👉 If you like the video please help by clicking the LIKE button, commenting and consider SUBSCRIBING. It's all free and I post a new video every Friday. Thanks, Josh
Well done Josh, great channel. I made this the other day, it was the most authentic restaurant style curry I’ve ever made. I’ve since the base gravy, so can’t wait to try it again. 👍🏼
Finding those already made base gravies your last few videos demonstrated recently - I cannot thank you enough. Just don't have the time, - but they are very helpful. Another simple easy-to-follow recipe.
Another cracking recipe from this amazing and very articulate young cook. Well done Josh and thank you for taking the time to share your knowledge and lovely recipes. You are amazing! ❤️🙏🏴
Thanks so much, truly appreciated. It’s added at the end to retain the flavours, they got lost if added to early. I sometimes also add fresh garlic near the end if I want to boost that as well
Excellent again kid and my favourite and most of my mates favourite and they are always asking me to make it for them. I make a garlic chilli paste and when added for the last 3 minutes brings out an amazing flavour. This is the paste i make ,180 grams of peeled garlic, 20 grams of chopped ginger, 20 thin green chilli's, 1tbls of mango chutney, 1tsp of lemon juice, half a tsp distilled vinegar and 1tbls of vegetable oil. Add all the ingredients into a food blender and blend until smooth. It will freeze well for a couple of months but doesn't last that long lol 😆 this will make about 2 onion salad tubs and for each curry a tpsoon of the paste is needed. Give it a try and let me know what you think kid 👍👌
Hi Josh another great video. I notice you mention chilli pickle in the description but I didn't see it added in the video. Any tips on how much to use and when to add it? Thanks
Hi, many thanks. I think that’s a typo so I’ll sort that in the morning 😁 you could add a little mr naga oil, 1/4 - 1/2 tsp at the end and stir through.
This looks amazing I was going to do a garlic chilli curry but have Birmingham Balti bowls so will try this thanks Ps I put a bit of red food colouring in my tomato purée to add a bit more colour to some curries
Awesome, let me know what you think. One tip I have is always rub butter over the flatbread when cooked and wrap in tinfoil, even for a minute. Makes a huge difference in softness and taste
@@TheCurryKid I'll definitely do that. Will the balti fit double the recipe do you think? Also, doing a lot of wok cooking outside on the Ecozoom Versa rocket stove, a similar concept to the clay stoves used across Asia and a lot of fun!
👉 If you like the video please help by clicking the LIKE button, commenting and consider SUBSCRIBING. It's all free and I post a new video every Friday. Thanks, Josh
Looks stunning 👍
Thanks so much :)
Well done Josh, great channel. I made this the other day, it was the most authentic restaurant style curry I’ve ever made. I’ve since the base gravy, so can’t wait to try it again. 👍🏼
Awesome to hear, so glad you enjoyed 🙏. Many thanks for giving my recipes a try
Makin me hungry!
Lol
That looked great josh, and nice Birmingham balti bowl 👍
Thanks 👍 they are well worth the money, my new favourite dish :)
@@TheCurryKid Nice! I've been thinking of getting one for a while
I bought one from them a while back, but it's much smaller. They don't seem to do a decent sized bowl
@@rm9719 I never bought one.. Still cooking with trusty aluminium.
Liked, Saved & Subscribed, thank you fir sharing
Thanks so much for your support
Are u kidding with me boy nice 👍👍👍
Always amazing tasty food ....cooked most now and always fantastic...again mate ...BRILLIANT TASTY SUPERB
Thank you so much, really appreciated :) 👍
Finding those already made base gravies your last few videos demonstrated recently - I cannot thank you enough. Just don't have the time, - but they are very helpful. Another simple easy-to-follow recipe.
Glad to help
Looks amazing
Many thanks :)
Another cracking recipe from this amazing and very articulate young cook.
Well done Josh and thank you for taking the time to share your knowledge and lovely recipes. You are amazing! ❤️🙏🏴
My pleasure, hope you enjoy :)
Ohhh yes! Really good with prawns as well. Away working, can’t cook but this is on the list.
Hope you enjoy
My favourite! Thank you.
My new one too :) Many thanks
👋🏻
Many thanks :)
Looks so good. Nice and spicy
Thank you 😋
That's my tea sorted for tonight! Cheers Josh
Enjoy!
Just found your channel and made this along with your base Gravy and chicken tikka (Yogurt free) it was absolutely amazing keep the recipes coming!!
Thanks so much, really appreciate the support 🙏
Great content. Keep up the good work m8
Thanks, will do :)
Good luck finding the whole spices in there!!
Great recipe if you like garlic and heat
Thank you for sharing
Have a great weekend Josh 👍🏻
Thank you, you too. The clove hid for a while, managed to find it :)
Cloves are the food of the devil Josh 🤢
I only put 1 in my “pilau” potatoes when par boiling, that’s the only time they get a look in 😉
ROFL :)
😉
Excellent as always Josh. 👍
Thank you :)
Looks fantastic, wow, I also make my own curries using base gravy ect, keep up the fantastic work👌👌👌
Thanks, really appreciated 😊
Yummy! It looks like you used more than 3 tbsp oil though?
Slightly less actually, that’s why I love the balti bowls, the curved bottom allows it to almost shallow fry 😀
Looks amazing josh xx👍👍👍
Thanks so much 😊
3:26. Best curry tuition on TH-cam. Can I ask why garam masala doesn’t go in at the beginning with the other spices. Thanks.
Thanks so much, truly appreciated. It’s added at the end to retain the flavours, they got lost if added to early. I sometimes also add fresh garlic near the end if I want to boost that as well
Looks fantastic, Josh. I must try this one. 🌶🌶🌶
Hope you enjoy Mark, my new favourite :)
@@TheCurryKid One can never go wrong with lots of peppers including seeds.
I added a few slithers of green and red peppers after the onions have softened.. Great recipe al the same
Sounds great! Thanks for sharing the tips :)
Another great tasty dish josh hat off to yer pal
Thanks 👍
Excellent again kid and my favourite and most of my mates favourite and they are always asking me to make it for them. I make a garlic chilli paste and when added for the last 3 minutes brings out an amazing flavour. This is the paste i make ,180 grams of peeled garlic, 20 grams of chopped ginger, 20 thin green chilli's, 1tbls of mango chutney, 1tsp of lemon juice, half a tsp distilled vinegar and 1tbls of vegetable oil. Add all the ingredients into a food blender and blend until smooth. It will freeze well for a couple of months but doesn't last that long lol 😆 this will make about 2 onion salad tubs and for each curry a tpsoon of the paste is needed. Give it a try and let me know what you think kid 👍👌
Thanks Philip, that sounds awesome so I'll definitely give it a try. I'm slowly taking over the freezer with pots of paste :)
@@TheCurryKid brilliant 👏 👌
Hi Josh another great video. I notice you mention chilli pickle in the description but I didn't see it added in the video. Any tips on how much to use and when to add it? Thanks
Hi, many thanks. I think that’s a typo so I’ll sort that in the morning 😁 you could add a little mr naga oil, 1/4 - 1/2 tsp at the end and stir through.
This looks amazing I was going to do a garlic chilli curry but have Birmingham Balti bowls so will try this thanks
Ps I put a bit of red food colouring in my tomato purée to add a bit more colour to some curries
Hope you enjoy, thanks for the colouring idea, I've never thought of that.
For madras Vindaloo etc let looks great in them but not to over the top so you can see the curry from space if you know what I mean
lol
Ps try a few splashes of Worcestershire sauce it brings up to next level with some fresh coriander in 👍
Thanks Steve, which dish are you using that in?
Hey Josh, loving your recipes. Going to do this one tonight in my new Birmingham balti .. one question, is this a recipe for one person?
Hope you enjoy. Yes all my recipes are very generous 1 person dishes.
@@TheCurryKid brilliant thanks for the prompt response, going to use your flatbreads to clean the balti🤣
Awesome, let me know what you think. One tip I have is always rub butter over the flatbread when cooked and wrap in tinfoil, even for a minute. Makes a huge difference in softness and taste
@@TheCurryKid I'll definitely do that. Will the balti fit double the recipe do you think?
Also, doing a lot of wok cooking outside on the Ecozoom Versa rocket stove, a similar concept to the clay stoves used across Asia and a lot of fun!
Update - absolutely superb!
💜👍💜👍.,..
Many thanks Duncan
That’s a new balti you have there. It looks to be kind of heavy and very non-stick?
Had it about 2 months I think :) th-cam.com/video/M9e36oIqG7U/w-d-xo.html
What is mixed powder
Hope it helps thecurrykid.co.uk/recipe/spice-mix-powder/
ᑭяỖｍｏ𝓼𝐦 😓
💜👍💜👍.,..
:)