New YouTube video from Julian due tomorrow. Apparently he has had a "eureka" moment.
Rob
Is it just me or does Julian's ultimate vindaloo look a bit lumpy?
Rob
I must agree Rob.
Seems to make a base in the pan, before continuing with the curry, but maybe doesn't blend it enough.
Guess like many of the curry YouTubers he's under pressure to get at least one video recipe out every week. To keep up with the competition. I still have a lot of respect for Julian. I liked the authentic Pakistani karahi video he did recently.
The big hitter YouTubers tend to follow each other closely. Apparently, the next installment from Al's Kitchen will be a Back to the 70's chicken tindaloo. Wonder if some Naga pickle will be going in this. He seems to put it in most of his curries.
Rob
Unlike many of the Youtube "experts" now sharing "their" knowledge, Julien has a lot of credibility. He was posting and sharing his knowledge of his curry journey long before many of our "experts" appeared. I enjoyed watching his exploits from his Curry to Go days.
I pretty much cook my curry the same way as in his video and the results are good, although I do tend to hard fry the onions with regular addition of water or even chicken stock. I continue this once the tomatoes are added. A constant high temp and regular addition of a little liquid encourages the onions to melt adequately that I don't even bother blending the developing sauce, pretty much in keeping with the MDB balti cooking method :smiling eyes: Maybe i'll make some curry gravy and compare, but I really have gotten out of the habit of all that faffing, as I don't think the result is any better. Yes it does save time and allow for a curry quickly, but that kind of takes away the pleasure of creating one's supper. I forgot to add that I do use precooked chicken as per the Viceroy method. Always have this in the freezer for when I get the urge for curry, be it Indian or Chinese.