Curry Compendium: Misty Ricardo's Curry Kitchen

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Share 0 One in seven people prefer fast food as their festive feast versus the traditional roast – but would you opt for a curry banquet with your family? Here, Richard Sayce, author of Curry Compendium gives us alternative recipes for the big day. As I said at the start, I am not a cook in any way shape or form (for me to cook a curry, it would be throwing a ready meal in the microwave), but I found this book very easy to follow and the instructions easy to comprehend. I don’t expect to become a restaurant chef but hopefully with a bit of practice and following the instructions properly I will be able to make a decent curry that people will not only eat but will enjoy. 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 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.

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. This new book offers 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 just love this recipe book! Overall, Richard Sayce’s (aka Misty Ricardo) Curry Compendium is an excellent book to teach you how to prepare and cook delicious BIR (British Indian Restaurant) style curries in your home kitchen. My thanks to the author, publisher and NetGalley for an ARC of this cookbook in exchange for an honest review.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 third 75ml of base sauce and the fresh tomato quarters. Stir and scrape once again, then leave to cook on high heat for 3-4 minutes.Inspirational, no-nonsense and practical - A treasure trove of traditional and lesser known recipes Now add the chilli powder, spice mix, kasuri methi, salt, and 30ml of the base sauce to help the powdered spices cook without burning. 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. Most of the recipes featured in the book are for generous single size Indian takeaway servings (unless stated otherwise) as this is the best way to bring out all of the flavours, especially when cooking in a home kitchen. As a lot of people will also be cooking for other family members or friends at the same time and won’t want to cook several individual potions there are instructions on how to make larger portions correctly (scaling up), not just multiplying the ingredients by number of people.

Despite having relatively few ingredients, when cooked correctly it will have amazing flavour layers. Prepare the base sauce (aka base gravy) and spice mix (aka mix powder) separately before making this Madras.Curry Compendium includes starters, side dishes, curries, rice and bread, along with a generous portion of vegetarian, 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.

I endeavoured to finally master the art of creating excellent BIR style curry, and with time and a lot of

Featured Reviews

World Cookbook award for best UK Self-Published Cookbook, 2019 and 2020 respectively, and have sold Anyone who has eaten at one of the many hundreds of Indian restaurants in Britain knows how fabulous the curries are there. And believe it or not, in Britain there are even excellent curries in the deli cases of the larger grocery stores (very unlike what you get in US grocery delis – the curries are actually edible and delicious). Up to now it’s been quite difficult to make good British curry at home, but Richard Sayce, who is considered an expert on British Curries, has made it easy in his excellent cookbook, Curry Compendium: Misty Ricardo's Curry Kitchen. The varieties of curry in this book are endless, and include traditional and unique new curries. I would highly advise reading the beginning of this book before diving straight into the individual recipes. I learnt a lot about base gravy and other things by doing so which I think made cooking the recipes easier and gave me some context as to why I was doing what I was doing. It’s also really interesting.