POV: Chef Guide to Making Curry & Naan (How to Make it at Home!)

[@Iposnitus]

4 hours in, with kids asleep, not nearly enough coriander seeds and no fenugreek, ignored naan and no butter because breakfast, I've finished. Bliss and deliciousness. The state of kitchen is apocalyptic. Cheers and thank you so much

[@LeeFiero]

Respect

[@khaelamensha3624]

Mission accomplished well done sir! 😉👍

[@dontlet2840]

🧢

[@ScotVenus]

Aw bless! Well done lovely x

[@LukaFontain]

Excellent effort. Same time next week? 😋

[@4578simonhi]

Absolute best content, so vital to hear a chef explain every step and why, helps massively with all cooking. A million times better than unnamed celeb chefs dropping salt into a dish from overhead and looking for plaudits from the cameraman !!!

[@gagangowda5049]

28 states in India comes with 28 different interpretations of curry. It’s not about whether we get it right or wrong, it’s all about cooking it and appreciating the food by finishing the plate and washing the dishes with a big smile of satisfaction.

[@LeStalker343]

With you on everything but for washing the dishes 😂

[@tilerman]

@@LeStalker343 ☝☝☝☝☝☝THIS!

[@satyr1349]

It's probably far, far more than that 28 - more like hundreds or more.

[@70newlife]

There is no such dish called curry in India😂😂

[@satyr1349]

@@70newlife Yeah - the old story is the Imperial British asking locals what they were eating (whilst down in the southern Tamil areas) someone replied the the Tamil name for a Karahi (the cooking vessel) - whether this is true we'll never know.

[@JakeM240]

I made that biryani of yours in my dutch oven with out ghee and it was bloody lovley , tell the haters to do one !!!

[@BryceAndEveeNZ]

🎉 the Haters all 😅 at this comment ... but you are right ... they can fuck right off! ... I want to taste this guy's cooking for real

[@rossmacrae749]

@@BryceAndEveeNZ NPC

[@xeakpress]

Honestly, best chef content on platform at 500k you guys and gals gotta do something special

[@tregoboing]

I made this last night and it was very good i didn't do naan or rice, just plain rice. I don't usually cook (jar of sauce for me) so following step by step was very helpful thank you. You have inspired me to cook some more!

[@pcgenjin]

ive been watching your shorts for months but man have i been missing out by not checking out your long form videos. this is one of the most enjoyable tutorials ive come across. i will be making this and also checking out more from you. simply magnificent and looks absolutely delicious.

[@JoannaHammond]

Another way to cook your naans, a way that doesn't collapse the bubbles. A heavy sheet tray, heated up, hot. After rolling out your naan, splash a little water on it to make it a bit stickier. Then place the wet side on that hot tray. It will instantly start cooking, once it starts to fluff, etc, place it (the tray with the naan on) under a hot grill to finish. You get the rise, the bubbles and all the colour and nothing get's squashed. It's my prefered method and it gives great results.

[@RossMarsden]

And moderates the temperature against burning!

[@nickm8494]

Good work, chef. In the early 90s I worked at a balti-fusion restaurant in the Midlands for a while; picked up some great tips from Asian chefs who staged there. Kashmiri red chilli powder is a must in murgh makhani (butter chicken); not a hot spice but it adds a smoky flavour and vibrant colour to the dish. Asafoetida (aka 'hing') is a dried gum resin that gives umami to the gravy, plus acts as a light thickener, almost like an Indian MSG. Not a deal breaker, but it's one of those spices that is noticeable when missing. Finally a good whack of fresh or dried methi (fenugreek) leaves along with the coriander; like ghee it's one of those ingredients that gives a more "restaurant" taste to your cooking. Love the channel - your body cams bring back the excitement and stress of a Saturday night shift!

[@sinivalas754]

Haha, Kashmiri chilli powder not hot? Sure!

[@nickm8494]

@@sinivalas754 haha well it's personal taste I guess. Kashmiri chilli has got some heat but it's no Naga!

[@kunalchhabra7967]

@@nickm8494 u have a nice knowledge of spices!

[@aries6776]

Definitely agree with the Kashmiri chilli powder. Such a great flavour and you really can't substitute. I use it in Malaysian cooking as well.

[@EnquiringMinds-vx8gb]

The problem is trying to find real Kashmiri chilli powder Everything these days claims to be but I suspect it’s bog standard paprika. Polish paprika is quite good. Very red in colour and with good taste.

[@bograd]

Best thing of having your own restaurant is having people washing those trays with burnts stuff on them

[@KonradTamas]

Those burnt bits will be De-Glazed until the curry finishes and it will add an extra dept to your sauce. No need for the slaves to scrub them !! That is what i call Win - Win.

[@bograd]

@@KonradTamas I was talking about the burnt marinade drippings on the oven tray in which the chicken was baked. Look at 8:37.

[@NigelAinscoe]

I've been cooking chicken curry like this for the best part of 35 years. I can confirm. This is the way. Get your chicken in that garlic/ginger mix the night before for stunning results. Add a teaspoon or two of gram flour to the yoghurt mix if you've got any. Makes it stick to the chicken better,

[@gorringeman]

Might give that a go because chicken is so bland and doesn't absorb at all

[@Cell1808]

Why no cashewpaste?

[@NigelAinscoe]

@@Cell1808 Why not indeed. Heston Blumenthall has it in his "in Search of Perfection" recipe for Tikka Masala.

[@padders1068]

Will! Yes Chef! Looked and I'm sure it tasted delicious. Will, please don't take this as a criticism, but just a suggestion for home cooks for cooking Naans - if you're lucky enough to have an electric fan oven with a grill that you can turn on at the same time, set them both as hot as they will go, put a cast iron pan or cast iron griddle plate in there to pre heat to as hot as as it'll go. Then drop your Naan onto the cast iron, with the grill still on, then you get heat from top and bottom! Warning be bloody careful not to burn yourself as the cast iron etc will be ridiculously hot! Thanks for sharing 🙂😋😎❤

[@jobrown04]

This is a great tip! I shall do this myself next time I make naan

[@padders1068]

@@jobrown04 Thanks for your kind words! I hope it goes well when you try it 🙂

[@FallowLondon]

Great tip!

[@helmutkrusemann9194]

⁠@@FallowLondondo you guys make ghee yourself? Great video thank you very much

[@sijkenyon]

Great tip. Might give this a try tomorrow!

[@radusguru2196]

Made this for my family. Everyone loved it I cooked about halfway on the bbq then did the naan on the flat top of it Turned out great Definitely going to batch cook for an easy meal in future. Thank you

[@FallowLondon]

Fantastic!

[@scrementay]

Love these guys. Adventurous with recipes, great content and no arrogance. Great to watch! 👏

[@cribscian]

In Ireland, "gee" is a slang term for lady parts. So the chat from about 1m-2m about "ghee having rich flavour, I'm not a ghee hater, I love ghee, but you may not have ghee in your home" was very enjoyable

[@marcusceltic]

I died pal 😂

[@cribscian]

@@marcusceltic are you a fan of gee, Marcus? 😂

[@conorh4882]

Here for this 😂 screen record

[@Mobile-pd1uc]

😆

[@hsifetelsgofw7895]

I have a similar process, my main differences are 1. Save some of the tempered spices at the end (or just reserve some of the oil). 2. Don’t usually need to roll the naan dough, spread it out over the back of my hands like I would with pizza dough Love these videos

[@rishijassal]

Spot on every household makes a different curry and so does every restaurant.

[@aries6776]

Great tip about caramelising the onions. The only thing I would add is to try and make your own Garam Masala. It really pays off over the premixed stuff and you can pick and choose the spices. The bag mixes always skimp on the expensive spices!

[@EnquiringMinds-vx8gb]

Barts do the best one but not too cheap.

[@gautamnandi2012]

Good job chef. As an Indian I appreciate all authentic technique 🎉🎉🎉😊

[@stevetheripper7675]

I was doubtful going in after seeing some other English "Indian" recipes, but you made real Indian food with the right spice proportions, spice grinder, toasted spices just right. I'm sure Chef Harpal Singh would approve of this, impressive!

[@tamasmolnar669]

Made this today, easy to follow, absolutely bangin, great recipe. Thanks for all the content, Fallow is still one of my best dining experiences, looking forward to being back soon!

[@jasonbaker1001]

Seriously I will keep coming back to your videos. Very helpful, Very informative. I have used many of your tips, tricks and recipes. People think that I have taken classes. Thanks for your content.

[@RobMedvedev]

You are learning me new things ! Every minute !

[@pmac5934]

Education . Thought I could nail a ruby , nan and light , separated basmati but I've learned loads from this video . Can't wait to play around with your methods

[@CanuckAlert]

I was going to say using dark meat with the bone is really smart. Extra flavour added.

[@RoofLight00]

Curry gravy is universal and pretty easy. Can be used as a mother sauce for all sorts of different curries. Starts with onions which are the base. Lots of onions.

[@whaleio9476]

I add a bit of water to the bottom of the naan before throwing it into a pan, the steam created from evaporation helps create the bubbles / volume for me.

[@orfitna]

These types of videos are your best work. Thank you!

[@gorjax8533]

Looks incredible chef! My only (constructive) criticism @ 13:45 is: Don't roll it! You kill the texture. Flatten it out in your palms like you did, put it on the bench and press your fingers about halfway into the dough starting from the middle and working your way out, gently pushing your fingers to the outside. This stretches the dough and forms those great air bubbles that blister. Then slap it in between your hands, pushing your fingers into the dough and outwards, finally put it back on the bench, make sure it's even and adjust the size stretching the outside with your fingers (just like a pizza!). - Someone who worked as a Tandoori chef.

[@FPVTravels]

@fallow Your recipe is excellent and truly authentic. Just one suggestion in the naan process. The 2 pan method is brilliant and I have never seen it before. But try this: Take the hotter of the 2 pans (the one on the flame) and just before you put the naan in that pan, rub some water on the surface of the naan and now stick that "wet sufrace" of the naan down into the pan. Now take that and keep it on the op of the 2nd pan. Bascially the naan hanging upside down and let the radiating heat from the pan Cook the naan. The radiating heat just cooks i much better than the flame and crust from the wet surface of the naan sticking to the cast iron would be phenomenal.

[@cekuhnen]

Curry - a British National dish - just delicious!

[@GeorgeWilliams-uq1bd]

love these videos - literally just easy to follow, can do at home recipes that actually taste nice!

[@urbanprojectz]

Boiling the onions for 10 minutes, blending and then frying the onion pulp in the fragant oil is my fav way of creating that base.

[@johnlarson5586]

pros make it look sooo easy, just love the content, love the detail, will make, but will use my kitchen aid for the dough, I will take some shortcuts

[@dillathehun]

I’m obsessed with you guys! Can’t wait to come to the restaurant one day, keep doing what you’re doing. Amazing

[@f.husmann4543]

Just made your curry. It's an absolute banger!

[@Starclimber]

Quite happy the algorithm selected this channel to entertain me when I was feeling low, because DAMN! you've yet to disappoint, aside from this curry not being at hand for a taste.

[@richieh2006]

Ah dude, I love that you included the recipe in this video. I can't wait to visit Fallow. Hopefully you and Jack will be there for that coveted selfie! It will be nice to see your chefs in action in your lovely open kitchen as well.

[@pubgexecutive7276]

I damp the side of the dough going on the pan, it allows the nan to stick when I turn it over for direct fire (only one pan used). Got to use a spatula to get i5 off after.

[@darkfuture3291]

I made this last night. It's a game changer. Fantastic, thank you:)

[@autobottiredhide]

Subbed for 2 reasons 1. You are an amazing talent 2. You look like Tom Hanks

[@sheltz123]

Inspired to make your naan yesterday. Impressed the family and tasted great. Thanks Chef.

[@michaelhennick7836]

This is a good recipe! I used coconut milk and lime instead of cream and lemon

[@BrainGrapes]

add some dried fenugreek leaves at the end, great taste

[@kjh23gk]

Yes, dried fenugreek leaves (Kasoori Methi) are a real magic ingredient for curries. Just a little, rubbed through your fingers, transforms a curry. Also a final pinch of garam masala.

[@fabianroy-gash6991]

this looks absolutely amazing !!! can I just ask what s the main difference beetwen this curry and a tikka masala (yogurt, tomato .. ) i am simply curious. cheers from france

[@currangreenberg5198]

As an American, it’s wild to hear that you don’t feel comfortable keeping your knives on you. You’re literally a professional chef! We have our own (major issues…guns…) here, but that’s a wild cultural difference. I keep a leatherman on me pretty much all the time.

[@3xarch]

reat trick i saw with the naans is to get them slightly stuck to the frying pan (no oil) and actually flip it over and cook it the rest of the way over the open flame. works a treat!

[@ianwilson8759]

Best curry I've ever seen cooked.

[@tilerman]

Check out 'curries with Bumbi' or 'my little kitchen'. These ladies know their stuff with authentic curries and easy to follow.

[@DangerousDac]

Pretty sure that "touch" of sugar would kill a victorian child.

[@mrsplosh999]

A good tip if you dont know how to bring out the sweetness of the tomato paste... Use a passata or Ajvar paste (its a combination of roasted tomato and peppers in a paste), very tasty.

[@academysalon8013]

I’m salivating 👍🏻

[@innovationsanonymous8841]

I'm hesitant to question a pro chef, but a lot of those spices are typically used whole to temper the oil before adding the onion. And, depending who's handling the spices, they may be toasted first, and possibly mixed with some untoasted spices. The full blend of spices (with the more delicate ones like nutmeg) are powdered and added again toward the end

[@M_Tp_isallmine]

I love watching you and your vids are brill mate

[@darekkrzywdzinski8285]

Did it last night, great simple straight forward recipe! Restaurant quality dish thanks a lot🎉

[@RAGEAlanBun]

Really fancied a curry and saw this on my lunch so grabbed the extra ingredients I didn’t have from the shop and made it tonight and it was absolutely banging! Made it pretty much the exact same way but I couldn’t get any ghee so just used oil but tasted amazing! Definitely recommend! Any chance you could stick up the full measurements for the curry paste? I just sort of winged it on the spices and fenugreek but it looked like you launched a lot of coriander seeds in 😂

[@70newlife]

Just heat unsalted butter over medium heat as the oil seperates from milk solids at the slightest hint of change of color turn off the heat and immediately strain with a strainer and a thin cloth. Timing is key. Keep things ready. Don't look away towards the end. It can burn in 10-20 seconds.

[@ThanePL]

Love this kind of rough cooking

[@radusguru2196]

Great video. Thanks. Going to do this for the family at the weekend

[@cowboygypsey]

Good, quality, professional food chanel. Not someone taking 30 mins to chop garlic, good on you young fellow.

[@SeanQuinn4]

I get a pretty damn good naan at home using my pizza steel on the highest oven rack in combination with the broiler. Cooks really quickly, and you get the one side flat+crisp, one side bubbly + char like a tandoor. Come to think of it, you could likely replicate this tech with a skillet if you lack a steel

[@tilerman]

Your lucky to have someone do the washing up for you!

[@jollyvoodoo]

Excellent.. loving your channel.

[@EatCarbs]

Looked awesome! I love chicken curry. Thanks for the video

[@majkystafro8605]

Savage,thank you 👍definitely going to try it!

[@kathymaxted9485]

This reminds me of a chicken tikka masala Your recipe looks great and I love how thorough it is. You never cut corners and do recipes properly.

[@firehandszarb]

it looks good and tasty. very accessible for the home cook too.

[@cocinaquemola]

love the naan recipe, thank you chef!

[@Azog150]

I live in Spain and have still not managed to find Fenugreek anywhere. Any suggestions for decent alternatives (I normally go with mustard seeds but don't know if that's any good?). Other than that, I'll definitely be trying this out.

[@Vadevious]

Hey, any chance you could say which blender that is you used for the ginger please? :)

[@kathymaxted9485]

Theres a bag of mixed whole spices reasonably priced on amazon which contains cassia bark. I make a garam masala etc I use this in my own cooking.

[@sunlaser]

as someone who has the soap coriander taste - what would you recommend to substitute it with?

[@festermann]

Best Channel - love your work - thx and Bang On ; )

[@gwendolinecarrie3214]

That looks so delicious!! Thanks for sharing the recipe and all the explanation that came with it ❤

[@thecolourrose9022]

Can you do a tutorial on how to make masala curry paste or any kind of curry paste pretty please? Im tryna learn new things

[@andyl736]

You look like good chef to me, so I have suscribed :)

[@andyl736]

Subscribed, even :)

[@aljohnstone3523]

I made this last night, my God, it tasted good!

[@AnthonyLeighDunstan]

Perfect! You’re a champ! F* I miss the kitchen vibe. 👍🏻

[@ryand141]

Hi, which Spice grinder are you using. I would like one for home use that does both wet and dry ingredients. Want something that is robust and powerful. Which one do you use in this video? Thanks.

[@Officialkitchen256]

I follow this channel for a reason 🔥🔥🔥🔥🤨

[@PurpleHeart2937]

Perfect! everything you need in the description

[@vulning2905]

I dont understand why you fry the the tomatoe paste to get rid of the acidity but add the lemon back at the end for acidity :D

[@muchasgracias6976]

Fallow Lads, NGL, that looks like some sweet ruby right there!

[@brewskiswiththebroskis]

Using a base gravy is the secret to getting British Indian Restaurant style curry

[@seanonel]

I make a banging Durban curry! My elderly friend from Yorkshire swears that it’s the best curry that he’s had and asks for it at least 3 times a month... Would you kindly demonstrate your version please?

[@NigelDeForrest-Pearce-cv6ek]

Brilliant!!!

[@PierrickdeBoer]

we need more curry dishes!

[@mattylad388]

Ruby Murry...Great singer.

[@SaintBrick]

You monster. My butter chicken journey will continue.

[@testnameone806]

Made it today. It was a hard to pick up the ground spices given it serves 8 is ¾ tsp garam masala, ¾ tsp ground cumin,½ tsp chilli powder,¼ tsp turmeric enough? I wonder if these were meant to be tbs not tsp, or maybe my spices are a lot less vibrant than yours.

[@smedoz]

What kind of blender was that. Looks cool

[@a-3338]

The big one is a thermomix. Great piece of kit but costs like £1000 lol

[@JasonAllen-md4cc]

Hey Fallow any chance of Meatball dish I know it's basic but would be interesting

[@testnameone806]

Curious, why don't you toast off the coriander & fenugreek along with the other whole spices in the oil?

[@OllyGray-z3t]

Creating layers of flavours instead of one whole layer

[@tempinternetname]

absolutely massif video, perfect timing as usual

[@KOZ-k1p]

looks amazing

[@pattiboychannel311]

Wow thats looks amazing

[@Beamish32]

Great video chef. Liked and subscribed. Surprised that you're not kicking off with the kitchen staff for not having sharp knives

[@raymck2115]

Great technique, Chef

[@garethlaw3856]

Beautiful Ruby Murry... Thanks for all your content Guy's!

[@SleepCrusher]

Yeast and sugar = fermentation= alcohol and carbon dioxide bubbles. Which is good. My dad used to make apple beer by adding a teaspoon or tablespoon of yeast to a large 1 gallon jar of apple juice. Leave in fridge for a week with the lid off.. or it will explode.......

[@bomsta1433]

Will there be more bartender pov's videos in the future? Haven't seen one in a while

[@armelec]

brilliant video! thank you!