Cooked this, was very nice, just like the real thing. It's amazing what that final touch of Worcestershire sauce and lemon does at the end, rounds it all nicely and gives it a little acid kick.
That looks absolutely fantastic. I've promised 3 pals I'd do them a good curry, but I don't want to start cooking BIR style after a night out in the pub, even with the prep & pre cooked chicken done.
Thanks for this 😁. I’ve a feeling that I might be following it at some point (should cooking for friends ever happen). I’m glad too see I’m not the only person that gets messy, I found vindaloo sauce on my arm today....(as well as all over the hob) 😂.
Beautiful mate! May I ask- when you're cooking curries starting with the whole spices how do you decide which whole spices to use and how much of them?
Hi Richard. Loving your videos, I've been making curries for a few years now but never managed to perfect them. I'm hoping by following your videos etc that I'll get there. When scaling up curries for 4 or 5 people what size pot are you using to cook in? Thanks. Ashley
Happy to help, and thank you. Volume 2 of my book is out tomorrow (kindle initially then paperback in a month or two) and it has a big chapter about scaling up BIR.
I made this a while back and it was very good. I was wondering if there would be any benefit in using onion paste at any stage? I have portions of these frozen down from your recipe and would like to use them up. They were part of the single curry.
Hi Jay. It's not straightforward like that. Do you have my second book, Indian Restaurant Curry at Home Volume 2? There's a detailed chapter on upscaling in it. I've done a video 4-6 chicken madras on UA-cam that will give you some pointers.
Good morning Misty, can I just ask you a quick question, can I Ghee instead of oil, and do I use the same amount of Ghee or less? Thanks for your help. I just want to see if the Ghee will make the curry taste like that Akbars taste from Leeds, where I live
Hi Ricardo, would this work in a Cast Iron Dutch oven pot on the Weber bbq? I was thinking get the high heat from the coals early on then let them die down gradually to give a long slow cook (beef). I might try tomorrow, what’s the worst that can happen?
Yes that would work but you won't have much control over the temperature aside from moving the pot away from the coals, and as you said letting the coals die down. Keep an eye on the bottom of the pot and stir from time to time to stop it burning.
Made Misty's upscaled Madras a few times its my go to recipe every time as its the favourite curry of my greedy family i add a couple of tbsps of Mango chutney which we all love and just makes a brilliant recipe even better thanks Misty ;-)
Nice job Misty. To scrape or not to scrape. That is the question! I'm always scraping and moving the gravy about as the spices are frying. I see that the cooking down element is important: presumably to let the oils separate from the sauce. Thanks Tony
Helo when your cooking out the base gravy should it be on the largest burner on the highest heat possible? I assume so because the resteraunt have a much higher heat output
Made this tonight - amazing I did add a blob of butter for richness 😀 please upload more feeding 4/6 people recipes - butter chicken maybe ? Please ! Easy to follow steps in this vid 👍
Great result. Diana I have a very detailed chapter about scaling up curry in my second book INDIAN RESTAURANT CURRY AT HOME VOLUME 2. It will help you scale up any of my recipes. www.amazon.co.uk/dp/199966082X
MistyRicardo good to know all is well look forward to the book tried using numerous UA-cam channels regarding b.i.r and always revert to your recipes just thought I'd let you know support all you do transformed the way I cook for 3plus years PEACE
Hello, when you put the lid on did you keep the flame on high and not stir it? My curry seemed to dry out fast when i did this for some reason. I had put the heat right down
Calamity Ganon yes heat hight with lid on. It will stick to the bottom and caramelise. You can stir it half way if you want if you are worried about it burning, but you DO want it to catch. What type of pan did you use ?
@@MistyRicardo reply thanks i think its aliminium not sire tho is what they call a patila looks like the one your using! Also is ot double concentrate puree or single your using?
Overall I suppose you have the simplicity of doing it in a single batch, but the cooking time was perhaps just as long, if not longer, than cooking 4 separate portions. An interesting idea, cheers.
Will this work for making freezer portions of the finished cooked food? I would like to make a batch of this instead of buying supermarket's fresh/frozen as an easy luxury freezer meal.
@@MistyRicardo Thanks, I am going to give this a go tomorrow. I have cooked your single person recipe 3 times now and it's the best curry I have ever cooked. Thanks!
@@MistyRicardo I cooked it last week and the results were very good, thank you. The oil I skimmed at the end will be used later as suggested. Made a real mess of the hob, but worth it!
Just about to try my first curry. I've noticed virtually every one of you great curry chefs use gas cookers. How much of a dis-advantage will it be using my electric cooker?
If you can buy a Solidteknics noni, 3mm no nickel steel cooks very very fast so can get by with lower heat source. Costs, but no rivets and a couple of centuries warranty. Their wrought iron is brilliant for fatty food. Big have much greater conduction than anything else. It’s made in Aus and now in USA.
I also ask myself if some of the curries are quite similar... I plan to cook 3 different ones for my parents and wonder if they will notice. Would be nice to know what should be the signature taste (is this a term?) of every dish, does your book state that? :)
It’s not really a signature flavour. Just something in the background that you probably wouldn’t taste unless you knew it was in there. Decided to leave the optional coffee out in this scaled up video to avoid detracting from the main focus - upscaling.
It’s a challenge with BIR cooking to avoid creating recipes that end up tasting too similar. You’ll notice in my recipes that I tweak things about, and each dish usually has something that further differentiates it (e.g. star anise in my Vindaloo, fennel/fenugreek powder in my Ceylon, special pastes in Karahi, Balti etc.)
I wonder if cooking your own curries is this affecting business for restaurants? As I have noticed that there is a lot of Indian restaurants near me that are really quiet??? I don’t go in them anymore because your recipes have spoiled me? Why would I spend £50 for a meal that tastes no better than I can make myself or not as good, for a fraction of the cost? Plus you are in and out of the restaurant within an hour, and you are between £50 and £100 worse off... it is pleasurable cooking for yourself and maybe friends and family, and it costs me last weekend £12 to cook madras for8 people... Thanks misty
I doubt that home BIR enthusiasts are affecting the restaurant trade significantly. There are other factors in play... fierce competition driving profit margins down leading to corners being cut on curry quality, availability of experienced Bengladeshi chefs, and I've noticed that service is not as good as it used to be.
Agreed, Richard. Most BIR curries don't seem to have the depth and subtlety of flavour they used to have. I've also noticed quite a few English or European chefs working in curry houses around here. I love making my own BIR food, but still frequent the local restaurant and take-away often. Need to support local businesses. They're all having a tough time of it!
I've also experimented with upscaling your recipes. I agree that the onion gravy is challenging because you find yourself boiling it in these quantities rather than frying it and it leaves a taste of raw onions. So I do the gravy a little differently, I cook the onions slowly for about 10 minutes with a little sugar so that they caramelise first, then I add the water, boil for another 30 minutes and then puree. This means you only have to add a fraction of the gravy while you are intially frying off the sauce, then I add all the rest of it, stick a layer of baking paper over the top and finish it in the oven. This get's around the problem of the sauce being spat everywhere. I also tend to slow cook the meat when I cook for these quanities, so stick it in the sauce raw and cook on low for about 90 minutes. Probably not very typically BIR but makes a great curry if you are cooking for a group.
Amazing thanks Misty Ricardo, so informative ! I’ve been wondering for a while how to upscale without losing the flavours! Your channel is a gem sir
Cooked this, was very nice, just like the real thing. It's amazing what that final touch of Worcestershire sauce and lemon does at the end, rounds it all nicely and gives it a little acid kick.
What's the method to turn this in to a vindaloo ?
Loving the compendium book 👏👏
This is great
I hope you can make more big portion videos like this :)
That looks absolutely fantastic. I've promised 3 pals I'd do them a good curry, but I don't want to start cooking BIR style after a night out in the pub, even with the prep & pre cooked chicken done.
Hiya Ricardo, how much ml's Base Gravy was used in this recipe, I tried to follow it, can you use the 30 Minute Base gravy?
Hi Steven. Does it not say the amount in the video?
I cooked this tonight.
Perfect!
The wife has a garlic allegy so I used a 1/4 tsp of asafoetida in with the ginger paste.
Lovely stuff.
Thanks Misty.
Thanks! Clever use of Hing.
Luv all the Curries Beautiful 😋😋😋😋😋😋
Brilliant job. Been curious about the best way to upscale BIR for ages. Thanks very much!
Chicken Madras is fantabulous.
Always wanted to know how to do a big batch of BIR style curry! Will be sure to give this a try next week as that Madras looks on another level ...
Thanks for this 😁. I’ve a feeling that I might be following it at some point (should cooking for friends ever happen).
I’m glad too see I’m not the only person that gets messy, I found vindaloo sauce on my arm today....(as well as all over the hob) 😂.
Amina Jane Ishaq You are welcome. Splattering comes with the territory.
Beautiful mate! May I ask- when you're cooking curries starting with the whole spices how do you decide which whole spices to use and how much of them?
Hi Richard. Loving your videos, I've been making curries for a few years now but never managed to perfect them. I'm hoping by following your videos etc that I'll get there. When scaling up curries for 4 or 5 people what size pot are you using to cook in? Thanks. Ashley
No measurements to hand right now, but if I may get away with I will say a reasonable sized pot.
Good idea to show a portion-size scale up BIR. Many thanks. Hope you enjoyed cleaning your cooker surface after this :-)
Happy to help, and thank you. Volume 2 of my book is out tomorrow (kindle initially then paperback in a month or two) and it has a big chapter about scaling up BIR.
6:42 i was actually salivating :) :)
Going to make this tomorrow
Very nice! Will you have more upscaled recipes in the new book?
Thanks. Yes there will be.
I made this a while back and it was very good. I was wondering if there would be any benefit in using onion paste at any stage? I have portions of these frozen down from your recipe and would like to use them up. They were part of the single curry.
Hi Richard...Hope your well. Id like to make the vindaloo for 4-6. I presume i can't just scale up..Thanks.
Hi Jay. It's not straightforward like that. Do you have my second book, Indian Restaurant Curry at Home Volume 2? There's a detailed chapter on upscaling in it. I've done a video 4-6 chicken madras on UA-cam that will give you some pointers.
Good morning Misty, can I just ask you a quick question, can I Ghee instead of oil, and do I use the same amount of Ghee or less? Thanks for your help. I just want to see if the Ghee will make the curry taste like that Akbars taste from Leeds, where I live
Yes you can
Can’t wait to try this method. When all the base gravy is added, do you keep the heat high or is it turned down to a simmer? Thanks
Keep heat high. Heat is your friend.
Ok,thanks
Hello mate, every time you add the base gravy is it diluted or neat? Cheers pal
Hi Paul. Yes diluted.
Hi Ricardo, would this work in a Cast Iron Dutch oven pot on the Weber bbq?
I was thinking get the high heat from the coals early on then let them die down gradually to give a long slow cook (beef).
I might try tomorrow, what’s the worst that can happen?
Yes that would work but you won't have much control over the temperature aside from moving the pot away from the coals, and as you said letting the coals die down. Keep an eye on the bottom of the pot and stir from time to time to stop it burning.
@@MistyRicardo Cheers, I’ll let you know how I get on. Fantastic content BTW, I’ve been looking for the curry secret for about 15 years.
Wow! great upscale Richard. What was the cooking time on this please in real time? Sorry missed the live feed.
Thanks Brian. Total cooking time was about 40 minutes.
This is the one we've been waiting for! Cheers Misty!
Thanks for the vid. Are all measurements level or heaped spoons?
Level. Cheers.
Made Misty's upscaled Madras a few times its my go to recipe every time as its the favourite curry of my greedy family i add a couple of tbsps of Mango chutney which we all love and just makes a brilliant recipe even better thanks Misty ;-)
Got to read. Thanks Chas
Nice job Misty. To scrape or not to scrape. That is the question! I'm always scraping and moving the gravy about as the spices are frying. I see that the cooking down element is important: presumably to let the oils separate from the sauce.
Thanks
Tony
tonydeltablues Hi Tony and thanks. Not stirring allows the temperature to get higher and caramelise the sauce.
@@MistyRicardo I guess it's all about the caramelisation :-) Great videos...gonna make that base gravy at some point
+ tonydeltablues. Do it, mate... You'll never make a curry any other way again. Trust me!
Helo when your cooking out the base gravy should it be on the largest burner on the highest heat possible? I assume so because the resteraunt have a much higher heat output
Yes, that’s correct. High heat is important (at the relevant stages) to get the best flavour.
I tried this recipe today. Tasted awesome first time making bir curry even though i messed up in parts best curry i made in my opinion.
looks awesome!!
Looks really good Richard.
Thank you
Made this tonight - amazing I did add a blob of butter for richness 😀 please upload more feeding 4/6 people recipes - butter chicken maybe ? Please ! Easy to follow steps in this vid 👍
Great result. Diana I have a very detailed chapter about scaling up curry in my second book INDIAN RESTAURANT CURRY AT HOME VOLUME 2. It will help you scale up any of my recipes. www.amazon.co.uk/dp/199966082X
Thanks your amazing at what you do and helping us create BIR curry at home 👍
Very pleased you like it. Thanks for the comments. 😀
Looks good cheers
Great recipe and very well presented. End result is too oily for my preference, so will have to do alot of skimming! Hoping to try it this weekend.
Yes you can skim as much oil off as you wish. You probably noticed the large amount I skimmed off.
How you going curry lover from another mother done a couple of your curries last night with home made layered paratha hope all is good
Hi Nathan all good. New book coming soon.
MistyRicardo good to know all is well look forward to the book tried using numerous UA-cam channels regarding b.i.r and always revert to your recipes just thought I'd let you know support all you do transformed the way I cook for 3plus years PEACE
Lovely!
The lads at work will appreciate this!
How come no coffee in this one?
Thanks. I didn’t want to distract attention away fro, the cooking method.
Any chance of doing a large ctm?
Misty what can i use instead of mix powder is mild madras powder the same ?? Please help doing your tikka masala tomorrow.
Joshua Lee Yes if you really don't want to assemble the mix powder (see my separate video).
So my local takeaway curries always have loads of oil on top of them.. would you say that this is a good thing?
Yes and no. Oil = flavour. Too much is unpleasant.
Thanks to those for watching the live premiere. Sadly the chat was terminated as soon as the video ended.
MistyRicardo sadly I missed it. Looks all good. I bet it tastes sooo good!
Hello, when you put the lid on did you keep the flame on high and not stir it? My curry seemed to dry out fast when i did this for some reason. I had put the heat right down
Calamity Ganon yes heat hight with lid on. It will stick to the bottom and caramelise. You can stir it half way if you want if you are worried about it burning, but you DO want it to catch. What type of pan did you use ?
@@MistyRicardo reply thanks i think its aliminium not sire tho is what they call a patila looks like the one your using! Also is ot double concentrate puree or single your using?
Nice
Hi....where do you get pans like that? And I'm assuming its aluminium? Cheers.
Asian supermarkets or catering suppliers are the best bet or you can buy online from eBay/amazon etc.
I used raw,it did taste fantastic
Nice!
Enjoyed the vid but, I know the base gravy has bags of oinions --- but no fresh onions or chilis? or did I miss them?
No additional fresh onions or chillies in this one, Fraser. If you like to add, please do.
My mom would go made if I made that much mess on the cooker but looks soo good sell me some 😩😩
What heat of chilli powder?
Regular
You never coughed once during this video. Hmmm, maybe it was a bit mild? Good to see you Misty.
What is base gravy, and how did you make that?
Hi. Check out my base gravy video on my channel. I have a book you can learn all about BIR cooking. www.mistyricardo.com
Overall I suppose you have the simplicity of doing it in a single batch, but the cooking time was perhaps just as long, if not longer, than cooking 4 separate portions. An interesting idea, cheers.
Yes, but less work, and it can be scaled up further.
Will this work for making freezer portions of the finished cooked food? I would like to make a batch of this instead of buying supermarket's fresh/frozen as an easy luxury freezer meal.
Yes.
@@MistyRicardo Thanks, I am going to give this a go tomorrow. I have cooked your single person recipe 3 times now and it's the best curry I have ever cooked. Thanks!
@@MistyRicardo I cooked it last week and the results were very good, thank you. The oil I skimmed at the end will be used later as suggested. Made a real mess of the hob, but worth it!
Just about to try my first curry. I've noticed virtually every one of you great curry chefs use gas cookers. How much of a dis-advantage will it be using my electric cooker?
Slower heat input and less control with electric. Gas flame is best for flexibility and heat
Unless you have induction which is very quick and powerful.
If you can buy a Solidteknics noni, 3mm no nickel steel cooks very very fast so can get by with lower heat source. Costs, but no rivets and a couple of centuries warranty. Their wrought iron is brilliant for fatty food. Big have much greater conduction than anything else. It’s made in Aus and now in USA.
Great video... step by step no talking rubbish 👌
Thank you.
🤤🤤
No added coffee in this one?From the previous vid I assumed that is the signature taste of the dish...
I also ask myself if some of the curries are quite similar... I plan to cook 3 different ones for my parents and wonder if they will notice. Would be nice to know what should be the signature taste (is this a term?) of every dish, does your book state that? :)
It’s not really a signature flavour. Just something in the background that you probably wouldn’t taste unless you knew it was in there. Decided to leave the optional coffee out in this scaled up video to avoid detracting from the main focus - upscaling.
It’s a challenge with BIR cooking to avoid creating recipes that end up tasting too similar. You’ll notice in my recipes that I tweak things about, and each dish usually has something that further differentiates it (e.g. star anise in my Vindaloo, fennel/fenugreek powder in my Ceylon, special pastes in Karahi, Balti etc.)
I wonder if cooking your own curries is this affecting business for restaurants? As I have noticed that there is a lot of Indian restaurants near me that are really quiet??? I don’t go in them anymore because your recipes have spoiled me? Why would I spend £50 for a meal that tastes no better than I can make myself or not as good, for a fraction of the cost? Plus you are in and out of the restaurant within an hour, and you are between £50 and £100 worse off... it is pleasurable cooking for yourself and maybe friends and family, and it costs me last weekend £12 to cook madras for8 people...
Thanks misty
I doubt that home BIR enthusiasts are affecting the restaurant trade significantly. There are other factors in play... fierce competition driving profit margins down leading to corners being cut on curry quality, availability of experienced Bengladeshi chefs, and I've noticed that service is not as good as it used to be.
But still, the good ones are always busy.
MistyRicardo I agree with service not being the same, i don’t know about the rest . Thanks again
Agreed, Richard. Most BIR curries don't seem to have the depth and subtlety of flavour they used to have. I've also noticed quite a few English or European chefs working in curry houses around here. I love making my own BIR food, but still frequent the local restaurant and take-away often. Need to support local businesses. They're all having a tough time of it!
I've seen you do messy curries, but this one takes the title 😁
Yes, just a little eh.
2-3 curries cooked in Normal way.Then Chuck em together.
Taste great but cooking time was a lot longer to achieve the right results
To reduce the sauce you mean ?
@@MistyRicardo yes
Did you use raw chicken or pre-cooked? The raw will release water which thins the sauce out.
I've also experimented with upscaling your recipes. I agree that the onion gravy is challenging because you find yourself boiling it in these quantities rather than frying it and it leaves a taste of raw onions. So I do the gravy a little differently, I cook the onions slowly for about 10 minutes with a little sugar so that they caramelise first, then I add the water, boil for another 30 minutes and then puree. This means you only have to add a fraction of the gravy while you are intially frying off the sauce, then I add all the rest of it, stick a layer of baking paper over the top and finish it in the oven. This get's around the problem of the sauce being spat everywhere. I also tend to slow cook the meat when I cook for these quanities, so stick it in the sauce raw and cook on low for about 90 minutes. Probably not very typically BIR but makes a great curry if you are cooking for a group.
I wish I had left the lemon juice out.
Too much?
Shame it's everywhere looks decent tho
Splashes everywhere, yes it does. Worth the mess, totally.