I’ve cooked this 6-7 times and it is outstanding. Easy to follow recipe and I always enjoy saying ‘…no base gravy’ in the style Julian does at the start of this vid 👌🏽
Julian..great tips as usual ..... ajwain seeds ...oh yeah...super tasty addition .... great using in veggie samosas and also spinach roux for saag mutton. In Tokyo the owner at one of the Asian stores I shop at there chews a lot on ajwain seeds cos they're so great for digestion.
I tried that Cirio tomato puree and it really makes a difference. Thanks for that bit of advice. Yes, I add a small pinch of Tandoori Masala to it. Looking forward to the tikka video.
Another great video mate, been cooking bir your way since i first come across your channel, your a good teacher!!! Your curry man cave is spot on fella 😁
Fantastic work as ever! Love all your dishes. Could you tell me how to cook dried Bombay duck? Is it simply deep fried or pre soaked and spices added. Thanks in advance
Didn’t taste anything like a BIR Jhalfrezi. With respect, he didn’t claim it was a BIR dish from the beginning. To me, its just another homemade curry.
@@leviteish All of the affiliate links mate. I thought you best know. Really pleased to see you back by the way. I watched some of your videos and thought it was a shame that you had stopped. I now realise you have started again last year. Really good videos I have learnt a lot. Thank you
Hi Julian, do like your new home cooked videos but having followed you from day one can not bring myself to use water after using your BIR gravy, I would use my home made Asian chicken stock but maybe their would be very little difference in the flavour. Keep up the good work Julian your talent has never been truly recognised.