Another excellent video Latif. I'm an old Englishman (70 years old) taught to cook Indian food by an Indian neighbour in the 70's and a restaurant owner in the 1980's. So that 's mainly how I started. However I have learnt so much from your videos both BIR and authentic Indian home cooking that a lot of my friends compliment me on how good they are. Well that's down to you for a large portion of my cooking Indian food. :)
I am Indian; learnt English from the English, and I have to say, am surprised how you use an apostrophe for the years like Americans. I understand you wanting to dot your i's, but 70s and 1980s? Hm.
I follow you for several reasons, one being how legit your recipes are, another how professional you are and finally, how clean you keep that stovetop. Man after my own heart!
@@ecetiger16 have you ever worked in a professional kitchen? Because it happenes all the time, and to be fair, it ain’t bothering anybody when it’s all cooked on the same day or night. I’m fairly sure this kitchen is spotless clean after a days work. And that is the most important part.
I just want to say a big ‘thank you’ for your brilliant presentations. I had my first Indian meal in the Shish Mahal Glasgow aged six and my first Vindaloo in London aged nine (to the amusement of the waiters), all about 100 years ago, since then nouvelle restaurants have evolved the recipes so much that my favorites are un-recognisable. I’m now living in France and the one thing I miss about home I can now cook to perfection thanks to your channel.. A million thanks and keep up the inspiration and long live BIR.
I'm in the same boat! I'm in SW France, couldn't find the quality of British Indian restaurants that I love back in Britain. Had to start making my own. Latif's a good un.
@@damienaldcroft9949 Damien I use the Misty Ricardo books they are the best ever, and if it’s proper old BIR curries you like then, there are none better.. Along with tips from the fabulous Latif of course. I’m in the Deux Sevres where I keep my pals French and Brits curried up ;))
Man, there's no way you could possibly know how much this means to me. Thank you from the bottom of my heart for this video. I wish you nothing but the best! Blessings upon you and your kin!
Thanks so much for your videos. I'll be bingewatching them every day now I've cured my multiple food allergies and can eat so many more things! I've been a curry aficionado since I was young because there were so many things I couldn't eat, but I could never make authentic ones using base gravy due to sensitivties to many different veg. Now I'm going to go crazy with different curries and try all your recipes. Thanks again! :) Jim.
British Indian Recipe 0:50 1tsp garlic ginger 1/2 tsp turmeric 1 tsp chili powder 1:52 flour to chicken 1/3 cup oil 5:05 2 bay leaves 1 cinnamon flat 8 peppercorn 2 green cardomon fennel seeds shahi jeera or whole cumin 5:50 1 medium grated onion 6:42 1 tsp ginger 1.5 tsp garlic 7:27 1 tsp salt Low heat now for one min 8:58 1 tsp turmeric .5 garam masala 1 tsp coriander 1 tsp cumin 2 or 4 tsp kashmiri chili 10:30 1 chef spoon tomato puree 11:32 add oil 11:55 2 cups base gravy 12:42 Optional 1/2 large tomato chopped 13:07 add chicken 13:38 1 tsp of Vinegar 14:02 Medium gas 5 mins th-cam.com/video/RAyEdD8g5Pg/w-d-xo.html
I really liked your execution, skill, and great care that you put into cooking the Vindaloo ❤️🌶️ from scratch. It brought a smile to my face. There's so many chefs out there who cut corners on hygiene, cleanliness in general, quality, expertise, and heart. The worst part is when they expect customers to blindly accept it because they perceive themselves as an authority figure and celebrity. We're all here to teach one another. I think that your BIR lends itself to a Latin American fusion, particularly Mexican and Caribbean cuisine (🇵🇷🇭🇹🇹🇹🇨🇺🇯🇲). There's some parallels between the Indian curry based sauces, mole, guisos and sofrito (in the brothy tomato based reduction). And this is much easier and faster to make than mole (a dish that can take days to make). Thank you for kindly giving us a professional tutorial. 👩🏽🍳
A follow up to my comment 6 days ago - Just made this Chicken Vindaloo today and all I can say is WOW! This one ticks all the boxes. I waited until today for my home delivery of organic veg and there was a bag of fresh Cilantro (Coriander leaf). Set it off nicely. I served it with Pilau basmati rice with broad beans and cut flat beans in it after spicing them with a little tikka masala paste. Beautiful meal. It was also a good excuse to try out my new grill pan for induction hob which nicely cooked some Roti (chapatti). So thank you Latif and your great Restaurant methods - Ultra useful. You can never stop learning and I've been making curries birianis bhoona bhajis since 1971 (long long time 50 years)
Im mexican but your southasian gastronomy be awasome , in Mexico also we have a treasure in prehispanic as aztecs and mayas cuisine heritage, thanks brother because you share us your great skills of that fancy and exotic gastronomy , God bless you
You are great mate! Fantastic positive and chilled vibe. Detailed, honest and unpretentious instruction. Thank you very much for the masterclass. You deserve your success.
I decided to make it with you but to use Quorn as I am a Veggie! I followed each step and paused to catch up. Bloomin' Heck Latif, when I tasted that sauce I nearly fell over with delightful taste bud tingle!! Never, not even in India have I tasted such a thing. You Magician Thank you xxx
A real pleasure to meet you Latif. Your food tastes even better than it looks. My wife and I had a wonderful meal at your restaurant. We will most certainly call in again. Keep the videos coming. They are a real education and inspiration. Regards from Mr & Mrs. George Bear.
i just subscribed, You are wonderful human being , the relationship with your sister the respect that you still have to your father is very touching "alah yrhamhu" . i had lost a dada and a mam , which i used to have a very close relationship,..i am blessed to have such a wonderful parents , inshallah ..Allah will reward them with "fedusel jenahh" amen ,....i wish You a blessed Ramadan , i will be back soon
Watching him say "im not touching the chicken and contaminating everything this time" moments before cross contaminating every single thing in the kitchen with that spoon that had raw chicken on it was brilliant.
I kept waiting and waiting for the vinegar! Bam...there it goes! Do you do Afghani style dishes? What about Malai Kofta?? I'd pay to see that! New subscriber. Love your work.
The place can be as clean as you like, but watch at 0:55 as he handles the spoon with gloved hand, then ungloved hand and then picks up the spice jar. Just a starter for 10.
@@taichitortoise4859 You have it completely backwards, which matters. He handles the spoon with ungloved hand and then gloved hand. Seems like a pretty glaring mistake to make to make when you are linking time stamps!
I have to compliment you on being contamination aware, ty. At about 2:25 you talk about getting the salt right. To which I would recommend, brining the chix. Yes, you have to get the brine right but that's easy and easier. It's more subtle and thorough when done right. I don't think I've ever seen a dish more complex. Looks incredibly good and tasty. Thanks for sharing and being so detailed.
Scott Seifert brining is a good idea. I however prefer to season every component of the dish, I.e gravy separately, if the chicken has to be grilled then it is also seasoned. In that case the seasonings are balanced throughout the dish. Else there is a chance that the chicken doesn't feel seasoned and the gravy tastes salty.
Latif, that is my favourite curry, and it looks so much better than any Vindaloo I have had from the south of England! Absolutely fantastic. I’ll be doing this one over the weekend, definitely! Many thanks for sharing this one Latif..
Your kitchen is spotless. Please ignore the ignorant detractors. They’re ignorant and unable to understand that the high temperatures involved will kill all bacteria involved. Love this video. I’ll be making this. Thank you very much 👍🏼
Plot twist: these guys ain't indian lol, they are bengali brothers. Like pretty much 90 percent of indian restaurants in UK are actually run by Bangladeshis. Kudos to them. Edit: This guy is a proper chef! Spot on mate most "indian" restaurants don't cook the spices properly it's just bang everything in and bish bash body ready in 5 to 7 mins, this right here is a proper curry everyone, made with love.
Ya it's interesting because I have lived in Paris, Madrid, Australia and Warsaw and there all the Indian restaurants generally have Indian chefs, and the food quality, complexity and taste simply isn't as high level as most UK Bangladeshi restaurants...I'm sure in India it is much better but it surprises me that there are not more actual Indian restaurants in England! Anyway these are some of the best cooking videos on TH-cam...though usually I use coconut oil for extra health benefits and I like to add whole cumin and coriander seeds in addition to the ground spices! And add naga pickle to everything...
My god man, spot on! Validates that I've been pretty close through the years in making my Vindaloo at home. Love the amount of vinegar you used, why I love it. What most people don't understand avout curry based dishes is that there is a particular order the ingredients need to be cooked in for proper flavr. You demonstrate it beautifully. Great video and new subscriber!
Looks incredible. I was amused. I went to the UK in 2017, and was told repeatedly that a curry is the national dish of the UK. But it's a fair call. I had curries from a handful of places over the few months I was there. And none of them were disappointing. All really well made. This was England, and Scotland.
Finally trying to cook this dish from scratch. My family and I have long used Pataks (don't judge!) for the convenience. Looking forward to cooking closer to my roots. Thanks
Thank you Latif, absolutely appreciate you. We've just moved to L3 in NZ and my first go to take out was a prawn Vindaloo👌🏽 I cook curry often because I was disappointed( just not to my liking)...until I ordered Vindaloo(hot) 👍🏾 My go to favorite ❤👊🏽🤗. I use all your ingredients(-vinegar)everytime...minus the extra 3tsp's chilli powder😮 🤣this will make all the difference 🙏🙏thank you 🙌🏽
"..The person im cooking it for.. doesn't like it too hot" definitely cooking for himself. Made this with the viniger, comes out amazing and better than any takeaway I've had
Made some written instructions on how I made it. It’s not professional but hope it helps Ingredients: Chicken ( in curry size pieces ) Ghee / Oil Garlic and Ginger Paste Flour 1 Onion minced Bay Leaf Cinnamon Stick Pepper Corn x4/5 Cardomom Zeera Tomato Puree / Minced Tomato Turmeric Powder 1tsp Garam Masla Powder 1tsp Coriander Powder 1tsp Cumin Powder 1tsp Chilli Powder 3/4 tsp 1/2 Diced tomato Boiled Potatos ( Optional ) Water/Chicken Stock Instructions: 1. Get your chicken and put it in a bowl with 1 tsp of Garlic and Ginger paste, 1/2 tsp of Turmeric and 1 tsp of chilli powder. Give it a good mix and let it marinate for 20/30 minutes. Do this before you start cooking so its easier. 2. Get a non stick pan preferably or any pan and put in some ghee/oil or mix them if your feeling wild. Add a spoon of flour in your chicken so it doesn’t stick in the pan, then put it in and let it fry on medium high heat until its caramelised. Do it for both sides but dont leave it for too long. 3. After this take the chicken pieces out and you’ll most likely have less oil/ghee so add some more. 4. Now add Bay Leafs,Cinnamon Sticks, Pepper Corn x4/5, Zeera and two cardamom pods cut in half. Give it a good mix fora few minutes, but dont burn it. 5. Add your Onion mince into the pan, also add 1tsp of the Garlic Ginger paste. Give it all a good mix and you want onion to be slightly cooked but not burnt. 6. Now add all the spices 7. Turmeric Powder 1tsp, Garam Masla Powder 1tsp, Coriander Powder 1tsp, Cumin Powder 1tsp, Chilli Powder 3-4 tsp 8. Give it a good mix then add tomato puree and mix it some more. Add salt to taste, I used 1tsp and it was enough 9. Add some water or chicken stock you can choose, I used water and the mix it all up, you should have a nice sauce. 10. Now get your chicken back and put it back in. Add more water if you want, depends on how you like the sauce. You can also add boiled potatoes if you want 11. After you put your chicken in put a lid on it and let it cook for 25/35 minutes.
The "Gloved Hand", as soon as you started adding ingredients, touched equipment in the Kitchen, the point of the gloved hand is not to directly touch the chicken but, any bacteria present on the glove has now passed onto the spoon and spice jars etc, pedantic I know but negates the point of the glove in the first place, Nothing beats good hand hygiene. PS your food is really good !!
That looks good! I've not had a vindaloo in 10 years but now I'm inspired to have one this week just to see if my local puts in as much effort. I'd love to try your restaurant if I'm ever nearby - are you the Latif's in Alsager near Stoke-on -Trent?
Wonderful cooking skills, well explained thank you! My question is this, when cooking for three, and using your base gravy in the recipe, how long will the remaining gravy keep fresh in the pan? Can it be frozen if I made too much?
It's inspired by the original vindaloo but changed to suit the ingredients available in the UK and tailored to the taste profile of the British public.
as gordon ramsay would say "he's a stupid dumb ass" i actually work in 2 different restaurants, i'd never do that lol. when i handle the smoked trout or the seafood i always wash my hand before i do anything else.
Latif, It would make a great video if you filmed a busy service when your kitchen is in full flight and you’re cooking several dishes at the same. time. Go for it👍🏼
I appreciate being taut to cook new dishes ..But base gravy is what it ??? and what type of chilli powder do you use >> If i put 4 tea spoons of my chilli powder in it would blow your head off but 4 tea spoons of Kashmir chilli would be a very different heat level thanks for the lesson
well vindaloo ment to be a botty burner so the ratio of chilli powder would be right but allways adapt to your own taste start off with 1 tsp and next time increase so you are comfortable with heat level .the base gravy is on here just search
![ผัวเถื่อน - ยูริ โตเกียวมิวสิค [ OFFICIAL MUSIC VIDEO ]](http://i.ytimg.com/vi/P08ORRVDGl8/mqdefault.jpg)
Another excellent video Latif. I'm an old Englishman (70 years old) taught to cook Indian food by an Indian neighbour in the 70's and a restaurant owner in the 1980's. So that 's mainly how I started. However I have learnt so much from your videos both BIR and authentic Indian home cooking that a lot of my friends compliment me on how good they are. Well that's down to you for a large portion of my cooking Indian food. :)
I am Indian; learnt English from the English, and I have to say, am surprised how you use an apostrophe for the years like Americans. I understand you wanting to dot your i's, but 70s and 1980s? Hm.
@@shoshinsamurai7901 No content, no photo, no credibility. Your comment was bollocks too, by the way.
I follow you for several reasons, one being how legit your recipes are, another how professional you are and finally, how clean you keep that stovetop. Man after my own heart!
Too bad he is cross contaminating the shit out of everything
Phillip Smith it’s all good its going to give you the shits anyway
Clean for the camera, go in there on a busy Saturday night
@@ecetiger16 have you ever worked in a professional kitchen? Because it happenes all the time, and to be fair, it ain’t bothering anybody when it’s all cooked on the same day or night. I’m fairly sure this kitchen is spotless clean after a days work. And that is the most important part.
@@featheredindian I have worked in a professional kitchen...and would expect to be fired if I was doing that.
I just want to say a big ‘thank you’ for your brilliant presentations. I had my first Indian meal in the Shish Mahal Glasgow aged six and my first Vindaloo in London aged nine (to the amusement of the waiters), all about 100 years ago, since then nouvelle restaurants have evolved the recipes so much that my favorites are un-recognisable. I’m now living in France and the one thing I miss about home I can now cook to perfection thanks to your channel.. A million thanks and keep up the inspiration and long live BIR.
I'm in the same boat!
I'm in SW France, couldn't find the quality of British Indian restaurants that I love back in Britain. Had to start making my own. Latif's a good un.
@@damienaldcroft9949 Damien I use the Misty Ricardo books they are the best ever, and if it’s proper old BIR curries you like then, there are none better.. Along with tips from the fabulous Latif of course. I’m in the Deux Sevres where I keep my pals French and Brits curried up ;))
Man, there's no way you could possibly know how much this means to me. Thank you from the bottom of my heart for this video. I wish you nothing but the best! Blessings upon you and your kin!
It's 6.30 in the morning and I'm dying to eat all this.
Lovely
Same here!!
Thanks so much for your videos. I'll be bingewatching them every day now I've cured my multiple food allergies and can eat so many more things! I've been a curry aficionado since I was young because there were so many things I couldn't eat, but I could never make authentic ones using base gravy due to sensitivties to many different veg. Now I'm going to go crazy with different curries and try all your recipes. Thanks again! :) Jim.
British Indian Recipe
0:50
1tsp garlic ginger
1/2 tsp turmeric
1 tsp chili powder
1:52 flour to chicken
1/3 cup oil
5:05
2 bay leaves
1 cinnamon flat
8 peppercorn
2 green cardomon
fennel seeds
shahi jeera or whole cumin
5:50
1 medium grated onion
6:42
1 tsp ginger
1.5 tsp garlic
7:27
1 tsp salt
Low heat now for one min
8:58
1 tsp turmeric
.5 garam masala
1 tsp coriander
1 tsp cumin
2 or 4 tsp kashmiri chili
10:30
1 chef spoon tomato puree
11:32 add oil
11:55
2 cups base gravy
12:42
Optional
1/2 large tomato chopped
13:07 add chicken
13:38 1 tsp of Vinegar
14:02 Medium gas 5 mins
th-cam.com/video/RAyEdD8g5Pg/w-d-xo.html
What if I don’t have the base gravy?
hero
@@MSiman-ij4wo make it
@@MSiman-ij4wo base gravy is easy but time consuming
@@MSiman-ij4wo carrot and corriander soup tin.
I really liked your execution, skill, and great care that you put into cooking the Vindaloo ❤️🌶️ from scratch. It brought a smile to my face.
There's so many chefs out there who cut corners on hygiene, cleanliness in general, quality, expertise, and heart. The worst part is when they expect customers to blindly accept it because they perceive themselves as an authority figure and celebrity. We're all here to teach one another.
I think that your BIR lends itself to a Latin American fusion, particularly Mexican and Caribbean cuisine (🇵🇷🇭🇹🇹🇹🇨🇺🇯🇲). There's some parallels between the Indian curry based sauces, mole, guisos and sofrito (in the brothy tomato based reduction). And this is much easier and faster to make than mole (a dish that can take days to make).
Thank you for kindly giving us a professional tutorial. 👩🏽🍳
I can’t wait to have a proper sit down curry when the lockdowns over
Same :(
Where's a india restaurant in lou. Ky
Bet you didn't think this comment would still be relevant 8 months later :-)
@@chriscleary1501 metros
C19 doesn't even exist 😁 ....yet.
Just wait until 5G, then we might just witness "real" symptoms with our own eyes.
Ingredient lists & Recipe
Chicken - marinate and Dust with flour. Pan fry.
Tsp garlic
Tsp ginger
Half tsp tumeric
Tsp Chili powder
Remove chicken from pan
Garam Masala - toast spices in remaining oil from chicken.
2 Bay leaf
8 Peppercorns
2 cardamom
Inch Cinnamon
Add medium grated onion
Caramelize
Add tsp of ginger and garlic paste
Half tsp salt
Add spices
Tsp tumeric
Half tsp garam masala
Tsp coriander
Half cumun
3-4tsp chili powder
3 tbsp tomato purée
Add 2-3 cups base gravy
Half diced tomato
Return chicken
2-3tbsp vinegar
Cover and simmer
Optional - add some boiled potatos
Cheers 👍
I must be honest this is the best vindaloo I have ever tasted and I've had loads as it my favourite Indian dish.
My wife and I were blown away.
👍👍👍👍👍
With 4 teaspoons of *hot* chili pepper!!!!
What's the liquid he added.. 2cups of???
A follow up to my comment 6 days ago - Just made this Chicken Vindaloo today and all I can say is WOW! This one ticks all the boxes. I waited until today for my home delivery of organic veg and there was a bag of fresh Cilantro (Coriander leaf). Set it off nicely. I served it with Pilau basmati rice with broad beans and cut flat beans in it after spicing them with a little tikka masala paste. Beautiful meal. It was also a good excuse to try out my new grill pan for induction hob which nicely cooked some Roti (chapatti). So thank you Latif and your great Restaurant methods - Ultra useful. You can never stop learning and I've been making curries birianis bhoona bhajis since 1971 (long long time 50 years)
nice one dude sounds mint.
I’ve been looking for a channel likes this for years, I’m super happy to get going in the kitchen !!
Im mexican but your southasian gastronomy be awasome , in Mexico also we have a treasure in prehispanic as aztecs and mayas cuisine heritage, thanks brother because you share us your great skills of that fancy and exotic gastronomy , God bless you
Mexican and Indian cuisine seem like they would go perfectly together. Indian-Mexican fusion food needs to be a thing.
You are great mate! Fantastic positive and chilled vibe. Detailed, honest and unpretentious instruction. Thank you very much for the masterclass. You deserve your success.
Latiff is one of the best cook exposing a lot of his techniques, priceless videos if youre into your spices....
I decided to make it with you but to use Quorn as I am a Veggie! I followed each step and paused to catch up.
Bloomin' Heck Latif, when I tasted that sauce I nearly fell over with delightful taste bud tingle!! Never, not even in India have I tasted such a thing. You Magician Thank you xxx
Vindaloo was my favourite as a kid but I can’t handle it anymore - last time I had one my eardrums were throbbing. I’d love to eat in your restaurant.
That kitchen is spotless! Well done.
It was before he started cooking lol but yeah nice to see a clean kitchen!
You obviously haven't seen too many restaurant kitchens lol.
Sevintrix I’m a chef! Haha seen many a kitchen
No need to be rude. You don't know me.@Oisín O'Sullivan
@@sevintrix2962 well don't assume things you don't know then
A real pleasure to meet you Latif.
Your food tastes even better than it looks.
My wife and I had a wonderful meal at your restaurant. We will most certainly call in again.
Keep the videos coming. They are a real education and inspiration.
Regards from Mr & Mrs. George Bear.
My first time eating vindaloo:
Me: "omg, way too spicy"
Also me: cleaned the plate
my experience every time... regularly hahahah
OMG why do I watch these Latifs videos when I’m starving?
Top job Latifs.... thank you!
I love the way u cook your so amazing chef i ever watched here in youtube i wish i will learned from you a lot thank you
When those spices and onion hit the oil, the aroma in that kitchen must have been fantastic!
That's been done with love and care - way better than most Vindaloos :)
I shouldn’t be watching this while I’m hungry! Great vid as always!
Done, turned out perfect. Thank you for this, great channel.👍🏻
i just subscribed, You are wonderful human being , the relationship with your sister the respect that you still have to your father is very touching "alah yrhamhu" . i had lost a dada and a mam , which i used to have a very close relationship,..i am blessed to have such a wonderful parents , inshallah ..Allah will reward them with "fedusel jenahh" amen ,....i wish You a blessed Ramadan , i will be back soon
I wish I was there. So delightful And such a dish. Looks so good . Just wish I could eat it up. Your a king. Keep up the great cooking .
Jeremy Neese , you’re a king.sigh.
top post from one chef to another chef .................. excellent bro
Watching him say "im not touching the chicken and contaminating everything this time" moments before cross contaminating every single thing in the kitchen with that spoon that had raw chicken on it was brilliant.
FearsomNinja he didn’t touch the raw chicken with the spoon though
Lol I thought the same.
No he was mushing the chicken around with his gloved hand then held the spoon with it
Did anyone die?
best indian cooking channel by far. love it
That looks phenomenal, wish we had smellavision, going to give that a go 👍👍
I can smell it!
Amazing videos .. thank you so much for sharing these .. LEGEND!
Just made a fantastic Vindaloo! Thanks for your performance Latif👍keep on the good work!
Looks amazing m8 and your resturants beautiful... all the best from scotland in these tough times...
Great videos Latif! Keep em coming please
Hello Latif I made you BIR vindaloo recently, I was buzzing at having created such a taste with my own hands. Thanks so much for doing these videos.
I kept waiting and waiting for the vinegar! Bam...there it goes! Do you do Afghani style dishes? What about Malai Kofta?? I'd pay to see that! New subscriber. Love your work.
I don't know how I got here, but I love it!!! Superb job, looks fantastic.
If that isn't a Brand stinking new restaurant, that is hands down the cleanest restaurant kitchen ever 🤣🤣🤣🤣
L2THEC1 Amen. I don’t know how he does it.
Jim Willeford from what I see, he's constantly cleaning as he goes.
Sorry, Indian chefs don't clean. They only clean the top of the cooker after service. Some get help on that too. 😂
The place can be as clean as you like, but watch at 0:55 as he handles the spoon with gloved hand, then ungloved hand and then picks up the spice jar. Just a starter for 10.
@@taichitortoise4859 You have it completely backwards, which matters. He handles the spoon with ungloved hand and then gloved hand. Seems like a pretty glaring mistake to make to make when you are linking time stamps!
I have to compliment you on being contamination aware, ty.
At about 2:25 you talk about getting the salt right. To which I would recommend, brining the chix. Yes, you have to get the brine right but that's easy and easier. It's more subtle and thorough when done right.
I don't think I've ever seen a dish more complex. Looks incredibly good and tasty.
Thanks for sharing and being so detailed.
Scott Seifert brining is a good idea. I however prefer to season every component of the dish, I.e gravy separately, if the chicken has to be grilled then it is also seasoned. In that case the seasonings are balanced throughout the dish. Else there is a chance that the chicken doesn't feel seasoned and the gravy tastes salty.
Best channel ever ! Thank you so much.
This guy is a real chef.
Latif, that is my favourite curry, and it looks so much better than any Vindaloo I have had from the south of England! Absolutely fantastic. I’ll be doing this one over the weekend, definitely! Many thanks for sharing this one Latif..
Tony Potter thank you. Please like share and get friends and family to subscribe. Need to get more for inspection!!!
Go to the west mids, that’s where you’ll find the best curry houses!
Your kitchen is spotless. Please ignore the ignorant detractors. They’re ignorant and unable to understand that the high temperatures involved will kill all bacteria involved. Love this video. I’ll be making this. Thank you very much 👍🏼
Apart from using the gloved hand to touch the raw chicken then using the same hand on the spoon, I see nothing wrong with the kitchen.
Any chance you deliver to Dublin?? 🤣
BIR that's brilliant! No one can say anything it's our own!
Plot twist: these guys ain't indian lol, they are bengali brothers. Like pretty much 90 percent of indian restaurants in UK are actually run by Bangladeshis. Kudos to them.
Edit: This guy is a proper chef! Spot on mate most "indian" restaurants don't cook the spices properly it's just bang everything in and bish bash body ready in 5 to 7 mins, this right here is a proper curry everyone, made with love.
Any one south of Wigan is Indian to me
And Pakistanis
@Toxophilus indomitus Yep and they have been very successful lol uk national favourite food is curry
@Toxophilus indomitus no potatoes. is a Portuguese dish vin-alum where pork was pickled in wine and garlic (alum).
Ya it's interesting because I have lived in Paris, Madrid, Australia and Warsaw and there all the Indian restaurants generally have Indian chefs, and the food quality, complexity and taste simply isn't as high level as most UK Bangladeshi restaurants...I'm sure in India it is much better but it surprises me that there are not more actual Indian restaurants in England! Anyway these are some of the best cooking videos on TH-cam...though usually I use coconut oil for extra health benefits and I like to add whole cumin and coriander seeds in addition to the ground spices! And add naga pickle to everything...
Great cooking videos. Thank you for sharing.
My god man, spot on! Validates that I've been pretty close through the years in making my Vindaloo at home. Love the amount of vinegar you used, why I love it. What most people don't understand avout curry based dishes is that there is a particular order the ingredients need to be cooked in for proper flavr. You demonstrate it beautifully. Great video and new subscriber!
Hello buddy what vinegar do you use?
@@pattiboychannel311 I typically use standard white vinegar but am going to try rice vonegar next time I make, a little more subtle.
@@ChuckHickl apple vinegar also very nice
Looks incredible. I was amused. I went to the UK in 2017, and was told repeatedly that a curry is the national dish of the UK. But it's a fair call. I had curries from a handful of places over the few months I was there. And none of them were disappointing. All really well made. This was England, and Scotland.
You need to visit Bradford home of curry if that's your thing best foods in Bradford tried other places in uk nothing compares
@@khuzram you spelt Birmingham wrong
Another hit video
Thanks once again brother.
Greetings from Dallas Texas
Mike Habib thanks mate viewers all over the world now. Amazing
@@LatifsInspired Including Australia. I'm really enjoying your videos.
you sir are a culinary genius!!
Wow homemade vindaloo tonight, thanks for this
Great video mate lovely stuff
My mouth is watering I can taste it , looks delicious brother
Great video Latifs, thanks.
wish i never watched this am starving now awww gunna order one looks realy nice
I idea was for you to cook it! For the record. I know who you are
A full 4 years after posting and it appears in my feed. And like every other video / recipe, a definite winner.
Finally trying to cook this dish from scratch. My family and I have long used Pataks (don't judge!) for the convenience. Looking forward to cooking closer to my roots.
Thanks
Pataks' Vindaloo paste is great. Nothing wrong in using that.
Love it Latif- you are a top bloke- love your videos! Pray that Love, health and wealth is coming you’re way to you and you’re family. 👍
i've really struggled to even approximate vindaloo in the past. i thought i'd given up but now i'm thinking about another run at it
I dont know why I watch these but I am and I'm loving it. Needed something to binge watch. Subbed buddy 👍
Thank you Latif, absolutely appreciate you.
We've just moved to L3 in NZ and my first go to take out was a prawn Vindaloo👌🏽
I cook curry often because I was disappointed( just not to my liking)...until I ordered Vindaloo(hot) 👍🏾 My go to favorite ❤👊🏽🤗.
I use all your ingredients(-vinegar)everytime...minus the extra 3tsp's chilli powder😮 🤣this will make all the difference 🙏🙏thank you 🙌🏽
"..The person im cooking it for.. doesn't like it too hot" definitely cooking for himself. Made this with the viniger, comes out amazing and better than any takeaway I've had
Just found this. As an English man in Canada out in the country, it's hard to find a good curry house. I need a curry now. 😁
Motimahal restaurant on gerrard street
First time I've seen this guy and I'm hungry now, subscribed.
Made some written instructions on how I made it. It’s not professional but hope it helps
Ingredients:
Chicken ( in curry size pieces )
Ghee / Oil
Garlic and Ginger Paste
Flour
1 Onion minced
Bay Leaf
Cinnamon Stick
Pepper Corn x4/5
Cardomom
Zeera
Tomato Puree / Minced Tomato
Turmeric Powder 1tsp
Garam Masla Powder 1tsp
Coriander Powder 1tsp
Cumin Powder 1tsp
Chilli Powder 3/4 tsp
1/2 Diced tomato
Boiled Potatos ( Optional )
Water/Chicken Stock
Instructions:
1. Get your chicken and put it in a bowl with 1 tsp of Garlic and Ginger paste, 1/2 tsp of Turmeric and 1 tsp of chilli powder. Give it a good mix and let it marinate for 20/30 minutes. Do this before you start cooking so its easier.
2. Get a non stick pan preferably or any pan and put in some ghee/oil or mix them if your feeling wild. Add a spoon of flour in your chicken so it doesn’t stick in the pan, then put it in and let it fry on medium high heat until its caramelised. Do it for both sides but dont leave it for too long.
3. After this take the chicken pieces out and you’ll most likely have less oil/ghee so add some more.
4. Now add Bay Leafs,Cinnamon Sticks, Pepper Corn x4/5, Zeera and two cardamom pods cut in half. Give it a good mix fora few minutes, but dont burn it.
5. Add your Onion mince into the pan, also add 1tsp of the Garlic Ginger paste. Give it all a good mix and you want onion to be slightly cooked but not burnt.
6. Now add all the spices
7. Turmeric Powder 1tsp, Garam Masla Powder 1tsp, Coriander Powder 1tsp, Cumin Powder 1tsp, Chilli Powder 3-4 tsp
8. Give it a good mix then add tomato puree and mix it some more. Add salt to taste, I used 1tsp and it was enough
9. Add some water or chicken stock you can choose, I used water and the mix it all up, you should have a nice sauce.
10. Now get your chicken back and put it back in. Add more water if you want, depends on how you like the sauce. You can also add boiled potatoes if you want
11. After you put your chicken in put a lid on it and let it cook for 25/35 minutes.
I,ll give this a go,love chicken vindaloo.
The "Gloved Hand", as soon as you started adding ingredients, touched equipment in the Kitchen, the point of the gloved hand is not to directly touch the chicken but, any bacteria present on the glove has now passed onto the spoon and spice jars etc, pedantic I know but negates the point of the glove in the first place, Nothing beats good hand hygiene. PS your food is really good !!
That looks good! I've not had a vindaloo in 10 years but now I'm inspired to have one this week just to see if my local puts in as much effort.
I'd love to try your restaurant if I'm ever nearby - are you the Latif's in Alsager near Stoke-on -Trent?
OMG how I miss eating a chicken vindaloo 😄😄😄👍👍
Vindaloo curry is my all time favorite. Had no idea that so much went into making it, but now I see why it's so damn good.
Food looking banging!! Top chef
British Indian Recipe
0:50
1tsp garlic ginger
1/2 tsp turmeric
1 tsp chili powder
5:05
2 bay leaves
1 cinnamon flat
8 peppercorn
2 green cardomon
fennel seeds
shahi jeera
5:50
1 medium grated onion
6:42
1 tsp ginger
1.5 tsp garlic
7:27
1 tsp salt
Low heat now
8:58
1 tsp turmeric
.5 garam masala
1 tsp coriander
1 tsp cumin
2 or 4 tsp kashmiri chili
10:30
1 chef spoon tomato puree
11:55
2 cups base gravy
12:42
Optional
1/2 large tomato chopped
th-cam.com/video/RAyEdD8g5Pg/w-d-xo.html
Thanks for posting this bud it looks amazing
Thank you for sharing, love the technique I will try it but it won't be as good as yours mate!
that is one clean nice kitchen
Made this last weekend... best I’ve ever had! Wife said it was the second spiciest she’s ever had... next time, she gets 5 tsp of chili powder 🤣
Lol....
Great video great chef clean kitchen total result of a great restaurant 🍴 well done 🍛
Wonderful cooking skills, well explained thank you! My question is this, when cooking for three, and using your base gravy in the recipe, how long will the remaining gravy keep fresh in the pan? Can it be frozen if I made too much?
Thanks for the video looks amazing
Just made this it was lovely thank 1 to keep in th memorie bank
bloody hungry now xx
well done my man x
Don't know about the legacy behind this "vindaloo" , I'm sure it tastes amazing, good job chef, nowhere close to the Goan Vindalõ,
It's inspired by the original vindaloo but changed to suit the ingredients available in the UK and tailored to the taste profile of the British public.
i had no idea it was this involved. worth every penny.
Made like a boss 👏🏿
That looks awesome, great channel thanks 🙏
Damn, who gave Thumbs Down 👎? You’re seeing an actual restaurant’s kitchen and techniques...
great vidios,they have learnt me so much how to make a good curry,from base gravy to vindaloo..thanks latifs
VERY WELL DEMOSTRATED CHICKEN VINDALOO BY THE CHEF. 👍🙏
Hi! I cooked this for dinner tonight. Sooooo delicious! I do not have to go to a restaurant anymore! Thank you for posting and just subbed!
What's the point of wearing one glove if you trade the spoon handle back and forth between hands after touching the chicken?
The gloves and then flour in clarified butter tin- weird!
as gordon ramsay would say "he's a stupid dumb ass" i actually work in 2 different restaurants, i'd never do that lol. when i handle the smoked trout or the seafood i always wash my hand before i do anything else.
Maybe he just doesn't want to touch the chicken with a bare hand. I know some people who don't like to touch raw meats.
Your channel is amazing. Greetings from Australia.
Latif,
It would make a great video if you filmed a busy service when your kitchen is in full flight and you’re cooking several dishes at the same.
time.
Go for it👍🏼
Keith N I filmed the green massala when it was busy. Check that video please
Thanks for the helpful tips. I could watch you cook all day.
Just subscribed as the videos are really good and explained well. Thanks 👍👍👍👍
You are one hell of a Chef.
I appreciate being taut to cook new dishes ..But base gravy is what it ??? and what type of chilli powder do you use >> If i put 4 tea spoons of my chilli powder in it would blow your head off but 4 tea spoons of Kashmir chilli would be a very different heat level thanks for the lesson
well vindaloo ment to be a botty burner so the ratio of chilli powder would be right but allways adapt to your own taste start off with 1 tsp and next time increase so you are comfortable with heat level .the base gravy is on here just search
Looks class