Al's Kitchen - Curry Recipies

Robarano

Robarano

2 time 'Bike of the Month' winner.
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One of my most popular threads on the other place was "Al's Kitchen"

Now I think most of you into curries may have seen it, but I thought it would be good to start it here as Al continues to come up with some tremendous recipies for us curry lovers.

Al's Kitchen - YouTube Channel

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Just preparing a garlic chilli chicken masala for tonight 🍛
For anyone interested here’s the recipe:

Defrost for 6 hours.
Plate it up.
Microwave for approx 5 minutes.
Dampen the Naan Bread and oven bake at 150 degrees C for 4 mins.
Eat with a beer 🍻

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Fight the streets Fmd said:
I think it would only be fair if you would send out a care package to each new member containing a sample of each base sauce you ever made and mastered, as we are all new members on DC, we wait in anticipation, we could then review your newly set up enterprise for you, that’s what friends do you know😂😂😇
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I ain't giving Rob my address so he can send some of his special sauce, no sirrree
 
This one is really easy - but very very tasty alternative to a traditional curry.

Put the oven on 200c - put lamb mince in a bowl with a few spices (turmeric, cumin and garam masala will do) mix and put in an oven tray - i line mine with foil and non stick paper to save washing up and you will use it again later as you'll see. Put the lamb in the oven to cook - you are drying the lamb till it starts to go crispy, when it's almost done chop an onion and put that in to cook off as well. The dried / cooked mince will soften again later in the final cooking but will taste amazing. (use the same cooking technique with beef mince for spaghetti bog etc - it really lifts the dish)


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Next take a large Cauliflower cut the bottom out and a floret out of the top as shown below.

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Once the lamb mince is cooked add curry sauce to it and mix - i use a base sauce that we keep frozen in batches but a jar of Patak's in what ever flavour you like will be perfect, keep it simple. Once mixed with the lamb mince - stuff the Cauliflower with the mince mix. You need to force open the florets gently but far enough to get mince into the Cauli between the florets - start at the top (hence taking the florete out of the top to allow the other to move) Once done fill the bottom and smear the rest over the cauliflower. I do all this on foil lined with grease proof as in pic one as that is what you will use to wrap it and it keep the kitchen clean. Wrap the cauliflower in the foil / paper layer.

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Bake at about 190 till the cauliflower is tender, - the moisture from the Cauliflower and sauce rehydrate the lamb perfectly.

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It's really easy "one pan" and tasty - I served it with dhal and a yogurt mix of fresh mint and lemon zest. Enjoy....
 

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Right, I watched the base gravy video, thought I'd maybe give it a go. Feck me: how many ingredients!!! I have about 4 of them :unsure: it would take me an hour to find all those in Tesco, and all that faff to make it too, bollocks to it all 🤪
 
Exige said:
Right, I watched the base gravy video, thought I'd maybe give it a go. Feck me: how many ingredients!!! I have about 4 of them :unsure: it would take me an hour to find all those in Tesco, and all that faff to make it too, bollocks to it all 🤪
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It’s actually not that difficult and once made lasts for ages in the freezer, keep all the take away boxes from your Fruday night curries and reuse them to freeze the base sauce, they’re perfect. Anyway, how was the Naga Chilli Chicken last night?
 
West Cork Paul said:
It’s actually not that difficult and once made lasts for ages in the freezer, keep all the take away boxes from your Fruday night curries and reuse them to freeze the base sauce, they’re perfect. Anyway, how was the Naga Chilli Chicken last night?
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Not hot - read the small print, it said don’t worry, we don’t put much Naga in, they will next time when I get them telt 😡
 
Exige said:
Right, I watched the base gravy video, thought I'd maybe give it a go. Feck me: how many ingredients!!! I have about 4 of them :unsure: it would take me an hour to find all those in Tesco, and all that faff to make it too, bollocks to it all 🤪
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The base gravy is the biggest chew on. But it makes about enough for 8 curries, so worth it and you can freeze the stuff.
 
Has anyone tried making the base gravy 2? That does look like a real mission! I’ve made the base gravy 1 a few times now and it is worth the effort as making a curry quick is easy once you have it made and frozen in batches. Just not sure if all the extra effort for the second recipe is worth it????
 
Yeah that’s the gravy 2 I made a mess with above. Well worth it though, really deep flavours. I had quite a selection of spices before so I didn’t have to buy much. I’d imaging it could get quite expensive from scratch.
 
Rob5 said:
Yeah that’s the gravy 2 I made a mess with above. Well worth it though, really deep flavours. I had quite a selection of spices before so I didn’t have to buy much. I’d imaging it could get quite expensive from scratch.
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The spices are dirt cheap from my local Indian Supermarket. (y)

When I go in, he calls me "Brother". 👳‍♂️ He must recognise my curry making skillz. :ROFLMAO:
 
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