Another excellent video Latif. I'm an old Englishman (70 years old) taught to cook Indian food by an Indian neighbour in the 70's and a restaurant owner in the 1980's. So that 's mainly how I started. However I have learnt so much from your videos both BIR and authentic Indian home cooking that a lot of my friends compliment me on how good they are. Well that's down to you for a large portion of my cooking Indian food. :)
I am Indian; learnt English from the English, and I have to say, am surprised how you use an apostrophe for the years like Americans. I understand you wanting to dot your i's, but 70s and 1980s? Hm.
I just want to say a big ‘thank you’ for your brilliant presentations. I had my first Indian meal in the Shish Mahal Glasgow aged six and my first Vindaloo in London aged nine (to the amusement of the waiters), all about 100 years ago, since then nouvelle restaurants have evolved the recipes so much that my favorites are un-recognisable. I’m now living in France and the one thing I miss about home I can now cook to perfection thanks to your channel.. A million thanks and keep up the inspiration and long live BIR.
I'm in the same boat! I'm in SW France, couldn't find the quality of British Indian restaurants that I love back in Britain. Had to start making my own. Latif's a good un.
@@damienaldcroft9949 Damien I use the Misty Ricardo books they are the best ever, and if it’s proper old BIR curries you like then, there are none better.. Along with tips from the fabulous Latif of course. I’m in the Deux Sevres where I keep my pals French and Brits curried up ;))
You are great mate! Fantastic positive and chilled vibe. Detailed, honest and unpretentious instruction. Thank you very much for the masterclass. You deserve your success.
Man, there's no way you could possibly know how much this means to me. Thank you from the bottom of my heart for this video. I wish you nothing but the best! Blessings upon you and your kin!
I follow you for several reasons, one being how legit your recipes are, another how professional you are and finally, how clean you keep that stovetop. Man after my own heart!
@@ecetiger16 have you ever worked in a professional kitchen? Because it happenes all the time, and to be fair, it ain’t bothering anybody when it’s all cooked on the same day or night. I’m fairly sure this kitchen is spotless clean after a days work. And that is the most important part.
British Indian Recipe 0:50 1tsp garlic ginger 1/2 tsp turmeric 1 tsp chili powder 1:52 flour to chicken 1/3 cup oil 5:05 2 bay leaves 1 cinnamon flat 8 peppercorn 2 green cardomon fennel seeds shahi jeera or whole cumin 5:50 1 medium grated onion 6:42 1 tsp ginger 1.5 tsp garlic 7:27 1 tsp salt Low heat now for one min 8:58 1 tsp turmeric .5 garam masala 1 tsp coriander 1 tsp cumin 2 or 4 tsp kashmiri chili 10:30 1 chef spoon tomato puree 11:32 add oil 11:55 2 cups base gravy 12:42 Optional 1/2 large tomato chopped 13:07 add chicken 13:38 1 tsp of Vinegar 14:02 Medium gas 5 mins ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-RAyEdD8g5Pg.html
Im mexican but your southasian gastronomy be awasome , in Mexico also we have a treasure in prehispanic as aztecs and mayas cuisine heritage, thanks brother because you share us your great skills of that fancy and exotic gastronomy , God bless you
Thank you Latif, absolutely appreciate you. We've just moved to L3 in NZ and my first go to take out was a prawn Vindaloo👌🏽 I cook curry often because I was disappointed( just not to my liking)...until I ordered Vindaloo(hot) 👍🏾 My go to favorite ❤👊🏽🤗. I use all your ingredients(-vinegar)everytime...minus the extra 3tsp's chilli powder😮 🤣this will make all the difference 🙏🙏thank you 🙌🏽
I really liked your execution, skill, and great care that you put into cooking the Vindaloo ❤️🌶️ from scratch. It brought a smile to my face. There's so many chefs out there who cut corners on hygiene, cleanliness in general, quality, expertise, and heart. The worst part is when they expect customers to blindly accept it because they perceive themselves as an authority figure and celebrity. We're all here to teach one another. I think that your BIR lends itself to a Latin American fusion, particularly Mexican and Caribbean cuisine (🇵🇷🇭🇹🇹🇹🇨🇺🇯🇲). There's some parallels between the Indian curry based sauces, mole, guisos and sofrito (in the brothy tomato based reduction). And this is much easier and faster to make than mole (a dish that can take days to make). Thank you for kindly giving us a professional tutorial. 👩🏽🍳
A follow up to my comment 6 days ago - Just made this Chicken Vindaloo today and all I can say is WOW! This one ticks all the boxes. I waited until today for my home delivery of organic veg and there was a bag of fresh Cilantro (Coriander leaf). Set it off nicely. I served it with Pilau basmati rice with broad beans and cut flat beans in it after spicing them with a little tikka masala paste. Beautiful meal. It was also a good excuse to try out my new grill pan for induction hob which nicely cooked some Roti (chapatti). So thank you Latif and your great Restaurant methods - Ultra useful. You can never stop learning and I've been making curries birianis bhoona bhajis since 1971 (long long time 50 years)
My god man, spot on! Validates that I've been pretty close through the years in making my Vindaloo at home. Love the amount of vinegar you used, why I love it. What most people don't understand avout curry based dishes is that there is a particular order the ingredients need to be cooked in for proper flavr. You demonstrate it beautifully. Great video and new subscriber!
Another great video, thanks Latif. I love your style of cooking. Great that you kept the whole spices in there too. I wish my local Bangladeshi restaurant cooked like this!
That looks good! I've not had a vindaloo in 10 years but now I'm inspired to have one this week just to see if my local puts in as much effort. I'd love to try your restaurant if I'm ever nearby - are you the Latif's in Alsager near Stoke-on -Trent?
I decided to make it with you but to use Quorn as I am a Veggie! I followed each step and paused to catch up. Bloomin' Heck Latif, when I tasted that sauce I nearly fell over with delightful taste bud tingle!! Never, not even in India have I tasted such a thing. You Magician Thank you xxx
Finally trying to cook this dish from scratch. My family and I have long used Pataks (don't judge!) for the convenience. Looking forward to cooking closer to my roots. Thanks
Latif, that is my favourite curry, and it looks so much better than any Vindaloo I have had from the south of England! Absolutely fantastic. I’ll be doing this one over the weekend, definitely! Many thanks for sharing this one Latif..
I kept waiting and waiting for the vinegar! Bam...there it goes! Do you do Afghani style dishes? What about Malai Kofta?? I'd pay to see that! New subscriber. Love your work.
amazing cooking so many layers of flavour great skills being honest I have never had the bottle to try a vindaloo but that looked mind blowing keep up the good work mate
Wonderful cooking skills, well explained thank you! My question is this, when cooking for three, and using your base gravy in the recipe, how long will the remaining gravy keep fresh in the pan? Can it be frozen if I made too much?
Made some written instructions on how I made it. It’s not professional but hope it helps Ingredients: Chicken ( in curry size pieces ) Ghee / Oil Garlic and Ginger Paste Flour 1 Onion minced Bay Leaf Cinnamon Stick Pepper Corn x4/5 Cardomom Zeera Tomato Puree / Minced Tomato Turmeric Powder 1tsp Garam Masla Powder 1tsp Coriander Powder 1tsp Cumin Powder 1tsp Chilli Powder 3/4 tsp 1/2 Diced tomato Boiled Potatos ( Optional ) Water/Chicken Stock Instructions: 1. Get your chicken and put it in a bowl with 1 tsp of Garlic and Ginger paste, 1/2 tsp of Turmeric and 1 tsp of chilli powder. Give it a good mix and let it marinate for 20/30 minutes. Do this before you start cooking so its easier. 2. Get a non stick pan preferably or any pan and put in some ghee/oil or mix them if your feeling wild. Add a spoon of flour in your chicken so it doesn’t stick in the pan, then put it in and let it fry on medium high heat until its caramelised. Do it for both sides but dont leave it for too long. 3. After this take the chicken pieces out and you’ll most likely have less oil/ghee so add some more. 4. Now add Bay Leafs,Cinnamon Sticks, Pepper Corn x4/5, Zeera and two cardamom pods cut in half. Give it a good mix fora few minutes, but dont burn it. 5. Add your Onion mince into the pan, also add 1tsp of the Garlic Ginger paste. Give it all a good mix and you want onion to be slightly cooked but not burnt. 6. Now add all the spices 7. Turmeric Powder 1tsp, Garam Masla Powder 1tsp, Coriander Powder 1tsp, Cumin Powder 1tsp, Chilli Powder 3-4 tsp 8. Give it a good mix then add tomato puree and mix it some more. Add salt to taste, I used 1tsp and it was enough 9. Add some water or chicken stock you can choose, I used water and the mix it all up, you should have a nice sauce. 10. Now get your chicken back and put it back in. Add more water if you want, depends on how you like the sauce. You can also add boiled potatoes if you want 11. After you put your chicken in put a lid on it and let it cook for 25/35 minutes.
Now that’s a curry!! What was the base gravy made up of? Also can you use fresh bay leafs.... noticed on the pass some one had ordered chips.....what is it with English and chips!
Plot twist: these guys ain't indian lol, they are bengali brothers. Like pretty much 90 percent of indian restaurants in UK are actually run by Bangladeshis. Kudos to them. Edit: This guy is a proper chef! Spot on mate most "indian" restaurants don't cook the spices properly it's just bang everything in and bish bash body ready in 5 to 7 mins, this right here is a proper curry everyone, made with love.
Ya it's interesting because I have lived in Paris, Madrid, Australia and Warsaw and there all the Indian restaurants generally have Indian chefs, and the food quality, complexity and taste simply isn't as high level as most UK Bangladeshi restaurants...I'm sure in India it is much better but it surprises me that there are not more actual Indian restaurants in England! Anyway these are some of the best cooking videos on RU-vid...though usually I use coconut oil for extra health benefits and I like to add whole cumin and coriander seeds in addition to the ground spices! And add naga pickle to everything...
Watching him say "im not touching the chicken and contaminating everything this time" moments before cross contaminating every single thing in the kitchen with that spoon that had raw chicken on it was brilliant.
It's inspired by the original vindaloo but changed to suit the ingredients available in the UK and tailored to the taste profile of the British public.
I appreciate being taut to cook new dishes ..But base gravy is what it ??? and what type of chilli powder do you use >> If i put 4 tea spoons of my chilli powder in it would blow your head off but 4 tea spoons of Kashmir chilli would be a very different heat level thanks for the lesson
well vindaloo ment to be a botty burner so the ratio of chilli powder would be right but allways adapt to your own taste start off with 1 tsp and next time increase so you are comfortable with heat level .the base gravy is on here just search
A real pleasure to meet you Latif. Your food tastes even better than it looks. My wife and I had a wonderful meal at your restaurant. We will most certainly call in again. Keep the videos coming. They are a real education and inspiration. Regards from Mr & Mrs. George Bear.
Latif, It would make a great video if you filmed a busy service when your kitchen is in full flight and you’re cooking several dishes at the same. time. Go for it👍🏼
