Curry Compendium: Misty Ricardo's Curry Kitchen

Product Information

Fry for a further 3-4 minutes, stirring frequently to stop the spices catching and burning. Add a little more water to help with this. 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

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. 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. Add a second 75ml of base sauce. Stir and scrape the pan once, then leave it for a further 45 seconds or so, allowing the sauce to reduce and crater again. 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.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. 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. 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. Add the oil to a frying pan on medium high heat. When hot, add the cinnamon and cumin seeds and fry for 30-45 seconds, while stirring frequently. 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.

Besides curries, there are many recipes for side dishes such as dhal, keema peas, and many aloos. There are rice and bread recipes, side sauces such as mint and green chutney, and even mango lassi.

Advance Praise

This would make an excellent gift this year for the family member that loves a good curry and would like to be able to create their own BIR-style curry at home (and save a fortune by not getting loads of takeaways). Now add the chilli powder, spice mix, kasuri methi, salt, and 30ml of the base sauce to help the powdered spices cook without burning.