Richard Sayce cooked Duck Pathia at the Rasoi Cottage | Misty Ricardo's Curry Kitchen
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- Опубліковано 19 вер 2022
- Richard Sayce cooks Duck Pathia at Rasoi Cottage, Redditch
August 2022
Pathia, a hugely popular curry, with elements of sour, hot, and sweet flavours. When I saw a duck option was available on Rasoi's menu it fit the bill (no pun intended) for me and they let me loose with a frying pan and spoon to doi what I think I know best. At Rasoi they buy in lean duck meat to meet customer demand.
I was especially pleased to be invited to do some filming and cooking in the kitchens of Rasoi Cottage because they are listed as the no.1 top eatery in Redditch on Trip Advisor. The chef and owner Nasim Rubin Ahmed started cooking BIR style food from a very early age, and has a huge wealth of experience.
Many thanks to Nasim and the all staff at Rasoi Cottage!!! Get yourself down there, order some great food, and say hello from me.
Rasoi Cottage
21 Castleditch Ln, Redditch B98 7YB
Tel: 01527 758330
www.rasoicottage.co.uk/
For more info on BIR curry ingredients such as Mix Powder & Base Gravy, please use the following links:
Info about BIR Cooking: mistyricardo.com/introduction...
My Mix Powder Recipe: mistyricardo.com/mix-powder-r...
My Base Gravy Recipe: mistyricardo.com/base-gravy-r...
My 30 Minute Base Gravy: mistyricardo.com/30-minute-qu...
The latest cookbook by Richard Sayce, the award winning Curry Compendium is now available to order (more info at www.mistyricardo.com):
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What a lovely chef, firstly letting you cook and secondly making you a starter and not forgetting letting you video, thank you. If I lived closer I would definitely be knocking on your door, thank you guys
Also never thought of duck in a curry, a must try
Never had a duck curry before but that looks delicious 😋
love the curry compendium.
Nice to see all the different curries here on the channel - well done Richard 👍
Please let me just say that your recipes are the best I've come across. For the last 7 days I have been trying a different recipe every night, some old some new and every single one has been sublime. Thank you for sharing your curry wisdom with us Richard
Thanks. Which recipes have you made?
Amazing, love tender duck ❤️
Looks great. 😊👍
This guy is excellent - do some more with him please
❤️❤️👌👌👌👌👌yummi
anothere takeaway does this sweet and sour style i wont mention who..but yeh it works ..great video richard
Hi Richard.
The Pathia in your book is so much more flavourful and complex than any of the vids from restaurants. Problem is whenever I am out for a curry I always compare to the ones I make from your book... every time the one from your book is just...better.
Hi Brenda. So pleased that you e said that, thank you 🙏🎄
Another brill video, are you familiar with the dish Komal Patia?
It was my go to meal where I used to dine, move to the next town and the Indian restaurant there had never heard of it, even though they serve Patia dishes.
Dear Jesus it looks fab!!! R we gonna get a pree cooked duck recipe?? Or is it just cooked breast?
How are the service onions made exactly?
I didn't get the precise recipe, but at Radoi I believe it's a matter of slowly frying thinly sliced onions in oil with mix powder, salt, tomato puree and perhaps a little kasuri methi (dried fenugreek). They're made primarily for speed of service, which is why I don't use service onions in my own recipes - a couple of extra minutes cooking the raw onions in a curry won't matter., whereas in the restaurants and takeaways the chefs need to churn out curry at a rapid rate.
In your resturant videos, they never use whole spices to infuse the oil. Do you think they add the garam masala into their bases instead as not many people want to pick out whole spices from their food I guess.
It's all about time and simplicity. The chefs don't have time to muck about with whole spices. The often use garam masala in the base, it depends on the chef.
🔃
How do they pre cook the duck mate?
If memory serves correctly, I think they buy it in cooked.
When you going to embrace UA-cam shorts Richard? They are growing my channel brilliantly (early days but last 2 months have been really good for subs and thats pushing up my ad revenue for my longer videos) and would work great for your curries, Just ingredients hightlights , they get seen by 100's of 1000's and would really work well for your channel, one of my shorts has generated 1200 subs in 2 months alone. All the best. Derek ps.. when you coming to Northwich to try out bombay quay and the murgh kali mirch? let me know and i'll join ya. :) Take care buddy.
Hi Derek (I remembered from the Northwick / Rug thing). Not a bad idea at all about Shorts. I'll look into it thanks. Still into the pizza? Would love to come down and have a curry sometime with you.
You've gone very quiet. Anything new coming in 2023?
Wait and see.
@@MistyRicardo hello chef
Curry compendium book is not available ?
How do I able to buy them
Could u please guide me
Many thanks