Curry Compendium

Curry Compendium : Misty Ricardo's Curry Kitchen

4.41 (41 ratings by Goodreads)
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Description

Curry Compendium is based on the two top-selling paperback prequels Indian Restaurant Curry at Home Volumes 1 and 2 which have collectively sold over 50,000 copies in three years. Both books won Gourmand World Cookbook awards for the best UK self-published cookbooks.

Richard Sayce has combined all the content from both these books into a quality hardback format, added a splattering of new recipes, and updated many of the photographs and illustrations.Inside the new book you'll find an abundance of mouth-watering, delightfully easy to follow Indian restaurant recipes. These are all backed up with detailed and comprehensive informational chapters: everything you need to learn the art of curry cooking.

Curry Compendium contains all you need to create your own restaurant quality food at home in your kitchen. Start saving a fortune on takeaways!

- 99 recipes, fully detailed and explained, covering starters, mains, sides, rice, accompaniments, and traditional Indian & streetfood.
- Video Tuition throughout. A QR code is included for most recipes which can be scanned with a smartphone to instantly open up the associated YouTube video
- A quick and easy base gravy recipe to cook in 30 minutes
- Scaling Up - a detailed but easy to follow chapter about cooking multiple curry portions at once
- Inside an Indian Restaurant kitchen - a chapter showing the workings of a busy kitchen.
- Additional recipe photos crediting social media followers.
- Based on the top-selling, Gourmand award-winning* paperbacks Indian Restaurant Curry at Home Volumes 1 & 2 (ISBN 978-1-9996608-0-2 & 978-1-9996608-2-6)
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Product details

  • Hardback | 320 pages
  • 195 x 252 x 30mm | 1,500g
  • United Kingdom
  • English
  • Full colour photos and illustrations throughout
  • 1999660838
  • 9781999660833
  • 10,206

Table of contents

FOREWORD 6
INTRODUCTION 8
USEFUL INFORMATION 10
Recipe Conventions 11
Portion Sizes 11
Where to Start 13
Changing Main Ingredient 14
Pre-Cooked vs Raw Chicken 14
Curry Thickness 14
Harsh Tasting Curry 16
Storing Ingredients 18
Avoid Making a Mess 20
Reheating Curry 20
Storing and Reheating Rice 21
THE FUNDAMENTAL
BITS AND BOBS 22
Bought Ingredients 23
Basic Equipment 35
Where to Buy? 38
THE ESSENTIAL
COOKING METHOD 40
Building Blocks of BIR Curry 41
Importance of Pre-Prepared Ingredients 43
Differences Between Cooking
Curry at Home vs Restaurant 43
Typical Stages of Curry Cooking 45
PRE-PREPARED INGREDIENTS 52
Mix Powder 53
Bassar Mix Powder 54
Base Gravy 56
Base Gravy (Mark II) 60
Ginger/Garlic Paste 62
Tomato Paste 63
Garam Masala 64
Seasoned/Spiced Oil 65
Onion Paste/Bunjarra 66
Pre-Cooked Chicken 68
Pre-Cooked Lamb 70
Pre-Cooked Keema 72
Chicken Tikka 74
STARTERS 76
Onion Bhaji 77
Seekh Kebabs 80
Prawn Puri 82
Tandoori Chicken 84
Chicken Chaat 87
Achari Chicken Tikka 89
Malai Chicken Tikka 92
Sweet & Spicy Lamb Chops 94
Vegetable Samosa 96
Chicken Pakoras 99
CLASSIC CURRIES 102
Rogan Josh 103
Madras 106
Tikka Masala 108
Bhuna 110
Jalfrezi 112
Dopiaza 114
Garlic Chilli Chicken 116
Dhansak 118
Vindaloo 120
Pathia 122
Ceylon 124
Korma 126
Pasanda 128
SPECIAL DISHES 130
Balti 131
Coriander & Lemon Achari Mirch 134
Achari Lamb 136
Methi Chicken 140
King Prawn Zafrani 142
Karahi 145
Butter Chicken 148
Kashmir 150
Pudina 153
Chicken Rezala 157
Punjabi Chicken Staff Curry 159
Masala Fish Fry 162
Kalimirch 164
Shorshe Masala 166
Lamb Chana Saagwala 170
Moghul 173
Adrak 176
Shimla Mirch 178
Mango Chicken 180
South Indian Tamarind 182
Shahee Chicken Tikka 184
EXTRA-HOT CURRIES 188
LavaStorm 189
Phaal 192
Mr Naga 194
Naga Bhuna Masala 196
VEGETARIAN CURRIES 198
Spinach & Mushroom Balti 199
Simple Veg Curry 202
Chana Masala 204
Punjabi Veg 'Staff' Curry 207
Saag Paneer 210
Kadai Paneer 213
Egg Bhuna 216
SIDE DISHES 219
Dhal 220
Keema Peas 222
Mushroom Bhaji 224
Bombay Aloo 226
Saag Aloo 228
Aloo Gobi 230
Brinjal Bhaji 232
Bhindi Fry 234
RICE & BREADS 236
Pilau Rice 237
Special Fried Rice 240
Cumin & Onion Pilau 242
Lemon Rice 244
Biryani 246
Naan 248
Chapati 251
SUNDRIES 252
Onion Salad 253
Mint Sauce (Raita) 254
Spicy Red Dip 255
Green Chutney 256
Chilli & Tomato Chutney 258
STREET FOOD
& OTHER SPECIALITIES 260
Chicken 65 261
Chicken, Lemon & Coriander
Achari Soup 264
Aloo Keema Matar 266
Bunny Chow 268
Masala Toast 271
Chilli Cheese Toast 277
Bassar Fried Chicken 278
Cheesy Peas 280
Mango Lassi 282
UPSCALING CURRY 284
A Common Query 285
A Note about Portion Sizes 285
The Heat Dilemma 285
The Ratio Dilemma 286
The Compromise 287
Upscaling Cooking Method 287
Cooking Vessels 289
Scaling Up Template 290
Scaling Up Charts 291-292
Example: Chicken Madras 293
Imaginary Upscaling Scenarios 296
INSIDE AN INDIAN RESTAURANT KITCHEN 302
Appendix A: Shopping List 312
Appendix B: Online Suppliers 313
ACKNOWLEDGEMENTS 315
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About Richard Sayce

Richard Sayce is the man behind Misty Ricardo's Curry Kitchen. His long-standing admiration of Indian cuisine from an early age inspired an epic journey of determination, experimentation, creation, and discovery.

He achieved huge success with the self-publication of his books, Indian Restaurant Curry at Home Volumes 1 & 2, and has a large following on YouTube, Facebook, and Instagram.
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Rating details

41 ratings
4.41 out of 5 stars
5 49% (20)
4 44% (18)
3 7% (3)
2 0% (0)
1 0% (0)
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