I learnt the same way by my dad then he taught me everything else from scratch ie the gravy the precooked meats and veg sea food was from raw but I found that pretty easy . Well done mate because it's more than just putting the stuff in the pan its timing heat control when to add so and so really well done
I missed the onions? Was it just a personal taste not to add? Do you usually add both the smalll chopped or large chunks? Or both? This looks mouthwatering !
I've got the same issue with my ceramic hob in the kitchen. I've got a big gas bbq which really kicks out loads of heat so set it up in the garage with my tandoor oven. Just have to remove the car.
That looks fantastic, been too long since I've had Jalfrezi, hopefully things open up here soon so I can go to my favourite indian restaurant. In the mean time I will give it a go making it at home! When you say you add in "mixed powder", is that like garam masala?
It's like a mild curry powder. More info about it in my website's article which includes a link to my mix powder recipe - mistyricardo.com/introduction-to-cooking-bir-curry-part-1/
@@MistyRicardo sounds good to me but I suppose everything is geared towards speed at the takeaway. Mine are always cold straight out of the fridge which is a mistake.
This looks delicious and I love how quick and easy it was to prepare! Do you have any tips for marinading and pre-preparing the meat as I imagine it’s already cooked? I bought your book for my dad for Xmas and he’s chuffed! Think I may have to buy it for myself 😂🙈
Hey misty. Thinking of getting a proper curry/fry pan like the one in this video. What size is this one and can u suggest best brand/place to get one? I looked on amazon but there are so many lol
That frying pan looks the business, can't seem to find any out here in Canada (as a UK expat, I can confirm CIR has nothing on BIR - you wouldn't feed their saag aloo, bhajis, jalfrezi and murgh makani to your pet dog!) Anyone have suggestions on where to find decent aluminum pans internationally? Happy to get them shipped out here.
I agree that the UK has the best Indian food outside of India. I’ve been to Indian restaurants in Toronto and the standard is pretty descent also. You’ll find these pans on Amazon. Search for commercial Indian cookware.
That's why you individualize each curry. In a madras, you can add caramelized onions (video reference: "How to make Onion Paste (a Bunjarra for extra flavour in Curries)" by Misty Ricardo himself), Worcestershire sauce, etc. In a vindaloo, you can add chili sauce (video reference: "Hot Red Chilli Sauce BIR | made from scratch | Restaurant cooking at Home | Real Recipes | Pro Chefs "). There are a lot of condiments you can experiment with: ketchup, Mr. Naga, etc. I'd suggest trying different brands of curry powder, different mix powders (spice ratios), tomato puree vs blended plum tomatoes, etc. There's room for experimentation. If you go the normal route, everything will taste the same.
Anglo indian curries are a British offshoot, and in this style the base curry is often uniform. If you have a hankering for distinctly different curries try one of the many authentic/modern Indian restaurants which are numerous if not quite as easy to find as your local Baltimore house.
I have to say that since buying Misty Ricardo's book (which is excellent), you're not wrong. There are a few 'flairs' here and there - tamarind/mango chutney for example - but most are very similar. Its so strange because before you dive into BIR it feels like some magical wonderland of secrets that you could never replicate at home, but after doing a couple recipes it all slots in to place and is actually very simple. The difficulty is ingredient sourcing and prep - these kitchens have all the spices out in front of them for easy access, but doing it at home is a bit of a faff. Still, I'm so glad I picked the book up and have genuinely impressed lots of people with the curries/naans I've made from it.
Thanks. They slow cook it in spices. I don't have their precise recipe, but here is mine, also in my books Curry Compendium, and Indian Restaurant Curry at Home Volumes 1 & 2: mistyricardo.com/pre-cooked-lamb-recipe/
@@noodles169 get some sandpaper or steel pan scourer, and remove the non stick on your old pans, and you have a similar pan. Works great on a Tefal or similar aluminium wok than has seen better days, great way to recycle.
Go to your local asian store where you get your ingredients from most good asian stores stock a load of pans and utensils usualy a pan would cost no more than a tenner.
