Curry Compendium: Misty Ricardo's Curry Kitchen

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There is a section as well devoted to the equipment and correct temperature at which a curry dish should be prepared. These are explained in great detail in the first few chapters. I used to use my pressure cooker and occasionally my slow cooker to prepare curries, but I can see how that doesn't always work for some meats and vegetables - now that I've read this book. Some curries need to be cooked in smaller batches to maintain great flavour. As a Kindle book, it was unreadable. I lost count of the number of times parts of two sections were juxtaposed within each other, so that neither made sense. Or that the font suddenly changed mid sentence so that the 8- or 10-point paragraph suddenly became a column of single words in 48 point. Or a 4-step recipe showed us only step 1 and step 4. To mouth-watering side dishes Saag Aloo, Panaar, Aloo Gobi to Pilau Rice, Lemon rice, Naan breads and how to make lovely onion salad and mint sauce to go with your meal.

So, most of it didn't make much sense, although it suggested solid knowledge and valuable tips were being imparted. I really like the inclusion of QR codes in the text that allow readers to jump directly to YouTube videos by the author. The book is both informative and inspirational. I enjoyed the author’s own recollections of his first encounters with Indian food (similar to my own and many others I am sure) and how he overcome his own reticence to cook such delicious dishes that comprise the British Indian Restaurant style which the book focuses on. If you read this cookbook/guide carefully, you will be able to churn out Tikka Masala, Rogan Josh and a whole host of your favourite dishes. Be prepared for some high heat for your taste buds as well as in the kitchen as you serve up some of the delicious recipes in this very well written cookbook. If you eventually feel the urge to fiddle, do so only if it appears the curry might burn. You can add more base gravy during cooking to adjust the consistencyHaving tried unsucessfully to reproduce BIR (British Indian Restaurant style) curry many years ago, albeit with limited resources, I resigned myself to thinking the amazing flavour was out of reach for home cooks. How the (mainly Bangladeshi) chefs created their divine-tasting food was seemingly a closely-guarded secret and inaccessible to everyone else. I made Tomato and Chilli chutney last week and 1 jar has already been eaten it was delicious with cheese etc. Add 75ml of base gravy and stir into the sauce. Leave to cook on high heat with no further stirring until the sauce has reduced a little, and craters form again around the edges.

The photography throughout is clear and colourful. All of the recipes contain one or more photos. Serving suggestions are appetising and appropriate. I'll wager that this would be a useful book, if it were in hard copy -- and if the digital formatting problems were actually straightened out in print. Let me start by saying that I absolutely love Indian food. I have travelled to India and eaten authentic food there, but I also adore British Indian food; which is different. Getting a takeaway on a Friday or Saturday night is a British tradition and Indian is my favourite takeaway to get. So to have the option to create those kind of flavoursome and tasty meals at home is very exciting to me. catering, and of course eating. A firm love of Indian food in both home and restaurant styles gives plenty ofAdd the cumin seeds, crushed coriander seeds, fenugreek seeds, star anise, and the optional Asian bay leaf. Cook for 30-40 seconds to infuse flavour into the oil, stirring frequently. Richard Sayce, the man behind Misty Ricardo’s Curry Kitchen and the Indian Cookbooks Indian Restaurant Curry at Home Volumes 1 & 2, and Curry Compendium, has many years experience in the world of Indian food. A love of curry from an early age motivated him to master the art of BIR (British Indian Restaurant) cooking and to share his passion with others. Introducing the definitive guide to recreating British Indian Restaurant favourites from the comfort of your own home! Let’s talk about my successes though! I successfully made pilau rice, naan, the base spice mix, the base for curry, and vegetable samosas (kinda)! (see below pictures) Not only were they successful but they tasted good too – well, I didn’t taste the base sauce, but it smelled good! I ended up having cooking nights with a few different people (COVID-safe of course), so it was fun even with all of the complicated things and having to fudge ingredients. The naan was the easiest thing I cooked, it didn’t take too long from start to finish, and it tasted delicious. I can’t wait to make it again & try incorporating different flavors. There is nothing better than soft bread, and this definitely hit that spot.

Heat 2 tsp (10ml) of oil in a frying pan on HIGHEST HEAT. When the oil starts to smoke add the onion segments and red pepper chunks. Scorch fry, stirring very often until the onions and peppers are very well caramelised on the outside, but not burnt. Don’t be afraid to let them char. Now add a second 75ml of base gravy. Stir and scrape once then leave to fry for 30-45 seconds, or until the craters reform around the edges of the frying pan.

Pre-Prepared Ingredients

Pour in 150ml of base gravy, mix together once, and then leave to cook for 3-4 minutes. Allow the heat to get to the curry – resist stirring it. By leaving it to caramelise on the bottom and sides of the pan a lot of superb flavour will be imparted. The book is beautifully illustrated and the style of writing is engaging, taking the reader from the basics to more involved recipes in a no-nonsense practical style. I particularly enjoyed the hints and tips which the author shares with the reader throughout, gained from his many years mastering the cuisine. It contains chapters on starters, classic curries, special dishes, extra hot curries, vegeatable curries, side dishes, rice and breads and sundries, not to mention a selection of mouthwatering street food and specialities. Everything is explained what is best for what dish you are creating. A great guide to recreating British Indian Restaurant favourites from the comfort of your own home! and you can recreate superb British Indian Restaurant food at home with the works of Misty Ricardo's Curry Kitchen"