Curry Compendium: Misty Ricardo's Curry Kitchen

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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. 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).

Richard lives in the North West of England and dedicates his 'foodie' time to cooking, recipes, social media,This book is brilliant and I highly recommend this new curry book. 5 Big stars from me and a happy Hubby!!!

experimentation, finally gained enough skill and knowledge to be happy with sharing my experiences."

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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. 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. Toast the cumin and coriander seeds in a dry frying pan on medium heat for 45-60 seconds or until the seeds brown and the aroma intensifies. Allow to cool a little, and grind the seeds to a fine powder. Use a coffee/spice grinder or a pestle & mortar to do so. Set aside. You can use shop-bought pre-ground cumin and coriander for convenience, but the flavours will be inferior. 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.

Next add a second 75ml of base gravy, stir and scrape the bottom and sides of the pan once when first added, and allow the sauce to reduce once again. 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 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. My very first memories of Indian food come from when I was around six years-old. Lying in bed, I could smell an amazing aroma of curry drifting upstairs. My parents would be enjoying a rare Indian takeaway. Salivating, I would sneak downstairs, complaining that I couldn’t sleep, and showing great interest in the foil containers laid out on the table, which had the most amazing magical colours and smells.WoW..............This new Book "Curry Compendium" by Richard Sayce was a breath of fresh air........ Everyone I know Loves a good take away curry whether it's a meat, fish or vegetable curry. So, this book was a great find for me especially as I love to learn how to cook a good curry from scratch - Plus, to know what ingredient that has been added and how it was prepared and cooked. Next, add the remaining ½ tsp kasuri methi, mix powder, chilli powder and salt and 30ml of the base gravy to help the spices cook without burning. 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.