Indian Restaurant Curry at Home Volume 1: Misty Ricardo's Curry Kitchen Kindle Edition

Brilliant cook book,if you are into Cooking Currys it's perfect for the beginner.

I love curries, that authentic flavour that you get at a curry house is delicious and addictive, but I struggled for over 30 years to re-create it at home. The usual books, vids and internet recipes are dreadful and you get a generic curry that is poor in texture, tastes only of curry powder and the overcooked meat falls apart and becomes stringy. Even an Indian friend of mine couldn't explain how they go it to taste so good.Misty Ricardo's Curry Kitchen explains how the excellent curry house chefs create a curry so good, that if you cook for your partner or friends, they'll be poking around in your kitchen bin looking for empty foil cartons and other signs that you've nipped to the takeaway to get a restaurant curry and claim it as your own original dish.There's no secret ingredient. It's all in the cooking technique and the Maillard reaction is used to create unbelievable, fantastically flavoured dishes. In every recipe, Misty explains the exact execution of cooking the ingredients in detail and my first curry was on par with the chicken balti, that my local curry house serves.There is some pre-preparation of a few ingredients, but this pre-prep will allow you to cook a 1st-class curry in 10 minutes and at a fraction of a restaurant or takeaway price.Finally, this book has transformed my Indian cooking and will no doubt transform yours too. I've used it exclusively for curry cooking since I bought it and consider it the holy grail of Indian Restaurant Curry cookery.

The best recipe book for Asian cooking

have made about 5 curries so far and have loved every single one just need to source your spices and away you go

Like me you will be daunted by this book as it takes a lot of different ingredients, some of which are not easy to get in the supermarket, and you need to do a LOT of prep.However, you do that once then it’s easy.You start off making a batch of ‘Mix Powder’ (6 spices and ideally, you’ll have a pestle and mortar)You then make a batch of ‘Base Gravy’ (Mix Powder + more spices and 10 common other ingredients like potato and carrots. You will need a blender)You can optionally make an ‘Onion Paste’ (7 spices + other ingredients. You will need a blender)You can optionally Pre-Cook your meat (6-8 spices depending on the meat + other ingredients)Thing is, the above will make you a lot of curries and it all stores. Then, when you actually get to a recipe, you just buy the ingredients and spices for each one.My advice is to do what I did.1. Go straight to the introductory ‘Bought Ingredients’ page and buy SMALL quantities of everything. 20 Spices + Garlic & Ginger etc2. Make sure you have a means to blend a sauce (I use a hand blender) and finely grind seeds (pestle and mortar or a coffee grinder)3. Buy plenty of freezer bags and/or plastic tubs (for the Base Gravy, Onion Paste and meat) and a jar (for the Mix Powder)4. Make the batches of everything and store them in advance.5. Then just try a recipe or two. If you get on with it, then start buying your most bought spices in larger quantities.The results are good, but with the amount of prep work and initial cost, it won’t be for everyone.

Good book

This book is absolutely great. We will never get a curry as nice as we make at home now. It’s beginning to become a bit of an addiction!Firstly, the books are clear, easy to understand and so well organised. It makes cooking a pleasure. Everything has been thought of and explained well for new BIR cooks like me.The first couple of meals I made, there was a slightly bitter taste which I couldn’t work out. I then realised I wasn’t cooking my spices out enough. (Usually the curries are cooked in a similar order... oil, infusion, onions, ginger and garlic paste, then spices). It says in the book, cook them for 30 seconds but I usually cook for slightly longer with a small amount of base gravy to prevent burning.It can seem daunting having to make mix powder and base gravy etc, but once everything is made, the curries come quick and easy.I would recommend freezing base gravy in tubs and watering down just before use. Batch making ginger and garlic paste and freezing in ice cube trays. We also freeze coconut milk to save wasting it.A little electronic coffee grinder has worked very well for us for making the spice mixes.We have an induction hob so bought a 28cm stainless steel pan for cooking. We also have volume two which has a handy up scaling chart. Before we knew about that, we once tried doubling everything up to cook for two and failed due to being too spicy.I also have the Curry Guy book but rate Misty Ricardo books over that. Mainly due to how well explained and laid out everything is in these books.Enjoy.

Absolutely top book for learning how to go to the next level with curry at home.