolutely spot on! Thank you!!!
Vindaloo + Champion. Made for each other 😆
Great video.
Tried this tonight and turned out amazing! Excellent recipe Al, I look forward to trying out some more from your channel. May actually give up on the takeaway now! Keep up the great work
Thank you, Al. Always a pleasure, never a chore. :)
Made it yesterday when you put up the ingredients list her in New Zealand. Ive made all the 30 minutes currys and this is my favorite
Wonderful!
Just made this, followed the recipe to a tee, was a bit longer though took about an hour, flavour was fantastic, well pleased with how it turned out. Cheers Al
My friend Al, just made your vindaloo, best I have ever had, got the mix a bit wrong but it turned out fine, absolutely fantastic, keep them coming 😊.
Been using olive oil for years when cooking curries and they taste great and more healthy, keep up the good work Al love the channel, and that beer is absolutely gorgeous.
Hi, Al, just found your channel today, excellent stuff i have been making my own curry for 30 plus years, your 30 minutes series of curry is great and I have loved the beer your having for last 10 years, and yes, 7.5 % pure nectar off the Gods, goes great with a good curry 🍛 😀
Alberto your BIR craftsmanship is profound. Thanks!
Greetings from Düsseldorf... Vind a loo.. love it!
This is absolutely sublime!! One of the greatest yet. Made last night. Thanks Al.👌👍
Fantastic!
Hi - cooked this last night and it’s fantastic! Loved the addition of the mango chutney gives a slightly sweet first kick followed by the heat - instant classic for me. I used some seasoned oil too, have it a real depth of colour - thanks for doing this - I will be using the onion method a lot more. It’s easier and the added water is a great touch 😀
Al I absolutely cannot wait to make this curry and that Mc Ewans Champion is a top notch beer, did it make you a bit wobbly? 😆
Hi Al, just wanted to say thank you. Made this tonight for me and the wife, she's keeping me another week! I swapped the amounts of Kashmiri and hot chilli powder and it was perfect for us.
Thanks again
Paul
Looks amazing, can’t wait to make it👍
That Champion is...well...Champion!!!
Soon as you opened the Mc Camp, I knew by the end of the post you'd be ten sheets to the wind. 😂😂😂
Great post n curry as usual Al. BIG 👍
Love your channel Al. I'm Indian n love cooking. Never thought I'd ever be trying recipes from a gora lol but i love trying out ur recipes
Looks great al but for me a vindaloo needs vinegar 😋 still it looks banging
I enjoy eating a spicy dish as long as it’s not flaying the skin inside and around my mouth!! A nice gentle mouth numbing spice is great because I don’t appreciate having the pain overwhelm my eating experience. Dish looks fantastic Al ❤😊
This looks so glad going to try it ive been making a vindaloo without base gravy but it was too tomatoey so this looks perfect, i always use a piece of bread for that bit around the pan its the best bit
I've always used olive oil in your curries! I find it makes the vegetables taste smoother for some reason. It's also really good for figuring out when the curry is done as it sits on top in pools. Once that happens I know it's cooked enough!
Woa! That looks gorgeous! Al, I smelled a pickled smell from my vindy from the local curry house. It smelled familiar. Anywho, I dug out my hot mango pickle, dropped half teaspoon in my curry, I made. It made a stark difference. I didn't do it again, but now I see you add it, I'm sold. Thanks very much mate! 👍
Just when I got bored with making butter chicken, I discovered this channel and am excited to make new curries.
Al, I don't normally leave comments, but when praise is due, I'm happy to give it,,, fair play mate, you have brought soooo many years of my long lost desire for Indian passion home cooking bk into my life with these 30 mins vids it's unreal. I can't thank you enough. I'm back in the kitchen, and doing wha i love most. Cooking BIR currys at home with your recipes. Thank you Al, top man 👍 enjoy tha 7.5% beer 😂
Great tip with the onions. Thanks Al
Loved the vindaloo etymology! So much more satisfying than the boring old story about the Portuguese in Goa!
Always good to see someone well oiled and the road when they're cooking 😮
Love your explanation of the title. Never thought of it that way. Such a creative translation! 🤣🤣🤣
Great recipe Al once again I'll definitely be making this one😋 I was laughing at the start when you opened the ale, one bottle of that's enough for me, rarely touch it tbh, it's lovely but lethal!😂
Going to try this tomorrow - used all my base gravy jars (preserved-works well) now moving on to your 30 min variants - Vindaloo looks amazing - will use my home grown onions too!!!!
I made this tonight with king prawns, it's really nice. But personally I prefer the base gravey 2 , with your other 10 minutes recipe. For me that's more like the BIR currys i was used to. Vindaloo is my go to curry, i love it.
Still banging and scratched the Vindaloo itch, sweating and mouth on fire. Heaven.
Cheers Al
Only comment I have Al is
Could you please tell us what heat you you are using and when to turn it up or simmer it down
Many thanks
Dave
Looks amazing thank you Al. The beer is sensational.
I followed this to the word. Had to make some allowance for my pot size and heat difference.
But, absolutely beautiful Al. Thanks again man.
Good work. ❤
Love a Vindaloo, been looking forward to this one. Any chance of a 30 minute Caylon next 😊
Noted!
Brilliant Vindaloo thanks I will be doing this next week 100 % looks lovely and right up my street
I made this on Tuesday and it turned out spectacularly. Thank you!
I don't use base gravy anymore, your half hour curry's are my new go to, my driveway smells like the Rusholme curry mile
Thanks mate
That looked beautiful but I don't know what made my mouth water more, the vindaloo or the cooking pot, that's a beauty.
Thanks so much
Cracking video Al. Never heard 'drop your shoulders' before...! Looks tasty and will defo give it a go, but I'm looking forward to your biryani recipe more! Keep em coming, loving these 30 minute recipes!
Al, that Vindaloo looks amazing - I wish I had that for dinner tonight! 😉👍
Looks absolute top tier... Who doesn't love a tidy vindaloo 😊
Couldn't agree more!
Absolutely banging mate!!! Just cooked it tonight 😋
Sensational curry this Al. I tinkered with the recipe slightly. I had no naga, tamarind or mango chutney in. I instead used sugar and a dash of tomato ketchup and it worked brilliantly. A corker of a recipe. Keep up the good work 👍🏼
Another excellent curry. I've now made about 6 of the 30 min. curries and they've all been superb. Well done.
Colour is spot on! Gonna have to try this, thanks Al.
Great video. And a great looking recipe for my favourite dish. To be cooked this weekend. Thanks Al
Hope you enjoy
Thanks Al! Looks amazing and delicious! Thanks for sharing ❤
Loving your channel AL.
I've been cooking my own curries for over 30 years, all from scratch.
Now following your recipes I'm cooking amazing curries 2/3 times a week.
Thanks.
When are you releasing your cook book?
❤
I agree, hope he makes a book, fantastic chef can’t fault his recipes and got me hooked on making curries 😂👍🏻
Made this tonight, sensational! Best yet, thanks 🙏
Thanks Al, tried this today, turned out great. A request from me if I may. Could you 🙏 please look to do a 30 min chicken chana (chickpea) masala curry?😊
Lovely looking curry,love your relaxed approch and the way you cook,have just subscribed and will be checking the rest of your videos out,,very nice..love and support 😋👍
Thanks and welcome
That looks great; the only thing I would say is a lot more Kashmiri chilli powder for that deep ruby red colour and some white wine vinegar for the Vindaloo tang.
Cant wait to give this one a go. Normally Madras is the hottest I can cope with. I much prefer eating curries cooked to your recipes than going to the local Indian restaurants now. Keep up the good work 😊
Yay! Been waiting for this one. Vindaloo is my favourite.
Looks amazing 👌😊👍
Alberto you have joined Steven Heap, Abdul Latif, Julian Voigt, Richard Sayce and Dan Toombs in the ranks of TH-cam immortality by your elevation of BIR curry to a much higher level of culinary excellence, and thereby uplifted British cookery to the level of the French and Italians. Thanks!!!
Yeah. Both Julian and I were the first on TH-cam to do it. 11 long years ago.
Hi al ! WOW !! Did this last night but left out the nana pickle . Still had a lovely kick to it . Very enjoyable with just plain boiled rice ! Another diamond ! Cheers Craig.
looks lovely Al, Vindaloo is a favourite - will try this for sure
First time watching your channel a week ago. Tried this recipe tonight after spending all week sourcing the spices. Was certain it would look nothing like yours, but am pleased to say it turned out to be absolutely amazing. Thanks for all your hard work that you put into making these videos. One new subscriber looking forward to trying a few more of your recipes.
Wonderful!
I've had a good 50 attempts at recreating a vindaloo I had at a restaurant which closed many years ago. I'm getting close, the ingredients that made a difference were cloves, cinnamon and green cardamon, added roughly at the same stage as methi so they remain bright. For the masala I use coconut milk. I also don't feel onions are that important, but garlic is. Madhur Jaffrey also notes vinegar as important but I've gotten good results just using it to marinate chicken with salt and garlic. Everyone's taste for curries is different, these are just my observations.
I'd say the caramelized onions are key to these curries.
I've also gotten vindaloos with cloves at restaurants, absolutely something I'm gonna try (either replace or add with star anise)
Looks spot on mate
Amazing curry Al! Worth every step. Thank you! ❤
Another brilliant recipe, thanks Al.
Who said southerners cant't drink 🤣😅😂. Great video as usual keep up the goodwork.
Tried this amazing recipe. Out of this world. Thanks Al, this was/is the best vindaloo I’ve cooked. Could you use pre cooked lamb instead of chicken ?
Yes you can!
Al, long time follower here. Amazing as always, thanks for all you do. Can't wait for the Biryani, my all time favourite. Well done mate
Awesome! Thank you!
Made this after work tonight, I followed all ingredients list all but the main curry powder bit.. I bought hells vindaloo powder from the chilli wizard's via ebay and used 2 tablespoons..absolutely banging and some heat in it..tremendous.. love these curries your putting out..vindaloo and garlic chilli by far my favourite ones so far.. 😋 👌
Made this and followed recipe to the tee. It’s better than my local takeout. Thank you so much. Any chance you can 30 mins the lamb? Thanks again Al.
Another belter Al. Brilliant explanation for the origins of the vindaloo none of this Portuguese nonsense 😜
As always looks amazing can`t wait to try
Great video as usual 👌👌👏👏 you really are a hero of mine , keep up the good work sir
Thank you so much 😀
I always put vinegar and a stock cube in minee
Just love your laid back approach to cooking. Must try this one. Needs a SALIVATING warning 😀 Keep up the terrific work Al 👍
Looks stunning Al. I cooked your 30 min jalfrezi which is out of this world, so will be doing this very soon. Thanks for another great recipe.
Hope you enjoy
Wow just made this, it’s fabulous! Can’t wait till lunch or dinner tomorrow 😊
I made my very first madras last night using your recipe and I cannot thank you enough at the outcome of it, my family and 2 fussy kids ate the lot of it and are now asking me to make more which is a rarity 😂 I’m gunning for this recipe next time, cannot believe I made a curry that could surpass a takeaway one, thanks for the recipes and advice I’ll be making many more 👍
Cracking job as always. Looks like I’ll be getting a couple of those beers too.
That looks absolutely superb! Must give it a go.
Please do!
Your videos have changed my life, literally, many thanks!!
Happy to hear that!
I've been following you for years al, always lovely, but tonight mate I dip my cap, your a genius 👍👍👍😁😁😁
I think I had one of these in Germany, they call it heiß Currywurst. They cook it with sausages rather than chicken. absolutely amazing.
Can’t wait to cook this one Thankx Xxx
just made this, absolutely superb thanks Al
Glad you enjoyed it
Great to see u back Al proper beer that. love the pathia recipe 👍keep em coming
This is the tastiest vindaloo I've ever eaten,not the hottest but there's plenty of heat still in it.cheers Al for another great recipe.
Al, you champion, I followed your recipe to the letter and it was the most amazing curry I have ever had. I live in Holland and we just don’t get British Indian style curry here and this was amazing. Loved this video as well, especially you getting tipsy on that beer haha 👍🍺
Brilliant video, can't wait to make it. Vindaloo is my favourite. I do still like to make your base gravy though
So funny when you produced a bottle of champion, that stuff is deadly, we use it to complete the session and it's good night Vienna.
Cooked this for the lads at work yesterday and its absolutely bang on. Really recommend the Ninja blender as puree-ing the onions to a smooth paste produced tons of gravy. McEwans Champion is a monster beer too - looks like you enjoyed it Al!🤣
Fabulous as ever! Thankyou
Followed your recipe to T and it tastes amazing, thank you so much. Living in the south west of France, it’s really difficult to find an Indian restaurant 🇫🇷👍
Will certainly give this a go. Nice mate
That was great Al. As per !! Thank you for another "banger" !! Beer choice wasnae shabby either. Cheers fae Glesga ! Jim D
I made this last night following all ingredients, spot on Ali a great curry, will make this again.