I am Brit, living in a small village in Ireland, no takeaways for miles, this channel has saved my Friday Night cravings for a curry, many thanks! Keep doing what your doing😊
Same here re Indian takeaways ~ I’ve lived in France for the last 21 years where there are some Indian restaurants but only in the big towns, I’ve become well versed in DIY curries and my French friends are converted 👍. I have been able to find (and pounce on!) authentic spices in some local markets and have, sometimes, been reduced to the little supermarket jars but your videos are masterful in giving me so many tips. Thank you 🙏
Latif, you need a cooking program on tv. You’re a natural on camera and take time to explain the ingredients and give clear instructions, and most importantly make beautiful looking food!
Hi Latif! I'm a simple man, I see your video and I press like immediately. I lived in the UK for 8 years and loved going to my local curry house. In my new country there isn't anything like it at all, and your recipes have allowed me to experience those great dishes once again. Thank you so much
It is great to have the ingredients listed on the screen. It makes life so easy for the audience. We just need to screenshot it instead of looking for it in the "More" section. Well done. Thanks
Your previous base gravy recipe transformed my home made curries. I always have some in the freezer and break wedges of it off to make your outstanding recipes. Best channel on youtube!
So I can freeze portions of base gravy providing I don't add cream to it? I don't cook a curry everyday perhaps twice a week so freezing portions of base gravy would be ideal since I struggle cooking every evening due to the chemotherapy.
@@nemo9540 I freeze it with cream added, never had an issue mate. Good luck with the chemo. If it's any help, my father went through it a couple of years ago. He's currently a hale and hearty eighty year old still enjoying his curries!
@@nemo9540 no cream. Just do as the recipe suggests, freeze in portions that your chosen recipes usually use. It's basically like a base for about 20 different curries you just add things to it to make it into the different curries I find it easier to get restaurant tasting curries for such a small fraction of the price. You could also just refrigerate the curry already made You could even put them in those airtight tubs stored in the fridge ready to eat and heat when you feel you have the appetite that way less to do.
I've made my first batch(5 Litres) of your updated "Base Gravy" and I'm looking forward to using it! I could only find your Prawn Bhuna Curry video that mentioned "Onion Gravy" but no Fish/Seafood recipes that used "Base Gravy". Would you only recommend using "Onion Gravy" rather than "Base Gravy" for fish/seafood dishes? Just in case anyone is interested in Latif's most excellent dishes that use a "Gravy" - here are the ones I could find. Mentions of Base Gravy: 1. Authentic Chicken Methi 2. Lamb Rogan Josh (Short) 3. Chicken Madras 4. Chicken Karahi 5. Chicken Jalfrezi 6. Lamb Achari 7. King Prawn Saagwala (Short) 8. Cooking Master Class Chicken Tika Massala cooked by subscriber 9. Methi Chicken (Short) 10. Chicken Tikka Jalfrezi with Loaded Fries Mentions of Onion Gravy 1. Chicken Tikka Bhuna 2. Prawn Bhuna Curry I thought I found one that mentioned Makhani Gravy - but maybe I was hallucinating.
Don't be afraid to let your gravy cool a little before blending. I usually give mine about 20 minutes. It makes no difference to the flavour, and will save your eyes if it does happen to spatter. It also helps if you take the pan off the burner you were using (especially if you're using an electric stovetop). It'll also make it safer if transferring to a jug blender.
Great idea, infusing the aromatics in water. I'll definitely try that next time! For mine, if I intend to freeze in batches (which I always do), I don't do the final dilution with water & cream. Instead, I put it in 250 mL portions into zip-lock bags and then freeze. When I want to use, I just let 1 bag defrost overnight, then add 250 mL water to the bag, zip it up again, massage until fully combined, pour it into a Pyrex jug and microwave on medium for a few minutes, then it's ready to go.
My son is an incredibly picky eater for several reasons, and traditional dishes from the subcontinent tend to be the only ones he's excited to eat. (Gratefully, the rest of us love them, too!) We make daal almost every week, and his mom's a pretty deft hand at homemade paneer, especially for a white girl from Houston, Texas. 😄 THIS-a base gravy we can make at the weekend and freeze for the week-is the final key that will let us whip him up a mattar paneer or chana masala any night he's not interested in risotto, or homemade gnocchi, or ginger scallion noodles. You genuinely made our lives better by posting this video. Jazak Allahu Khair, and may your restaurant see every success. ❤
Making things like Ragu and base gravy takes time, so I make both in heroic (three gallons at a time.) quantities for freezing. Thank you for giving me the confidence to cook authentic Indian food.
This looks really nice Latif! I am really inspired by your cooking. I want to share my little secret. Mexico food is also of my passion. I made a salsa as a condiment for my tacos but I found out that it is a perfect ingredient for a curry. The salsa is made of 4 green paprikas, 6-8 fresh tomatoes, 4-6 green chilies, 2-3 onions and 2-3 whole garlics. I put all the vegitables on a hot grill and char them really well. Let them cool in a close container, clean, rinse and blitz them in a mixer. I add a little bit of vinegar salt an sugar and it will last for quite a long time in the fridge.
I have just made your 3 bases tomato puree, ginger garlic and base gravy. My Indian cooking is about to go to a new level thanks to you, I used regular bay leaves but I will be on the look out for the ones you mentioned . Thank you so much for your time and effort.
Last year I made your BIR base gravy from vegetables from my garden. I pressure canned it in 500ml jars. Now I have base gravy went I want a quick curry or if I really want to impress my friends and family with one of your fantastic recipes!❤🇨🇦
@@Katalinmason yes, I have used a few jars. The spice is a little muted but I add peppers and spices to perk it up. It also helps with some of my friends who don’t like spicy food.
Allahumma baarik!! Fellow British (Somali) married to a Desi man, your videos are always our go-to, helping us along in the kitchen😅 thank you so much Latif!!!!
Thank you for this updated version Latif your base gravy is awesome, we have a curry around 2/3 times a week, I find I can get around 5/6 portions that I can freeze but I dont add the cream until I make a curry. Finding your channel a couple of years ago was a gamechanger for me, as my son is Coeliac he can eat any Indian dishes as most Indian cooking is gluten free so win win 😊
This explains why when I walk past my local (excellent) curry house on a Thursday afternoon at 1pm I can smell them cooking up the base gravy ready for later on!
Love this channel. I portion and freeze the base gravy, tomato paste, ginger/garlic and even the bhuna onions and I can whip up an amazing curry so quick now. Keep up the good work and look forward to more recipes!
Awesome,tips. I’m learning to cook late in life in my 50’s. Your channel has inspired me to go out and buy spices for my kitchen and make delicious dishes. Thank you!!!
I have cooked a lot of curry in my time and have watched a lot of RU-vid videos. This is really interesting to see how it’s done in restaurants… to see how thin the sauce/gravy is… it makes sense when I think about it now like if you are adding meat or whatever u need to cook it down so this gives u more room to play with. It’s just the opposite way of how I thought it might work. Thanks for sharing this.
Great video as usual. I'm still using up the last of the massive batch of base gravy I cooked but will definitely refresh my memory here when it runs out. Thanks for sharing your knowledge Latif!
Hello Latif Loving your videos. I would love you to make some more of your own home style food, just what your family would eat at home. I have eaten British style curries for years now and love it, but I think I would love to go to India and try the real thing! The problem is I don't like the hot weather! I love the people, the food and everything else about it, just not the weather. I've done quite a few of your recipes now, and everyone loves them. ❤️ It's so lovely to see you cook with your Mum❤ Many thanks, and keep them coming. Best wishes Sandy McC.
Go during the rainy season, it's not to hot. Head for Himachal Pradesh in the north, foothills of Himalayas, tea plantations, temples, lovely people. Food is very different to BIR style cooking but spices / flavours are just as amazing.
Would be great if you were to demonstrate a few different ways to make different curries using your base gravy . This gravy recipe looks amazing,ill definitely be making it this weekend .
@@ProffAndy how many videos on this channel show the making of different bir curries using the ready made base gravy ? I've watched lot's of other brilliant videos on this channel thank you! The vast majority of recipes shown do not use the base gravy method hence my comment !
@@peterfido8735 There's quite a lot of videos demonstrating recipes that use base gravy. They were uploaded a while back, so you may have to use the search function. Here's one to get you started. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Pvs0BtoQoOE.htmlsi=_8iwULqoFpLYQ2ZN
Tip: If you want to pressure can it what I do with base gravy to save freezer space don’t put already the cream inside - that should be added then at the processing the dish, which easy also could exchanged by coconut cream if u want to. Why? Cause with cream inside you can’t pressure can it which give you the option to store it for 1-2-3 years then without a problem.
Like a few others have made your base gravy from a previous video, and when I use it, my curries out there. Will be making the tomato puree and garlic/ ginger paste too. Hell, I make all these I'll put the local Indian takeaway out of business! Thanks so much for sharing.
Was thinking as it's Sunday and I'm just about to eat my roast dinner have you thought about doing a video on a roast dinner with an Indian twist/influence. A friend of mine went to an Indian for his works Xmas meal and they had tandoori roast chicken, bombay roast potatoes, kashmiri gravy and cranberry chutney, sounded great!
Cheers lat. I do use bay from my own tree fresh, just a tip for peeps out there if they have fresh bay leaves. Grab them off the plant, then preheat your oven to about 60 degrees c and leave them in there while you're prepping, check on them after 10-15 mins and you can then use them in your garam masala in hot oil without them spitting at you too much. If they're too wet you'll have them popping hot oil everywhere
I've been making base curry gravies for years but I never thought about adding a wooden spoon to mine. I feel humbled. Seriously now, I will be trying this over the weekend, and a confession, it will be my first 😊
I have been using your old base gravy since subscribing and will now update my next batch to this one.....when i can find somewhere locally to buy the Bangladeshi Bay Leaves - here in the West Midlands it shouldn't be a problem.
I’ve just made 24 cups of the base gravy to freeze- had about 200 tomatoes to cook into sauces from the garden this season- so I’ve made two huge batches. Can’t wait to try it! Thanks for the recipe!
I personally would not add the cream to the gravy instead I would add it to the Curry when I am making it, just a personal choice. Like Stevea76 I live in rural Ireland , I am Irish but lived in Manchester for 25 years, done a course on Indian cookery but I have to say that I have learned a lot more with you videos Latif over the last 3 years, thank you meek up the good work.
Another belter man, i have always done your base gravy from day one, it is exceptional and recommend anyone who is cooking BIR curries to give this one a go. 👍
Can't thank you enough for this amazing Base Gravy recipe. I made it for the 1st time last month, and it came out great, just like you said in this video. And it's definitely next level for making curries.
Loving this new series. Can't wait to see the currys so I can get them prepared........chicken tikka masala, chicken korma, lamb bhuna and tikka lamb dhansak pls 🙏
Just made your base gravy, the tomato puree and the garlic and ginger paste. My home smells amazing. I can't wait to make a curry now to use all these wonderful ingredients. Thank you so much. Your clear instructions and ingredient lists are very easy to understand. You have inspired and encouraged me to keep trying new dishes. Brilliant.
I'm a Brit in Canada, my wife is from Eastern Europe. We both love curry but she's more of a vegetarian. She's recently discovered a new dish and wants to know how to make it. Sweet and sour eggplant (aubergine). Are you familiar with this? Can you do a video or maybe post how to make it? Excellent channel, my go to for everything!
Latif, I've just made this. Followed your every move and.. I need a bigger pan lol. It smells amazing, thank you so much for taking the time to produce these videos, it is appreciated. 👍
Thank you so much Chef Latif you are wonderful. I have been making BIR curries for years for my family. I have learnt so much today I feel so excited to follow this recipe. it's the way you give reasoning behind why you do things, i.e. making the gravy thin. Wow. I'm off shopping now to get items for the base curry. I live in a small village on the east coast my children always say it smells like a curry house outside when they arrive for dinner. So looking forward to having them over for dinner and testing it out on them.
Perhaps leave the cream out which will keep the base from becoming more perishable than needs be! Cream could then be easily added upon making an actual finishing dish. This will keep the base from transient expiry
I decided to give this a go as it looked reasonably straightforward. but no, boy oh boy it was a long and hard task I'd set myself. Three things before you can do the basic gravy, You need to make a tonne of Garlic & Ginger paste-which was a pain due to the sheer amount of garlic to get & peel, and the ginger to scrape with a spoon-this is an entire other recipe. It killed my nutribullet (genuine smoke) had to resort to hand whisk. Second is the Tomato Puree recipe (which uses the Garlic & Ginger paste, so remember to to that first). Third is the subroutine with the bay leaves. Anyway, once I had all that lot done (including going to the shops), I had all the onions to peel & veg to chop. Just getting the mis ready took forever. Then once done, I found I didn't have a gigantic enough pot! Once it was all in, it was near brim! I persevered. I removed the lid to evaporate/ reduce enough for the subroutine water addition. I had to keep reducing, so the lid was off. I managed to handwhisk. Then I noticed a throw-away comment about if you add cream all of this giant pot's worth would only last a day, this was confirmed scrolling through the comments. So I ladled and sieved out a portion, added cream and made a chicken curry that was absolutely delicious, I filled lidded plastic storage pots to freeze. The idea is that one of these can be used for a curry base-remembering to finish off the recipe first by adding cream, water and reducing. SUMMARY- Make Garlic & Ginger paste, then make Tomato Puree, then make the flavoured water subroutine. Get a REALLY big pot and make sure you have storage for freezing AND DO NOT add the cream at this point. CONCLUSION-a labour of love, but can be worth it
this is genius, saw the videos for the first time today and have just made my first base gravy :), have been staying away from my spices because it seemed quite complicated and don't have much time in the week, but now am inspired
This is my first attempt at your recipes, I've made the ginger/garlic & the tomato puree & just finished the base gravy. Can't wait to make a curry, I hope it tastes as nice as all these things smell 😋
Followed this along - and the results were excellent. The curries I have made have been some of the best I’ve ever done. Great video great channel. Legend!!!!!
Thank you for sharing your recipe and technique. I often wonder what is better: eating curry or making curry. Both experiences can have magical moments.
I'll definitely try that recipe! My last base gravy failed. Recipe had lentils, I added brown lentils. And that was a huge mistake. They are not at all the same as red lentils. Ruined the whole batch. But the one who has never failed has never even tried.
This was great - clearly explained and well presented, thank you. I have often wondered why so many curry recipes include curry powder when most of the spices in curry powder are also in the recipe individually?
Yo... We have a small diner in west Canada. Your butter chicken recipe is amazing! we run weekly features, your butter chicken is always a sell out! Thank you!
Kismet, used last of old batch last Thursday so was going to start anew this week, then you posted this, cheers Latif, great recipe lovely clear directions as always.
I visit my good old septuagenerian mum every Wednesday.. first thing we do is spark up your fantastic channel. We love your vids. I cooked your garlic chillie chicken to the letter and it was a thing of beauty! Your channel is superb.. I reckon you should have your own show on the bbc.. keep them recipes coming!
If you are going to freeze some at home, would you suggest leaving out the cream and only add it in on the night of cooking the curry? Or does it not matter? Thanks!
I have spent the whole weekend making all the ingredients for this, my kitchen smells like some of the best curry houses I have been to, Leeds, Bradford, Birmingham! Now I just need to find that spicy Silhetti (forgive the spelling) recipe.
I've cooked numerous recipes from your incredible collection, surpassing any other chef's. Appreciate you consistently sharing such outstanding content with us!
A huge thank you for your recipes and the way you present them. I went out and bought a dosa to make your naan. We don't use gas but, if you're careful, it works over an electric element also. I want to try my hand with the base gravy; can you point to some of your recipes where it's used. Thanks again.
I've been trying to replicate the lamb saag at my favorite Indian restaurant which seems more creamy than other restaurants. Excited to give it a try. Thanks so much for all the videos.
Hi Latif. I'm new to your channel but I'm looking forward to seeing the difference in my curries by following some of your recommendations. Thank you for posting and helping people like me out 😊😊
I just spent my afternoon making base gravy, tomato pureé, ginger and garlic paste, pre-cooked chicken and then made your chicken madras recipe (I had to make it milder than I would like because my kids wouldn't handle a full strength one). I was so pleased with how it came out, and the kids loved it. I have tons of base gravy left over which I will freeze, and I plan to do lots more of your curries now. Really looking forward to seeing more recipes in this series and trying out some new dishes. One question I do have is how best to scale up for more people? Today I elected to just use two pans to make twice as much as i was concerned if I just doubled everything. up it would take too long to thin down and overcook the chicken.
Hi Latif, I’ve made many a base gravy and I must say this looks a level above. Your insider tips on the ginger and garlic paste as well as the tomato purée has given me new impulse. 😊 Just two questions.. I’ve used cabbage in my previous bases.. you don’t.. is this just preference or taste choice? and secondly you say use curry powder.. but which one.. there are many ? Once again loving this new series 🔥
I've also used cabbage in the base so it'd be great if Latif could answer this. Also I don't know for sure about the curry powder but Latif has used East End previously
This is a brilliant video Latif, thank you very much for sharing your knowledge with us all, I am making Lamb Rogan josh using your recipie and technic, I am so looking forward to tasting it, I just hope its tasty.
What you're doing with the oil is cooking the more volatile oils off. These ae the ones which made the curries of the 1960s so harsh: you'll find they survive in the Belgian and French versions of curry. Paint-stripper. I'd actually cook the spices before the ginger, so you know where you are: once you add water and vegetables, it's anybody's guess.
