Completed this 'to the absolute letter' of the recipe and thoroughly enjoyed it. Initially (first minute or two) I didn't quite 'get' the subtleness of the flavours but they then started to 'come through' in a very mellow way. A very enjoyable Curry. Thank you Mr Sayce.
Got to say Misty, have cooked a few of your recipes now and, after my initial out- lay on spices , I am saving a fortune, was a little worried about the mustard oil but hey gave it a go. Thank you so much for sharing these secrets.
Thank you Misty, after watching your 'cooking a basic curry' video things that I didn't get from other videos became very apparent and helped me cook the best curry to date. (It was the Dupiaza)
That's for me this New Years Day! My Birthday, and I am cooking! Going to do Onion Bhajee this, Bombay Aloo, Multi coloured Pilau rice. And perhaps some Kulfi! Watch this space!
Made this tonight. Just made it spicier (for my guest's preference) with a little extra hot chilli powder and red chilli paste in place of onion paste 😋 👌 . One of the tastiest dishes.
Hi. The base gravy recipe + video is here: mistyricardo.com/base-gravy-recipe/. For more info read this... mistyricardo.com/introduction-to-cooking-bir-curry-part-1/
Can anyone please tell me how I make a bigger portion, do you just times the ingredients by 2 for double the amount or x3 for triple the amount? Thanks
It's not as simple as just multiplying up because some ingredients don't scale up well and can overpower the curry. If you have either of my books Curry Compendium (amzn.to/3zkxgbl) or Indian Restaurant Curry at Home Volume 2 (amzn.to/2QMrgCQ) you'll find a detailed chapter about upscaling BIR curry.
MistyRicardo thanks...will do! This is one of my favorite Indian dishes but have been unable to find the correct recipe but yours looks like the real thing!
You’re welcome. If you are interested my award winning paperback book INDIAN RESTAURANT CURRY AT HOME VOL 1 is available at www.mistyricardo.com and at Amazon. Kindle version also on Amazon.
Lovely curries, done quite a few now. You seem to use quite a bit of chilli powder, I do reduce it a little in a couple of them but I do like it hot anyway.
No I've not worked professionally in restaurants, but am cooking in a commercial kitchen on Saturday as head chef for 78 covers (3 courses). Talk about in at the deep end. You can find out more at facebook.com/MistyRicardosCurryKitchen
Nice job. It's one of my favourite curries, I like to add a few green chillies at the start to knock the heat up a bit. I've not used Worcestershire sauce in this one but I've used it for a madras and that works well. Cheers 🍺
Thanks Ken. Green Chillies sound like a useful addition to a Dopiaza... a little contrast. This was the first video I ever made, production was a little basic compared to the newer videos.
Chicken Dopiaza. If you like curry and you like onions, this dish will satisfy. Clever use of multiple layers of onion flavour. th-cam.com/video/ckY9A_vFNWo/w-d-xo.html Many more videos on the Misty Ricardo Curry Kitchen Channel. Come along and subscribe.
Hi, here's the base gravy video: th-cam.com/video/1Eyd3KfEdB4/w-d-xo.html I've also done a Keema Dopiaza video: th-cam.com/video/QNvWvKqNU3w/w-d-xo.html
Hi great video. Im new to your channel and have liked and subscribed. Could you give out a recipe for the onion paste please. Im a big fan and cook of BIR curries but have never come across the onion paste???
Hi Brian, the recipe I use for the onion paste (aka bunjarra) is from an eBook written by a guy called Mick Crawford (you may well of heard of him). The eBook is called 'British Indian Restaurant Style Cooking', the first of two ebooks he has written, more colloquially known as CBM1 and CBM2. If you do buy either or both books, give me a mention. You'll need to google search but should find it easily. Hope this helps. I love this onion paste. It adds great depth of flavour.
MistyRicardo Yes Ive heard of him and bought the ebooks and I have made the onion paste twice. I tend to refer to it as Masala paste. The pennys dropped now ha ha Does adding black cardamon powder to mixed powder or to garam masala give a more smoky flavour. Just something I have been thinking about??? Thanks for getting back to me.
Masala paste/sauce usually means Red masala sauce (for chicken tikka masala for example) by the way. The onion paste is the he one that takes ages to make, but you get out what you put in ;) Black cardamom will certainly give a smoky flavour. Not for use in mix powder! It's common in garam masala though, and if you make your own GM, why not add extra to your taste.
+TransdementionalBeing you made the dopiaza? Coincidentally have you seen the new dopiaza video I posted yesterday ? th-cam.com/video/QNvWvKqNU3w/w-d-xo.html
This recipe is so different from the so called dopiaza I got from the supermarket, it was unbearably hot. I will be shitting fire tomorrow. The one in this video looks a thousand times better.
I'm struggling to understand why you add so much water to the base gravy only to try and boil it off again while cooking the dish? Everything else inc chicken is already done by then?
Mark Bennett I will explain to you. 1. Spices need time to extract their flavour 2. We want to add a certain amount of base gravy flavour If you didn't thin down the gravy and instead used the same volume of undiluted gravy as diluted gravy (as shown in video) it would be overpowering. If you used the same amount of base gravy as shown in video but didn't dilute it... then the sauce would thicken too quickly and the spices wouldn't be given the amount of cooking time needed to extract their flavour. Hope that explains it for you.
@@MistyRicardo Not in this dish it's double onion the base is onion crazy then you just add the onion and peppers you cooked in the beginning. But whatever floats ya boat I guess and of course it's open to change. Nice work.
Completed this 'to the absolute letter' of the recipe and thoroughly enjoyed it.
Initially (first minute or two) I didn't quite 'get' the subtleness of the flavours but they then started to 'come through' in a very mellow way.
A very enjoyable Curry.
Thank you Mr Sayce.
Got to say Misty, have cooked a few of your recipes now and, after my initial out- lay on spices , I am saving a fortune, was a little worried about the mustard oil but hey gave it a go. Thank you so much for sharing these secrets.
Great video that looks amazing nice and saucy just how I like it! Pretty much s jalfrezi but without the tomatoes
Thank you Misty, after watching your 'cooking a basic curry' video things that I didn't get from other videos became very apparent and helped me cook the best curry to date. (It was the Dupiaza)
Good stuff. Keep it up.
That's for me this New Years Day! My Birthday, and I am cooking! Going to do Onion Bhajee this, Bombay Aloo, Multi coloured Pilau rice. And perhaps some Kulfi! Watch this space!
Found this off the Chanel link but the links to this from some of the other recipes are broken. Looks yum, can't wait!
Made this tonight. Just made it spicier (for my guest's preference) with a little extra hot chilli powder and red chilli paste in place of onion paste 😋 👌 . One of the tastiest dishes.
How do you make the 'base gravy' you refer to? Thank you. N
Hi. The base gravy recipe + video is here: mistyricardo.com/base-gravy-recipe/. For more info read this... mistyricardo.com/introduction-to-cooking-bir-curry-part-1/
Great video, thanks for taking the time to make them and post them :)
How to get green and red rice grains in pilau rice
How do you get the rice like that ??
Very nice curry mate
Can anyone please tell me how I make a bigger portion, do you just times the ingredients by 2 for double the amount or x3 for triple the amount? Thanks
It's not as simple as just multiplying up because some ingredients don't scale up well and can overpower the curry. If you have either of my books Curry Compendium (amzn.to/3zkxgbl) or Indian Restaurant Curry at Home Volume 2 (amzn.to/2QMrgCQ) you'll find a detailed chapter about upscaling BIR curry.
Great
I will be making this today. is the onion paste essential as I do not have time to make it, is there an easy substitute?
Not essential at all. There's not really a good substitute I can think of.
Just made this dopiaza this morning to take to a friends house tonight - has to scale up for 4 and it’s spot on! Thanks again MR 😀
Oh yummy!!😋
What is the "mix powder" at 5.20?
mistyricardo.com/mix-powder-recipe
Looks great! What is in the mix powder, and how do you make the onion paste?
Thanks. Search my channel for the corresponding videos about base gravy and onion paste. The playlists will give you a guideline where to find the.
MistyRicardo thanks...will do! This is one of my favorite Indian dishes but have been unable to find the correct recipe but yours looks like the real thing!
You’re welcome. If you are interested my award winning paperback book INDIAN RESTAURANT CURRY AT HOME VOL 1 is available at www.mistyricardo.com and at Amazon. Kindle version also on Amazon.
Hi Misty
Do you have recipe for onion paste
Luv your version of this dish
Cheers
Graham
Lovely curries, done quite a few now. You seem to use quite a bit of chilli powder, I do reduce it a little in a couple of them but I do like it hot anyway.
Thanks, that's good to hear. Chilli Powder can vary a lot in strength, for example Kashmiri Chilli Powder is quite mild..
MistyRicardo yes, I actually do a vindaloo with the Kashmiri and find it quite copeable. Have you worked in restaurants?
No I've not worked professionally in restaurants, but am cooking in a commercial kitchen on Saturday as head chef for 78 covers (3 courses). Talk about in at the deep end. You can find out more at facebook.com/MistyRicardosCurryKitchen
Would like to know if all curries once made could be frozen
Yes. no problem.
Great recipe! Btw, What is the name of the rice that appears in the photo of the video?
Thanks. It's just pilau rice with multicoloured grains.
Nice job. It's one of my favourite curries, I like to add a few green chillies at the start to knock the heat up a bit. I've not used Worcestershire sauce in this one but I've used it for a madras and that works well.
Cheers 🍺
Thanks Ken. Green Chillies sound like a useful addition to a Dopiaza... a little contrast. This was the first video I ever made, production was a little basic compared to the newer videos.
Chicken Dopiaza. If you like curry and you like onions, this dish will satisfy. Clever use of multiple layers of onion flavour.
th-cam.com/video/ckY9A_vFNWo/w-d-xo.html
Many more videos on the Misty Ricardo Curry Kitchen Channel. Come along and subscribe.
PS. can I use green pepper instead of red
yes, of course :)
how do you make the gravy base?
Hi, here's the base gravy video: th-cam.com/video/1Eyd3KfEdB4/w-d-xo.html I've also done a Keema Dopiaza video: th-cam.com/video/QNvWvKqNU3w/w-d-xo.html
Hi great video. Im new to your channel and have liked and subscribed. Could you give out a recipe for the onion paste please. Im a big fan and cook of BIR curries but have never come across the onion paste???
Hi Brian, the recipe I use for the onion paste (aka bunjarra) is from an eBook written by a guy called Mick Crawford (you may well of heard of him). The eBook is called 'British Indian Restaurant Style Cooking', the first of two ebooks he has written, more colloquially known as CBM1 and CBM2. If you do buy either or both books, give me a mention. You'll need to google search but should find it easily.
Hope this helps. I love this onion paste. It adds great depth of flavour.
MistyRicardo Yes Ive heard of him and bought the ebooks and I have made the onion paste twice. I tend to refer to it as Masala paste.
The pennys dropped now ha ha
Does adding black cardamon powder to mixed powder or to garam masala give a more smoky flavour. Just something I have been thinking about???
Thanks for getting back to me.
Masala paste/sauce usually means Red masala sauce (for chicken tikka masala for example) by the way. The onion paste is the he one that takes ages to make, but you get out what you put in ;)
Black cardamom will certainly give a smoky flavour. Not for use in mix powder! It's common in garam masala though, and if you make your own GM, why not add extra to your taste.
Brilliant thanks for the advice.
MistyRicardo On your thumbnail for this video what's that stuff on the left side that's right next to the chicken dizpoza it looks ccc really good
Don’t BIR use pre cooked onions in dupiaza? I’m sure they do
A lot of places use service/bhuna onions for speed
Why don't you use ghee rather than vegetable oil? is this how it is done in restaurants?
+DanPeschable Use butter or veg ghee quite often to start a curry, or half/half with Veg/Sunflower oil. Seasoned oil is even better.
Excellent, I'm here in my student house thinking "I must be the best fed student in the world !"
+TransdementionalBeing you made the dopiaza? Coincidentally have you seen the new dopiaza video I posted yesterday ? th-cam.com/video/QNvWvKqNU3w/w-d-xo.html
I did, oh yes I see it !
What is "mix powder"? Near the beginning you list 1.25 tsp of mix powder as an ingredient.
Watch this video for my mix powder recipe. Elaborate explanation of all things BIR in my ebook www.amazon.co.uk/dp/B079WJSNWZ
This recipe is so different from the so called dopiaza I got from the supermarket, it was unbearably hot. I will be shitting fire tomorrow. The one in this video looks a thousand times better.
That tasted perfect. Do you actually work in an Indian restaurant/takeaway or is this just a hobby?
Lewis Hardy Serious hobby. I have an ebook www.amazon.co.uk/dp/B079WJSNWZ
I'm struggling to understand why you add so much water to the base gravy only to try and boil it off again while cooking the dish? Everything else inc chicken is already done by then?
Mark Bennett I will explain to you.
1. Spices need time to extract their flavour
2. We want to add a certain amount of base gravy flavour
If you didn't thin down the gravy and instead used the same volume of undiluted gravy as diluted gravy (as shown in video) it would be overpowering.
If you used the same amount of base gravy as shown in video but didn't dilute it... then the sauce would thicken too quickly and the spices wouldn't be given the amount of cooking time needed to extract their flavour.
Hope that explains it for you.
mmmmmmm
Lush
Dopiaza means double onions yet you have used triple onions strange, we never did that on curry recipes online
The more onions the better in a Dopiaza don't you think ?
@@MistyRicardo Not in this dish it's double onion the base is onion crazy then you just add the onion and peppers you cooked in the beginning. But whatever floats ya boat I guess and of course it's open to change. Nice work.
Each to his own, no worries.
Charles, what a ridiculous comment! These recipes are awesome
@@Bluenose81MCFC Whatever floats ya boat
Worcester sauce?!...really?...😕
Yes
what the hell is base gravy? this recipe is 86% base gravy
DaFfYdOOk22 He's already got the recipe for base gravy uploaded...Check it out...
Ya don't say much...
Shhh
The cooking says it all !