Welcome. I'm Richard Sayce of Misty Ricardo's Curry Kitchen, the author of the new hardback cookbook CURRY COMPENDIUM out on 1st Sept 2021. I'm a passionate fan of Indian cuisine both here in UK and across the world, and I take great pleasure in sharing my video recipes of utmost sincerity and deliciousness. You will find that my videos in collaboration with my books, show you everything you need to create amazing Indian Restaurant Curry at Home!
I hope you enjoy my videos, and more importantly I hope you try the recipes and enjoy them. Visit my website www.mistyricardo.com for much more.
BOOKS: INDIAN RESTAURANT CURRY AT HOME VOLUME 1 INDIAN RESTAURANT CURRY AT HOME VOLUME 2 CURRY COMPENDIUM
VOLUME 1 and 2 each won prestigious awards: GOURMAND WORLD COOKBOOK AWARDS: BEST UK SELF-PUBLISHED COOKBOOK. Kindle versions also available at Amazon (Worldwide).
I had some stuff from a new Indian I tried and first experience was shit. I asked for madras sauce and I had never sen anything like it. it wasn't brown it was like translucent and loads of oil and shit in it I could see and it was watery and wasn't hot and no tomato flavour or sugar which are the main things in madras sauce. I asked for chips and the guy gives me masala chips wtf man this guys rushing cooking my shit at end of night. so I won't go there again. I hate to see so much damn oil or red liquid in a curry. thick sauce please!. naan bread has to be cooked proper and crispy and some burnt bits on it. most of the time it's not so great from places. I like watching Latif inspired he does some good looking curries and I wish I could go to his restaurant to try it but he's far away.
Got the curry compendium for father's day, best gift ever, I'm going to make my way through this book for many years to come, thanks Richard for all the hard work it must have taken, although I bet you enjoyed it
🙏🏼 It’s taken me a LONG time to find this video again. I made this rice soon after watching this for the first time, not long after you posted it. I have made your rice many, many times since then! Without doubt, this is THE best recipe for pilau rice. Can I also say, your presentation style is perfect - no drama, no random music, no “social media” voiceover 🙉, not making it all about you… just cooking!!! 😍😇 If you haven’t made this rice yet, you are missing a treat! Thanks Misty! 😚👌🏼
You can find the recipes (and videos) for a lot of my recipes online at www.mistyricardo.com. If you didn't already know I have written books on BIR cooking (details on my website).
From first getting the taste of bir in the 90s it's taken a while to recreate the flavours at home. Without the internet and channels like yours, honestly I'd never have got anywhere.
Hi Suzie. Sorry you're having problems... is in the size of the text you are having problems reading. You can find the full written recipe in my cookbooks Curry Compendium and Indian Restaurant Curry at Home Volume 2, both available on Amazon and other sites. There's a decent selection of my books' recipes on my website www.mistyricardo.com
Add 1 tsp garlic & ginger paste & 1 tsp cumin seeds to a sauce pan. Fry gently until garlic & ginger are softened ( about 30 seconds ) Add water to pan with 1 tsp turmeric & then add the potatoes. Simmer pan until potatoes are par boiled. Remove potatoes from sauce pan & you have pre cooked potatoes.
@@kmurphy994many places don’t cook potatoes or vegetables in any water, generally oil, some whole seed spices, garlic, cooked on low gas lid on, then put in a medium oven, the water released from vegetables steams to pre cook, better flavour less mushy
Not really suitable for this kind of curry. The ingredients need a good amount of heat to cook properly. There's no harm in putting it in a slow cooker once cooked a leave to improve.
