Curry Compendium: Misty Ricardo's Curry Kitchen

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Stir diligently for 20-30 seconds until the whole caboodle turns darker and the sizzling sound lessens, meaning that it all might start burning soon if you don’t do anything about it! In Curry Compendium, Richard Sayce expertly combines both volumes of his best-selling, Gourmand award-winning Indian Restaurant Curry at Home books, with a sprinkling of new recipes, to create the ultimate guide to cooking excellent British Indian Restaurant food in your own kitchen. Add the first 75ml of base gravy, scrape and stir the mixture all together, then leave until the sauce has reduced a little with small, dry craters forming around the edges of the pan and oil surfacing to the top. 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. If you've ever wondered why your curry has turned bitter or doesn't taste "just right" then look no further than Richard Sayce's Curry compendium. A large chunk of this cookbook is filled with very helpful information on choosing the best spices and ingredients to make the perfect curry.

Approx 100 recipes, fully detailed and explained, covering starters, mains, sides, rice, accompaniments, and traditional Indian & streetfood Curry in the UK is massive business, contributing billions of pounds to the British economy, with most British towns having at least one Indian restaurant (although curry dishes in the UK are generally Indian dishes modified for British tastes). Now you can create your own BIR (British Indian Restaurant) style curries in the comfort of your own home with Misty Richardo’s Curry Compendium by Richard Sayce (aka Misty Ricardo). The first chapter has so much useful information; don’t skip it to get to the recipes. There are tons of hints such as how to avoid a harsh tasting curry, an explanation of the spices and how to get the most out of them, and the fact that so often high heat is necessary. I would usually be tempted to turn the heat down when things get really bubbling. This book really opened my eyes as to how easy BIR (British Indian Restaurant) cooking can be and how to get good tasting curries right at home.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. Overall, if you love a curry and would love to recreate the taste of a takeaway or restaurant meal then Richard Sayce’s (aka Misty Ricardo) Curry Compendium is definitely the recipe book to own. It is simple and straightforward to read and understand, without being pretentious, and explains all the steps in detail as well as the reasons why things need to be done a certain way. Peel and halve the onion widthways. Cut one half into very fine cubes and chop the other half into 6 segments (imagine the onion half is a pizza). Separate the layers of each segment, then place the segments in a container, sprinkling on ½ tsp of kasuri methi and a tiny pinch of salt. Depending on the size of your onion, you may need to use more than one.

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 consistency 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.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"