Have been making currys using misty for over 3 years. Have 20 recipes and have a different one every Friday or Saturday night. Beautifully balanced flavours and a joy to prepare and cook. Best currys ever.
You guys are here commenting about how tasty it looks but I am having this right now as I type ! hummmm so delicious ! Its like the 10th time I make this dish ! Thank you so much MK !
My Wife has just bought me MistyRecardos BIR cookery book, beautiful illustration, full colour photographs, can’t wait for volume 2. Thank you MistyRecardo.
I cooked this Jalfrazi last night. Followed the recipe to the book (yes I have volume 1). I can safely say this really is the best Jalfrazi I’ve ever cooked! Seriously amazing. Thank you Misty for sharing the secrets with us!
I’ve just bought Misty ricardo’s book, Volume 1, I’ve cooked the chicken jalfrezi and this is by far the best jalfrezi I have ever had, this book is a must buy, top quality food and tastes really really good, thanks misty 👍👍👍
A very big thank you to Rshome for this recipe.I have been cooking BIR curries at home since 1994, I have had lessons from 4 indian restaurants and continue to do so.I was recently asked by my brother in law, a executive chef to help him do 130 BIR curries for a wedding for his boss, 50 jalfrezis amongst others, on taking a look at my local recipes and researching the internet and books I came across this recipe, I did a test cook of the dish and chef and me realised this was the go to dish, chef had been trying different jalrezis at different restaurants since he had been asked to produce the dish.I scaled up the recipe and cooked 50 lamb jalfrezis, 50 went out and 47 clean plates came back, plus 3 where a good effort to clear had been made, suspect very large starters were to blame.In conclusion this is a top end restaurant dish/recipe that bears little resemblance to the jalfrezis served today, yes the general flavours are there but so much more enhanced, on 1st taste there is no harsh burning, the lips do not detect any heat, whilst chewing there is a crescendo of flavours exploding at different times, the heat is gentle on the tongue and slowly transfers to the roof of the mouth. On swallowing nothing extra, 3-4 seconds later a gentle but definite heat kick in the back of the throat, not harsh just the reassuring trade mark of a perfect Jalfrezi, think back to late 80's, early 90's curries in top end restaurants and T/A's. The only way I can see this dish being improved on is with the use of freshly ground spices, will I ever get round to trying it?, you bet I will, from a korma/pasanda man this dish as definitely bought me to a new level of heat in a curry that I enjoy.Follow this to the letter and you will see what I mean. Sincere thanks and regards for this recipe Rshome 123 Gary (GJ)
+MistyRicardo The wedding venue was in Eastbourne East sussex, the remarks being fed back to us via the waiting staff were " better than a take away and when the waitresses etc sat down on a break and had theirs it was the same reaction, just like a take away.
Just finished eating this and by far the best curry I have ever made. If i had this in a restaurant, i would be very happy. Will be trying your other curry recipes now that my long term quest for the perfect home made 'takeaway' is over. Thank you very very much.
Deke, I meant to ask if I may, what cooking setup you have, i.e. Gas/electric, what pan did you use etc. All in the purposes of market research of course. You won't be cold called!
Looks fantastic. Just finished making your base gravy and going to attempt this tomorrow and have all the ingredients except tandoori masala and methi as my local supermarkets don't sell this. Any similar alternatives you can recommend? I have asofetida and ground fenugreek..... Do i have to use a kitchen blowtorch to scorch the onions? Thanks very much.
+Deke W Thanks Deke.Shame you haven't got any Tandoori Masala or Kasuri Methi (dried fenugreek leaves). Where abouts in the world are you? In place of the TM, if you can get hold of some Tandoori paste, use a teaspoon of that (no more). In place of the Kasuri Methi, either use finely chopped fresh leaves, (if you can find), or one eighth to one quarter teaspoon of Fenugreek (Methi) Powder (no more). Take a look at my Dopiaza video to see the scorching technique for onions/peppers... th-cam.com/video/ckY9A_vFNWo/w-d-xo.html Don't be shy when scorching. Get them nice and smoky, almost to the point of burning, but not quite. Good luck, and I hope to see your results.
Hi misty or whatever your name is been cooking your curry for a few years now took me a while to nail it but I got there in the end now I'm selling it on a small island in Thailand sorry for being a ponce but thanks for being a great teacher....respect
Just made your base sauce and then cooked this one and your korma recipe...incredible !! now my husband wants me to cook your Ceylon recipe !! For years we have missed our Scottish curries and now with your base sauce and finding Methi !! we have a little bit of home in Mauritius. Thanks again.
+MistyRicardo these were both so good ! Having a big curry night for friends on Wed and will make these two again along with the ceylon and Rogan josh. Thanks again x
Thanks again Misty. Just made this tonight and it's another success, that's the fourth one of your recipes done and there's still a freezer full of base gravy. YUM!
Your recipes are the best when it comes to restaurant quality that you find in UK, I would say even better. I tried quite a few of the recipes and they all turned out fantastic
I am from Bangladesh and I made the daal, chicken jalfrezi , tikka masala for a dinner party and everyone loved it. Since we are also in a lockdown situation I am planning to try more of your recipes. Thank you so much for this
Al's Kitchen Thanks Al, I use a variety, have been trying out newer ones over the last few years. At the moment I'm using a couple of base recipes from fellow currys on the www.bircurries.co.uk forum. Have you registered yet ?
MistyRicardo Yes, its good to try out a few to see what is to your taste. My base is a nice mix with increased garlic and ginger. I will sign up shortly.
Ive just made this dish and it was amazing ,ive made quite a few of your dishes and everyone has been amazing .Thank you for sharing your BIR cooking .
Hi Misty, I plan to make this for my step daughters birthday next week. Could I pre cooked this and freeze it? Also should I add a bit more base gravy after it's defrosted and then reduce to get the right thickness? Thank you 🙂
Yes, totally fine to freeze. Feel free to add extra base gravy or water to thin it out if it needs it. Also, bear in mind that curry is always thicker when cold.
+John Benton Thanks. Well, there's no comparison really John. Supermarket curries are better than they used to be, but nowhere near the taste you can achieve with BIR cooking. Try it and see... New hobby perhaps?
I think you hit the nail on the head when you said 'hobby' I cook a lot for my disabled wife, but she's not fond (or should I say hot,spicy food is not fond of her), but a bit of training should see to that. Thanks again for the help and advice. My local Asian grocer is going to love you.
Good job. Glad you liked it. Feel free to join my FaceBook page facebook.com/MistyRicardosCurryKitchen and post some photos. Look forward to seeing you around. Al's Base is great by the way.
Yes. Very high heat, tiny bit of oil and salt. Get onions and peppers charred. Don't be afraid to let them almost burn. You're looking for a smoky flavour.
I made the Base gravy using a pressure cooker as this shortened the cooking time. I used a non stick wok for the jalfrezi as i don't have a korai(?) or an aluminum pan although that is on my wish list but difficult to find one. I assume i would need an aluminum spoon for stirring and scraping as i read you shouldn't use a steel one as it can transfer small amounts of aluminum from the pan into the food .
if making for two or three people/orders at the same time would you make all separate or double up in the pan. Sorry if it's a daft question. I have to make three chicken kormas. Thanks
Mostly, I would recommend cooking one portion at a time, as per the video, which yields about the same as you get in an Indian Takeaway curry. One portion may be enough to feed 2 anyway (if you have small appetites). You can cook double portions if you wish, but depending on your hob, you may not have quite enough heat to get the best results. Having said that, Korma is a forgiving curry when scaled up, with the key flavours coming mainly from the cream, sugar, coconut, and almond. I suggest you try cooking a double portion and see how it turns out, remembering to avoid stirring where possible to allow the sauce to stick and caramelise for extra flavour. I would not advise trying triple (or above) portions for best results, although I'm sure it would still be a good curry. Hope that helps.
Found your youtube page by accident and ive been watching quite a few of your curry vids and im well impressed ,have you got a vid of all the ingredients you use .Ive watched your base gravy vid on how to make that but i want to know what other bits i need so i can stock up .Cheers and you now have another sub .
Great recipe, although I omit the last spoon of gravy as I like it thicker. Nice to see the chillies with the vein still in, gives it that lovely burn.
I’m in Australia now, find it hard to find good curries… I always tried making curries, never taste like restaurants…. I can’t believe it, I made the Korma and it was like better then the restaurant 😂😂… I made butter chicken, Tikka masala and now Korma…. Jalfrazi next… thanks Misty…. 1 question… tandoori masala powder I got, it’s bit spicy, is that correct.?? It’s sometimes hard to find all spices, but it’s so good… Base gravy should be called “base Gold” amazing.
Jalfrezi is a hugely popular curry in British restaurants. Many people will always choose it over others. I've had some very good feedback on my version. Video Recipe Here... Chicken Tikka Jalfrezi. Smoky, spicy, sizzling, sensational. th-cam.com/video/QMsmEICAe_I/w-d-xo.html Click here for the Misty Ricardo Curry Kitchen Channel, with lots of other Indian Restaurant recipe videos... th-cam.com/users/MistyRicardo
Hi Kai. You stir fry them on the highest heat possible with a drizzle of oil, a pinch of salt, and a little Kasuri Methi. Get them nice and dark brown in spots, and wait until you have a nice smoky smell. I demonstrated the scorching process in my Keema Dopiaza video... th-cam.com/video/QNvWvKqNU3w/w-d-xo.html
Where did you buy that Karahi from?. Your cooking is just phenomenal..you have the same attention for detail as I do. I've made many of your recipes and they're amazing: You have an excellent palate sir.
+PETER ROBERTS Hey, thanks Peter. Which recipes have you made ? I bought the Korai from eBay a couple of years ago. Would you believe they were 2 for about £16 (british pounds sterling). One of the best purchases I've made. I'm not sure if you get get the same deal now though. Having said that, shop around, and remember it will last you for life if treated properly.
Hi..Thanks for the info. By the way..like me, you respond immediately...attention to detail at work again!lol!. Believe it or not,I'm making your incredible Chicken Tikka Jalfrezi as I type now...I've actually got your video running in the background!. Keep up the great cooking..those who know, really appreciate what you do here.
Hey MR I took a longer break but I'm back now with another big batch of base gravy Would you be so kind to give me insight on how the ingredients scale for two portions of jalfrezi cooked at once? Also in the Onion Appetizer which is deep fried you use coriander. Since my gf and me don't like it that much is there anything we could replace it with? Thank you so much:)
Hi. Just omit the coriander if you don’t like it. Double portion cooking not ideal. Scale up powdered spices and salt x1.5 - x1.75. Everything else double. Heat is your friend. Got my ebook yet ? www.amazon.co.uk/dp/B079WJSNWZ
MistyRicardo It's really nice how interactive you are with your fans and viewers I cooked your chicken madra( 2 portions) yesterday and also made your nans :) I know you said cooking 2 portions at once wouldn't be ideal, but I also saw one of the replies you left on a video. Following that I derusted and seasoned my big wok and then proceeded to cook the curry in it on high heat For me at least double portions worked out pretty well I think :) Just the base gravy timing changes a bit but being patient with it and just waiting for the oil to come up helped alot Thank you :) I might get your ebook next month when the money comes in again :) Btw how can I send you pictures?
You seem to know what you're doing. Heat is the key, especially if you attempt double portions. You can't send photos on youtube (as far as I know), but you can join in on Facebook (facebook.com/MistyRicardosCurryKitchen), and post to my MRCK page. Loads of other people do so. I think you'll find the eBook very useful.
Looks amazing! Do you have a recipe or link to the onion paste? I notice you use it in some of your recipes. If you could also do a balti recipe that would be fantastic! Brilliant videos, you have took my cooking beyond where I thought possible,many thanks!
Thanks. The onion paste is from an ebook by Mick Crawford so I can't share recipe. Well worth buying both of his ebook save. Google it. Balti yes should get around to that.
+MistyRicardo The Madras was fantastic, as was your chicken tikka marinade. My partner Rich Curtis ruined your Staff Curry by reading the salt content wrong! You and Al are our go to guys for Indian food!
Just made this, 2nd curry with the new Karahi this week. Only thing I forgot to add was the methi at the beginning, as it was wrapped up in a bundle in the outside freexer. Though I had a masala handy with some toasted ground fenugreek seeds. I guess that isn't the same though. 'Twas the bomb as they say. I even had a frozen block of dark brown onion 'paste' handy that I use for gravy for roast beef or french onion soup. As good or perhaps even better than anything I've eaten in a decent curry house in the last decade. I've made curries for a long time now, but I only now understand the method behind using the base gravy - add gravy add ingredient, let it reduce and scrape off the concentrated residue, add again repeat. It's a bit like a Risotto where you have to maintain the moisture level when it reduces until it's finally the right texture. Searing each ingredient separately like the meat and vegetables then combining together with a sauce is something similar I do for stir-frys so they don't braise and go soggy, which I why this method is quite comfortable for me. From now on this will probably be my de facto way of making a curry. Cheers.
You mean you liked the Jalfrezi, and beforehand when you were making base gravy, you added Kale to it, which you found to improve the flavour of the resultant curries ?
Hi chef l love your channel, you are the best chef. Please can you give me help because I live in Manchester and please can you tell me where the best shops in Manchester sell quality Indian stuff like spice
+Ghezala Bessemak Thank you Ghezala. I'm only familiar with a few in Manchester, namely Worldwide Foods in Rusholme, and Manchester Superstore & Apna in Longsight. You can find them on Google Maps easily enough. I hope this is of help to you.
mate my result has a bitter aftertaste, is it because of the turmeric? my garlic ginger tend to stick around and not separate like yours, hence when i fry the powder all of it stick to the garlic paste in the bottom and somewhat create brownish paste and it stick hard on the bottom, panicking i quickly add the tomato puree and somewhat it can disolves the lump on the bottom, relieved i just go on to the end. and voila i think i just messed up there. hahaha
It sounds like your pan was too hot when adding the GG paste and the powdered spices - they stick and burn easily. Try a medium heat to fry the GG paste less vigorously, and stir frequently. When you add the powdered spices, let them stick a little, but add a small splash of base gravy soon after to quench and help them on their way. The tomato paste (are you using water 3:1 puree?) deglazes the pan because of the acidity. Once the the tomato paste and chicken are in, turn up the heat - there is larger amount of things in the pan now, which needs a higher heat to raise and/or maintain the temperature. Hope this helps, and that you give it another go.
Hi Misty, I'm back. As you know I'm a long time watcher and subscriber to your fantastic channel. I disappeared for a while due to moving house, I have a larger kitchen now, made a full batch of base gravy last weekend, plus your chicken vindaloo and dupiaza, both were perfect. Doing this one this weekend, can't wait. Keep up the great work fella. 👍🏻
Hi Andy. Welcome back. Jealous of your kitchen. When making the jalfrezi, scorch the onions and peppers a LOT to get the smoky taste. Push it further than you think you should. Thanks.
Cracking recipes if you were to double up the dish to make for two or three people would you double The gravy and chicken and also the spices ?? Cheers Matt 👍
Thanks. You could TRY doubling up, but it's not likely to work well, unless you have a very high heat source. BIR curry is best cooked in single portions to maximise cooking temperature, and to employ the best techniques.
I've doubled it up with only extra meat/veg, the spice is already there, perhaps another spoon of gravy. Make it the day before and it will be awesome.
Maria, Thanks. Yes it was probably the chilli powder or the fresh chillies that made me cough. When filming videos, I often have to suppress a cough, or wait until a moment that I know I can edit out of the video. When not filming, I turn the extractor fan on which gets rid of the fumes.
Hi Misty! Love your vids and have subscribed to your channel. Admittedly I've yet to watch all of your recipes, but I've not yet seen one where you use ghee. Is this personal preference, presumably because ghee is more detrimental to health than oil? Just curious as I know ghee is a staple part of just about every Indian curry out there. Thanks in advance for responding.
+Mez7 Hi Mez and thanks. I do use ghee (both butter and vegetable) sometimes. In general, I like to use a neutral sunflower or vegetable oil for a cleaner taste, but there are uses for ghee. In some of my recipes I use ghee or ghee/oil mixture to start a curry off if I want that more 'rounded' flavour. In some recipes there's an option of a bit of butter ghee at or near the end for extra richness and sheen, for example chicken tikka masala, pilau, etc.
MistyRicardo - Thanks for the reply. Keep up the good work, and with your vids keep me constantly craving Indian cuisine! Always my favourite; because pizza and the other pretenders lose out every single time when I'm hungry. 😉
Thanks for the quick reply. I am in Sussex but no local Indian stores without driving 10 miles so will use fenugreek powder and skip the tandoori masala (will order some online for future use).
Have been making currys using misty for over 3 years. Have 20 recipes and have a different one every Friday or Saturday night. Beautifully balanced flavours and a joy to prepare and cook. Best currys ever.
Hey Daryl, and thanks for that. You should try some of the other recipes in the books too 😀
Look s well nice tonights the night we make it
You guys are here commenting about how tasty it looks but I am having this right now as I type ! hummmm so delicious ! Its like the 10th time I make this dish !
Thank you so much MK !
My Wife has just bought me MistyRecardos BIR cookery book, beautiful illustration, full colour photographs, can’t wait for volume 2. Thank you MistyRecardo.
I cooked this Jalfrazi last night. Followed the recipe to the book (yes I have volume 1). I can safely say this really is the best Jalfrazi I’ve ever cooked!
Seriously amazing. Thank you Misty for sharing the secrets with us!
I’ve just bought Misty ricardo’s book, Volume 1, I’ve cooked the chicken jalfrezi and this is by far the best jalfrezi I have ever had, this book is a must buy, top quality food and tastes really really good, thanks misty 👍👍👍
Thanks. 🙏
I've tried every other chicken Jalfrezi recipe I could find on you tube, this is definitely the best. Thank you
Finally, somebody who knows how to cook BIR. Been searching for years. Keep it up.
A very big thank you to Rshome for this recipe.I have been cooking BIR curries at home since 1994, I have had lessons from 4 indian restaurants and continue to do so.I was recently asked by my brother in law, a executive chef to help him do 130 BIR curries for a wedding for his boss, 50 jalfrezis amongst others, on taking a look at my local recipes and researching the internet and books I came across this recipe, I did a test cook of the dish and chef and me realised this was the go to dish, chef had been trying different jalrezis at different restaurants since he had been asked to produce the dish.I scaled up the recipe and cooked 50 lamb jalfrezis, 50 went out and 47 clean plates came back, plus 3 where a good effort to clear had been made, suspect very large starters were to blame.In conclusion this is a top end restaurant dish/recipe that bears little resemblance to the jalfrezis served today, yes the general flavours are there but so much more enhanced, on 1st taste there is no harsh burning, the lips do not detect any heat, whilst chewing there is a crescendo of flavours exploding at different times, the heat is gentle on the tongue and slowly transfers to the roof of the mouth. On swallowing nothing extra, 3-4 seconds later a gentle but definite heat kick in the back of the throat, not harsh just the reassuring trade mark of a perfect Jalfrezi, think back to late 80's, early 90's curries in top end restaurants and T/A's.
The only way I can see this dish being improved on is with the use of freshly ground spices, will I ever get round to trying it?, you bet I will, from a korma/pasanda man this dish as definitely bought me to a new level of heat in a curry that I enjoy.Follow this to the letter and you will see what I mean.
Sincere thanks and regards for this recipe Rshome 123
Gary (GJ)
+gary cliff I am humbled and overwhelmed, yet more than a little proud. Thanks Gary. Where about's did you have the wedding venue? I
+MistyRicardo The wedding venue was in Eastbourne East sussex, the remarks being fed back to us via the waiting staff were " better than a take away and when the waitresses etc sat down on a break and had theirs it was the same reaction, just like a take away.
It's the scaling up of the recipe that impresses me whilst you still got the BIR taste.
Just finished eating this and by far the best curry I have ever made. If i had this in a restaurant, i would be very happy. Will be trying your other curry recipes now that my long term quest for the perfect home made 'takeaway' is over. Thank you very very much.
+Deke W Well Done. Keep practising!
Deke, I meant to ask if I may, what cooking setup you have, i.e. Gas/electric, what pan did you use etc. All in the purposes of market research of course. You won't be cold called!
Best jalfrezi recipe on youtube
Just made this following the recipe to the letter, good Lord it was amazing. And I mean AMAZING. Take care MR.
Which base do you normally use for this misty? Thanks
Looks fantastic. Just finished making your base gravy and going to attempt this tomorrow and have all the ingredients except tandoori masala and methi as my local supermarkets don't sell this. Any similar alternatives you can recommend? I have asofetida and ground fenugreek..... Do i have to use a kitchen blowtorch to scorch the onions? Thanks very much.
+Deke W Thanks Deke.Shame you haven't got any Tandoori Masala or Kasuri Methi (dried fenugreek leaves). Where abouts in the world are you? In place of the TM, if you can get hold of some Tandoori paste, use a teaspoon of that (no more). In place of the Kasuri Methi, either use finely chopped fresh leaves, (if you can find), or one eighth to one quarter teaspoon of Fenugreek (Methi) Powder (no more). Take a look at my Dopiaza video to see the scorching technique for onions/peppers... th-cam.com/video/ckY9A_vFNWo/w-d-xo.html Don't be shy when scorching. Get them nice and smoky, almost to the point of burning, but not quite. Good luck, and I hope to see your results.
Hi misty or whatever your name is been cooking your curry for a few years now took me a while to nail it but I got there in the end now I'm selling it on a small island in Thailand sorry for being a ponce but thanks for being a great teacher....respect
+Marcus Millward great. Tell me more about your business.
just cooked this...Superb curry in every way.
Nice one. Glad you enjoyed.
Just made your base sauce and then cooked this one and your korma recipe...incredible !! now my husband wants me to cook your Ceylon recipe !! For years we have missed our Scottish curries and now with your base sauce and finding Methi !! we have a little bit of home in Mauritius. Thanks again.
Thank you very much Jan. Very pleased that even in mauritius you can cook good BIR curry. Please come back with you further adventures.
+MistyRicardo these were both so good ! Having a big curry night for friends on Wed and will make these two again along with the ceylon and Rogan josh. Thanks again x
Thanks again Misty. Just made this tonight and it's another success, that's the fourth one of your recipes done and there's still a freezer full of base gravy. YUM!
Excellent! Thank you for reporting back.
Your recipes are the best when it comes to restaurant quality that you find in UK, I would say even better. I tried quite a few of the recipes and they all turned out fantastic
Thank you. Where are you from and which ones have you made?
I am from Bangladesh and I made the daal, chicken jalfrezi , tikka masala for a dinner party and everyone loved it. Since we are also in a lockdown situation I am planning to try more of your recipes. Thank you so much for this
finally i found a good recepie ofchicken tikka andchicken tikka masalah ,it turned out very good . thanks for sharing
Amazing and getting to know how to use the base gravy
Have you cooked with it before ?
The maestro, cheers looks magnificent 😍😍😍👌
Great Video Richard. Keep up the good work. What base recipe do you use?
Al's Kitchen Thanks Al, I use a variety, have been trying out newer ones over the last few years. At the moment I'm using a couple of base recipes from fellow currys on the www.bircurries.co.uk forum. Have you registered yet ?
MistyRicardo Yes, its good to try out a few to see what is to your taste. My base is a nice mix with increased garlic and ginger. I will sign up shortly.
Ive just made this dish and it was amazing ,ive made quite a few of your dishes and everyone has been amazing .Thank you for sharing your BIR cooking .
Thank you very much. It’s great to hear feedback.
Hi Misty, I plan to make this for my step daughters birthday next week. Could I pre cooked this and freeze it? Also should I add a bit more base gravy after it's defrosted and then reduce to get the right thickness? Thank you 🙂
Yes, totally fine to freeze. Feel free to add extra base gravy or water to thin it out if it needs it. Also, bear in mind that curry is always thicker when cold.
@@MistyRicardo That's great thanks Richard! I love learning from you and you book. All I need now is your new book. Keep up the good work! 👍🏻 🙂
Made this last night and it was amazing!!! Smells and tastes just like your favourite India takeaway!! :D
Great stuff!
+MistyRicardo Thanks for the vids, they're great!! Tonight I will try the vindaloo!!! :D
Paul Howarth Thanks. Vindaloo is probably my favourite of all.
How about chicken tikka nd already prepared gravey??
Cooked this today from your E book, it was cracking, best ive cooked.
Thanks Norman. I’m happy that it was good for you.
Interested in how you do your precooked Scorched onion and peppers in this one they look great and by the way great videos cheers
Thanks Ricky take a look at my Chicken Dopiaza video. First one I ever did, so production isn't great, but shows the scorching.
Ricky Talbot th-cam.com/video/ckY9A_vFNWo/w-d-xo.html
Just followed your video and instructions to the letter and the curry turned out perfect.
+Chris Stevens glad it worked out. Thanks for the feedback.
Looking good, can sit down to one now.
Just made this..smashed it..amazing Ty misty
Looks amazing! do you have any curry recipes that don't require a base gravy?
Thanks. I've done some non-base gravy videos, see this playlist: th-cam.com/play/PLqoeAKonq-KeIubPt-FZHONrGIpCmBl1X.html
Still my favourite curry!
Made this tonight, was beautiful
It is so exciting watching you cook. I just love what you do.
Looks great.. Will cook this
I have to admit this is better than Al's kitchen. Sorry Al..
It looks wonderful. How does it compare to 'bought' Jalfrezi from (EG) Tesco?
+John Benton Thanks. Well, there's no comparison really John. Supermarket curries are better than they used to be, but nowhere near the taste you can achieve with BIR cooking. Try it and see... New hobby perhaps?
I think you hit the nail on the head when you said 'hobby' I cook a lot for my disabled wife, but she's not fond (or should I say hot,spicy food is not fond of her), but a bit of training should see to that. Thanks again for the help and advice. My local Asian grocer is going to love you.
+John Benton you are welcome John. Glad to help.
And I'm glad to get help from a professional like you.
Just made this tonight and it was Wonderful (I used Al's Base Gravy as i have loads ) but was very nice
Good job. Glad you liked it. Feel free to join my FaceBook page facebook.com/MistyRicardosCurryKitchen and post some photos. Look forward to seeing you around. Al's Base is great by the way.
hiya how do you scorch ur vegetables do u mean quick stir fry? ☺
Yes. Very high heat, tiny bit of oil and salt. Get onions and peppers charred. Don't be afraid to let them almost burn. You're looking for a smoky flavour.
I made the Base gravy using a pressure cooker as this shortened the cooking time. I used a non stick wok for the jalfrezi as i don't have a korai(?) or an aluminum pan although that is on my wish list but difficult to find one. I assume i would need an aluminum spoon for stirring and scraping as i read you shouldn't use a steel one as it can transfer small amounts of aluminum from the pan into the food .
This is absolutely divine .Thanks again Misty for an outstanding recipe
Thanks guys.
How do you make the base gravy?
Https://mistyricardo.com/base-gravy-recipe/ 👍
if making for two or three people/orders at the same time would you make all separate or double up in the pan. Sorry if it's a daft question. I have to make three chicken kormas. Thanks
Mostly, I would recommend cooking one portion at a time, as per the video, which yields about the same as you get in an Indian Takeaway curry. One portion may be enough to feed 2 anyway (if you have small appetites). You can cook double portions if you wish, but depending on your hob, you may not have quite enough heat to get the best results. Having said that, Korma is a forgiving curry when scaled up, with the key flavours coming mainly from the cream, sugar, coconut, and almond. I suggest you try cooking a double portion and see how it turns out, remembering to avoid stirring where possible to allow the sauce to stick and caramelise for extra flavour.
I would not advise trying triple (or above) portions for best results, although I'm sure it would still be a good curry. Hope that helps.
Lovely looking!,you make it look so easy.
Found your youtube page by accident and ive been watching quite a few of your curry vids and im well impressed ,have you got a vid of all the ingredients you use .Ive watched your base gravy vid on how to make that but i want to know what other bits i need so i can stock up .Cheers and you now have another sub .
Hi and thanks for subscribing. I've written two books with everything you need to know. Www.mistyricardo.com
Great recipe, although I omit the last spoon of gravy as I like it thicker. Nice to see the chillies with the vein still in, gives it that lovely burn.
... and a good fresh flavour. Thanks.
I was Dribbling after watching this!
I’m in Australia now, find it hard to find good curries… I always tried making curries, never taste like restaurants…. I can’t believe it, I made the Korma and it was like better then the restaurant 😂😂… I made butter chicken, Tikka masala and now Korma…. Jalfrazi next… thanks Misty….
1 question… tandoori masala powder I got, it’s bit spicy, is that correct.?? It’s sometimes hard to find all spices, but it’s so good…
Base gravy should be called “base Gold” amazing.
Tandoori masala varies a lot between brands, and some are excessively salty.
I'm glad you're enjoying the curries, thank you.
What base gravy did you use, plz explain. Otherwise very nice recipe
Thanks. You can find my base gravy recipe video on th-cam.com/users/MistyRicardo
Jalfrezi is a hugely popular curry in British restaurants. Many people will always choose it over others. I've had some very good feedback on my version. Video Recipe Here... Chicken Tikka Jalfrezi. Smoky, spicy, sizzling, sensational.
th-cam.com/video/QMsmEICAe_I/w-d-xo.html
Click here for the Misty Ricardo Curry Kitchen Channel, with lots of other Indian Restaurant recipe videos... th-cam.com/users/MistyRicardo
MistyRicardo
Hi Misty how do i cook the peppers and onion must try this tonite cheers mate
Hi Kai. You stir fry them on the highest heat possible with a drizzle of oil, a pinch of salt, and a little Kasuri Methi. Get them nice and dark brown in spots, and wait until you have a nice smoky smell. I demonstrated the scorching process in my Keema Dopiaza video... th-cam.com/video/QNvWvKqNU3w/w-d-xo.html
Brilliant thought it would be easy once shown thanx again luv the vids
Great cooking your the best.You just got what it takes to be a fantastic master chef!!
Just great work!
Pre cooked chicken tikka ????
Thank you so much. This is excellent.
So far I have tried your dhal onion Bhaji. Dhansak pathia and madras recipes all brilliant definitely doing this next
Nice one. Scorch the onions and peppers very well to get a smoky flavour.
MistyRicardo jalfrezi Saturday was awesome for your Ceylon is coconut milk powder ok also is deggi mirch same as Kashmiri chilli
Nice. Coconut milk powder should be ok. add water as per instructions and use as coconut milk. Deggi Mirch very similar to Kashmiri, a tad hotter.
that's a good pan... where can I get one?.. please...
+craig hood If you have any large Asian shops near you, then that would be the first stop. Failing that, try an online supplier like spices of india.
Made this the other night using his method/ recipe came out really good
Can I ask where you got your balti pan/karahi from?
Such a long time ago, but if I remember correctly it was from an Asian Supermarket. You can buy them online.
@@MistyRicardo I've got the wife to order me a Birmingham Balti Bowl for crimbo.
Is it better to cook this in a wok than a frying pan?
Either is fine.
A wok is much like a karahi, but both need a good seasoning first.
Man that looks fantastic.
Still the best misty!.
I love your cooking
Where did you buy that Karahi from?. Your cooking is just phenomenal..you have the same attention for detail as I do. I've made many of your recipes and they're amazing: You have an excellent palate sir.
+PETER ROBERTS Hey, thanks Peter. Which recipes have you made ? I bought the Korai from eBay a couple of years ago. Would you believe they were 2 for about £16 (british pounds sterling). One of the best purchases I've made. I'm not sure if you get get the same deal now though. Having said that, shop around, and remember it will last you for life if treated properly.
Hi..Thanks for the info. By the way..like me, you respond immediately...attention to detail at work again!lol!. Believe it or not,I'm making your incredible Chicken Tikka Jalfrezi as I type now...I've actually got your video running in the background!. Keep up the great cooking..those who know, really appreciate what you do here.
Thanks again, and I hope the jalfrezi was good.
hi misty the tandoori masala is that shop bought or your own mix cheers
+Gabby Cattell Shop bought.
lovely thanks for the quick responce just made some chicken curry pastys nice change
Hey MR
I took a longer break but I'm back now with another big batch of base gravy
Would you be so kind to give me insight on how the ingredients scale for two portions of jalfrezi cooked at once?
Also in the Onion Appetizer which is deep fried you use coriander.
Since my gf and me don't like it that much is there anything we could replace it with?
Thank you so much:)
Hi. Just omit the coriander if you don’t like it. Double portion cooking not ideal. Scale up powdered spices and salt x1.5 - x1.75. Everything else double. Heat is your friend. Got my ebook yet ? www.amazon.co.uk/dp/B079WJSNWZ
MistyRicardo
It's really nice how interactive you are with your fans and viewers
I cooked your chicken madra( 2 portions) yesterday and also made your nans :)
I know you said cooking 2 portions at once wouldn't be ideal, but I also saw one of the replies you left on a video.
Following that I derusted and seasoned my big wok and then proceeded to cook the curry in it on high heat
For me at least double portions worked out pretty well I think :)
Just the base gravy timing changes a bit but being patient with it and just waiting for the oil to come up helped alot
Thank you :)
I might get your ebook next month when the money comes in again :)
Btw how can I send you pictures?
You seem to know what you're doing. Heat is the key, especially if you attempt double portions. You can't send photos on youtube (as far as I know), but you can join in on Facebook (facebook.com/MistyRicardosCurryKitchen), and post to my MRCK page. Loads of other people do so. I think you'll find the eBook very useful.
Looks amazing!
Do you have a recipe or link to the onion paste? I notice you use it in some of your recipes.
If you could also do a balti recipe that would be fantastic!
Brilliant videos, you have took my cooking beyond where I thought possible,many thanks!
Thanks. The onion paste is from an ebook by Mick Crawford so I can't share recipe. Well worth buying both of his ebook save. Google it. Balti yes should get around to that.
OK, will do.
Thanks again, appreciate your work!
Welcome. Have you made any of my recipes ?
+MistyRicardo
The Madras was fantastic, as was your chicken tikka marinade. My partner Rich Curtis ruined your Staff Curry by reading the salt
content wrong!
You and Al are our go to guys for Indian food!
Well thank you Donna. You and Rich Curtis are my main fans!
Just made this, 2nd curry with the new Karahi this week. Only thing I forgot to add was the methi at the beginning, as it was wrapped up in a bundle in the outside freexer. Though I had a masala handy with some toasted ground fenugreek seeds. I guess that isn't the same though. 'Twas the bomb as they say. I even had a frozen block of dark brown onion 'paste' handy that I use for gravy for roast beef or french onion soup. As good or perhaps even better than anything I've eaten in a decent curry house in the last decade.
I've made curries for a long time now, but I only now understand the method behind using the base gravy - add gravy add ingredient, let it reduce and scrape off the concentrated residue, add again repeat. It's a bit like a Risotto where you have to maintain the moisture level when it reduces until it's finally the right texture.
Searing each ingredient separately like the meat and vegetables then combining together with a sauce is something similar I do for stir-frys so they don't braise and go soggy, which I why this method is quite comfortable for me.
From now on this will probably be my de facto way of making a curry.
Cheers.
Well said Mr Beadle. You've seen the light.
used normal pre cooked chicken still fantastic
Great, but what do you mean by 'normal' pre-cooked chicken ?
MistyRicardo. The pre cooked chicken on your channel instead of tikka it was one of the best ever i used a wok instead .vbuying a kahari soon
Glad you liked it.
This is the best Jalfrezi recipe I've made and I have tried a few. As good as any restaurant.
I’ve just bought a Birmingham balti bowl. My question is do I have to pre season it first? And coat it in oil to make it non stick?
Yes
To the pre seasoning part, guess you’ve sorted it by now tho as your comment was a year ago 😂
@@headspin70 ha ha yes I figured it out. Thanks for the reply lol
great best yet .i added kale tp my base greavy but it worked
You mean you liked the Jalfrezi, and beforehand when you were making base gravy, you added Kale to it, which you found to improve the flavour of the resultant curries ?
MistyRicardo yes i just added. it experimentally it worked out ok
Kale in the base gravy? Does it turn green?
Looks beautiful 😋
How do you mix the garlic and ginger in the oil without it clumping together, you get it to separate nice and even
I never have that problem Jamie. It's a paste so it's all smooth to begin with.
jamie .fairman residual water.
Delicious
Hi chef l love your channel, you are the best chef. Please can you give me help because I live in Manchester and please can you tell me where the best shops in Manchester sell quality Indian stuff like spice
+Ghezala Bessemak Thank you Ghezala. I'm only familiar with a few in Manchester, namely Worldwide Foods in Rusholme, and Manchester Superstore & Apna in Longsight. You can find them on Google Maps easily enough. I hope this is of help to you.
+MistyRicardo Thank you so much
Ghezala Bessemak You are very welcome.
well Richard that look good
mate my result has a bitter aftertaste, is it because of the turmeric? my garlic ginger tend to stick around and not separate like yours, hence when i fry the powder all of it stick to the garlic paste in the bottom and somewhat create brownish paste and it stick hard on the bottom, panicking i quickly add the tomato puree and somewhat it can disolves the lump on the bottom, relieved i just go on to the end. and voila i think i just messed up there. hahaha
It sounds like your pan was too hot when adding the GG paste and the powdered spices - they stick and burn easily. Try a medium heat to fry the GG paste less vigorously, and stir frequently. When you add the powdered spices, let them stick a little, but add a small splash of base gravy soon after to quench and help them on their way. The tomato paste (are you using water 3:1 puree?) deglazes the pan because of the acidity. Once the the tomato paste and chicken are in, turn up the heat - there is larger amount of things in the pan now, which needs a higher heat to raise and/or maintain the temperature. Hope this helps, and that you give it another go.
Not enough oil/Ghee probably too.
Stir stir stir stir stir
Sounds like you burned the GG paste. Also might be the chili powder burned.
Wow !
what's base gravy? stock?
love it! thanks Ricardo 😊
Very welcome :)
Hi Misty, I'm back. As you know I'm a long time watcher and subscriber to your fantastic channel. I disappeared for a while due to moving house, I have a larger kitchen now, made a full batch of base gravy last weekend, plus your chicken vindaloo and dupiaza, both were perfect. Doing this one this weekend, can't wait. Keep up the great work fella. 👍🏻
Hi Andy. Welcome back. Jealous of your kitchen. When making the jalfrezi, scorch the onions and peppers a LOT to get the smoky taste. Push it further than you think you should. Thanks.
Hi Ricardo Could you now freeze this in the aluminium boxes to eat later? thanks
+Tim Tailor Hi. If you mean foil trays then yes you can but plastic containers are better and you can use them in a microwave.
Thanks for the reply, What about your soup? let it defrost at room temp or microwave it? thanks
+Tim Tailor Soup? If you mean Base Gravy, you can do either.
Beautiful
Thank you
How to make base gravy
Hi Nida, here's the Base Gravy video: th-cam.com/video/1Eyd3KfEdB4/w-d-xo.html
great recipe and cooking, LOVE all your videos, keep it going brother
+Izzy HT thank you! Share with your social media friends if you get a minute.
+MistyRicardo your very welcome and I will def share.
+Izzy HT thanks.
Wonderful curry as usual. Keep them coming 😛
how too prepare the base gravy?
Follow this video: th-cam.com/video/1Eyd3KfEdB4/w-d-xo.html
Thanx
Pretty good for my first time effort, will be giving this another bash
Martin Cross Keep practising Martin. Any help or advice you need, please ask away.
Just made your Jalfrezi 😍 bloody fantastic !
Thanks I’m very glad you liked it.
Cracking recipes if you were to double up the dish to make for two or three people would you double
The gravy and chicken and also the spices ??
Cheers Matt 👍
Thanks. You could TRY doubling up, but it's not likely to work well, unless you have a very high heat source. BIR curry is best cooked in single portions to maximise cooking temperature, and to employ the best techniques.
MistyRicardo thanks for replying looks like I need another pan
Keep up the good work
I've doubled it up with only extra meat/veg, the spice is already there, perhaps another spoon of gravy. Make it the day before and it will be awesome.
misty ur videos are fantastic. was u coughing cos of the chillies?! ;)
Maria, Thanks. Yes it was probably the chilli powder or the fresh chillies that made me cough. When filming videos, I often have to suppress a cough, or wait until a moment that I know I can edit out of the video. When not filming, I turn the extractor fan on which gets rid of the fumes.
Ceylon was perfect also cooked your rogan josh with shami kebabs your recipes are amazing keep up the good work
Thank you!
Hi Misty! Love your vids and have subscribed to your channel. Admittedly I've yet to watch all of your recipes, but I've not yet seen one where you use ghee. Is this personal preference, presumably because ghee is more detrimental to health than oil? Just curious as I know ghee is a staple part of just about every Indian curry out there. Thanks in advance for responding.
+Mez7 Hi Mez and thanks. I do use ghee (both butter and vegetable) sometimes. In general, I like to use a neutral sunflower or vegetable oil for a cleaner taste, but there are uses for ghee. In some of my recipes I use ghee or ghee/oil mixture to start a curry off if I want that more 'rounded' flavour. In some recipes there's an option of a bit of butter ghee at or near the end for extra richness and sheen, for example chicken tikka masala, pilau, etc.
MistyRicardo - Thanks for the reply. Keep up the good work, and with your vids keep me constantly craving Indian cuisine! Always my favourite; because pizza and the other pretenders lose out every single time when I'm hungry. 😉
so tasty
thanku so much
Will have this again cheers mate 👍
Thanks for the quick reply. I am in Sussex but no local Indian stores without driving 10 miles so will use fenugreek powder and skip the tandoori masala (will order some online for future use).
amazing