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

I have cooked three recioes so far. Everyone turned out perfect.Unlike recipe books by the more famous chefs, these dishes are not that expensive.The instructions are easy to follow and there is also a list of cookware to assist you in creating the perfect meal for you and friends.Brilliant.

I love Indian food & for years have been using curry recipes found on the internet. Some have been ok, but nothing like the real thing. Then I noticed this book on Amazon & thought, "why not?" It's unlike any other recipe book I've had; head & shoulders above the rest in fact. For a start it's interesting, informative & a proper good read. There's even a bit of humour thrown in. The recipes are all well known dishes, colourfully illustrated & clearly explained with lots of useful tips. After a couple of days preparing the "mix powder", "base gravy" & "pre cooked lamb" I got the cooker going tonight & cooked a Lamb Bhuna with Pilau Rice. It was beautiful. All the taste & amazing flavours you would expect in a decent Indian restaurant, which is exactly what the author claims.

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.

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.

I enjoy curries and was curious about this approach. It's a manual for creating British Indian Restaurant "BIR" style curries at home.It involves making a large quantity of base gravy - enough for over a dozen curries, pre-cookimg meats, then making single portions of curry. (Volume 2 has guidance on upscaling).There are lots of popular curry options - Bhuna, Rogan Josh, Madras, Tikka Masala.... Recipes are very well explained and resulted in rich flavoursome curries.Beware though that you'll need a very large pan to make the base gravy and pre-cook the meat, (I used my stock pot). There's a lot of oil involved and cooking at high temperature. I found it very messy with lots of spitting and popping of oily liquid. Also needed to be very organised and to have all ingredients close to hand as once the cooking of a curry starts it's fast, high temperature work.