Видео

This recipe doesn't match up to your curry bible book. I'm struggling to reduce the lamb. Done exactly as it says in the book.

Thank you so much for this! Great video. Have you ever tried with chickpea flour rather than Urad dal flour? Thank you.

What is the difference between the curry guy bible and the curry guy complete as the books look the same

What are your hands made of, asbestos?

Just brought your book dan based on the reviews, I have been looking for a curry base gravy for 8 months now and every one I do just doesn’t taste the same as my Wifes sister-in-laws does (she is Asian Bangladesh) so Im hoping I have found the one….tbc after my first cook 🙏

I love Dan work, it’s literally changed my life

I recently found chef Dan, incredible recipes and techniques

This guy’s recipes are incredible!!! Read his notes, watch and learn…. Beautiful food 👌

Thankyou Dan i bought Your book a couple of years ago and it absolutely transformed my curries. I have cooked many from the book at this stage, rogan josh is a fav of mine but j only recently tried it with the cashew paste, such a great flavour it adds.

Dan in your book the curry guy there is no mention of chilli powder !!!

Instead of making a fake tasteless base sauce what about teaching proper cooking

They don’t interfere in other sovereign states. Yeah Right 🙄

Buddy .... You should learn to cook first.

Lovely. Wheres the links to recipes please?

You remind me of the Don. Thank you for making curry great again 😂

how do you not weigh a ton around all of that yummy food?

No, they are not made dry to send abroad, they are made like that so when you fry them they get crispy. You can also microwave them. No oil needed. You have to dry them for along time in the sun. Or they wont become crispy when you fry them. You also have to roll them out very thin. Yours is thick. Please say poppadoms not poppad. You tell that to an Indian, he or she will look at you strangely. Good Day.

Why so much oil your app iv just down loaded but after seeing this I will uninstall as I'm looking for the real Dansac not low grad crap 😢

This base source is legit, i regularly batch cook this and freeze it. I love in an area with poor choice in curry houses so just follow your recipes in the curry guy bible. Finally some spice in my life. Thank you.

Robię tikka masala z pana przepisu uwielbiam kuchnie indyjską.

5 minutes to get dark onions!?? Try 30 😂😂

Lubie kuchnie indyjską i robie z pana przepisu. Super dania

Any new projects in the works?

I smoked a makhani sauce on the Weber kettle in a cast iron dish. Then served it with tandoori chicken. Took it to a different level. Also added a couple of secret ingredients…

Had to turn this off due to that women's yabbering, she gets on my bloody nerves! Oh for God's sake - shut up!!!

Dear Mr Chef can I cook that dough in oven too ? Thanks for your response ❤👌🙏namaste

I love your working place , so nice , bright & so lively 😋👌🙏 namaste❤

Hold my Cobra, I'm going in!

Are you not doing videos anymore now

I have to say that your red book is brilliant. The other books for me don't help as much. Not a criticism, but once you understand how you make curries from the first book, you can make most of the others using experience from the red book and a bit of flair and some experience from your other cooking experiments you can become a great Indian style cook. We can always get help from other recipes, but in the end, you need to try and experiment with lots of ideas and tips from a variety of sources that are excellent and create new things ftom your previous experiences. Learning is a great teacher. Cheers to you, the Curry Guy

The book says 250ml of milk and 150ml of water, but you say 1:1 milk to water in the video. What is the recommendation?

Better with yogurt or without anyone?

Interesting.

Go Jen go Jen, definitely following In Dad's footsteps! 😁

Just who is that very annoying woman?

Thanks for the video. Curry enthusiast here and very glad I bought your book as even after years of cooking curries at home this recipe is the best I have tried by a mile.

This is great. I have been looking at loads of vids on how to make a base sauce and you are by far the easiest to watch and understand. I want to make a Madras curry so will be searching your vids for that. Thank you so much 👍

Hi Dan, I've tried the Kaachi Lamb Biryani receipe from your book several times and each time it comes through far too oily. Just checking - what measure of lamb leg do you need and are the measures of ghee etc correct? It's swimming in ghee and grease. Thanks

No way this is BIR!

why is it out of focus ffs i just wanna make onion bhaji

You sir, are a legend.

I've never seen so many tablespoons of spices go into a single serving of curry lol ....

20 mins!!! The locals don’t do that! And then 5 mins for the shrimp paste? Best part of half an hour of grinding? No thanks. Just blend it. It’s EXACTLY the same in 30 seconds. ive tried it and Zero difference

Im AMAZED you ONLY have 23k subscribers? With all your books it don’t make sense?

This example of clay pot cookery is wonderful. I fell in love with Tangine and Tangia dishes in Morocco last year. It is definitely a skill and the food is delicious. I am going to attempt the green bean curry today. Thank you so much for sharing your travels and food with us!

Hi Dan . could I add the mixture into my mixer with a dough hook attachment and need it that way until desired texture , Regards Trev.

When you say you cooked the chicken in the base sauce, do you mean when you made the base sauce you added the chicken? If so I guess you didn't leave the chicken in for the entire 2 hours or whatever it takes for the base gravy?

Well, I made this recipe, including the base gravy (with ghee) and was sorely disappointed. I hate to say it, but this was nothing close to an authentic chicken balti. Yes, it was spicy and had hints of a curry, but all in all if this had been served to me in a restaurant I wouldn't be returning. I've tasted baltis from Birmingham to Bradford and there have been variations, but always a distinct depth of flavours that were missing from this recipe. I should have known really when watching and seeing the finished dish on the video. Yes, there's the balti chef's big spoon selecting of different spices which looks the part of an expert balti chef, but that's where the resemblance ends. Sorry, but though the finished dish was tasty in a spicy way, this was nothing like an authentic balti recipe or dish, just a typical Englishman's version.

A little late adding salt? Gonna try this today, along with the base gravy recipe and will let you know how it tastes. (been making homemade curries for 40 years)