🌶️🌶️🌶️🌶️ VINDALOO - You're Doing Something Wrong!! The Real Restaurant Style Exposed!!

[@AlsKitchen]

Please Subscribe, it helps the channel grow. Thanks

[@kmurphy994]

Al, just made this..amazing, thank you so much👏👏👏

[@karlkeyte707]

Oh my word. That's made my day. Vindaloo coming from the German. My oh my. Is this April 1st??

[@grahamwaddell4503]

Hi Al what happened to metal spoons for stirring, they've gone, sorry I pulled you up about it, why not fry chopped onion until it's caramelised and then liquidize

[@jimohara]

First time watching and I’m subscribing. Nice video, looking forward to seeing what else you have on your channel.

[@wex165]

Moved to the US 20 years ago and now in West Virginia. The local Indian restaurants are shocking...I mean truly a traumatic experience. Happy to be able to make my own now, many thanks man!

[@lesliethomson5762]

Hi, Al, just found your channel today, excellent stuff i have been making my own curry for 30 plus years, your 30 minutes series of curry is great and I have loved the beer your having for last 10 years, and yes, 7.5 % pure nectar off the Gods, goes great with a good curry 🍛 😀

[@anthonyedwards6386]

Thank you. At last. The one I have been waiting for. I have tried all the 30 minute recipes and all were spot on. Doing this one in the morning.

[@thejellokats8338]

Al, this series of 30 minute curries without base gravy has been an absolute game changer for me and my mates. The simplicity and the larger servings - and the incredible results! Just brilliant!

[@baz2374]

That's what puts me off making them more often. It's a pain, then you have to store it. Looking forward to trying it out.

[@LittleBearBBQ_Food_Original]

That Champion is...well...Champion!!!

[@owenparry442]

“You’re always going to get a few……knobheads” 😂😂😂

[@M0r9h3us]

Thank you, Al. Always a pleasure, never a chore. :)

[@glynedmunds6188]

Looks great al but for me a vindaloo needs vinegar 😋 still it looks banging

[@dannygreenwood5181]

Wife and daughter are away so vindaloo time!!! Just made this, followed instructions as accurately as I could and it is absolutely spot on! Thank you!!!

[@stevenclark1973]

Vindaloo + Champion. Made for each other 😆 Great video.

[@silversurfer8210]

Made it yesterday when you put up the ingredients list her in New Zealand. Ive made all the 30 minutes currys and this is my favorite

[@AlsKitchen]

Wonderful!

[@christopherrichardwadedett4100]

Alberto your BIR craftsmanship is profound. Thanks!

[@Nickpaintbrush]

Al I absolutely cannot wait to make this curry and that Mc Ewans Champion is a top notch beer, did it make you a bit wobbly? 😆

[@carolrolls6597]

Been using olive oil for years when cooking curries and they taste great and more healthy, keep up the good work Al love the channel, and that beer is absolutely gorgeous.

[@dodgybodger3124]

Soon as you opened the Mc Camp, I knew by the end of the post you'd be ten sheets to the wind. 😂😂😂 Great post n curry as usual Al. BIG 👍

[@coops341]

This is absolutely sublime!! One of the greatest yet. Made last night. Thanks Al.👌👍

[@AlsKitchen]

Fantastic!

[@TCR_FurryStu]

Tried this tonight and turned out amazing! Excellent recipe Al, I look forward to trying out some more from your channel. May actually give up on the takeaway now! Keep up the great work

[@StephenWinn-p1n]

My friend Al, just made your vindaloo, best I have ever had, got the mix a bit wrong but it turned out fine, absolutely fantastic, keep them coming 😊.

[@unkownsolider1961]

Just made this, followed the recipe to a tee, was a bit longer though took about an hour, flavour was fantastic, well pleased with how it turned out. Cheers Al

[@housebrigade]

Love your channel Al. I'm Indian n love cooking. Never thought I'd ever be trying recipes from a gora lol but i love trying out ur recipes

[@peter26370]

I don't use base gravy anymore, your half hour curry's are my new go to, my driveway smells like the Rusholme curry mile

[@AlsKitchen]

Thanks mate

[@AdamPritchard-c4y]

Al, I don't normally leave comments, but when praise is due, I'm happy to give it,,, fair play mate, you have brought soooo many years of my long lost desire for Indian passion home cooking bk into my life with these 30 mins vids it's unreal. I can't thank you enough. I'm back in the kitchen, and doing wha i love most. Cooking BIR currys at home with your recipes. Thank you Al, top man 👍 enjoy tha 7.5% beer 😂

[@graemedunn3407]

Hi - cooked this last night and it’s fantastic! Loved the addition of the mango chutney gives a slightly sweet first kick followed by the heat - instant classic for me. I used some seasoned oil too, have it a real depth of colour - thanks for doing this - I will be using the onion method a lot more. It’s easier and the added water is a great touch 😀

[@christopherrichardwadedett4100]

Alberto you have joined Steven Heap, Abdul Latif, Julian Voigt, Richard Sayce and Dan Toombs in the ranks of KZbin immortality by your elevation of BIR curry to a much higher level of culinary excellence, and thereby uplifted British cookery to the level of the French and Italians. Thanks!!!

[@AlsKitchen]

Yeah. Both Julian and I were the first on KZbin to do it. 11 long years ago.

[@kevinjones7732]

Always good to see someone well oiled and the road when they're cooking 😮

[@reynoldspc]

Hi Al, just wanted to say thank you. Made this tonight for me and the wife, she's keeping me another week! I swapped the amounts of Kashmiri and hot chilli powder and it was perfect for us. Thanks again Paul

[@SgtMajor82]

I've always used olive oil in your curries! I find it makes the vegetables taste smoother for some reason. It's also really good for figuring out when the curry is done as it sits on top in pools. Once that happens I know it's cooked enough!

[@8589brian]

Looks absolute top tier... Who doesn't love a tidy vindaloo 😊

[@AlsKitchen]

Couldn't agree more!

[@philipmcarthur9087]

Great tip with the onions. Thanks Al

[@brendonhunt2411]

Great recipe Al once again I'll definitely be making this one😋 I was laughing at the start when you opened the ale, one bottle of that's enough for me, rarely touch it tbh, it's lovely but lethal!😂

[@Sc00terNut-zq3gs]

Just when I got bored with making butter chicken, I discovered this channel and am excited to make new curries.

[@andrewdixon8258]

Who said southerners cant't drink 🤣😅😂. Great video as usual keep up the goodwork.

[@snicholas16]

Cracking video Al. Never heard 'drop your shoulders' before...! Looks tasty and will defo give it a go, but I'm looking forward to your biryani recipe more! Keep em coming, loving these 30 minute recipes!

[@BenEvans-n1c]

Love a Vindaloo, been looking forward to this one. Any chance of a 30 minute Caylon next 😊

[@AlsKitchen]

Noted!

[@theguynextdoor4978]

Vindaloo is a pork dish that came with the Portuguese to Goa. "Carne de Vinha d'alhos" turned into Vindaloo. It has nothing to do with the potatoes.

[@AlsKitchen]

We know. We've all used Google lol

[@rajeeb3500]

I didn't and I'm not likely to randomly Google the origins of the word

[@jbeef1289]

I googled it and got lots of images of the Japanese flag. Think it was referring to the day after eating one. 🇯🇵

[@therealjamesbaker9138]

I've heard so many variations on this. Including another story that native Asians got fed up with the British Raj being rude to their servants, so they spiked their curry with lots of extra chilli as an act of revenge - and then someone had the foresight to bring it back to Birmingham and start cooking it in their restaurant. I've also heard that the name came from Portuguese-speaking India and is a translation of "vinegar and potato", that sounds the most plausible explanation to me.

[@therealjamesbaker9138]

@@jbeef1289🤣🤣🤣🤣🤣

[@anglo-saxon9182]

I tried showing off to a girlfriend by getting a vindaloo in a restaurant once I almost poured the vase water down myself. Made myself look a right idiot all snotty asking the waiter for a tissue couldn't finish it what an idiot I was 😂

[@kevinfreestone9822]

Ha ha! We've all been there.

[@lukebarnes3157]

You fairy 😂

[@chrisdooley1184]

I enjoy eating a spicy dish as long as it’s not flaying the skin inside and around my mouth!! A nice gentle mouth numbing spice is great because I don’t appreciate having the pain overwhelm my eating experience. Dish looks fantastic Al ❤😊

[@cosplaywithalf6531]

Looks amazing, can’t wait to make it👍

[@crazy4277]

Al, that Vindaloo looks amazing - I wish I had that for dinner tonight! 😉👍

[@bencollier3758]

Loved the vindaloo etymology! So much more satisfying than the boring old story about the Portuguese in Goa!

[@kmurphy994]

Bootiful…Al’s turned into Bernard Matthews..that one’s for the older folk!!!

[@SqueekyBums]

Not sure if still available, but at Iceland of all places, Mr Naga £1.99 a jar! I bought 50. 😉

[@chippywarren9706]

Woa! That looks gorgeous! Al, I smelled a pickled smell from my vindy from the local curry house. It smelled familiar. Anywho, I dug out my hot mango pickle, dropped half teaspoon in my curry, I made. It made a stark difference. I didn't do it again, but now I see you add it, I'm sold. Thanks very much mate! 👍

[@Escapetofrance-Charente]

Followed your recipe to T and it tastes amazing, thank you so much. Living in the south west of France, it’s really difficult to find an Indian restaurant 🇫🇷👍

[@hawkinsn31]

Haha ! That McEwans Champion had a big influence (I know from drinking it myself)

[@thelonerizla1]

Not tried it but "Export" is my favourite bitter out there . Glues your head to the pillow in the morning though, also causes anal blindness .

[@hawkinsn31]

McEwans Export is also good @@thelonerizla1

[@Adam_England]

I followed this to the word. Had to make some allowance for my pot size and heat difference. But, absolutely beautiful Al. Thanks again man. Good work. ❤

[@johnoleary5293]

Love your explanation of the title. Never thought of it that way. Such a creative translation! 🤣🤣🤣

[@BritishBeachcomber]

I remember the 1970s Indian curries. The waiter always said "on da bone or off da bone?"

[@2170821]

Going to try this tomorrow - used all my base gravy jars (preserved-works well) now moving on to your 30 min variants - Vindaloo looks amazing - will use my home grown onions too!!!!

[@neiltoon6356]

Absolutely banging mate!!! Just cooked it tonight 😋

[@chriscleary1501]

That looks great; the only thing I would say is a lot more Kashmiri chilli powder for that deep ruby red colour and some white wine vinegar for the Vindaloo tang.

[@Stacy-hc6gv]

This looks so glad going to try it ive been making a vindaloo without base gravy but it was too tomatoey so this looks perfect, i always use a piece of bread for that bit around the pan its the best bit

[@a.a.7348]

It's taken me years but I've devised my own Vindaloo recipe based on countless attempts and videos from Al, Latifs , Madhur Jeffrey and others. If anyone would like to give this a go please let me know how you find it. It's a recipe I've been trying to recreate from a defunct restaurant I used to eat at 5 years ago. Marinate 600g of chicken breast or thigh in 4 minced garlic cloves, salt, 2 tablespoons of white vinegar and a flat tablespoon of Kashmiri chilli. 30 minutes, preferably 12-24h, Large chunk of ghee, fry a flat tablespoon of cumin seeds, flat teaspoon of black mustard seeds, 1/2-1 flat teaspoon of minced black peppercorns, bay leaf, 2-3" cinnamon stick, 1+ flat teaspoon of red chilli flakes (adjust to taste), 4 cloves. Maintain temp of 120-140C, 1-2 minutes tops. Add 1 finely minced medium red onion. Saute 5-8 mins, after that add: - Heaping teaspoon (or 2 even) of pataks garlic pickle, keep in mind this will bump the hotness of the dish, - flat teaspoon of each: cinnamon powder, garam masala, ground cumin, coriander seeds, tikka masala spice mix Sauté for a couple of minutes. Add: - 1/2 large chopped tomato, preferably 10 sliced cherry tomatoes Saute until oil separates. Add: - 250ml tomato passsata (I use mutti) - heaping teaspoon of sugar - salt to taste - 200ml rich coconut milk - red food colouring if used Simmer for 20-30 minutes without lid, to reduce. Add water if necessary Add chicken and simmer for another 20 minutes. Chicken will release a lot of juice so needs to be cooked down. Add final spice mix (quantities in flat tea/tablespoons) - 1/2 teaspoon cinnamon powder - 1/3 teaspoon clove powder - 1/2 - 2/3 teaspoon green cardamom powder - 1/2 teaspoon garam masala powder - 1 tablespoon of dried methi - 100ml sour cream - handful of fresh coriander leaves, chopped Simmer for 5 minutes For rice I use Al's 25/5 method (never looked back, it's absolutely brilliant), after straining rice I cover it for 10 minutes before serving. To the water in which the rice is boiled I add a large stick of cinnamon, 2-3 black cardamom pods and 3-4 cloves. I went to this restaurant once (it was a takeaway, didn't have any seats) with my late father, I ordered so many takeaways from them they organized a table and even went out to a local shop to get us some beer. My dad who used to review Indian restaurants in London years ago as a hobby absolutely loved this dish. I'm so sad I cannot serve it to him, he was a connoisseur of Indian cooking and would love to have tried it.

[@a.a.7348]

I've had a good 50 attempts at recreating a vindaloo I had at a restaurant which closed many years ago. I'm getting close, the ingredients that made a difference were cloves, cinnamon and green cardamon, added roughly at the same stage as methi so they remain bright. For the masala I use coconut milk. I also don't feel onions are that important, but garlic is. Madhur Jaffrey also notes vinegar as important but I've gotten good results just using it to marinate chicken with salt and garlic. Everyone's taste for curries is different, these are just my observations.

[@idlando]

I'd say the caramelized onions are key to these curries. I've also gotten vindaloos with cloves at restaurants, absolutely something I'm gonna try (either replace or add with star anise)

[@GaryM69]

Another excellent curry. I've now made about 6 of the 30 min. curries and they've all been superb. Well done.

[@alanliddle1264]

That looked beautiful but I don't know what made my mouth water more, the vindaloo or the cooking pot, that's a beauty.

[@AlsKitchen]

Thanks so much

[@PhilipStorr]

Loving your channel AL. I've been cooking my own curries for over 30 years, all from scratch. Now following your recipes I'm cooking amazing curries 2/3 times a week. Thanks. When are you releasing your cook book? ❤

[@JoeGomulko-to1mg]

I agree, hope he makes a book, fantastic chef can’t fault his recipes and got me hooked on making curries 😂👍🏻

[@AdamNRG316]

Yay! Been waiting for this one. Vindaloo is my favourite.

[@bettingpete8775]

Can't wait to try this

[@seankenyononline774]

Just love your laid back approach to cooking. Must try this one. Needs a SALIVATING warning 😀 Keep up the terrific work Al 👍

[@jamesduncan1001]

That was great Al. As per !! Thank you for another "banger" !! Beer choice wasnae shabby either. Cheers fae Glesga ! Jim D

[@CraigDavies-t6n]

Hi al ! WOW !! Did this last night but left out the nana pickle . Still had a lovely kick to it . Very enjoyable with just plain boiled rice ! Another diamond ! Cheers Craig.

[@mc2594]

it's true Potato is _Aloo_ in Hindi but the origin of the single word for the curry is Goan correctly spelled as _Vindalho._ _Alho_ meaning Garlic - in Portuguese.

[@pratamnak]

First time watching your channel a week ago. Tried this recipe tonight after spending all week sourcing the spices. Was certain it would look nothing like yours, but am pleased to say it turned out to be absolutely amazing. Thanks for all your hard work that you put into making these videos. One new subscriber looking forward to trying a few more of your recipes.

[@AlsKitchen]

Wonderful!

[@mikecrowe6334]

Sensational curry this Al. I tinkered with the recipe slightly. I had no naga, tamarind or mango chutney in. I instead used sugar and a dash of tomato ketchup and it worked brilliantly. A corker of a recipe. Keep up the good work 👍🏼

[@simongreenaway4801]

Great video as usual 👌👌👏👏 you really are a hero of mine , keep up the good work sir

[@AlsKitchen]

Thank you so much 😀

[@ShiroKatagari]

I made this on Tuesday and it turned out spectacularly. Thank you!

[@howlandgrowl]

I think I had one of these in Germany, they call it heiß Currywurst. They cook it with sausages rather than chicken. absolutely amazing.

[@paulsayers5652]

Brilliant Vindaloo thanks I will be doing this next week 100 % looks lovely and right up my street

[@danmegoutdoors8709]

making this as we speak, pics will follow on the secret curry club tonight, love the 30 min currys, keep them coming

[@MrHurley61]

Looks lovely Al, well, thats my Saturday night planned!!

[@Clyde__Frog]

Colour is spot on! Gonna have to try this, thanks Al.

[@keithcullen4703]

Another belter Al. Brilliant explanation for the origins of the vindaloo none of this Portuguese nonsense 😜

[@mattrickl06]

Your videos have changed my life, literally, many thanks!!

[@AlsKitchen]

Happy to hear that!

[@lisabailey3503]

Cant wait to give this one a go. Normally Madras is the hottest I can cope with. I much prefer eating curries cooked to your recipes than going to the local Indian restaurants now. Keep up the good work 😊

[@gerrybbadd]

Al, long time follower here. Amazing as always, thanks for all you do. Can't wait for the Biryani, my all time favourite. Well done mate

[@AlsKitchen]

Awesome! Thank you!

[@padders1068]

Thanks Al! Looks amazing and delicious! Thanks for sharing ❤

[@juliestephen1815]

Amazing curry Al! Worth every step. Thank you! ❤

[@joffff]

Thank you for explaining the true origins of the vindaloo! All these so-called experts claiming it was the Portugese - all they're known for are the little custard tarts and there's no chilli in those.

[@rogerpod1137]

Lovely looking curry,love your relaxed approch and the way you cook,have just subscribed and will be checking the rest of your videos out,,very nice..love and support 😋👍

[@AlsKitchen]

Thanks and welcome

[@AC-fl6gr]

Thanks Al, tried this today, turned out great. A request from me if I may. Could you 🙏 please look to do a 30 min chicken chana (chickpea) masala curry?😊

[@nigel8499]

Been waiting for this one. Absolutely love a Vindaloo. Great job Al. Hope you are well brother.

[@lennyharvey1871]

I've been following you for years al, always lovely, but tonight mate I dip my cap, your a genius 👍👍👍😁😁😁

[@richard99cookify]

Cracking sunglasses tan on you Al mate, hope you had a good holiday!

[@briton55]

Curryholic living in Spain, best to make my own, love your recipes.

[@paulstreet3454]

Looks stunning Al. I cooked your 30 min jalfrezi which is out of this world, so will be doing this very soon. Thanks for another great recipe.

[@AlsKitchen]

Hope you enjoy

[@1970tonyhill]

Cracking job as always. Looks like I’ll be getting a couple of those beers too.

[@helenneal2609]

I don’t eat Vindaloo generally, but I will now. Cheers Al.

[@JoeGomulko-to1mg]

I made my very first madras last night using your recipe and I cannot thank you enough at the outcome of it, my family and 2 fussy kids ate the lot of it and are now asking me to make more which is a rarity 😂 I’m gunning for this recipe next time, cannot believe I made a curry that could surpass a takeaway one, thanks for the recipes and advice I’ll be making many more 👍

[@paddystewart5092]

Brilliant video, can't wait to make it. Vindaloo is my favourite. I do still like to make your base gravy though So funny when you produced a bottle of champion, that stuff is deadly, we use it to complete the session and it's good night Vienna.

[@simonpennington]

Made this tonight, sensational! Best yet, thanks 🙏

[@davskok]

i tried these 30 min recipes really step to step and I think that taking the shortcut in using the blended onion isn’t just working for me.. using the base gravy 2 is doing absolute wonders as it combines all the flavours far better in my opinion

[@AlsKitchen]

Others have done this also. Then you say it's not working for you, can you give more detail?

[@davskok]

@@AlsKitchen I feel like that using the blended onions leaves a little bit more bitterness and overal the whole dish tastes more onionish even though I really take the time and break down the onion long enough and caramelize it, I am using a decent gas hob that can produce a strong fire so I really think that it wouldn’t be because of me not cooking the onion long enough, maybe it’s just the type of onions I can get around where I live, don’t know

[@AndyMason1970]

I've always wanted to make one of your curries but the base gravy put me off, as don't have the space to store a load of it. I made this today and it's fantastic, best home curry I've ever cooked - I'll be doing some of the other 30-minute ones in the coming weeks!

[@paulbrookes3349]

Great video. And a great looking recipe for my favourite dish. To be cooked this weekend. Thanks Al

[@AlsKitchen]

Hope you enjoy

[@louisgwinn2326]

It's of Portuguese origin vinho=wine and alho=garlic.

[@steveward3643]

What is he taking about, your absolutely right. It was wine and garlic to preserve the meat, whilst on their travels.

[@DavidSchofield-wv5cs]

I always put vinegar and a stock cube in minee

[@DrunkDelilahBrewery]

Love back to you Al - cracking looking curry, can't wait for the Biryani

[@sharonferguson3832]

Wow just made this, it’s fabulous! Can’t wait till lunch or dinner tomorrow 😊

[@cookieinthewoods]

looks lovely Al, Vindaloo is a favourite - will try this for sure