Thought I'd commented but it didn't show up... A suggestion? How about once or twice a year meeting up with five or six fans and all have to produce one of the curries? Afterwards everyone gets to try everything in the curry night. Tips tricks and banter can be swapped all washed down with a few bevvies. Maybe a guest chef could also take part to add extra comments?
@@martingrice7420 Thanks, I thought so too 😊 Maybe the fans can be chosen from "the Secret Curry Club" for example? Strange seeing the word "Genius" in writing. When the wife calls me genius it always sounds more like "Idiot" 🤣
@@nicholassutton1134 That's why I'm bald with long hair :-) Ok First Stop pulling the hair out, and secondly immediately under the video you'll see the word "more" There it expands to all the alternative links to buy merchandise (Al gets a tiny percentage I think) Under that there's a list of all the ingredients. The recipe isn't printed, you need to follow the videos. I've heard a whisper there might be a book in the offing, but who knows? Most Indian dishes follow a procedure though. Onions - garlic/ginger - spices - tomatoes. With dozens of variations of course;-) Hope the new hairstyle suits, and you find your way...if not ask again.
Al THANK YOU SO MUCH!!! We emigrated to Australia a few years ago from Macclesfield where we enjoyed great curry. The dhansak was THE curry that got me hooked on Indian cuisine. Since being away we have not had much luck finding a restaurant that does similar to BIR. But you my man have saved the day. Cooked this today and I really had to hold myself back not to eat all four portions. Absolutely amazing. Thanks again from down under. Garlic chilli chicken next…
Cooked this yesterday - swapped out chicken for monkfish (wife's request) and my only deviation was adding 2 green chillis as well (at the onion stage). Absolute banger of a curry!!! Thank you Al!!
I made this one tonight, blooming delicious. I have to eat healthily these days, so I wanted something with more veggies in. I only used 4 tbsp of olive oil and added some precooked mushrooms. Sorry, no pineapple. It was so satisfying and filling. And so healthy, thanks, Al, you smashed it again .
Love this recipe. It’s becoming a Friday night favorite - currently making it for the third time. There are no decent British restaurant style places where we live in Northern Virginia so your channel has become a lifeline! Thank you !!
Have been meaning to get round to this one for a while, finally did it this weekend. What a treat! I'm totally onboard with the pineapple chunks - they add a nice variety to the flavor and texture, and the juice sweetens the sauce nicely. I did soak the lentils beforehand and added extra chilli powder, but otherwise followed the recipe to the letter, and it was a sensational curry. My (general) suggestion for anyone who can be bothered is to try making your own garam masala by lightly toasting whole spices and grinding them. It's a bit of an investment of time, but honestly, the difference is incredible. Give it a try. Thanks as always, Al - your curries are top shelf!
Tried this a couple of weeks ago.. can't get enough of it! Best curry we've had by miles 😋 thanks for the recipe and easy to follow steps for a newbe chef like me
I made tins in stages today as expecting new baby grandson and looking after granddaughter . I followed all quantities and cheated using some pre made and frozen curry gravy Bhuna onions and tomato pure. So really a combination of Alls kitchen, Not another Curry show and Latifs inspired. I used Alls Basra mix and it is genuinely great.The result was better than any takeaways, Keep up the good work !, .
Made up a double batch last night (minus the pineapple). Tasted very much like my usual favourite curry, and today, spooning the rest into tupperware for the freezer, it really did smell like I was boxing up the remains of a takeaway. Keep up the great work Al!
This is going to be tomorrow's lunch and dinner. I can't wait. I'll be doing it with chicken tikka, though. Just because I'm doing a catering job today and have 10kg marinating . Last weekend, I made the 30-minute jalfrezi . Which was lovely. Cheers Al
Been a curry lover since i was a teenager im 40 now been making curries for a few years now from east london now in essex been following diff recipes and channels, this is the best dansak i have made and also the fastest, nice one mate 👍
I’d like to see a butter chicken. There are some good recipes where the sauce is sieved to make velvety smooth. I’d love to see your take on this Al. Love the vids👍
al your the best been inspired by you for years all started with your base gravy its the best thank you so much for sharing ! the ingredients and your knowledge is second to none took me a few attempts to master it but now its better than Indian restaurants if im allowed to say !love the look of your new pots thanks again al keep them coming
Went out the other day and bought a bunch of spices from a local Indian food store and I'm going to make a curry a week at home using your videos as a guide! Nice one Al, really appreciate your work, you're brilliant
Nooooo! Homemade naans are so easy if you have a gas hob. I even invested in a cast iron tawa to make life easier. Misty Ricardo/Happy Chris recipe. They come out way better than my local takeaway (which admittedly suffer from steaming in a foil bag for ten minutes). I always have dough balls in the freezer, I just need to remember to defrost one.
love this, i put 4 pineapple rings in with some juice, the sweetness it gives off is amazing, id have never thought about putting pineapple in a ruby, i did add an extra tsp of extra hot chilli powder though, its sitting in a pot on the stove as we speak, i keep going back to it with a spoon, very morish
Seconded, never had peppers in a Dhansak, but will try them next time, I usually use sugar for sweet and lemon for sour but it's all about trying new things and experimenting.
Great as usual..not had pineapple in a Dhansak so will give it a go. Looking forward to the next one. My local curry place The Katmandu do a mega curry with lamb mince, egg's, & chicken tikka would love to cook one of them. Cheers Al
Hi Al, another brilliant curry and some in the freezer. What more could you want. Always would ask for pineapple when choosing a Dansak it's only to add sweetness, so we just fish it out rather than eat it. Some restaurants over sweeten using sugar, and that's not nice. I didn't use hot chilli powder. Just substituted with more Kashmir. Keep up the excellent work. You need to do a book!
If you like sweet & spicy have you tried a Pathia? Al does a v good one. Also if you get a hottish curry takeaway you can stir a teaspoon (or more to taste) of mango chutney in to get that taste you like - happy currying 😃
Made this for the 3rd time tonight before leaving this comment. Wow thank you Al. Also done your onion salad back when you were 16 yrs old 😂 spot on pal. Cheers keep um coming 👍🏻
Made this tonight mate. Like you Dhansak has been my go to everytime I hit a restaurant lol. I’m not a cook by any means but followed your process (apart from the Kashmir Chilli that I can’t find anywhere) and it’s turned out bloody awesome. Took me slightly longer (about 1.5hrs 😂) but we’ll worth it! Gonna sit down in abit with a cider, chapatis and a massive cauldron of my efforts 😊 cheers mate 👍👍
I can not thank you enough for these 30 minute curries. My good lady had some of the Chicken Pathia I made and she said it was very good and that she would have been happy if she had been served it in a restaurant. I do not often get praise.
Thanks Al. Me and my son are off to buy the ingredients and do a family cookoff later! I’m sure it’ll be a beautiful recipe. PS hope you find that nutter! 😃
I had a dhansak a while ago and it was extremely hot, a bit to hot for me so prob give this one a miss. Looks incredible tho. Just made the South Indian garlic chilli chicken when you done it with your mate, it was soooo good. But Al yer still the main man it was you that opened up the world of curry cooking to me, when I'm old I will tell me grandkids that Al's kitchen taught me, your a legend mate
Hi Al. Thanks for all your good work. Means a lot to us as we live in south eat France and they do not understand curry at all. No takeaway so all done at home and I have learned so much from you cheers. And by the way , think I saw McRude sipping pastis at a down at heel bar in Marseille last weekend. The plot thickens?
Did you see in the week someone suggested adding mr naga with the garlic and ginger? Cooking it out. Going to give it a go, great recipe, I’m going to try both ways, with and without 😀
I am from the north east and the only curry i have ever seen pineapple (and banana) in is a malayan never seen it in a dhansak so you learn something new every day. 👍
I have one of those pots al they are fantastic too. also this dhansak is on the menu for tommorrow evening. really looking forward to cooking this one. also topped up the spices of spicy joes too great currys al thanks 👌👍
Will you be doing a 30 minutes cookbook? I love your videos but I struggle to cook without everything being written down for me lol. I know the ingredients are listed under the video but not the cooking steps. I've watched this video several times so going to write the steps down to help me. 🥰xx
Made two of your curries now the Pathia and the Dansak.Easily the best tasting recipes I have tried and I have been making curry for years.One question do you ever use vinegar in the Vindaloo?Big thanks and keep up the good work.
I've got a vegan guest visiting for dinner this week. By swapping the chicken for cauliflower I think I'll be on to a winner with this recipe. Cheers Al.
fantastic curry. Made this one tonight and wife agreed that its even better than the garlic chilli chicken. She even thought MSG must have been added as out was so tasty. Keep up the good work....
Pineapple in dhansak has been pretty common here in Birmingham since the 80’s. Personally I don’t mind it but agree sweetness can be obtained from peppers, mango chutney & ketchup
On the subject of Al's shall I, shan't I, pineapple question. Our house almost always adds fruit to our curries, whatever they are. It's generally half a sliced banana on top of the finished dish or even some halved green grapes. If you've never tried it you really should. Food is all about experimenting or adding new things to see if you can improve on the original.
Up North, Derby? Lincoln? Sounds like you went to the East Midlands there Al 🤣 great curry though, as usual! I love your recipes, your passion makes is evident!
Please like, comment and share. Means the world to me. Also, tell me any suggestions. Al ❤
Thought I'd commented but it didn't show up...
A suggestion? How about once or twice a year meeting up with five or six fans and all have to produce one of the curries? Afterwards everyone gets to try everything in the curry night. Tips tricks and banter can be swapped all washed down with a few bevvies. Maybe a guest chef could also take part to add extra comments?
Genius !
@@martingrice7420 Thanks, I thought so too 😊 Maybe the fans can be chosen from "the Secret Curry Club" for example?
Strange seeing the word "Genius" in writing. When the wife calls me genius it always sounds more like "Idiot" 🤣
Were do I click to get the recipes I am pulling my hair out please please help help some body for god sake
@@nicholassutton1134 That's why I'm bald with long hair :-) Ok First Stop pulling the hair out, and secondly immediately under the video you'll see the word "more"
There it expands to all the alternative links to buy merchandise (Al gets a tiny percentage I think)
Under that there's a list of all the ingredients. The recipe isn't printed, you need to follow the videos. I've heard a whisper there might be a book in the offing, but who knows?
Most Indian dishes follow a procedure though. Onions - garlic/ginger - spices - tomatoes. With dozens of variations of course;-)
Hope the new hairstyle suits, and you find your way...if not ask again.
Al THANK YOU SO MUCH!!!
We emigrated to Australia a few years ago from Macclesfield where we enjoyed great curry. The dhansak was THE curry that got me hooked on Indian cuisine. Since being away we have not had much luck finding a restaurant that does similar to BIR. But you my man have saved the day. Cooked this today and I really had to hold myself back not to eat all four portions. Absolutely amazing. Thanks again from down under. Garlic chilli chicken next…
Cooked this yesterday - swapped out chicken for monkfish (wife's request) and my only deviation was adding 2 green chillis as well (at the onion stage). Absolute banger of a curry!!! Thank you Al!!
I made this one tonight, blooming delicious.
I have to eat healthily these days, so I wanted something with more veggies in. I only used 4 tbsp of olive oil and added some precooked mushrooms. Sorry, no pineapple. It was so satisfying and filling. And so healthy, thanks, Al, you smashed it again .
Love this recipe. It’s becoming a Friday night favorite - currently making it for the third time. There are no decent British restaurant style places where we live in Northern Virginia so your channel has become a lifeline! Thank you !!
Nice video Al, our local brewery Harveys of Lewis, they make some great beers. Keep up the good work
Have you tried the 'Bonfire Boy' yet?
Good man Al - thank you so much for sharing the joy of great curry
Roll on next weekend!! Can't wait to make this!
As always, many thanks for sharing Al!! 👍
I have tried a few of your curries, but this is the best, especially the next day, you are a star 😍
Have been meaning to get round to this one for a while, finally did it this weekend. What a treat! I'm totally onboard with the pineapple chunks - they add a nice variety to the flavor and texture, and the juice sweetens the sauce nicely. I did soak the lentils beforehand and added extra chilli powder, but otherwise followed the recipe to the letter, and it was a sensational curry. My (general) suggestion for anyone who can be bothered is to try making your own garam masala by lightly toasting whole spices and grinding them. It's a bit of an investment of time, but honestly, the difference is incredible. Give it a try. Thanks as always, Al - your curries are top shelf!
Tried this a couple of weeks ago.. can't get enough of it! Best curry we've had by miles 😋 thanks for the recipe and easy to follow steps for a newbe chef like me
Just followed this recipe and it’s a five star winner. Thumbs up all round from the family, Absolutely delicious!!! Thank you.
Looks another winner. All those I've tried have received compliments. Missus is asking for a pasanda now😊
Always order a dhansak when out and it’s always had Pineapple. Can’t imagine it without 😮
Just made this and "mind blown" one of the best curries ive had. Great job :)
I made tins in stages today as expecting new baby grandson and looking after granddaughter . I followed all quantities and cheated using some pre made and frozen curry gravy Bhuna onions and tomato pure. So really a combination of Alls kitchen, Not another Curry show and Latifs inspired. I used Alls Basra mix and it is genuinely great.The result was better than any takeaways, Keep up the good work !,
.
I've started adding red pepper carrot potato and cabbage to the onions and blend. I think it takes it to another level
Thanks Al ... This looks amazing as usual.
Made up a double batch last night (minus the pineapple). Tasted very much like my usual favourite curry, and today, spooning the rest into tupperware for the freezer, it really did smell like I was boxing up the remains of a takeaway. Keep up the great work Al!
Always a pleasure to watch you do your "thing"...... 😎
Looks delicious you cook a curry like a true Indian man. Very impressed
This is going to be tomorrow's lunch and dinner. I can't wait. I'll be doing it with chicken tikka, though. Just because I'm doing a catering job today and have 10kg marinating .
Last weekend, I made the 30-minute jalfrezi . Which was lovely.
Cheers Al
Looks amazing Al, another brilliant curry produced right there.
Great stuff! Never knew that about prepping the onions!
Dansak is my absolute fav. I’ve gotta try and cook this.
Been a curry lover since i was a teenager im 40 now been making curries for a few years now from east london now in essex been following diff recipes and channels, this is the best dansak i have made and also the fastest, nice one mate 👍
Looks stunning that Al. I bet it tastes every bit as good as it looks.
I made this without the pineapple, being a fellow southerner. Amazing! The family loved it. Cheers Al!
Omg what an amazing Curry, just when I think I have a favourite you come along with another banger, keep up the great work👍
My favourite curry, can’t wait to try this. Thanks Al
Looks amazing going to be trying this one.... keep them coming Al
Just cooked this curry and it was fantastic, thank you keep them coming
Al, that curry looks amazing, looking forward to giving it a try. 👍
Brilliant again! Sis and I are on it tomorrow. Thanks Al.
Al you are genius thank you for all your efforts
That looks the business Al. Never tried a Dhansak, as I’m a Madras or Vindaloo man. Will certainly try this. Looks fantastic!
I've made dhansak so many times but never with pineapple. I'm eager to try this recipe out
I’d like to see a butter chicken. There are some good recipes where the sauce is sieved to make velvety smooth. I’d love to see your take on this Al. Love the vids👍
another wicked 30 min curry, im gutted as my chicken hasnt thawed so will need to do over the weekend..Thanks Al
al your the best been inspired by you for years all started with your base gravy its the best thank you so much for sharing ! the ingredients and your knowledge is second to none took me a few attempts to master it but now its better than Indian restaurants if im allowed to say !love the look of your new pots thanks again al keep them coming
Went out the other day and bought a bunch of spices from a local Indian food store and I'm going to make a curry a week at home using your videos as a guide! Nice one Al, really appreciate your work, you're brilliant
Thanks Al ❤
Dansak is my all time favourite 🤩 love lentils and have tried this all over 🇬🇧
NOTE:- love the new sitar background too
Colin Reading
Looks delicious, making this for Sunday lunch(without the pineapple 😂)with a coconut baked rice , and a shop bought naan .
Nooooo!
Homemade naans are so easy if you have a gas hob. I even invested in a cast iron tawa to make life easier. Misty Ricardo/Happy Chris recipe. They come out way better than my local takeaway (which admittedly suffer from steaming in a foil bag for ten minutes).
I always have dough balls in the freezer, I just need to remember to defrost one.
I can smell it from Lichfield and can't wait to give it a go. I'm in the pineapple zone, and it's not unusual to get a complete ring.
Great vid Al love it will try that one 👍
Looks great. That tikkhalal chilli powder was one i ordered by mistake but its amazing, i use it my chilli.
Love it, what a series, i have tried the 30 minute Bhuna with left over Turkey, what a winner, this looks amazing as well, will try this one next
Thnaks for all the recipes Al, you made my indian dishes finally taste great
My first Al’s curry, delicious! I made a bit of a mess in the kitchen, never mind! Will be trying another next week!
Never forget Dhansak from Cricklewood 50 years ago. Thanks for this.
love this, i put 4 pineapple rings in with some juice, the sweetness it gives off is amazing, id have never thought about putting pineapple in a ruby, i did add an extra tsp of extra hot chilli powder though, its sitting in a pot on the stove as we speak, i keep going back to it with a spoon, very morish
My favourite for over40 years, Eaten hundreds all over the UK.
But never had one with peppers in it.
Seconded, never had peppers in a Dhansak, but will try them next time, I usually use sugar for sweet and lemon for sour but it's all about trying new things and experimenting.
Looks wonderful
Great as usual..not had pineapple in a Dhansak so will give it a go. Looking forward to the next one. My local curry place The Katmandu do a mega curry with lamb mince, egg's, & chicken tikka would love to cook one of them. Cheers Al
Hi Al, another brilliant curry and some in the freezer. What more could you want. Always would ask for pineapple when choosing a Dansak it's only to add sweetness, so we just fish it out rather than eat it. Some restaurants over sweeten using sugar, and that's not nice. I didn't use hot chilli powder. Just substituted with more Kashmir. Keep up the excellent work. You need to do a book!
Gonna give that one a go. Pineapple included 👍
Gonna try this 1 Al. Me n the misses love a sweet n spicy curry. Cheers pal. Keep em coming. 😃👍
If you like sweet & spicy have you tried a Pathia? Al does a v good one.
Also if you get a hottish curry takeaway you can stir a teaspoon (or more to taste) of mango chutney in to get that taste you like - happy currying 😃
Made this for the 3rd time tonight before leaving this comment. Wow thank you Al. Also done your onion salad back when you were 16 yrs old 😂 spot on pal. Cheers keep um coming 👍🏻
Made this tonight mate. Like you Dhansak has been my go to everytime I hit a restaurant lol. I’m not a cook by any means but followed your process (apart from the Kashmir Chilli that I can’t find anywhere) and it’s turned out bloody awesome. Took me slightly longer (about 1.5hrs 😂) but we’ll worth it! Gonna sit down in abit with a cider, chapatis and a massive cauldron of my efforts 😊 cheers mate 👍👍
I got my Kashmiri chill powder off of Amazon if that helps mate :)
I can not thank you enough for these 30 minute curries. My good lady had some of the Chicken Pathia I made and she said it was very good and that she would have been happy if she had been served it in a restaurant. I do not often get praise.
Wonderful!
Thanks Al. Me and my son are off to buy the ingredients and do a family cookoff later! I’m sure it’ll be a beautiful recipe.
PS hope you find that nutter! 😃
Finally got around to making this, cracking curry and so easy to follow. Thanks Al, top man,
I had a dhansak a while ago and it was extremely hot, a bit to hot for me so prob give this one a miss. Looks incredible tho. Just made the South Indian garlic chilli chicken when you done it with your mate, it was soooo good. But Al yer still the main man it was you that opened up the world of curry cooking to me, when I'm old I will tell me grandkids that Al's kitchen taught me, your a legend mate
Hi Al. Thanks for all your good work. Means a lot to us as we live in south eat France and they do not understand curry at all. No takeaway so all done at home and I have learned so much from you cheers. And by the way , think I saw McRude sipping pastis at a down at heel bar in Marseille last weekend. The plot thickens?
yes yes al ,my favourite , thanks al you magician
Dhansak. One of my fav's, thanks. The farts from it are additionally awesome.
Great recipe al......my fave local dhansak is sweetened with fresh orange juice. Tastes awesome bud try it.
Did you see in the week someone suggested adding mr naga with the garlic and ginger? Cooking it out. Going to give it a go, great recipe, I’m going to try both ways, with and without 😀
Looks yummy ..thanks Al. Will do this for the family. Cheers
Done the dansak yesterday Al, absolute game changer. Keep up the good work mate👍
❤❤❤❤❤❤❤ LOVE THIS !
Tho one my sons been waiting for
Omg looks delicious, im definitely making this ❤
Just made this, so tasty and just like I remember it back in the day. The touch of Mr Naga certainly makes a difference ❤
I cooked this last night and will be eating it for dinner at work all week.
It’s fantastic and the kids also love it.
We did not add pineapple
Thank you for that. Looking forward to trying it
If I knew your address I’d send some more beer!
Ah forgot about the suggestions. Can you come round to my address and cook loads for me?
I am from the north east and the only curry i have ever seen pineapple (and banana) in is a malayan never seen it in a dhansak so you learn something new every day. 👍
Definitely building that tomorrow Al ,looked tremendous, I’ll let you know how it goes down with the family , cheers Al, atb Deka 👌
Outstanding Al ! Cooked it this afternoon, my mrs well impressed 😂 Top man ! 🙏
I have one of those pots al they are fantastic too. also this dhansak is on the menu for tommorrow evening. really looking forward to cooking this one. also topped up the spices of spicy joes too great currys al thanks 👌👍
Hope you enjoy
Will you be doing a 30 minutes cookbook? I love your videos but I struggle to cook without everything being written down for me lol. I know the ingredients are listed under the video but not the cooking steps. I've watched this video several times so going to write the steps down to help me. 🥰xx
Made two of your curries now the Pathia and the Dansak.Easily the best tasting recipes I have tried and I have been making curry for years.One question do you ever use vinegar in the Vindaloo?Big thanks and keep up the good work.
I've got a vegan guest visiting for dinner this week. By swapping the chicken for cauliflower I think I'll be on to a winner with this recipe. Cheers Al.
Yet another phenomenal curry dish from you you Al…..!
Keep up the high standards you set, the curries are truly unbelievable… 👌🏻
YNWA
Thanks a ton
fantastic curry. Made this one tonight and wife agreed that its even better than the garlic chilli chicken. She even thought MSG must have been added as out was so tasty. Keep up the good work....
Glad you liked it
I'm trying this tonight with white fish as i love a white fish dhansak when i can get it!
🐠 🥘 😋
Im in 100% , without hot chilli powder and I'll caramelise the pineapple before adding it. love a Dhansak
looks lush mate.cheers
Making this tomorrow night al keep up the great work 🍛
looking forward to this one
Looks great. That’s being tried out in the next few days (without the pineapple. There no place for that) Cheers.
Tried them all and damask is my go to curry , will be having a go using your recipe and method 😊👍🏼
Dhansak.
Great series, charring the pineapple before adding would add a greater depth of flavour.
Butter chicken next, please 👍
Pineapple in dhansak has been pretty common here in Birmingham since the 80’s. Personally I don’t mind it but agree sweetness can be obtained from peppers, mango chutney & ketchup
On the subject of Al's shall I, shan't I, pineapple question. Our house almost always adds fruit to our curries, whatever they are.
It's generally half a sliced banana on top of the finished dish or even some halved green grapes.
If you've never tried it you really should. Food is all about experimenting or adding new things to see if you can improve on the original.
I have to have pineapple, lost without it. Wolverhampton area 😊
Up North, Derby? Lincoln? Sounds like you went to the East Midlands there Al 🤣 great curry though, as usual! I love your recipes, your passion makes is evident!
I don't think we past Birmingham ish .
Manchester where I am as classed as "northern " .
Carlisle is another 3 hr drive from me 😂😂😂
newcastle is north. not manchester lol
The curry and the beer is top notch
Good recipe Al - Pineapple, Ketchup and you didn't pre-cook the lentils top man! Best, Rik
It's gonna be cooked! Nice one Al...