If you want to learn how to cook British Indian Restaurant (BIR) and takeaway quality meals at home you're in the right place.
I'll share restaurant secrets, shortcuts and create fantastic meals the whole family will enjoy. I'm always down to connect and answer any questions. Feel free to reach out on social media.
Full written recipes can also be found on my website www.thecurrykid.co.uk along with really simple tricks to make your dish as mild or hot as you like. Finally you can enjoy any curry with all the flavour and none of the heat.
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Keema rice & naan are my favourites, but given up trying to make naan bread at home so I get a few from my local Pink Garlic and freeze😉 Enjoy the bank holiday Josh👍🏻
my favourite too. great idea with the purchases but have you tried my naan recipe at all? If not make sure you have new baking powder (it makes a huge difference) and above all take the time to rest in between each stage. I make mine, rest, portion, rest again and then freeze. Defrost for an hour before cooking and always turn out perfect (I use a iron tawa to cook). Let me know if you need any help and have a great one yourself
@@TheCurryKid The problem is the heat source for cooking, they never taste anything like out of a tandoor and I’m not going to get/build one anytime soon😉
lol, I use mine every week, so glad I built it in lockdown, there's nothing like tikka cooked in it :) . Heat wise you get a surprising amount from the little mini camping gas cookers I use in the videos. coupled with the iron tawa which really heats up works well.
Hi josh your videos are great as always. I made this last night and it was fantastic, we added some of your keema recipe in with homemade chicken tikka. I also made your keema rice which was also fantastic. I even made your fluffy naans but I think I will have to try your baking powder test first next time. I do have some lamb keema left over to make some keema naans for next time. Well done again josh I love the simple one minute videos 😊
Sounds awesome, thanks so much for trying out my recipes, keema rice 60 second video this week 😁 2 really important bits for the naans is the fresh baking powder and the resting time, doesn’t seem like it would make mutch of a difference but it really does
Sure although you may need to reduce for longer to thicken and obtain the same level of sweetness. From memory you’ll need about 200ml, make sure you mix the coconut milk first to combine the cream if using it from a tin
Well done Josh, great channel. I made this the other day, it was the most authentic restaurant style curry I’ve ever made. I’ve since the base gravy, so can’t wait to try it again. 👍🏼
Hi Josh - fantastic content, as always! Quick one - would this be compatible with making keema naans? If so, do you precook the keema recipe, or will it cook sufficiently once placed inside the dough mixture.
Many thanks Mike, yes, absolutely, this is exactly what I use. The keema is used raw, the reason being is it's only a few millimetres thick when rolled out so cooks really fast. I don't think I've ever filmed my one as yet (must get round to that) but my keema recipe is here if it helps: thecurrykid.co.uk/recipe/spiced-lamb-keema-restaurant-style/
@@TheCurryKid cheers :). Still waiting for your cookbook to come out. I already got misty Ricardo compendium and a couple curry guy. Can never have too many curry books :)
They are fantastic bits of kit, they heat so quickly and it certainly makes a difference to the dish. Just make sure you don't add things like tomato paste/crushed tomatoes too early in the cook as I've found the acid in them can eat into your nicely seasoned bowl. :) Enjoy cooking in them
I am 60yrs of age, I was taught this method of cooking rice by some Gurkha soldiers, whilst serving in the Falkland Islands in 1984. I have never cooked rice any other way since. Perfect results EVERY TIME. Great Video, well done.
@@TheCurryKid No Problem. I sometimes add a few drops of Rose Water into the rice just before adding the Colours, lid on and steam for 4-5 mins on low heat. Turn the heat off, stir through the Colours, Lid back on and let it steam again for another 4-5 mins.
Hi, yes that’s right. Substitute the same amount, just make sure you soak well, less soak time will give grainier cream unless you have a high power blender.
It’s not getting hot so not activating the powder, proof is probably the wrong work, it’s more to relax. However the process works there is a big difference between resting and not resting the dough when you come to cook
Great video easy an simple, if you want more sauce would you double the ingredients or will that be too overpowering ? I like mine with more sauce which way is best ?
Hi, you could add around 250ml of water and about 80g pureed onion but if you want to just double up it's not all linear. The recipe on my website thecurrykid.co.uk/recipe/balti-prawns-in-hot-sauce-from-scratch-base-free/ has a properly calculated scaler if it helps so you can easily make double or treble the dish, for yourself :)
Food comes out really well cook extremely fast as it’s about 500°C and where you use metal skewers it also heats inside out as well keeping the meat really moist. I have 1kg of tikka that’s been marinating overnight to go in mine later 😋
Great I'll get the better 'alf to build mine. She has more patience than me! Anyhow I do the cooking! 😂😂😂 This is great and will have a look properly on your website. Thanks for this.
Wow this is absolutely fantastic, I had this with charred peppers, onions and coriander in pitta breads, with Mayo mixed with Mr Naga pickle, and it was absolutely delicious!
Hello mate. I am from the UK, but I live in China now. I made this recipe for my Chinese friends and they loved it. They asked me to thank you for the recipe. So just know, your food is global! Also, I would be interested to see your recipe for Aloo Gobi if you have one. Keep up the great work, Kid!
wow, that's awesome, thanks so much for giving it a try, it's really appreciated. I don't have an Aloo Gobi recipe just yet but I'll give it a nudge up the list :)
