Pro Chef Reacts.. To Jamie Oliver's WORST Prawn Curry!

in with a good friend right mango chutney you want  a couple of nice tablespoons going in there Jamie   did such a good job in his last carbonara video  today we're going to be reviewing his easy prawn   curry that you can make at home and we're going  to be reviewing it before on courage here if you   are new welcome to the channel my name is james  i've been cooking for many many years and i have   more than just reaction videos on my channel i  have plenty of other recipes so if you do happen   to like this video then be sure to share like  and subscribe and let's get started when you're   juggling work and family you need a dish that's  super simple to rustle up i want to make a curry   i'm getting the feeling of deja vu again this is  the same spot that he made the butter chicken in   and we all remember that video don't we a really  beautiful fragrant curry but i want to do it in   such a way that it's surprising and exciting and  you know what it's just a handful of ingredients   right i've got ginger-garlic chili there's  always an onion for that family in the house   and then yogurt rice standard stuff okay so jamie  is making an easy recipe that most people should   be able to make with these simple ingredients in  the house that's fine in the freezer i always have   sustainable prawns these I've just put in a bowl  of water for five minutes defrosted them they're   fantastic if you don't want to eat prawns you can  substitute with another type of seafood or another   type of meat so you don't have to use the prawns  if you don't want to you can change this recipe a   little bit the other thing to keep in mind is that  anytime that you're using any frozen products any   frozen seafood is that the texture of the meat  will change and if it's frozen incorrectly or   with too much water it will make the meat mushy  and why is that when you freeze water expands   and in between the muscle fibers the water will  create water crystals and those crystals will tear   the meat it will expand so if you don't want mushy  seafood then i would suggest getting fresh this is   always better to get fresh if you can't then you  need to use what you have so i'm going to do an   amazing rice cake right it's going to blow your  mind so one builder's mug of basmati rice into   a pan and then two of the same mug of water right  up to the top so in we go get that on full whack   super easy so this is good jamie is telling  you to start the rice before you cook the curry   before you start the rest of the dish another  way to measure the rice if you don't want to do   it this way is to actually measure with the first  knuckle so you put your finger into the water up   to the top of the rice line and you measure the  water up to the first knuckle and more or less   it should be right if you have a rice cooker  obviously is easier but if you don't it still   works so bring this to the boil cook it for about  10 or 12 minutes until the water's cooked away   and when it has cooked away turn it down to low  for five minutes then it'll go crispy and golden   super simple let's get on to the curry take four  cloves of garlic and finely slice it and we're on   to the curry pan put some olive oil in there and  then go in with these wonderful fragrance jamie   loves olive oil if that's the only type of oil  that you have for the house is one thing if this   was a restaurant then i would say no they need  to use another oil they shouldn't be using the   olive oil but a home is a is a different  situation the one thing i will say though   is not to substitute with extra virgin olive oil  extra virgin is from the first press and whenever   using it it will impart the most flavor into  anything that you use it with it has a lot more   flavor than normal olive oil we're on to the curry  pan put some olive oil in there and then go in   with these wonderful fragrant ingredients bit by  bit so garlic in now for the garlic personally i   would crush the garlic and add this a little later  if we're going to be sauteing is your own personal   preference if you like slices you can add them but  i would suggest to cut the slices a little thicker   if you cut them super thinly it would take  literally less than 30 seconds for the garlic   to cook and when i mean cook i mean to turn  like brown if you leave it a little longer   they'll turn black like we saw in another video  and it's very easy to burn them especially if   you add them first and then walk away so about  one one and a half chillies always check how hot   they are because they can catch you out every now  and again i don't think this chili is a very spicy   one because he just said it too that you need to  be careful checking the chilies which one's hot   which one's not and he's adding quite a bit to  this and the other curry recipes he was adding   two or three here he added a decent amount nice  thumb size piece of ginger just get a little spoon   and scrape the skin off and then just finely  slice the ginger just nice little chunks like   that so that goes into the pan that is a lot of  ginger to add to this ginger is quite pungent   you don't need to add that much if you're  adding it normally to any dish is quite strong   the one thing i would suggest with the ginger  is to use a little bit of that with the basmati   to take some lemongrass and take a little bit of  ginger and put that in the water with the basmati   and it will help give the basmati more fragrance  look at the colors give that a little toss and   then spring onions just cut one bunch into  like two centimeter chunks sprinkle that in   you don't need to add the green onions so early  to the dish you can add the white part earlier   but the green bit you can add that later on  towards the end for garnish and what did i   say about the garlic you can already see that  he's not cooking on high heat and in the time   that he's been making this the garlic look at  it it's already crispy it's already brown chunks   sprinkle that in right then we're going to go in  with a good friend right mango chutney you want   a couple of nice tablespoons going in there so if  you look at the rice the water's now gone chutney   he's actually adding chutney to this he hasn't  added any curry paste and no curry powder yet   and he's adding chutney so we added the garlic we  added the green onions ginger and red peppers with   a little bit of olive oil and now we're adding  some mango chutney to this the chutney if you're   going to be making this recipe you can just add  it if you want as a condiment instead of using the   chutney i would recommend using some curry powder  at least some curry paste if you don't want to   make it yourself it's still easy it's pre-made  it's not going to have that curry flavor to it   it's going to taste like mango chutney got the  little holes here and now we turn it down low five   minutes don't rush it and you'll go from standard  rice to rice cake so i'm just going to steal   half of this into here and then about 150 mils of  water and this will make the most incredible sauce   so let me go and whiz this up now this is the  time when we can go in you can see what i mean   by the mango chutney yeah it's sugary typically  is quite sugary and if you add this to a hot pan   it can caramelize you can go in with our prawns i  left just one or two prawns hole with their heads   on the rest i just peeled the shell a nice couple  of handfuls in there look at that whenever using   medium to large prawns and shrimp you want to  clean them and what i mean by cleaning is that if   you cut down the very back the spine of the shrimp  you will pull out their intestines which is all   the all the dirt all the crap literally that's  in there and you don't want to be eating that   so two ways you can do this or three when you take  off the head sometimes they come out if they don't   you can take a knife along the back end and take  out the intestines or the last way is to also take   a toothpick or a needle of some sort and to go  in between one of these little ridges in the back   and to pull out the little tube it's a  little easier though if you take off the tail   look at that i'm gonna wash my hands so the sauce  goes in now couple of minutes and that's good   so just take your rice and then just flip it like  that can you see how crispy that is on the top   that's fine if you want a bit of a crispy texture  to it if you make normal basmati rice is also   fine that's perfectly fine you don't need  to make the rice cake right the sauce turn   the heat off here now and then about 150  grams of yogurt like i think he's adding   it because it's a bit of a color contrast  just give it a little shake and just pour gorgeous easy prawn curry a quick little tip on  cooking shrimp at home or prawns is that any time   that they're like this in a circle that means  they're overcooked if it's more of a c or a u   shape then that means that they're cooked so  you don't need to cook them any further they   don't take that long in general to cook and  just break it open and if you look in this   you know you've still kind of got the fluffiness  and the steam stuff inside you see how lovely   and steamy that is it's going for the prawn  look at the colors guys the colors are bonkers   it's just blooming brilliant more sauce more sauce  let's just do a little bit of poppadom action a little bit of salad on the side i  mean actually just looking at this   little plate if we didn't know  what jamie put into the curry   then yeah this would be a fantastic curry  that you can easily make at home is simple   and easy but we do know what he put in it and  we know that he put the mango chutney in it so   you know that is a beautiful plate of prawn  curry rice cake galore come on let's do this i bet he's gonna say it tastes good fragrant loads of flavors prawns lovey it's joyful really really  joyful i'm happy so happy right   i'm gonna go and serve this to family i  think they're gonna love it it was like   deja vu again with the butter chicken if he  just didn't add the mango chutney to this   and instead added say curry powder or a curry  paste to it it would have been for me better so   when making this at home if you still want to  make it easy instead add some curry paste or   curry powder it'll take you the same amount of  time if you want to make a little bit of a sauce   add some tomatoes to this or add say a little bit  of coconut milk what i would suggest though is to   not cook the garlic like he did i would say add  it a little later in any case guys i hope you did   like the video or well the breakdown of the video  not the recipe but the video write down below your   thoughts on ways to improve this little recipe  because it's easy to criticize what's not easy   is actually taking something and then trying to  improve it i'll see you guys again very soon if   you have any questions or comments don't hesitate  to ask and you should click on this video here   if you want to see something interesting and  i'll see you guys again very soon take care you

Channel: Chef James Makinson

Views: 129,389

Keywords: Spain, Barcelona, cooking, food, how to cook, kitchen, James Makinson, Chef James, nigel ng, nigel ng comedy, uncle roger jamie oliver, jamie oliver, jamie oliver curry, prawn curry jamie oliver, jamie oliver thai prawn curry, prawn curry jamie, jamie oliver mango chutney, mango chutney, pro chef reacts to jamie oliver, jamie oliver easy recipes, jamie oliver easy meals for everyday, jamie oliver curry with mango chutney, how to make curry, how to cook jamie oliver, uncle roger

Id: UzwYJmGzWgk

Length: 11min 16sec (676 seconds)

Published: Sun Sep 25 2022