Curry Recipes Online
Curry Photos & Videos => Curry Videos => Topic started by: chinois on January 13, 2009, 07:32 PM
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This is me cooking my interpretation of Chicken Madras at home.
My girlfriend filmed this on my phone and included some helpful tips. And I thought cameramen were supposed to remain silent... ;)
I think the quality's ok for the purpose but dont make it fullscreen or you'll have pixelation all over the shop.
I feel i succeeded in immitating the light of bengal restaurant in winchester.
Recipe, info on the base and pastes, and photos can be found here:
http://www.curry-recipes.co.uk/curry/index.php?topic=3264.0
Here is the embedded video which should be shown in a box just below this text and will be streaming from youtube, where i uploaded it.
http://www.youtube.com/watch?v=y6O-IdAcCs0
Or if that doesnt work: http://www.facebook.com/v/61024705774
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Here is the embedded video which should be shown in a box just below this text and will be streaming from facebook, where i uploaded it.
http://www.facebook.com/v/61024705774
unless your a member of facebook i dont think the vid will work... if you send me the file ill host in my google vids account. UB.
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Sorted, should be working now. It's coming from youtube
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I love it, well done.
You are now a legend as far as I am concerned.
The curry looks great, time for me to get the mobile phone out and record to.
Stew
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Awesome video mate! Great banter! Love how harsh you are to your camera woman lol. Do you think the MSG makes a difference?
Thanks very much - brilliant post!
BB
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brilliant mate... i like your style.
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Excellent video Chinois! 8)
Compliments to your "cameraman" too, she did a stirling job under difficult and trying circumstances ;)
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Best YouTube video I've seen all month. Great job!
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Cameraman "How much was that?"
Chinois "Yeah, about that f*****g much! Now why don't you shut the hell up!!!!"
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Awesome video mate! Great banter! Love how harsh you are to your camera woman lol. Do you think the MSG makes a difference?
Thanks very much - brilliant post!
Oops, it was a bit off now i look back! I wasnt expecting the cameraman to speak, that's my excuse! I'd like to say i tackle my percieved rudeness in my next video but Zan's just mentioned that the korma video has even more ignoring of her in it :-[
It's a concentration thing rather than a grudge thing, honest! I cant be hassled when i'm cooking.
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hi chinois
great video mate and great looking madras :) also we have the same frying pan, it is actually big enough for a 2 or 3 portion curry(do this on a regular basis) i got mine from my 1st visit to brick lane last year 8.99 in the taj store it is brilliant and i asked the guy in the shop do they use them in the restaurants here and he said yes they do. it is heavey and retains the heat well and i love the way you know when it is hot enough the add the oil etc as it makes that expanding "ting" to it ;) i'm sure you know what i'm talking about. would recommend these pans to every BIR curryholic. also it is very easy to clean and nothing burns in it, unless you do something very wrong.
well done to your wife as well because cooking with a certain amount of chilli powder and the fumes can render everyone in the kitchen or surrounding area, except the chef, to cough uncontrollably. when i cook my vindaloos i have window and kitchen door to the outside open and the indoor kitchen door to the hallway closed firmly, but my wife and girls will all start coughing even when they are upstairs :o
anyway great job hope to see some more soon and if i manage to get someone brave enough wearing goggles and breathing equipment to film me then i will let you all know!
regards
gary
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Great video chinois and you actually look not too dissimilar to me, you handsome thing! ;D
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Awesome post!! ;D
love the commentary also
Thanks chinois
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we have the same frying pan, it is actually big enough for a 2 or 3 portion curry(do this on a regular basis) i got mine from my 1st visit to brick lane last year 8.99 in the taj store it is brilliant and i asked the guy in the shop do they use them in the restaurants here and he said yes they do. it is heavey and retains the heat well and i love the way you know when it is hot enough the add the oil etc as it makes that expanding "ting" to it ;) i'm sure you know what i'm talking about. would recommend these pans to every BIR curryholic. also it is very easy to clean and nothing burns in it, unless you do something very wrong.
Thanks Gary, and it sounds like exactly the same pan. Mine was ?9 from Taj as well ;D
Heavy aluminium which, as you say, is very hard to burn anything in. The only chance is when you dont have enough oil.
I have an indian-style heavy iron 'balti' pan i bought from there too which looks cool but requires more care. The coating of machine oil the factory put on it is really hard to remove. I've soaked it, scrubbed it and seasoned it but it still smells like a steamtrain when heated :-\
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Excellent work Chinois - well done to you both.
SnS
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Great video chinois and you actually look not too dissimilar to me, you handsome thing! ;D
Thank you sir, what can i say! ;D
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Thanks too Chinois ,fantastic video and must be a wonderful thing for all the newbies who find us, you have lifted this amazing site to even higher levels. You make it look so easy and your entire technique particularly the constant wrist action with the pan I will use next time cool. Gary thanks for the heads up on the pan form Brick lane, I now have a real reason to go back, cheers.
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You make it look so easy and your entire technique particularly the constant wrist action with the pan
erm, no comment!
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Great video, really inspires you to want to knock up a curry, might have to when I get home even though I made on last night 8)
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Great video chinois
Watching you cook that Madras is a great help. Well done to the camera woman as well. It looked that good, I could almost smell it coming from the monitor.
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Great video chinois
Watching you cook that Madras is a great help. Well done to the camera woman as well. It looked that good, I could almost smell it coming from the monitor.
cheers bob!
I found some of the videos i've seen misleading as they were slowed down, apparantly for easier following by the viewer. In my opinion this adds to the confusion so i wanted to try and replicate how it is done in the restaurants. Obviously they each vary but i wanted to highlight the speed and heat generally used.
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What a hottie , oh and the curry too!
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hi
i know this post is nearly 120 days old ,but i had to let people know about an interesting blog this chap(chinois) is doing at the moment
www.nickirvinefortescue.wordpress.com (http://www.nickirvinefortescue.wordpress.com)
check it out, it is brilliant.....
ps
If you email him and get this recipe in pdf ,it is very insightfull
thanks
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Thanks for the link. Looks like he is having an adventure of a lifetime.
A lucky and a plucky guy!
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Hi guys,
Checked this out last night and gave it a good read. Brilliant stuff. I wish I had the balls to do something similar.
Ray :)