@davidgarbutt1280
Clearly, Srikant loves what he does. His face lights up with smiles as he clearly explains the process.
@jacqualinepagani4457
Alternative: Instead of adding water to ginger-garlic paste, add a bit of ghee. Not only is this a perfect compliment to curry dishes, but it works as a preservative for larger batches of the paste, especially if refrigerated.
@hanshanserlein576
The best video about curry i have seen. Finally someone who explains all the steps and gives a explanation why to do certain things. Thank you!
@lilykhandker4126
When I started cooking curries by mother (Bangadeshi and fantastic cook) said I only needed the following spices and to use them in these proportions 1 tea spoon (tsp) Coriander 1 tsp Turneric 1/2 tsp Chilli 1/2 tsp Paprika powder 1/4 tsp Cumin I only use fresh Chillies when cooking my husband Fish curry I also freeze my cooked spices Loved this video
@CastorQuinn
As someone who has continually struggled to understand how to cook spiced food, this is the clearest and most helpful curry instructional I have ever seen. Thank you, you have significantly enhanced my quality of life by explaining not just how but why to use spices.
@ukgroucho
What a wonderful 'gentle' presentation style - full of facts and "do's and don'ts" AND the WHY. I've made much more complex curry pastes (roasting spices, grinding, adding dried spice powders, pickling and frying etc) which are really time consuming so I'll definitely give this a go! New subscriber,
@PradyumnaPrabhu
Not only are you very knowledgeable, but your presentation and willingness to pass those finer details, which make the distinction between a good and the best curry, is very much appreciated
@MrChristian
This is seriously one of the best videos I have ever seen on YouTube. Clear, thorough and presented in a friendly and pleasant manner. Thank you so much for inspiring me to cook again!
@Tennisurchin
You, sir, are a natural teacher. What a brilliant video.
@c.harris9989
I'm a chemist and most cook videos are not videos I can endure. YOU SIR...are a genius and food chemist. Thank you.
@sky16678
Unlearning do and don'ts were the best part❤. Finally learning something not just as demo video but actual guided class. Tysm
@LeonardoFagundes-e2x
Wow. Learned more in 5 min than in hours of “pro” Indian Chefs. I’m listening
@SrChatty
This is AWESOME! Your way of walking the audience through it, step by step, is extremely helpful and professional! - You're not "only" a chef, you're a teacher too!! Thank you so much, Good Sir! 🙏🤓❤️
@ThePabur
Let's all appreciate how natural all of this is. Everytime I find anything about curry there are tons of processed foods that frequently have a lot of nasty chemicals, but not this one. Thanks for that
@steffanan
I just did this last week and cooked with the frozen paste tonight. Excellent results! I did chick peas and made sure to add methi leaves and garam masala and sugar for balance and it just couldn't have been better. I also used asafetida in the oil. That's for the recipe and excellent descriptions of why all of the steps are required.
@sshutupurface8345
Excellent video, I Made the paste last night. Then I made this chicken and chickpeas in pressure cooker, 2 tbls paste into pressure cooker, 4 chicken thighs, start frying add 1 tin chickpeas drained, 1 potato chopped up small squares, 1/4 tin tomato puree. Put lid on pressure cooker for 30 min on pot roast, and the verdict was it is really yum its got a spice bite, like burns then lets go at same time weird and nice flovours
@elefantspidsmus
I love these demos, where cooking is brought back to simplicity. Thank you Srikant for this wonderful no-nonsense lesson.
@claygirl6133
First time making curry following your instructions, I had to make adjustments since my onion was bigger, added more garlic/ginger paste, used tomato paste since I didn’t have tomatoes, cayenne pepper, had no coriander so I added cloves 😊. Used cooked lentil with 4Tbsp curry paste with small amount of water and it came out delicious! You cook the spices the way a lot of Puerto Ricans cook and I’ve been grinding garlic with olive oil for some years. Last time I wrapped individual servings and placed in freezer. Highly recommend written recipe within description a lot easier than having to search thru video. Thank you!
@underscoreMino
I love this paste. It has helped me on my weight loss journey. From 105Kg to 85Kg in half a year (I'm 190cm tall). I make big batches without tomatoes (I replace them with water in the recipe) and freeze it in an ice cube tray, as I do with other ingredients. Then I just unfreeze it in a pan with other frozen cubes of stuff, which can already have random cooked vegetables in it or just ghee/oil My favorites have been: 2 cubes paste, 3 cubes tomato, 2 cubes yogurt, 1 cube butter 2 cubes paste, 2 cubes tomato, 2 cubes mango puree, 1 cube yogurt, lemon juice 2 cubes paste, 2 cubes mango puree, 3 cubes coconut milk After it unfreezes, I add either sous-vide chicken breast cubes (which I also make in batches and freeze), shredded chicken thighs/leg made in airfryer or just soaked chickpeas. So convenient.
@HappyBellyfish