Basic Curry Sauce by Misty Ricardo, with detailed technique walkthrough (4K)
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- Опубліковано 7 жов 2017
- A Basic Curry Sauce in the British Indian Restaurant (BIR) style - a delicious accompaniment to rice, chips, chapati, naan, tacos, cruditis, or just about anything you want to eat it with. Of more importance than the ingredients themselves is the method of cooking. In this video, I elaborate on some of the key techniques to bring out the best flavours. If you just want to see a nice looking curry being made, just skip the academic wordy bits.
If you follow this recipe, please let me know what you think.
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This is the best curry recipe I've ever made. I've bought loads of books trying to get the taste and texture that I like, this hits it spot on.
Looks amazing! I opened my mouth when you offered the spoon towards the camera!!!!!
This is the most helpful video i have found about bir technique. Thanks a bunch! 🎉
Well done! Very helpful. You strike on exactly my struggling points in making curry. Heat and moisture control. I also appreciate the look. Not some super antiseptic, tv studio kitchen. A regular cook top with regular gear that regular people might use to make an excellent meal for their family on a regular day. A+. Thanks from California.
Well I am pleased to tell you what i think. Ive been home cooking for more that 45 years including "curries". I've learnt more on curry cooking in this one video that I have in much of that time. I am not new to your channel and have not been in favour of the non-narration technique. Today, I changed opinion. I sat glued to the screen and paused the commentary to type into the PC. No problem. ive done this with a few more of your receipes. Most of it went in. We will see how it goes in practise later today with chicken tikka and base gravy!
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
Thanks so much Roadie. Many happy cooking session to come I hope.
Absolutely brilliant! I make curries all the time and still have learnt a great deal here. Massive thanks from me!
Absolutely delicious enjoy your recipes thank you😊
Superbly explained. And you are right, my head did hurt a bit after that.
Thank you so much for sharing your tutorial. I keep trying to make a decent curry but now I have some fantastic new tips. I was definitely over stirring and I will get a bigger trying pan.
Thank you so much for these videos, the detailed instructions on the technique are very much appreciated. Most Indian food channels are geared towards those who already know what they're doing a little more. As someone who doesn't have much base knowledge on this type of cuisine, or even cooking in general, your channel has helped me tremendously.
Thanks, that means a lot.
Great information, thank you very much.
I'm glad you addressed the scraping sound, it really put me off watching curry vids. Nice one
Thank you so much! Now I understand the science behind the multiple additions of base “gravy”, the first few to produce the gorgeous caramelised flavour, and the last to thin it. I used to add it all at once, the result was good but not to the standard of the best BIRs, now I know why! 🙏🙏🙏
What a great video. I can't believe I have only just come across it.
Thanks
A spot on guide that will make a huge difference for anyone struggling to recreate that BIR taste at home.
+Paul Clay thanks mate.
this has to be the best indian cooking video on youtube. all the videos with recipes are nice and all but pretty much useless if you don't already know the right technique.
awesome richard in 4k as well lol cheers
Excellent tutorial from the master chef of curries ;-)
After trying to make Indian restaurant style curries for more years than I care to remember, at last I have made the perfect sauce! This recipe is easy and really works! Fabulous flavour and perfect texture. Just perfect.
Thanks 🙏
Excellent video, love the in-depth explanations. Though a lot of chefs show the hows, they often fail to deliver the whys..
PHD level curry cooking...off the hook!
Daft lad, this is fantastic! 😄
Hi
Keep up the good work! I’ve got both of your books👍 mango &chicken is one of my favourites . Going to make the madras curry tonight, can’t wait!!
Thanks. 😁
Finally I found a recipe that reminds me of my mother land.
Great work Rich. Well done mate.
Thanks a lot Mick. A lot of head scratching to put it all into words.
That looks nice! As for overall cooking time, it looks a bit longer than I've done so far. Probably why I haven't cracked it yet! :-) Good demo thanks.
brilliant. i applaud your effort to educate us. i learned a lot.
Thank you. I am the last Jedi so I hope it sank in. 👩🏼🚀
Misty, i have followed a few of your recipes but your method, tonight, has helped me make the best curry ever and better than any takeaway I have tried. You have explained the reasons for the cooking process which makes sense and really work. Perfect and thank you!!
Thank you very much Phil and Donna. Glad it helps.
@@MistyRicardo Definitely, it's all in the cooking process...Perfect curry now!
Hi Mr R Excellent video on cooking a very tasty BIR curry sauce , well done sir , thanks Ivan
+MultiChef888 cheers, Ivan.
Thanks for another great video misty.
I thought I would share what I do for those who don't have a gas hob:
I have turn two hobs turned on one medium-high and the other on full whack (which is a high out put hob). So i can switch between for the various stages of cooking.
Also when i add the base i move everything in the pan to one side, then i can get the base hot enough to gradually mix into the sauce.
Always had great results.
Thanks again
That's a great idea. Earlier this year I was cooking on an electric Aga. Same principle with 2 rings. Takes some practice.
11:26 Scrape that Fond! Excellent.
I've not yet bought an aluminium pan, I use a cast iron karahi, but I think a rougher surface like aluminum when it begins to stick makes things a bit quicker and easier. I get obsessed with seasoning cast iron and carbon steel so they're silky black, polymerised and non stick, when for a curry I imagine the rough aluminium is probably better.
It's not
Excellent technique tutorial. I'm doing it all right but it's nice to have a curry God such as yourself confirm it. I'm lucky that I am surrounded by people that love it as much as I do. Ohh and I happen to be totally ok with the sound of a steel spoon on a pan, it's just part of curry creation.
I'm working on a combination "Rambo wok"and curry burner for outdoor use. I figure I will be able to produce a better curry and as well belt out proper Chinese food (with that char on the ingredients). I will show you when it's all done, maybe share the design with your followers.
Again, thank you for all the creations you keep bringing us. You are a valued youtuber and I always look forward to your next video.
+gordon6029 Thanks. Your Rambo wok project is interesting.
By all means, please do share the wok setup when it's all done :)
I have a carbon steel wok I swear by for various things, as its deep sides and small surface area allow me to use less oil in some scenarios, and it's very reactive to changes in heat. But I'm reluctant to cook a lot of tomato-based dishes in it as the acidity always seems to damage the patina if I do it too much. Agreed though I pretty much always come to MR's channel when I'm in the mood for BIR. I hope it's here for a long time to come.
What a master. Thank you for your tips that you share with us. Cook books?
Hi Greg. Yes I have published three cookbooks, the latest of which is Curry Compendium. Visit my website www.mistyricardo.com for info.
Followed this and added some local flaked fish, it was superb
Technique par excellence, Misty - love it....
p.s must make that base gravy soon;-)
+tonydeltablues Cheers 🥂
I AM SO HAPPY I FOUND YOU!!!!! I am watching all your videos! BEST on UA-cam!!! I spent years trying to make restaurant quality indian food. I havent made it yet, but this looks super legit!
Nice to have you along. You should check out my books... www.amazon.co.uk/dp/1999660803 and www.amazon.co.uk/dp/199966082X
Good evening.. Greetings and best wishes from India... Hope you are doing good.. Pls upload Restaurant style Biriyani Recipe.. Eagerly expecting your positive response.. Stay safe and healthy..
Hello Anthony. You'll find a couple of restaurant style biryani videos a,ready on my channel. Search for 'Misty Biryani' and see what comes up.
What can I use as a substitute if I don’t have time to make the gravy?
Thank you! I've not been using enough heat which has ended in poor results. I'm turning the gas hob up high from now on.
Great recipe Misty, will definitely use this one....would add a choice of meat or fish as required, or, leave as is 😋😋😋
Add Meat or fish as desired, but I'd just make it as a side dish / dipping sauce.Taste great cold. Thanks.
Hi misty I love you channel great curry’s etc just a question I’m going to buy a aluminium frying pan like yours what size is yours ? Cheers bub keep up the good work 👍
26cm. Thanks.
MistyRicardo thank you 👍
Hi - whats the substitute for the coconut cubes and measure? Only place i can find cubes is on ebay.
Coconut milk - about 3 times as much by volume.
Going to try this! What would be the ideal ingredient quantities for a batch to feed 4-8 people?
Watch my video ‘Chicken Madras for 4-6’ on my channel. That will give you the idea. Also, in the second of my two books, INDIAN RESTAURANT CURRY AT HOME Volume 2, I have a whole chapter dedicated to how to upscale curry. Available Amazon and many others.
how far round do you turn the gas knob? bc from experience whenever I turn it to what I think is medium high, the oil smokes and the onions burn p much as soon as I add them
It will vary between gos hob knobs. Hard to say really, but I’d say for the medium high I’d say turn it 50% of the way.
Hi MR, sorry to bother you again! Would/have you ever toasted the Coriander and Cumin seeds prior to grinding for your Mixed spice recipe?
Good question. Don't toast the coriander and cumin unless you are using all the mix powder imminently (for example within a week). Toasting enhances the flavour, but reduces it's efficacy over time.
Thanks for the reply!
Hi misty. How about can you u do Akbars lamb chops recipe?
Hey recently Ive become a big fan of your recipes
I cooked the base gravy yesterday and I am looking to try out one of your curry recipes today
Do you think using a non stick frying pan or non stick wok would be fine for cooking curries like the Jalfrezi?
Would I run into trouble trying to caramalize the sauce?
Thanks for all the recipes :)
Hello and thanks. Non-stick can work if you are more patient with it. Try to keep the heat in the pan as much as possible. Stirring releases heat. You'll find that you can get caramelisation, just not quite as easily as with aluminium or steel. Practice and adjust.
MistyRicardo Thank you so much for the quick reply :)
Ill try my best and tell you how it went. ^^
One more question.
You often use chili powder in your recipes( not including the kashmiri) which you don't specify.
My local Asian/ Indian store only sells the very hot version of Indian chili powder though..
I still bought it for other recipes.
What should I use to replace the normal chilli powder in your recipes ?
I have Korean chili powder/flakes at home and cayenne pepper
Could that work?
You can use whichever you like and adjust the quantity to suit your taste. Chilli Powder sold as 'Extra Hot' can be good, but can also be harsh as I think it contains the chilli seeds also. Kashmiri chilli powder of course gives a vibrant red colour and has a milder piquant flavour. I don't see a problem with Korean powder / Cayenne pepper... if it tastes good to you then it's all good.
MistyRicardo
I tried your vindaloo today and the taste was spot on :)
Ill try more when cooking for the family tomorrow
Thank you
Superb.
Richard..at what stage would I add raw chicken (I'm all out of pre cooked!) to the sauce in this process? thanks.
Add in with the ginger garlic paste.
MistyRicardo great thanks
Hi, around 4.40 you add one and half tsp of 'mix powder'. Can you tell me what the mix powder is please? Thank you.
Hi. It’s a blend of common spices and its pre-made for convenience. Loads of info in my first book INDIAN RESTAURANT CURRY AT HOME VOLUME 1 about it. Search my channel for the video.
Excellent thanks a lot..how can this be stored in freezer for how long
Me T 3-6 months. Take as much air out of container as possible to avoid freezer burn. Yuk
I find Ziploc bags help with this - force the air out before sealing. It's an efficient way of storing portions enough for a single recipe too.
P.S. Nice one MR!
kevmalone thanks a lot
gib859 thanks a lot gonna try
Hi Misty. Where is the recipe for this. I have the Curry Compendium but can't find it. Cheers
Hi, it's in the earlier info chapters.
If I use high heat, my (electrical) stowe gets totally ripped by magma sauce. Never getting it right. I shall try once again. Thank you Misty!
The eruptions are all part of it. No pain no gain.
Very few cooks can provide people with actual knowledge of BIR cooking technics so that other cooks can apply them different cooking situations!
My curries have improved a lot since watching a lot of your videos.
I have a suggestion to include more vegetarian and vegan dishes and if you could perhaps make a curry without oil?
j27hd 7345thy yeah more vegetarian cruelty free food please
+j27hd 7345thy Thank you! I will bear the veggie/vegan and no oil in mind.
Does Amazon sell this kind of aluminum pans? I can’t seem to find one
Yes they are on there I'm sure. Where in world are you?
@@MistyRicardo Michigan, USA.
Hi Misty, if I wanted to turn this into a “basic chicken curry”, would I just add chicken maybe after the first cook of the tomato, before the first ladle of base gravy after the tomato?
I am making my first batch of your base gravy today, it is simmering right now, and tomorrow I want to make just plain chicken curry. I may or may not have time to make a batch of the pre-cooked chicken.
So if you wanted to add pre-cooked chicken to this, when would you do it?
If you added raw chicken to this, when would you do it?
AutogenicMotor Hello Motor. In my opinion, pre-cooked chicken is better in a curry. Add the pcc at the same time as the tomato paste. If you want to use raw chicken, add it at the beginning. Keep the meat coated to help it not dry out so much. Water is desperate to escape from the chicken given half a chance. Good luck and let me know it goes. I’m especially interested in hearing your comparison between using pre-cooked and raw chicken, if you were to try both methods. 👍
Thanks Misty for the quick reply, and thanks for all of the great videos, they are done in a very informative way.
When you say add the raw chicken at the beginning, do you mean to the hot oil with the cumin seeds?
Sorry for the basic questions, I am new to curry cooking. I have cooked about 10 home style curries so far, and I am trying the BIR style now with your recipes. In the home styles I have been trying it usually goes like:
- heat oil
- add whole spices cook briefly
- onion till brown
- Ginger/garlic cook briefly
- add ground spices cook briefly
- add tomato cook till oil separates
- add main ingredient (chicken etc.), mix, coat, cook briefly
- add water and cook till done
In the home style once you add the water, to me we are now really boiling the curry/chicken till done, but in the BIR style as you explain in this video we are really frying/carmelizing the whole time.
By the way I just bought your ebook, and I see a lot of useful information and answers to the common questions in there, including another alternative of simmering/cooking the raw chicken in the base gravy. I will be reading my way through today.
Yes, right at the beginning. The raw chicken will tend to dry out and become a little tough. As I said before, pre-cooked chicken gets the best results.
Excellent. Thanks for buying it.
Great recipe, I’m going to try it out, but if I wanted to add fresh chilli, when would I add it?
That's up to you to - add near the end for maximum fresh heat, earlier on to cook them more which will dissipate the flavour into the curry but lessen the heat.
MistyRicardo thank you.
I'm new! What's mix powder?
Hi 👋 it’s a basic toned down type of curry powder. See my video ua-cam.com/video/NkQj492PQu4/v-deo.html. My book explains it and much more... www.mistyricardo.com
where is the base gravy u added coming from thanks
Have a look for my base gravy video on my channel. It shows you how to make it.
I remember making a base gravy from the book curry secret,Wasn't impressed cant wait to make the base gravy,could i half the quantities ,750 gram onion and so on. and what oil is best,,Thanks for the videos
Yes you'll be ok halving the recipe. A neutral oil like sunflower/rapeseed is best.
@@MistyRicardo Thankyou 🙏
Is this one portion?
If I wanted to make for 4 people would I multiple the quantities by 4?
Yes the video shows a single serving portion. Not that easy to scale up x4. See my recent video on chicken madras 4-6 will give you some ideas.
@@MistyRicardo I watched that today!
I will be trying it tomorrow.
Many thanks!
So what's the difference between the base gravy and base curry sauce, how are they used?
Hi Ketan. The Basic Curry Sauce is a dish in its own right. I made a video on it to demonstrate and detail the BIR cooking techniques. It contains Base Gravy as an ingredient, which is a component added to the majority of BIR curries.
Will this work with non stick pan?
Yes, but in my opinion you'll get better results with a bare aluminium or stainless steel pan. Aluminium is best because the sauce adheres to the bottom and sides and caramelises nicely.
Hey chef I’ve recently had a Lamb Anghara dish it has a smoky bbq flavour is it possible you know the recipe please
I'm not familiar with that dish. Describe it in detail.
MistyRicardo it’s lamb/chicken in a red thick gravy it gets given a coal smoke hence the bbq smoky flavour and I think cream and almond/cashew paste because the sauce isn’t smooth hope this helps
Sorry Amani, I haven't a clue. Next time you order one, ask the staff what's in it. good luck.
MistyRicardo that’s no problem thanking you for your time
Can you add anything in that sauce , meat , chicken ,veg ...?
Yes, of course. I have a playlist on some ideal pre cooked ingredients to use. ua-cam.com/play/PLqoeAKonq-KdhIzCOBKZ3THtl1EDpX8sP.html
MistyRicardo cool!!! Thank you so much !
Alright Misty trying this tonight with your chicken tikka for my six year old daughter
Sounds good Nathan. Dip those tikka chunks in the sauce.
MistyRicardo went down a treat my daughter only usually has certain starters but I cut out the chilli and she really enjoyed it
Nathan Mitchell glad it was enjoyed mate.
What is base gravy ..?
Https://mistyricardo.com/base-gravy-recipe/
excellent video, great tips and advice - never use "nom nom" again grrrrrrrrrrrrrrrrrr
+David Law nom nom 😋
What is the mix powder ???
Here: mistyricardo.com/mix-powder-recipe/
@@MistyRicardo thank you
Misty, what is diameter of your pan, thanks
26cm rim to rim.
@@MistyRicardo Thanks from Hong Kong
Hi. Can u upload chicken nambali recipe from akbars restaurant pls
+Sk K I am not very familiar with that starter, but my Malai Chicken Tikka might come close, as it also uses cheese. ua-cam.com/video/z1wHNfJKxkE/v-deo.html
No its not that one sory
Hi misty. How about Akbars lamb chops recipe. Can u do that?
Sk K describe the taste, texture and appearance.
Misty you need to visit Akbar so u can try the food and then upload them all.
What's in the 'mix powder' please
ua-cam.com/video/NkQj492PQu4/v-deo.html Watch this video. More info in my book www.mistyricardo.com.
What is a base gravy?
It's a universal stock/sauce that British Indian restaurants use in must curries.
Where are the list of ingredients - I've got vol1 and vol 2 - am I missing something ?
ok found it - page 35 vol 1. Strangely not in index or contents but used as demonstration of typical steps - how bizarre !
geoff urwin bizarre? Not really Geoff old boy .... not in the grand scheme of things.....The Dyatlov Pass incident.....now that is bizarre. This is perhaps an oversight at most.
I only have electric damnn
Isn’t aluminum linked with Alzheimer’s?
In very large doses yes.
Thank you for the detailed and thorough explanation! You've put a lot of effort into this video, I've learned a lot.
Tried this today and your techniques worked!! I’ve been trying to make a restaurant quality curry for almost 7 years and this is one helped me get there today. Thanks for posting and sharing your knowledge!!
Glad to be of help. Keep practising, and remember to add base gravy thin.