Curry Compendium: Misty Ricardo's Curry Kitchen

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My teenage son was very impressed by the layout of the recipes, and by the addition of the QR codes, which allow you to watch YouTube videos for many of the recipes before you start to cook.

I endeavoured to finally master the art of creating excellent BIR style curry, and with time and a lot of 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. Last Christmas was a wash-out for many Brits, so this year thoughts are turning to making this one to remember. After years of enjoying a Christmas curry on the Big Day itself, Richard Sayce, author of Curry Compendium believes many people will be looking to reduce stress in the kitchen, spend extra quality time with family and friends, making Christmas more memorable than ever. 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.Richard’s recipe suggestions for Christmas Dinner include: Christmas Madras (hot, hot, hot); Yuletide King Prawn Bhuna (not too hot); Chana Masala and Santa’s Samosas British Indian restaurants to form the basis of the spicing. This is the recipe I most commonly use, which I find gives a good foundation of flavour to all curries.

Add a second 75ml of base sauce, stirring and scraping the bottom and sides of the pan once when first added, allowing the sauce to reduce again without unnecessary stirring. 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. 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. Oh my gosh! I’m so excited by this cookbook! Rating: 5/5. Many thanks to NetGalley and the publisher for the eARC. I am hoping to get a hard copy of this wonderful book! The descriptions and beautiful pictures will have you drooling with anticipation.catering, and of course eating. A firm love of Indian food in both home and restaurant styles gives plenty of Fry for 20-30 seconds, stirring frequently with the flat of the spoon, ensuring flat distribution of the spices in the pan.

World Cookbook award for best UK Self-Published Cookbook, 2019 and 2020 respectively, and have sold Both my partner and I were so impressed with how tasty these meals were and the depth of flavour. It truly was like eating a takeaway that was cooked in our own kitchen. What I particularly liked was that there was considerably less grease in the curries than what we usually get from a restaurant as that does sometimes put me off a little bit. Now add the chilli powder, spice mix, kasuri methi, salt, and 30ml of the base sauce to help the powdered spices cook without burning. Curry Compendium features 99 fully detailed recipes, covering starters, mains, sides, rice, accompaniments, and traditional Indian & streetfood. With just under 100 mouth-watering, easy to follow recipes to try out and delight your tastebuds, any curry lover will want this recipe book on their kitchen bookshelf.Curry Compendium includes starters, side dishes, curries, rice and bread, along with a generous portion of traditional and street food style recipes. Readers benefit from supporting YouTube tutorials for the majority of recipes, each with a QR code to scan with a smartphone/tablet to watch online instantly. Inspirational, no-nonsense and practical - A treasure trove of traditional and lesser known recipes This is one of the most in-depth types of cooking I have ever tried to do, and when I succeeded I felt like the most successful person in the world, but when I struggled I wanted to give up cooking completely. Now, that’s not the fault of the cookbook – that is just the nature of the food being prepared. This book gives step by step instructions, with all of the measurements needed at the beginning of each recipe for ease of mise en place (“put everything in place” aka prep for those who don’t watch a ton of cooking shows like me), before starting cooking. However, the cookbook does have a few quirks that requires some getting used to – especially if you aren’t using this book a lot, or like me, you don’t use the metric system (darn you U.S. schools!).

The QR coding is a wonderful idea and how better to follow a chef in your own kitchen on YouTube, pause, rewind at your own leisure. I was so excited to be asked to review this book. Cooking and cook books are my thing, so to receive this was an honour.

The word in the title "compendium" really applies here. This is a comprehensive volume, built up meticulously from beginning information, ingredients, tools, supplies, and the fundamentals, through to finished dishes with sides and accessories. The chapters are arranged thematically: intro and fundamentals, how to start, and beginning tutorials, through cooking methods and equipment, premade ingredients (masalas, pastes, and bases), starters, classic curries, special dishes, extra hot curries, vegetarian curries, side dishes, rice & bread, sundries, street food (!!), and scaling up recipes to feed more people. A hot, savoury, tangy, smooth, tomato-based curry that’s a firm favourite. My recipe recreates a typical Madras you would eat in a good Indian restaurant. Important: Before cooking curry with the base sauce, dilute it with water until it’s about the same consistency as semi skimmed milk. If freezing, do so before adding the water – it saves valuable freezer space. experimentation, finally gained enough skill and knowledge to be happy with sharing my experiences." I made Tomato and Chilli chutney last week and 1 jar has already been eaten it was delicious with cheese etc.