Trying a NEW Curry From ALDI! ERM??

How's everyone doing out there? I hope you're all absolutely spot on. Now I've been shopping to Aldi. I've got something which has been out before in the past. Or has it? I thought I'd review something like this. I had a look in my playlists. I haven't. So this is new. Come and have a look what I got. Beelash Cuisine. I'm sure this has been out before. I'm sure of it. And I'm sure I've reviewed it, but not this one. I thought I had. It's a main. It's a beef madras. Tender beef in hot and fiery tomato and coconut sauce with chilies, tamarind and fragrant fennel. You know what I need to do? I need to go and put my glasses on. Serves one. Got a three chili rating. Hot, it says. And I picked this up as well. Two Peshawari naans. Flame baked in a tandoori style oven. So the price. The Peshawari naans were £1.49 and the main was £3.49. Now they do all different sorts. Butter Chicken. That comes to mind. Korma. Rogan Josh. Yeah, they do a load of them. I picked this up yesterday. It's Friday today and it'll be going out today. So let's take a closer look at these packagings. Packagings? Packages. So yeah, you get two. There you are. You get two. We've had a look at the front. The freezable. Got a little traffic light system. All in ambers. Let's go around the back. So right now I need my glasses on. They're on my head. Two naan breads made with sultanas and desiccated coconut. I do like Peshawari naans. I like the other ones as well with the meat in. Do them in the oven. From chilled, from frozen. You can grill them. There's the ingredients with the allergens. Yeah. And there's more nutritional information. Right. That's them. Just fancy something sweet when I got it. So I'll get straight into it. There you are. No rice. You can buy rices. You can buy onion bhajis. All sorts. But this is a main, so they do sides. That's classed as a side, I think. Yeah. Looks okay there, doesn't it? Look at the beef. Look at the beef. Oh, look at these. Right, let's have a look at this. So, oh, look at this. You can read all that if you want to. Pause it. Zoom in and have a good read. Beef Madras. Tender beef in a hot and fiery tomato and coconut sauce with chillies. Taramind and fragrant fennel. Fennel. Did I say fennel on the front? I must have done. Hot. I do like my food hot and spicy. Amounts per pack microwaved. More information. Serves one. Let's go around the back. So we've got more nutritional information in detail with some more spiel cooked beef brisket in spiced onion, tomato and coconut sauce topped with sliced red chillies and fiery red fat and fried curry leaves. Go, go gadget eyes on here. I've got them on, but I'll have to zoom in. Yeah, so 400 grams. We like 400 grams for main meals. I've noticed they've been creeping down to 360, 350. We want them back up again. There's the ingredients. What else does it say there? Warning, all effort has been made to remove small bones. Some small bones may remain. No artificial colours, flavourings or preservatives. Ways to cook. Microwave or the oven. It's completely up to you. It really is. Right. I'm going to do this in the microwave and I'm going to, we'll do that in the, yeah. Right. I'll get them cooked. I haven't made my mind up yet. So I just remembered a top tip, but it was too late because I already pierced the film lid. But the top tip was, in my last one, was because it failed the sealed peel test, was to sort of take it off before it goes in the microwave. Just a little bit, just crack it. Then you don't have to do, you know, you don't have to pierce it. And then it should come off better. Well, we'll see. I have pierced it, like I said. Right, let's go in the microwave. Let's have a look at these. Yeah, come out easy. That's what you get, look, desiccated coconut and sultanas. They'll be sweet. I do like them. I like a keema naan as well. That's the one with the meat in, isn't it? A keema naan. Right, that's going in the microwave. I'm going to do that now. And I'm going to do these. They should fit in my, in my air fryer. I'm going to grill them. What I'll do, I'll get some water over the top of them, top tip, bit of water, stop them drying out and then they'll go in. So it goes in, it's chilled, it's not frozen for four and a half minutes. That's at 800 watts. You do it for two minutes and 15 seconds. Get it out, do the seal peel test, give it a stir and it goes in for the remainder two minutes and 15 seconds. So that's what I'll do now. Right, let's get some water sprinkled on these naans. So I'll sprinkle water on it. I'm not grilling them. They're just going in the oven for three minutes, 180 should do it. Right, it's had two and a half minutes. Now we need to give it a stir. So this is where I cracked it before. Look, let's see if it works. Oh, look at that. Top tip, top tip there in the comments. I'll try and remember that next time. Yes. So we give it a stir. Plenty of, got some leaves in there. Look, must have fallen off a tree when they were making it. Right, I'll give it a stir. It's going to go back in now for another two minutes and 15 seconds. It's done. So let's get the rest of this cover off. Put that over there. Give it a little stir. It's all going down the hatch, this. Leaves and all. Can I get any healthy vegetables in me? I can. I know they're not a vegetable. No, I've got spillage. So there it is. I'll show you. Bring it out on my level, pretty low. That's a bit of beef there. I want to see what the beef's like. I don't want it to be chewy. I mean, you get rice. You put your big oven on. You can do it all in the oven, can't you? You get all the bits and bobs to go with it. Use your main oven, get it all used and warm it all up in there. So I've got this here. You can eat it out of there if you want. And then you just throw that away, save on washing up. Stick some rice in there. You can buy rice as well. As a sort of side as well. Yeah. I don't actually know if you get it, if you get it. I don't think it's like a meal deal. You know, I don't think if you buy a side and a main, you get it any cheaper. I think they're just sort of, I think they're just named, you know, main. Right. Let's put that to one side. The peshawari naan's done. I'll get that out now and give this a bit of a clean. That's done. You just sprinkle a bit of water. It does actually say put a bit of water on it, on the packet. It just stops it drying out. It's nice and moist and soft now. You don't want it hard. Well, you might like it hard. It's up to you. It really is. It's up to you. Right. There it is. Nice and soft. Smells good. I do like coconut. The smell, it reminds me of, I remember my mum taking me to the fair when I was a kid and we used to get coconuts, winter coconut, bring it home and drink the milk and eat coconut for the rest of the two days we had it. Yeah. Good memories. Fantastic memories. Mum, thank you for taking me to the fair. Yeah. Many moons ago, we used to go to the fair. I think my mum and a friend, Denise, I think she was called. We used to live down Bolton Street at the time on Rysdale. And I do remember my mum taking me with Denise once and we brought a coconut home and yeah, coconut. Just scraping your teeth on the actual shell itself, getting the coconut out. Don't do that now with these things, they'll probably pop out. Right. Let's try this. I'm going to get stuck straight into that big bit of beef there and just get stuck straight into that. Yeah. Is that hair? It's not hair, is it? It's just hair. Is that hair? Can't be one of mine. I think it might be a bit of a, it wasn't a hair. It was a stringy bit of beef or a bit of onion. Right. If it was hair, it would put me off, but it wasn't a hair. I'm not put off. Oh, that is lovely. It is quite sweet. I'm going in and getting that bit of pepper there and I'm going to get another bit of beef. Yeah, it's quite sweet. It's not hot. Let me have a look at the sugar. Where's my glasses? They're over there. Let's see if I can zoom in with the eyes. And it should say on the front, shouldn't it? No traffic light system. There's a traffic light system on the front. I don't think, oh yeah, there it is there. Per pack. Sugars, 15.7 grams of sugars. Yeah. So it's quite sweet and spicy. It's not really spicy. It says it's hot. It's not hot for me. We're all different. We all have different heat tolerances. That's not going to stay there, is it? But it's aromatic. Yeah, I like it. Aromatic spices. Yeah, it's quite tasty. The meat itself, it's not tough. It's not chewy. It just broke down. Tender is the word I was looking for. Yeah, I've had three bits. Four, five, six, seven, eight. Eight bits of beef about that size. I will finish the rest. So let's try this Peshawari naan. Let's see what this is like. Inside, there it is. Just cut it in half. That's not going to stay there, is it? I do like sultanas. I'm quite partial from the chippy as well. The chippies up here, we have sultanas in the curry. Yeah, if we get some curry sauce, chippy curry sauce, got sultanas in it. Well, I used to. Let's see what that's like. Sweet. It goes with this. Coconutty, nice and soft. The naan is nice and soft. No hard edges, crispy edges. I did it on the airfryer setting at the end. Three minutes. Didn't pre-eat it. 180. I would like more coconut. A bit sparse with the old coconut. And where's the sultanas in that bit there? Oh, there they are underneath. Yeah, it's nice. It's quite sweet. More coconut is required for me. This is sweet as well. So these go together. Sweet and sweet. Yeah. Please let me know what you're thinking if you've had it. And if they've been out before. I'm sure they've been out. But yeah, there's a big onion there. Look, you can see it. Probably what it was, a bit of an onion string. Now, I've never seen, I've not seen the beef madras. Now, I do remember, or I think I have. Don't quote me, but I think I've done a vindaloo. Yeah, I might be wrong. I don't know. I'll have to have a look in my playlists. I'll just put in, if you want to search, just put chicken. It'll be a chicken vindaloo. Bold foodie guy on YouTube and you'll find it. I'm sure I've done one. I know I've done a beef madras in the past. Right, I'm going to finish this off now and have a good weekend. It's Friday today. This video will be going out today, a bit later on, three o'clock. If you've got any recommendations. I always do that because my hands are full of that. It's going in there and I do eat it myself, so don't worry. I'm not going to pass it on. Pass it on to the cameraman. I don't have one. I do everything. Editing, cameraman. I'm the producer, editor, filmmaker. Filmmaker? Filmmaker. Food reviewer. I do everything myself. Yeah, right, take care. Mark's out of 10. I nearly forgot. I'm going to give it, I'm going to give it, it is quite sweet. Yeah, maybe less sweet for me, for a madras. I'm going to give it a 7.5 out of 10. I'm going to give that a 7 out of 10. Thanks for watching. I do appreciate it. Like I said, excuse me. Have a good weekend and I'll get back to you on the next one.