Curry Compendium: Misty Ricardo's Curry Kitchen

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experimentation, finally gained enough skill and knowledge to be happy with sharing my experiences." I made Tomato and Chilli chutney last week and 1 jar has already been eaten it was delicious with cheese etc.

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. Pour in 150ml of base sauce and the Worcestershire sauce, stirring and scraping once when first added. 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. 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.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.

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. So, most of it didn't make much sense, although it suggested solid knowledge and valuable tips were being imparted. I really like the inclusion of QR codes in the text that allow readers to jump directly to YouTube videos by the author.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

British Indian restaurants to form the basis of the spicing. This is the recipe I most commonly use, which I find gives a good foundation of flavour to all curries. 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. There are recipes for so many different kinds of curry with easy to follow directions; and the included QR codes direct you to YouTube videos where techniques are demonstrated visually. My teenage son was very impressed by the layout of the recipes, and by the addition of the QR codes, which allow you to watch YouTube videos for many of the recipes before you start to cook.Curry Compendium includes starters, side dishes, curries, rice and bread, along with a generous portion of 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. It appears that the book might be self-published, since no publisher is listed -- only the name of the author's British restaurant, Misty Ricardo's Curry Kitchen. Add the prawns (defrosted if from frozen) and the fresh coriander. Mix will into the curry and cook for a further couple of minutes, or until they are fully cooked through. This book really opened my eyes as to how easy BIR (British Indian Restaurant) cooking can be and how to get good tasting curries right at home.