I commented here 3 years ago saying that I was more than happy to stick with the 1st base. Well I've now tried this one and I've got to say that it is bloody superb! It has taken my Curries up another notch. More depth, more flavour even the smell! I'll only use this base now. My curries have gone from being good to being astounding. I don't take any credit because the credit is yours Al... Cheers and hope you're feeling better now. 👍
@marxam66714 жыл бұрын
I created this a few days ago. And like a good second day soup, the flavours matured to an extent that the flavours had me dancing. I then marinated 1.5 kilos of diced beef overnight in teaspoonfuls of ground ginger, garlic, turmeric, cumin, coriander and paprika, with an added onion and red pepper and salt. I added 4 spoonfuls of oil and placed in a caserole dish. I poured in the gravy and slow cooked it in the oven at 170 for 3.5 hours. Mate... thanks for this. During this lockdown I've turned to cooking to pass the time. And where I live in Edinburgh, has a plethora of Mediterranean and Chinese supermarkets. It'll be a long time before I shop at mainstream stores again. Thanks again.
@Mirchitunes6 жыл бұрын
Love your videos Al. I am an Indian who normally cooks Indian dishes the authentic way. But after recently opening an Indian restaurant, my interest in learning restaurant style cooking peaked. Every chef seems to have their own way for making these base gravies, but yours is the only video that cover the whole process without keeping some ingredients as secret. Thumbs up for your effort. You have earned another subscriber.
@1MrTj1 Жыл бұрын
Thank you very much for you're reply, I'll give it a go then see how it turns out, I can't see it being any different to cooking for hours.
@dickrikety5 жыл бұрын
Been eating curries for 50 years (started young) mainly in Birmingham. Done this, didn't have red lentils but used other lentils, must say this is the best base so far, made my curries from your recipes taste the best I have made, madras was especially good. Thank you and keep on posting your recipes on KZbin.
@joebriggs-price79184 жыл бұрын
Robins sent me here.
@garchard4 жыл бұрын
I came up from the well to find this
@artyfactus3 жыл бұрын
Me too.
@delwalker21243 жыл бұрын
Greetings akpcd's
@chrisgifford38882 жыл бұрын
Me too!
@dh7314 Жыл бұрын
Are you on email?
@ralphybean4 жыл бұрын
Ive made this a few times now and what I do is not to add the last bit of water . This way I can freeze it in smaller batches and then add the water for the consistency later..
@carbonsiliconnn3 жыл бұрын
Well Al, I made this yesterday and used it to make a madras and a bhuna last night. This really is the magic potion to produce proper BIR curries. Have to say I had my doubts with some of the ingredients going in, cabbage , condensed milk...but it all come together beautifully. Spent years trying recipes and watching vids trying to come up with something at least half decent but they always fell short. Now I will not go past this base gravy, it's the key to producing tasty restaurant style dishes.I have 5 tubs in the freezer ready for action. Thank you sir! Even had some leftovers for breakfast this morning. I always think next day curry is even better
@markcroft36196 жыл бұрын
Al you are a bad man, you didn't say make 2 pans as the first pan full will be gone before it gets to the curry stage. this is just out of this world good.
@markbaldacchino27493 жыл бұрын
Hi Al, I must say that is the best Indian Restaurant Base Gravy 2 that I have made. I went on and maid your Chicken Mirchi Bhuna and I am so pleased with the out come it honestly tastes just like the Rajpoot restaurant in Taunton Somerset, I moved to Malta nearly six years ago and you can’t get what I would say is a half decent curry so finding your site is a blessing. Thanks
@hucky292 жыл бұрын
Ha I remember that curry house. Good food!
@EssanHussain Жыл бұрын
Best Indian base gravy I’ve seen on KZbin, dunno if all the Indian restaurant videos don’t want to share the full ingredients but this is a very good if not one of the best I’ve seen, and I’ve worked in Indian restaurants for many years
@AlsKitchen Жыл бұрын
Thanks Man x
@joseph1845 Жыл бұрын
I get the feeling many don't want to share their secrets
@davidhoban32816 жыл бұрын
Thanks Al...Im going to be honest. I already think the base gravy you've shown us is fantastic and I'm not sure if i want to change it. If it ain't broke don't fix it sort of thing! I saw this video last night (Sat Feb 16th) after having had a few guests up and serving them your Madras, Masalla and Bombay potato dishes. They thought the food was superb. I'm not sure if the first base can therefore be improved. Having said that I did slightly adjust the first one in that i added Cabbage, celery and evaporated carnation milk so i probably will try this one. Cheers Al, you've completely transformed my bir cooking.👍
@moal-ani66976 жыл бұрын
Message to ALL .. do what AL says .. you wont regret it. all the best
@macka55154 жыл бұрын
Fuck that, a lot easier gravy's than that!
@3gkevh533 жыл бұрын
Mark Mackenzie them ones won’t be as good though
@Randyvanbag3 жыл бұрын
This is the channel I've been searching the internet and KZbin for! Cheers Al, you're a star! 👍👍
@markravey32406 жыл бұрын
I’ve been searching for years to find out how to make an Indian restaurant curry and this site is the best one by far, I’ve tried loads of these recipes and they just taste like a restaurant curry I’m so pleased I’ve found this site thanks very much al keep up the good work 😊
@AlsKitchen6 жыл бұрын
Thanks Mark. Appreciated
@gasman4176 жыл бұрын
Hello Al I'v just made this gravy, I tasted it before thinning it down and it took me back to late 70s when there were only 2 Indian restaurants in Walsall, West Mids. One was called the Standard restaurant, they used to do a curry soup starter it was amazing, ,i've been trying to find that soup for 40yrs without success until now i'v found out their soup was bloody base gravy. Well done Al I shall be following your recipes from now on. Excellent thanks Al. Dec. ps I put a litre of akhni stock in, sorry.
@MeStevely6 жыл бұрын
Having made Al’s recipes before, and having complete confidence in them, I made this gravy this afternnon, but because I have an enormous pot, multiplied this recipe by 3, I have ended up with 8 and a quarter litres of this delicious gravy. I have divided this into 11 300ml and 11 450ml portions. It’s easy if you put a small freezer bag (I use Asda’s) in a measuring jug and use a standard (150ml ladle) to spoon it in. Then straight into the freezer! Thanks Al!
@calumphillips71613 жыл бұрын
Ingredients: 1kg of white onions, peeled and chopped in half. 1 red capsicum, cored and chopped. 1 carrot, chopped. 1 green chilli, chopped. 1 can of whole tomatoes. 50g coconut block. 125g sweetened condensed milk (or evaporated milk). 100g white cabbage, chopped. 1/2 small potato, not peeled. 1 cup red lentils, rinsed. 30g or 1 bunch coriander, not chopped. 2tsp ghee. 60ml vegetable oil. 50g garlic, peeled. 50g ginger, peeled. 1TBSP tomatoes paste. 2tsp turmeric powder. 2tsp cumin powder. 2tsp coriander powder. 2tsp paprika 2tsp tandoori masala powder. 1tsp salt. Akhni Stock: 3 bay leaves. 7 green cardamon pods. 4 cloves. 2tsp black mustard seeds. 2tsp fennel seeds. 2tsp coriander seeds. 2tsp cumin seeds. 1/2 star anise. 1 small piece of cinnamon or cassia bark. Method: Add all base gravy ingredients into a 5L pot (not Akhni Stock ingredients) . Fill the pot with water so it barely covers the ingredients. Bring to the boil on a low simmer. Let simmer for 1hour. Bring to the boil 700ml of water. Add Akhni Stock ingredients and let simmer for 15mins. Drain the akhni stock to remove solids and add to base gravy. Once the base gravy has been simmering for one hour, turn off the heat and blitz the gravy until it is ultra smooth. Ideally this can be done with a handheld blender. Other blenders can be used as an alternative although the gravy must be cooled to room temperature beforehand. No lumps should be left in the base. Whilst the gravy is simmering, fill the pot with water until the gravy has a milk-like consistency. Simmer for one more hour. Divide gravy into smaller portions (eg 4 small ladles) and freeze for future use.
@runflat51532 жыл бұрын
Cheers bruva
@TheAsa19726 жыл бұрын
Al your original will always be the best and iv done a few others
@waffironhoward2 жыл бұрын
Making my fith batch since finding your curries 18 months ago. Not only do the curries taste great, its actually really enjoyable making them, and that includes this base gravy....Pathia is the favourite ❤
@thebeersofsigmar2 жыл бұрын
How long dose the gravy keep for??
@triplemad73746 жыл бұрын
Spent half day ingredient shopping & cooking up your Base Mk.2. Will spend next couple weeks enjoying the results. Much appreciated pal.
@AdamNRG3162 жыл бұрын
Been researching this for weeks now. Finally bit the bullet and brought all the spices, pans, spoons, blender etc. Spent a small fortune lol. Out of the four people I've been reading about I keep coming back to you Al. So gonna give this base gravy a go hopefully next week. Can't wait!
@AdamNRG3162 жыл бұрын
Have in fact now made this. Made a couple of curries with it but personality, I think the Coriander is a bit too strong. Not sure why it needs 3 lots of it (powder, fresh and the seeds in the stock). Next time I might try leaving one of the three out and see how it goes. Don't get me wrong it doesn't taste horrible or anything it's just my personal preference as tbh I've never been overly keen on Coriander to begin with so don't let that out you off trying this. Its just about finding what's good for you.
@markmacdonald1882 жыл бұрын
Enjoy I done the same years ago
@davidcaine16324 жыл бұрын
Got to say I tried to follow loads of Biriyani recipes and they never work. This is the easiest and tastiest. Thanks Al. I have followed quite a few of your recipes and all of them are excellent. Thank you.
@Thelykane697 ай бұрын
Robins sent me here in a recent podcast
@gregcleveland88063 жыл бұрын
You’ve really given us “normal cooks” magical secrets and ideas and recipes. Thanks sooo much, Al!
@johnblonde85896 жыл бұрын
New to this channel and loving it already, Been eating curries since the seventies and am a big fan of the British Indian style. Trendy nowadays to go Fine Dining and folks bang on about authenticity blah blah blah but this style for me is world class. Lots of snobs and dictionary swallowing keyboard jockies get a tad irate at times but for me this is the real deal. Gonna get on this and make a bhuna at the weekend for the fiance, her favourite so no pressure....
@gutworm6864 жыл бұрын
john blonde agreed. I go to an Indian for a BIR curry. Authentic curries are nowhere near as good.
@jamesbell10912 жыл бұрын
Completed this to the letter today and made a big batch to add to future curries. Posted pics on Facebook and an old friend (who’s a professional chef) commented, ‘is that the Al’s Kitchen base?’. Can’t wait to use it - my first will be your king prawn chilli masala ! Cheers Al!!!
@idlando2 жыл бұрын
Just tested this gravy with a vindaloo, and it's brilliant. I made it using a pressure cooker though (Instant Pot),. 20 minutes + 10 minutes NPR, blitzed and added the spiced water, then 15 minutes ÷ 10 minutes NPR. Also, I skipped the condensed milk, but didn't feel I missed something..
@robertpretorius64223 жыл бұрын
Ive been experimenting making curry’s for years now with limited success until now. Made my first Al’s K madras (pre-cooked lamb) last night and it looks, smells tastes great. The recipe is quite involved but definitely worth the effort. Thanks Al
@ianbrown39434 жыл бұрын
Hi Al, big fan....I don’t add so much water. It’s easier to freeze if you keep it concentrated and add water when your about to use. Keep it up!,,
@TruthTube11116 жыл бұрын
Been using your bas gravy 1 for about three months now and love it. Now making your Chicken Tikka Masala recipe with base gravy for tonight's meal and will be making some of this superb looking base gravy 2 tomorrow....Keep it coming Al :)
@grahamhoff38676 жыл бұрын
I'll make this one when i have used up my ten gallon's of your original base gravy. Thank's Al,
@AlsKitchen6 жыл бұрын
Thanks Graham. I have loads too.
@Fletchlie6 жыл бұрын
I made that much I filled a chest freezer by just pouring it in. I chip a block out when doing a curry. Need another freezer now for this one.
@haroldearnshaw3190 Жыл бұрын
AL thanks for the advice I made your Base 2 with the added Akhni seasoned water and it`s another winner 😋😋😋
@CmdrX36 жыл бұрын
Nice to see these recipes without someone trying to flog us an ebook to get that "secret" ingredient.
@lawrencehill13976 жыл бұрын
I'm sticking to your original base gravy Al but I'm thinking of adding a few of them ingredients to it just to jazz it up a notch or two thanks again Al for your input to this brilliant information you give us a masterclass Sir.
@timchamberlain60942 жыл бұрын
Made this yesterday. used the pressure cooker. Half the time, half the gas. Still luvverly!
@aussiedon82 жыл бұрын
What was the setting and timing for the pressure cooker, I like your idea.
@timchamberlain60942 жыл бұрын
@@aussiedon8 I just get it up to hissing then turn it down low for 20 mins-ish. Then leave it to decompress fully. Finally zuzz it smooth. put in containers and freeze. I always leave it quite thick so I can add water later. Very old pressure cooker. Had it for about 40 years.
@kilesyoutube4 жыл бұрын
This has absolutely TRANSFORMED my curries and the way I coook them. I thought I already had a pretty good tequnique but was missing that BIR vibe. I made the pathia and apart from my rouge firey chili I put in, it was spot on. I'll go easy next time. Tasted so authentic. Can't thank you enough :)
@ant18742 жыл бұрын
Just wondered what the best way of storing the base gravy. Great channel by the way! 👌💥💥💥
@MrJack5592 жыл бұрын
i pour mine into plastic containers mostly enough for two people and freeze
@tilerman2 жыл бұрын
I use ziplock freezer bags. Portion them up, freeze them laid flat and they don't take up much room.
@johnhumphries54146 жыл бұрын
Just made the gravy 2 and yes much better than the 1st much smoother and love the hint of coconut thumbs up here.
@Marc-ex5ne4 жыл бұрын
Hi Al. You had a mention on Five Live on Friday and now I've got a stack of ingredients and a large pot to make some of this :)
@AlsKitchen4 жыл бұрын
Sounds great! yeah I heard it myself. Was a surprise to be honest but a welcome one. Good luck with your curry making.
@Marc-ex5ne4 жыл бұрын
@@AlsKitchen cheers! Going to do the base gravy batch tomorrow and have some chicken thighs. Any recommendations of recipes that don't need much extra work once the batch of base is made?
@Andy.N-_-4 жыл бұрын
Yes we want Al we want Al all together now......
@MultiBadBass4 жыл бұрын
I make curries often but not nearly at this level. I had no idea this is what the restaurants were doing no wonder I just couldn't make it taste the same. Hello from a new subscriber from the US. How about a tagine? Or another african curry? How about a caribbean curry?
@ladyg665411 ай бұрын
Making this with my husband today ready for making your pathia. It’s so easy once you’ve got all of the ingredients and our kitchen smells like an Indian restaurant it’s so lovely thank you Al!
@AlsKitchen11 ай бұрын
Hope you enjoy
@hucky292 жыл бұрын
Just subbed to your channel, I’ve been on a mission to up my fake aways. Got pizza, Thai an Chinese down. IMO Indian is the most difficult to get down but your gravy I reckon is the secret. Will be making this!!
@hucky292 жыл бұрын
I just cooked your Madras. Soo good. On a par with the Sitar in Norwood Junction and better than any other Indian restaurant. I can’t wait to get stuck in to your other recipes. Cheers Al.
@scabbyrat15 жыл бұрын
Hi Al, always watch your channel and do my best to make a decent curry. two weeks ago I did your base gravy 2 and OMG! It is the final nail in the coffin. AMAZING! Now it really really is just like the real deal. Tnx so much :)
@gutworm6864 жыл бұрын
vermilion J I would tend to agree! ⚰️
@leer7984 жыл бұрын
Come back Al !!!!
@vskane3 жыл бұрын
Yeah, thanks, Al. I’ve just spent two hours making “not food”. Seriously though, this entire housing estate smells awesome. There must be a rush on every curry house in town - and they have no idea why. I cannot wait to try some of your recipes with this. It’s a rich, complex - and very mild - gravy. Fellow followers - this recipe makes loads of this gravy. Literally litres of the stuff. It’s fifteen minutes of preparation and a couple of hours of nipping back and tending to it. I think however that it will be time well spent - many times over.
@andycurrry88183 жыл бұрын
Why not comment when you have cooked a curry
@vskane3 жыл бұрын
@@andycurrry8818 This video by Al is not about curry. It’s about base gravy. My tongue in cheek comment was about this base gravy video.
@bobhills61255 жыл бұрын
High Al, reaching the end of 1st base gravy batch, i made few months back, which is excellent. I intend making base gravy 2 next time round, the ingredints list is quite extensive. Can they all be bought in Tooting, south London? i know you shop down that way sometimes. I hope you're well, and doing ok, not only are you're recipes excellent, you're a nice guy as well. Thanks for improving my cooking skills in the curry department. Keep up the good work, you're an absolute star.
@alexnisbet6233 Жыл бұрын
I can't believe it's the first time that I have tried to make base gravy 2, i habitually stuck to 1.... But in my opinion, this one is definitely superior. I cant wait to whip some curries up with it.
@dancoldrick Жыл бұрын
Hi Al, Do you freeze yours? If you can in what amount would you split it up to? 300ml, 500ml or 1ltr? Normally cook for a family of 3 as a general rule. Help appreciated, love the videos :)
@craigsargent7770 Жыл бұрын
Finally tried at a friend's and was blown away . I'm now making my baste gravy today and doing few dishes tomorrow thanks for all your help 🙏
@doubled19904 жыл бұрын
So the first hour is letting everything boil and cook and 15 minutes before the first hour is done add the stock and the last hour blitz at the beginning and thin it out and boil for another hour ? Gonna have a go today 👍
@colincromar16422 жыл бұрын
Al you are a genius I live in Canada now and have done for the past 18 years. The London boy in me misses Indian food so bad. I have tried so many here and to be honest not good. So around 6 years ago my brother in law told me about you. I must say I have cooked curry nights for all my friends here and most are from the UK. The videos and stuff on here is amazing. I would struggle to say this is as good as everything I have had when back in the UK.I have cooked probably 90% of your dishes and every time amazing. I like the guy before on here who was sceptical of the base gravy two as was I . But man it’s so good keep it up and just think you making so many expatriates happy.
@jamesroberts34744 жыл бұрын
Picked up your channel from BBC 5Live. I have been cooking curries for years and couldn't wait to give the base gravy a go. With lockdown, I searched the internet for online spices to no avail. Anyhow managed to get down the shop and stocked up. Yesterday I made the base gravy and because I have two young girls gave the Chicken Tikka Masala a go. Wow, what a result. Absolutely amazing. Wife orders this all the time and she was well impressed. Kids devoured it. One question Al. How do you store fresh coriander? I had mine in the fridge but after only 24hours it wilted.
@AlsKitchen4 жыл бұрын
Great stuff. Coriander doesn't last too long. Try putting it in a tuppaware box with a sheet of kitchen towel around it. Happy cooking.
@jimbaird46514 жыл бұрын
James.Wrap your coriander in kitchen roll and place it in an airtight/Tupperware type dish and put it in the fridge.It will last for around7 to 10 days.
@toidyboy3 жыл бұрын
use ebay for spices
@MrFrobbo3 жыл бұрын
Great video Al as always. For me personally I like to create a thicker base which allows for efficient freezing in 500/650ml take away pots. Then when needed mix at 1:1 with water for the semi skimmed milk viscosity. Also for nuubs the coconut creamed block is formed from two parts, coconut oil (which is the white part) and the actual coconut cream (the off white/beige section) you mainly use the beige section in recipes, where the oil part can be used to fry if required.
@jay715123 жыл бұрын
Exactly what i do!
@alanchowe3 жыл бұрын
If making a large batch for freezing, leave it nice and thick like double cream and then thin it down with water when you defrost it for use, no point in filling the freezer with water
@commontater17853 жыл бұрын
So what size batches would you freeze? I originally thought 600ml each bag (Al makes his curries with 4 ladles of 150ml), but if it's undiluted, then how much? 400ml?
@neilbateman70396 жыл бұрын
I also made this base gravy yesterday and made the 5 spice madras. It was absolutely sublime! This base gravy adds so much more flavour and makes curries that are better than takeaway standard. This is more restaurant standard! I made the madras with the old recipe base gravy which was lovely, but this is on another level! Fantastic work Al! I'll reiterate again... you need to get a book deal. Thanks mate.
@AlsKitchen6 жыл бұрын
Thanks Neil
@davehughes25774 жыл бұрын
Just wondering with the base gravy how many time’s can you reheat and go long can you store it for?love your channel.thanks
@Carina01453 жыл бұрын
I’ve made this base quite a few times & stores in the freezer for almost a year & still tasted amazing to me if that helps 👍🏽
@Pazzlab6 ай бұрын
Thank you for posting this Al as you say special sauce and it really is. I made this and it is fantastic. My daughter who has since left home, has asked me for the recipe she said she always remembers how good it was. Great!!!
@leegraham11793 жыл бұрын
Hi al couldn’t get coconut block or black mustard seeds but got yellow seeds instead will the base gravy be ok without coconut..cheers
@jay715123 жыл бұрын
Yes it will. Ive made several different versions of base gravy and never used coconut. Theyve always made great curries. I think this is just how he likes his.
@davidhartley31514 жыл бұрын
Made this the other day, this has so much flavour in it.
@Bacardidietcokeslice5 жыл бұрын
Can I use a pressure cooker to make the base 2 sauce please? Thanks. Gerry
@thecountofsaintgermain812510 ай бұрын
Hi Al, I've been making a basic base gravy for 30 years now and I've only just come across your next level recipe. Can't wait to knock this up this week in time for my Friday Jalfezi. Thanks again for this new addition to my curry collection ❤
@gordon60296 жыл бұрын
Ok Al, trying this gravy today. As always, will let you know what's think hahaha
@gordon60296 жыл бұрын
It works :) I like the addition of the spice water. Have a dozen servings frozen, should last about a month.
@theenglishman3368 Жыл бұрын
Nice one Al 👍 the quantities are perfect too - i'm slow cooking mine all day - then going to make the curry this evening
@matthewperry8484 жыл бұрын
Which brand of tandoori masala powder do you use
@GothyRoxy6 жыл бұрын
I was all set to make a batch of the original Al's base gravy today but noticed this "new and improved" base at the last minute so switched to this one. I made a Pathia as have made a couple of those with the original Al's base and wanted to compare the two. This one really made a difference to my Pathia. It added so many more flavours compared to the original base! The Akhni stock really made such a difference! I had no idea it could get any better as I loved the old base!!! Kudos Al, you've done it again!! revolutionised my curry making! And what's even better is I have tons of base gravy chillin' in the freezer, all ready to make more curries. =D
@NorwichBaggyBoy2 жыл бұрын
Can you double up for big pots? My usual base gravy uses circa 1.8kg of onions for example.
@amandaw88406 жыл бұрын
Just coming to the end of the original base, will be excited to try this one.
@AlsKitchen6 жыл бұрын
Great. let me know when you try the new one. cheers
@paultrappett34872 жыл бұрын
Is this to make a 'concentrate', which needs to be doubled with water (as with Misty's base)?
@teulahtutu2 жыл бұрын
No mate, just use as directed in Al's individual recipes 👍
@tonyquinn5086 жыл бұрын
Hi Al. I made your base gravy 2 yesterday and used it for a Rogan Josh this evening. Lovely as usual. It really is becoming easy to cook fantastic curries following your recipes. Thank you for sharing all your efforts. One of my favourites is a Sambar and i've not seen any BIR recipes anywhere. I look forward to seeing one on your channel if its one you look at in the future.
@bryandonnell41113 жыл бұрын
has al had a recipe book printed
@danielworrell7513 жыл бұрын
Al, just made this gravy and wow extremely happy with it. Went very well in the Bhuna I made... the rest is now portioned and in the freezer ready for next time. You have just saved me hundreds of pounds in the coming months on takeaways. Can’t wait to try more of your recipes. Hats of to you sir huge appreciation 👍👍
@billyb50594 жыл бұрын
Hi good stuff can you freeze it it seems like a lot of hassle just with one curry
@stacieel16684 жыл бұрын
I double up the base gravy make a lot of curries double up the curries too, and yes you can freeze the base gravy I've done this a lot
@rogerthedodger55584 жыл бұрын
this is for a base gravey???? you use it as a base for other dishes?
@billyb50594 жыл бұрын
I know I don't want to make a big base gravy for one curry I want to make a big Batch and freeze it
@globalgears51754 жыл бұрын
billy b yeah I freeze it
@kenmcgarry64083 жыл бұрын
I made this yesterday - in my excitement I added maybe too much carrot. My wife liked the taste of it and said it was a spicy version of carrot and coriander soup! I made a Prawn Masala curry with it. Top notch.
@thomasbland5450 Жыл бұрын
Will there be a base gravy 3?
@billyb5059 Жыл бұрын
Yes coming to a cinema near you soon
@SuperDougie89 Жыл бұрын
@@billyb5059 3rd ones are rarely good.
@narcodave Жыл бұрын
Exactly. Godfather 3. Ruined it.
@jackiemcmahon7344 жыл бұрын
Hi Al,just cooked your chicken madras with your base gravy 2.family and friends say it's better than restaurant and i agree 100%.I've been eating curry now for around 45 years and this is among the best I've ever had.
@AlsKitchen4 жыл бұрын
Fantastic!
@bryandonnell41113 жыл бұрын
Agree, very tasty
@arthurdaley64566 жыл бұрын
Imo based on Indian restaurant experience, there are way too many ingredients and flavours. A bir base should a simple onion based stock which is mildly spiced. The flavour/spice is added at the individual cooking stage.
@AlsKitchen6 жыл бұрын
Your experiences are clearly very different from my own.
@arthurdaley64566 жыл бұрын
Al's Kitchen I agree and no offense intended. That's the beauty of bir curry. Tastes and techniques vary dramatically. I apologise if I came across wrong.
@AlsKitchen6 жыл бұрын
Not at all buddy. no worries. All good
@killianbarrans81886 жыл бұрын
God I love this channel food like this is truly a thing of wonder I’ve made many recipes using the base and can truly say they were the best curries I have ever had keep it up sir I love your channel !
@AlsKitchen6 жыл бұрын
Great. Have you subscribed. Please share the work. Love all my viewers
@killianbarrans81886 жыл бұрын
Al's Kitchen ye I’ve subbed turned notifications on can’t wait for another recipe!
@arthurgreig91809 ай бұрын
Can you freeze the Base Gravy
@irvingblades37569 ай бұрын
Yes you can. Freeze in tubs ready to get out whenever you want to make a curry.
@anekarice Жыл бұрын
Made this earlier this week and it's absolutely beautiful.
@rogerthedodger55584 жыл бұрын
anyone know where al is??
@anncollins39912 жыл бұрын
Omg Al, found you on you tube yesterday and made your base gravy , masala paste, and als six mix, chicken jelfrazy, pilau rice, onion tomate cucumber salad.. plus onion bahji's....... It was 100% worth the whole 2 days of cooking... Awesome sooooo taste... Thanks Al Ann x
@pieterpolderman86994 жыл бұрын
Can the base gravey be frozen for later use ?
@kotare864 жыл бұрын
Of course
@atanquerel Жыл бұрын
loving the music in between
@paulmorgan6269 Жыл бұрын
Do we know what it is please. Been searching as it is addictive.
@nicciparsons97374 жыл бұрын
Hi Al as you are embracing vegan after your radio 5 request from John and the successful tofu dish - i cant use condensed milk as a vegan - what can i use instead ? loving your channel !!!!
@AlsKitchen4 жыл бұрын
Just leave it out Nicci. Not a big deal.
@nicciparsons97374 жыл бұрын
@@AlsKitchen thanks Al , got batch of orginal to use first then i will ty this one with vegan 5 spice dhansak, what dish do recommend is should veganise next ? Loving your channel so glad i found it !
@Behwyelzebub3 жыл бұрын
Made this yesterday and used it to cook 5 Spice Chicken Dhansak, it all turned out marvelous.
@hooliid36083 жыл бұрын
80 thumbs down from indian restraunts lol
@janhughes77863 жыл бұрын
Wow! This has created an exceptional flavour to my dishes. So easy to prepare and my freezer is full. Thank you for sharing 🙂
@janhughes77862 жыл бұрын
Just an update. My friends are raiding my freezer to grab a tub. I'm very popular 😁
@carlgray90122 жыл бұрын
How long does the base gravy last ? If made in big batches can it be frozen?
@oshea67022 жыл бұрын
Yes it can be frozen - use within 3 months.
@teulahtutu2 жыл бұрын
Yes mate. Use the plastic type takeaway containers and fill each with approximately 3 ladle fulls then freeze. 👍
@SuperDougie89 Жыл бұрын
Just made a batch last night for the first time. Sort of tastes like carrot and corriander soup before dilution.
@jjammy10073 жыл бұрын
Can’t you just make tons of the stuff and sell it in cans/containers so we can just buy it from Sainsbury’s. Would make my life easier and you’ll be quids in 🤑
@joannietrotter23446 жыл бұрын
Excellent video, I'll make this using my Instant Pot pressure cooker 😃👍 Thanks
@SpikeHammond2 жыл бұрын
Coconut and condensed milk??? Bro pack it in!!
@michellenewton50926 жыл бұрын
Well just made this base stock and then moved onto the madras recipe, as Indian curry lovers for over 25years and having made curries from Asian friends this as got to be the best home made curry. Must admit took hours doing the prep waiting for the base curry to cook then cooking a meal but well,worth the wait. Thanks Ali good clear instruction and very tasty curry....
@666palerider6 жыл бұрын
Oh dear.
@neilbateman70396 жыл бұрын
Troll
@Geordie67402 жыл бұрын
I dont do my base gravy like this anymore, there's absolutely nothing wrong with it its just as I live on my own I dont use it quick enough and freezing it is a chew on. I make a meaty ( stock cube & marmite ((veggiemite)) base gravy with vegetables and very basic spices - salt, pepper. No ginger or garlic and definitely no aromatics other than rosemary and/or mint. Crazy I hear you say... Buuut I now have a base gravy that can be used across the board like bangers n mash, toad in the hole, chilli con carne, soup n stews, bolognese and not just for curries. In fact it adds a different dimension to a curry... Try it you wont be disappointed.
@BigHenFor2 жыл бұрын
Fine. You do you.
@pesto126016 жыл бұрын
UGGHHH!!!... and I just made a HUGE pot of your old base gravy... ugh!! Guess I'll be putting this one together in 6 months when the other stuff is either used or thrown out!
@barrybeetison38016 жыл бұрын
pesto12601 same here lol
@dodgybodger31243 жыл бұрын
I suggest not using tap water. There's to many chemicals in it. 👍 😉
@hughegentry82553 жыл бұрын
Don't be an idiot. Bottled water is full of bacteria. Google Evian recalls and botulism. Tap water is chlorinated to kill bacteria. If you fill a bottle with tap water and leave it in the fridge over night, the chlorine, having done its job cleansing the water will evaporate completely from solution leaving behind the cleanest, safest water money can buy.
@commontater17853 жыл бұрын
@@hughegentry8255 The bacteria may be dead, but the heavy metals are still there, also possibly lime, depending on the local geography.
@jackyelnats35433 жыл бұрын
@@commontater1785 lol what? Have you ever tested the ppm of your water?
@commontater17853 жыл бұрын
@@jackyelnats3543 Perhaps you should be asking someone from Flint Michigan. Before you LOL, maybe you should Google. Try "does tap water contain heavy metals" Here's just one result: There are several heavy metals on the World Health Organization's list of Chemicals of Major Public Health Concern, including lead, cadmium, mercury, and arsenic, all of which can be found in tap water.17 Jan 2020
@sowts51573 жыл бұрын
I learned term from this channel BIR and am now understanding why it's been so hard to find recipes that i know and love.
@BruceWayne-eh4im2 жыл бұрын
Lmao why is British Indian restaurant cooking base gravy so loaded. Indian restaurants in india use 3 base gravies that have like 3-6 ingredients at the most.
@darrenlewis44232 жыл бұрын
BIR is tastier than regional cuisine.
@BruceWayne-eh4im2 жыл бұрын
@@darrenlewis4423 LOL wot. BIR is just one flavor profile. It absolutely sucks.
@darrenlewis44232 жыл бұрын
@@BruceWayne-eh4im Well that's your opinion. Britain is a nation of curry eaters . Now why is that? Because it sucks you think.? I've had traditional Indian currys and I prefer BIR. If you think they taste the same you have poor taste quality or you eat in poor quality restaurants.
@isyt12 жыл бұрын
BIR is, by a clear mile, the greatest Indian food on the planet
@ianthomas10602 жыл бұрын
I agree, lots of BIR do taste the same, possibly because the base has too much taste to it? Cooking curries from scratch are usually better, however I like to make BIR sometimes. Just do it how you like it, for example my base gravy has a few pieces of cassia bark and at least a whole star anise. I had no coconut block in the cupboard, so I used a tin of coconut milk, it still works great. Its about getting those onions soft and sweet mainly.
@malbig23444 жыл бұрын
By far my fav curry base, I add a tablespoon of Mr Naga Chili Paste for a little added kick.