Curry Recipes Online
Curry Photos & Videos => Curry Videos => Topic started by: Kashmiri Bob on May 08, 2024, 10:01 AM
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Ex-hot Vindaloo
https://youtu.be/e6e5X0F316o?si=e-mhrfdJ6oEjJgCM
Does this work?
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Does this work?
Not sure whether "this" refers to the forum (which disappeared for a few days, and now seems much slower), the link (which does work), the style of presentation (very poor, IMHO — it needs a good voice-over, not background mumbling), or the recipe (no idea).
I wonder where the forum went — the following may offer a clue :
Domain name:
curry-recipes.co.uk
Data validation:
Nominet was able to match the registrant's name and address against a 3rd party data source on 13-Mar-2023
Registrar:
GoDaddy.com, LLC. [Tag = GODADDY]
URL: http://uk.godaddy.com
Relevant dates:
Registered on: 27-Apr-2006
Expiry date: 27-Apr-2025
Last updated: 13-May-2024
Registration status:
Registered until expiry date.
Name servers:
ns1.digitalocean.com
ns2.digitalocean.com
ns3.digitalocean.com
WHOIS lookup made at 11:29:45 13-May-2024
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** Phil.
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I'm loving this video and licking my lips :umy:
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There are a few more of these vids. Chicken Jalfrezi. Chicken Pathia. Bombay Potatoes/Veg Bhaji. All served with no editing whatsoever and extra mumbling. Also includes when Goncalo nearly dropped his new Sony Xperia Z1 in a curry. Anyway, I am expecting 100 K subscribers for these vids, minimum. All of the profit with go to a good cause; my Cash ISA.
I think the forum was down for six days. Could be someone forgot to put some coins in the meter. Good it's back though. I was starting to get a bit worried.
Rob :)
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Please do share Rob. I do like to watch an actual BIR chef in action rather than the many "wanna bees" who have sprung up over the years and now abound on you tube. That was indeed a good test for G's phone :lol: I know the Z1 was meant to be waterproof but not sure it was meant to be immersed in curry.
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This is what I was getting. The forum was gone, then back, then gone again and now back again.
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Yes, my earlier post shews that the domain was renewed on 13th inst.
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** Phil.
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Please do share Rob.
Will do. It's a bit fiddly as can only do it on my phone. So my channel apparently does not even exist on my tablet gadget.
Rob
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Chicken Pathia
https://youtu.be/-qxlTk7eHpE?si=adulG3GewKGaQBjb
Rob
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Veg sides
https://youtu.be/jZQB3ahQmzU?si=vFZQMkeOurQ3nRBu
Rob
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Chicken Jalfrezi
https://youtu.be/-F6oyx8DXiU?si=V-iPRicl_jBv0_fe
Rob
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Great stuff. Thanks Rob. The obvious question - the pathia sauce, a video or maybe a recipe? I'll be doing the vindaloo over the weekend :kiss:
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Great stuff. Thanks Rob. The obvious question - the pathia sauce, a video or maybe a recipe? I'll be doing the vindaloo over the weekend :kiss:
Will see if I can ask Moike again about the Pathia paste, I still have his number. Last time I heard from him he had opened a restaurant in Rugby, I think. Lemon zest/juice and tamarind were key for the paste, I think. That weekend with Goncalo was so hectic though, to say the least. Kushi cooking class, Adils, Moike's visit. It's still a bit of a blur.
I have the vid of Moike making the Ex-hot for me at the TA where I met him. Will post it. Not much to see, apart from his impressive pan technique. The balling up of the tomato puree and chilli powder though was always the same for this one; lemon juice in early. The chill powder used (in my kitchen) was the "extra-hot" stuff.
Rob
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Ex-hot Vindaloo
https://youtu.be/sO_dw-ktFnY?si=1whYzLEohGA_QbwV
Rob
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The chill powder used (in my kitchen) was the "extra-hot" stuff.
:omg: :omg: :omg: :omg: that must have been explosive :smiling eyes: I'll be using normal chilli powder being a wimp
Be great to get that recipe Rob if ok with Moike. Thanks for the other vindi vid
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There are a few more of these vids. Chicken Jalfrezi. Chicken Pathia. Bombay Potatoes/Veg Bhaji. All served with no editing whatsoever and extra mumbling. Also includes when Goncalo nearly dropped his new Sony Xperia Z1 in a curry. Anyway, I am expecting 100 K subscribers for these vids, minimum. All of the profit with go to a good cause; my Cash ISA.
I think the forum was down for six days. Could be someone forgot to put some coins in the meter. Good it's back though. I was starting to get a bit worried.
Rob :)
I assume the Jalfrezi video and others were shot by you in your kitchen. Is the approach and/or recipe from Chef Moike, or where does he fit in? And if you are hoping for new subscribers, why are your videos unlisted? I think it means the videos will not be found through a search, or flagged up by youtube and only seen by anyone who has the direct link(s) as you have given here, thanks. Even when I clicked on your channel name, it doesn't list your videos, as on most channels. I fear you could be missing out,
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Veg sides
https://youtu.be/jZQB3ahQmzU?si=vFZQMkeOurQ3nRBu
Rob
Do you have the recipe for the pre-cooked mixed veg?
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I assume the Jalfrezi video and others were shot by you in your kitchen. Is the approach and/or recipe from Chef Moike, or where does he fit in? And if you are hoping for new subscribers, why are your videos unlisted? I think it means the videos will not be found through a search, or flagged up by youtube and only seen by anyone who has the direct link(s) as you have given here, thanks. Even when I clicked on your channel name, it doesn't list your videos, as on most channels. I fear you could be missing out,
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Goncalo was the camera man George. Yes, my kitchen. Moike worked at a local TA. I did deliveries for the place. I think the videos are unique, how a Bangladeshi chef copes with making BIR food in a domestic setting. The dishes made were as for the TA, mainly. A few differences. For the jalfrezi the onion/pepper chunks were deep fried briefly at the TA. Also, the tomato puree was dilute d at the TA. For the vindaloo, Moike would add all the base at once. So no multiple reductions. His madras was the same (obviously with a lot less chilli powder). Note no finely chopped onions/service onions, or green pepper at the start either. Just as in Mike's (Chewy) YouTube chicken madras recipe from all those years ago. Recall Mike finished his madras with a dash of Worcester sauce. Such a simple/elegant dish ingredient-wise, but one of the most difficult to master.
I see several new recipes for the Bangla madras, mainly by the YouTubers. It seems like they are having a competition to see who can add the most ingredients. I think the more they add the further away they will get from it. There is also one recipe that involves adding instant coffee (to a madras). Expect the idea will have originally come from dried fenugreek seeds. Rock hard and bitter seeds However, they change if soaked overnight in water/rinsed, and then microwaved on high. When I did this got coffee/caramel/toffee and maple syrup flavours from them, with no bitterness. Amazing really. I must revisit, for another curry though. Interestingly, there is a study online where microwaved fenugreek seeds were used to supplement actual coffee. Also, fenugreek seeds are used to make artificial (low sugar) maple syrup.
Rob
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Veg sides
https://youtu.be/jZQB3ahQmzU?si=vFZQMkeOurQ3nRBu
Rob
Do you have the recipe for the pre-cooked mixed veg?
Not a detailed recipe, no. May still have some notes somewhere. I also have a video of Moike frying the spices for this one. Will try to upload. Really need to cut out the audio for it. The good lady joined us here and all four of us were rambling, non stop. I thought Moike used panch phoran for the veg pre-cook, but it looks like brown mustard seeds in the video. Guess the phoran was used for the pre-cooked potatoes. Collectively I think the videos highlight the importance of the pre-cooks for Bangladeshi style BIR cooking. Whereas the Pakistani (balti) BIR approach relies much more on the base gravy.
Speaking of the balti Santa, have you found your pan lid yet? You may be needing it soon :wink:
Rob
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Veg baghar. With tasteful music. Takes a while for the oil to heat up. Spot the coconut block going in. Blink and you will miss it.
https://youtu.be/yjU5uPLUfKs?si=n3Z9rRiS0EK42dUW
Rob
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Nice one Rob. So good to see an actual chef at work in the home environment and how they cope. Thanks for the additional info restaurant versus home differences. Will be making another Moike vindaloo this afternoon for this evening :kiss:
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It was fun to see these again after all this time. They are indeed unique. No real prep or rehearsal, it is as it is. Recall I did make the base gravy (with Moike's recipe and mix powder) and g/g paste ahead of his arrival. There was something Moike noticed about the base, I can't remember, he adjusted it. Busy day though. All three of us had been out shopping for ingredients before getting started. Mainly the Sonali supermarket on Coventry Road (long gone. now). We also visited Iceland, specifically for their frozen veg, for the pre-cook/veg Bhaji. Moike pointed out the correct bag (the same as used at the TA). The one without sweetcorn :)
Must find my notes for the veg pre-cook and other stuff. They are somewhere. I remember flipped through them a few a few years ago with fond memories. Not something I would throw away. Looking at the veg pr-cook vid again the shape of those seeds going in perhaps look teardrop. So not mustards seed; maybe kalonji. Moike also made a 1 kg lamb shatkora staff curry for us on the day. No footage unfortunately. It was a bit tough though. My fault. Given the time constraints Moike advised on chicken for this one, but I insisted on lamb.
Rob
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Rob, what was the final addition poured into the pan at the end of the vid? I am guessing some blended cooked onion.
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Blitzed uncooked onion and a little water. Whereas for the potato pre-cook I think some uncooked green pepper was also included.
Rob
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Cheers Rob. I think the sprinkle of whole spice added is panch poran. I can definitely see kalonji, jeera and mustard seeds for sure. Kibd of makes sense for veg prep.
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Well spotted CH. Makes sense. PP was used. In one of the vids somewhere there is a packet of it on the table, where the curries are being served. Moike's veg bhaji was seriously good, which is why I asked him to make it. The pre-cooked spuds and the Bombay Aloo were also good, although I felt Mick Crawford's version was the best for this one. I had a hard copy of his first book once and loaned it to someone at work. 8 years or so on I am still waiting to see it again. Been meaning to chase this up and will impose a hefty late return fine.
Rob
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Mick's veg prep is posted on the site somewhere. Certainly is bang on for prepping spuds and delivers as good a bombay spud that I've ever tasted
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After a comment I made earlier in this thread the marketing auto-bots keep providing me with great ideas. How about this one?
(https://www.curry-recipes.co.uk/imagehost/pics/45990342713683bc0314f2389280cac1.jpg) (https://www.curry-recipes.co.uk/imagehost/#45990342713683bc0314f2389280cac1.jpg)
So, you get all of the kitchen videos, remastered with background music. You also get a limited edition tee shirt and shorts set. As if this wasn't enough, you will also receive a previously unseen video of the chef finishing off an ex-hot vinders at a TA! All for just £250, plus postage and packing, and taxes where applicable. Bargain!
Rob
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uBlock Origin, Sir — There Is No Alternative.
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** Phil.
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Looks like the tee shirt idea is out. So here is the bonus video.
Pleased to announce that my channel now has 3 subscribers!
https://youtu.be/YjSjlFnnSTM?si=x7KMl5zktr5oM5nv
Rob :)
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Pleased to announce that my channel now has 3 subscribers!
Now 4 :smiling eyes: