Curry Compendium
Misty Ricardo's Curry Kitchen (Verlag)
978-1-9996608-3-3 (ISBN)
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)
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.
FOREWORD6
INTRODUCTION8
USEFUL INFORMATION10
Recipe Conventions11
Portion Sizes11
Where to Start13
Changing Main Ingredient14
Pre-Cooked vs Raw Chicken14
Curry Thickness14
Harsh Tasting Curry16
Storing Ingredients18
Avoid Making a Mess20
Reheating Curry20
Storing and Reheating Rice21
THE FUNDAMENTAL
BITS AND BOBS22
Bought Ingredients23
Basic Equipment35
Where to Buy?38
THE ESSENTIAL
COOKING METHOD40
Building Blocks of BIR Curry41
Importance of Pre-Prepared Ingredients43
Differences Between Cooking
Curry at Home vs Restaurant43
Typical Stages of Curry Cooking45
PRE-PREPARED INGREDIENTS52
Mix Powder53
Bassar Mix Powder54
Base Gravy56
Base Gravy (Mark II)60
Ginger/Garlic Paste62
Tomato Paste63
Garam Masala64
Seasoned/Spiced Oil65
Onion Paste/Bunjarra66
Pre-Cooked Chicken68
Pre-Cooked Lamb70
Pre-Cooked Keema72
Chicken Tikka74
STARTERS76
Onion Bhaji77
Seekh Kebabs80
Prawn Puri82
Tandoori Chicken84
Chicken Chaat87
Achari Chicken Tikka89
Malai Chicken Tikka92
Sweet & Spicy Lamb Chops94
Vegetable Samosa96
Chicken Pakoras99
CLASSIC CURRIES102
Rogan Josh103
Madras106
Tikka Masala108
Bhuna110
Jalfrezi112
Dopiaza114
Garlic Chilli Chicken116
Dhansak118
Vindaloo120
Pathia122
Ceylon124
Korma126
Pasanda128
SPECIAL DISHES130
Balti131
Coriander & Lemon Achari Mirch134
Achari Lamb136
Methi Chicken140
King Prawn Zafrani142
Karahi145
Butter Chicken148
Kashmir150
Pudina153
Chicken Rezala157
Punjabi Chicken Staff Curry159
Masala Fish Fry162
Kalimirch164
Shorshe Masala166
Lamb Chana Saagwala170
Moghul173
Adrak176
Shimla Mirch178
Mango Chicken180
South Indian Tamarind182
Shahee Chicken Tikka184
EXTRA-HOT CURRIES188
LavaStorm189
Phaal192
Mr Naga194
Naga Bhuna Masala196
VEGETARIAN CURRIES198
Spinach & Mushroom Balti199
Simple Veg Curry202
Chana Masala204
Punjabi Veg 'Staff' Curry207
Saag Paneer210
Kadai Paneer213
Egg Bhuna216
SIDE DISHES219
Dhal220
Keema Peas222
Mushroom Bhaji224
Bombay Aloo226
Saag Aloo228
Aloo Gobi230
Brinjal Bhaji232
Bhindi Fry234
RICE & BREADS236
Pilau Rice237
Special Fried Rice240
Cumin & Onion Pilau242
Lemon Rice244
Biryani246
Naan248
Chapati251
SUNDRIES252
Onion Salad253
Mint Sauce (Raita)254
Spicy Red Dip255
Green Chutney256
Chilli & Tomato Chutney258
STREET FOOD
& OTHER SPECIALITIES260
Chicken 65261
Chicken, Lemon & Coriander
Achari Soup264
Aloo Keema Matar 266
Bunny Chow268
Masala Toast271
Chilli Cheese Toast277
Bassar Fried Chicken278
Cheesy Peas280
Mango Lassi282
UPSCALING CURRY284
A Common Query285
A Note about Portion Sizes285
The Heat Dilemma285
The Ratio Dilemma286
The Compromise287
Upscaling Cooking Method287
Cooking Vessels289
Scaling Up Template290
Scaling Up Charts291-292
Example: Chicken Madras293
Imaginary Upscaling Scenarios296
INSIDE AN INDIAN RESTAURANT KITCHEN302
Appendix A: Shopping List312
Appendix B: Online Suppliers313
ACKNOWLEDGEMENTS315
| Erscheinungsdatum | 06.09.2021 |
|---|---|
| Zusatzinfo | Full colour photos and illustrations throughout |
| Sprache | englisch |
| Maße | 195 x 252 mm |
| Gewicht | 1500 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| ISBN-10 | 1-9996608-3-8 / 1999660838 |
| ISBN-13 | 978-1-9996608-3-3 / 9781999660833 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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