My universal tip for cooking these curry dishes applies at the end when you struggle to get all that tasty gravy out of the pan. Use a flat rubber spatula, it is quick, you get all the gravy and the pan is half cleaned and easy to wash.
Just made this for my husband ,and he not only said it was the best curry he had ever had,but he said it was the best food he had,had EVER!! Thankyou!!
@@MistyRicardo Hi, love your vid,s -having been a big fan of indian food for years i thought i would give your vindaloo a try -so i purchased all the makings etc - and i have now made said curry twice but (theres always a but) i find that once i have added the spices to the pan after the garlic/ginger -everything in the pan seems to go really dark -(marmite colour)darker than what it shows in your vid - and then after this happens the end product don,t come out the same colour as yours - am i doing something wrong (i am using a non stick pan ) ???
Sounds like you are burning the spices. Let them cook for 20-30 secs on medium high heat and add a splash of base gravy to 'quench' them and allow them time to cook through without burning.
@@MistyRicardo Hi, thank you for your quick reply - i will try it again next weekend- will the non stick frying pan not affect anything ? i noticed the oil in my pan stays around the outsides (not the middle) i was thinking that may be part of the problem -many thanks
I have made curries for 10 years. It never tasted as my takeaway. Today I tried my first BIR by making this with your base gravy and mix powder. I will never have to buy Vindaloo from my local takeaway again. 10/10. Will of course buy your books.
Gonna try this right away, thawing some base gravy... As for the tomatoes / tomato ketchup, can it be substituted for tomato paste, say 4-5 tsp ? (dilluted in base gravy)
This is a game changer for me! I've been trying to recreate Indian restaurant dishes at home, intermittently, for a few years now. I've read a few books on traditional Indian cooking. My past attempts tasted good, though many times came out more like Italian food that was trying to be Indian, and additionally were not quite the consistency and flavors I was looking for. Close, but not quite right. Then I realized that the Indian restaurants here in the U.S. are actually BIR style, which led me here. I made the Chicken Vindaloo last week and did a little dance of joy. It came out very good. More importantly, I could tell this method is exactly what I've been looking for! It didn't come out perfect. I tried to cook 3 portions at once in a big Le Creuset enameled cast iron braiser. I tripled everything, except for the ingredients you mentioned in another comment, though I realize that was not the best thing to do. And some of the chili powder I used was pretty stale, which I think led to some bitterness in there. But overall, I was really happy with the results, the flavors were really close and the consistency was near perfect. I can tell that with a little practice and refinement, this method is the one! Tonight I'll be doing the Chicken Tikka Masala for my fiance and her sister. My fiance LOVES paneer makhani. Do you have a makhani recipe? Oh, and I think two things led to that somewhat Italian flavor I was getting in some of my past attempts: 1. Bay leaves. I was completely clueless that bay leaves in an Indian recipe are not the bay leaves we are most familiar with, but are actually Tej Patta. Big difference. I remember when adding a bay leaf in the past, just smelling it as I added and thinking "this doesn't seem right - thats not an aroma I've smelled in Indian dishes before, but the recipe says bay leaf, so here I go". 2. Caramelization. In those traditional Indian recipes that don't use the BIR base gravy, you gotta really cook the onions down and get them super brown and caramelized. It seems you handle that in the curry making step, rather than in the base gravy making step. You don't caramelize the onions while making the base gravy, but you then get that caramelization from ladling a bit at a time into the curry. Anyway, I am so happy that I now have a method that I can practice and get the kind of Indian dishes I was looking for! A++
+Jason Teirstein wow thanks for your generous and substantial comment. Keep practising and you will improve a lot. Try to use fresh spices and cook them properly, and master the method of caramelising base gravy. Coincidentally, I'm uploading a Butter Chicken (Murgh Makhani) video this weekend. You could substitute the chicken with paneer.
Hi Misty, Thank you so much for posting these videos, your recipes are stunning! Me and my partner have been making curries for years but always felt there was something missing, your videos have transformed our cooking and reignited our love for curries - heartfelt thanks :)
so far, I've made madras, jalfrezi, vindaloo, palak paneer (also the onion paste and the base gravy) - we're based in scotland - I have a deep love of all things India, I have Gurus that I try and go to see whenever I can, although the last time was 4 years ago! I just love the curries in India (they are HOT in the south), I was so fed up with cooking the recipes from well known chefs (they all end up tasting the same) but your recipes have just elevated things, honestly I can't thank you enough, truly delighted that you decided to share your knowledge (and what knowledge you have!) - you are a great cook!
Looks lovely, is there not a way to do all this cooking without the base gravy. I want to cook this as a one off meal during the week and don't want to be cooking/storage base gravy
Hi Misty, I watched your video for pre cooked chicken and my question is watching this video the heat of the stove is up high whilst cooking this curry, what stops the chicken from becoming tough and how long is it cooking for? Also how would you cook this for four people if they were coming round for dinner? How would you be able to serve all at the same time if you had to make one at a time? Sorry for so many questions but love your channel and I am keen to get better. 😃👍
The very fact the chicken has been pre-cooked and coated in sauce means that it stands up to a lot of cooking, and doesn’t dry out. Sure, if you cook the curry for more than (say) 12-15 minutes you risk the chicken breaking up, but honestly you don’t need to worry. If you’ve ever cooked a curry with raw chicken, you’ll have probably experienced tough meat. For cooking several portions, cook each individually (ideally). If you’re worried about serving temperature, empty each curry into the same saucepan after you have cooked it. You can then warm it up just prior to serving. Alternatively use a large plastic container and microwave it. Hope that helps.
Hi Richard I made this last night tasted a bit bitter ,Think I might have overcooked either the spices or garlic. I added sugar and salt ,ate it tonight tasted perfect. Any suggestions for next time I make it.Did the recipe from your book
Could be several things. Assuming you followed recipe (level spoon measurements): Undercooking the spices can be a cause of bitterness, as can overcooking and burning them.
Made this on Saturday, followed everything to detail, although I used a batch of base gravy from Al's kitchen, it was absolutely gorgeous, wandered why it wasn't as red as yours though, it was more brown?
+Andy Shallcross I'm not really certain. Sometimes when you cook the tomato purée and spices harder it darkens the curry up (pre cursor to burning). What brand of Kashmiri powder were you using?
+MistyRicardo yes, that sounds more like it, I probably did over cook it. The kashmiri powder was from a new store recently opened in stone, staffs, don't know what sort it was tbh, he weighed me out 100g for £2. Which one do you recommend?
Hi, it's an aluminium frying pan, simple as that. I buy mine in a shop locally, but I'm sure if you google for Asian suppliers/supermarkets you'll find one to buy online.
Please note that the recipe calls for 2 Tbsp of Kashmiri Chilli Powder, not the 1 Tbsp annotated in the video. Also, the amount of garlic/ginger paste used was slightly over the 2 tsp stated in the recipe... not that it makes a massive difference.
Have you tried adding green cardamon? That's a big part of that vindaloo taste IMO. Also, everyone seems to use massive pieces of chicken :D Am I the only one who cuts them smaller?
Loving your work mate. Quick question, i realise these BIR curries rely on quick pan frying to caremalise the ingredients. Whats your option on cooking larger portion for 4-5 people in one go? Also what is your opinion on slow cooked recipes, i do enjoy slow cooked beef curries such as a rendang.
I've made a 6 portion tikka masala by Ricardo before using a 5L stew/soup pan and it came out really good! During reducing it splashed a LOT when on high heat, but the high sides of the pan and using a splash guard helped with that. I've found using a splash guard instead of an open pan really cuts down on the mess and still let's the steam out. I upscaled the ingredients as he recommends in one of his books, the 2nd if I'm not mistaken. I took my time with the ginger/garlic and the spices because I was cooking for family and I didn't want anything going wrong! Once the base gravy started going in I turned the heat up and let the slash guard do it's job. One thing I found is you can't tell what the bottom of the curry is doing because it's so deep, and I remember stirring a lot more than I do normally for a single/double portion in a flat pan, mostly out of fear of the bottom burning.
Watching this while eating vindaloo. So relaxing. Straight to the point cooking. Thanks for sharing the recipe. Hope i can cook vindaloo one day -- bf and i love Indian food :)
I to have been trying to get that curry house flavour for over 20 years and now have nailed it thanks to you Misty but I'm sure my local curry house will now not be happy being out of pocket.......absolutely superb !
Hi Arianto. I've done a video for base gravy ... th-cam.com/video/dambcrWnN24/w-d-xo.html if you also read that video's description it will tell you all.
Hello Steph. Not here on TH-cam except for the video text. I've written two paperback books with all my recipes. You'll find them at www.mistyricardo.com and at Amazon. The Vindaloo recipe is in the first Volume. Read the Amazon reviews.
Hi Misty, thanks for your wonderful recipes, I love to make them and the family loves them too! One question, how much chicken do you use (in grams), and when I double that, do I need to double all the other ingredients? Thanks!
Hi and thanks. Pleased you like the recipes. For a single recipe yield I use about 180-200g of pre-cooked chicken breast, which when raw is approx 225g-250g. That’s quite generous for a single serving - my BIR recipes aim to yield as much curry as you would get from a generous takeaway portion. Scaling up is more complicated than doubling up etc. A lot of ingredients can be scaled up uniformly, but some need toning down. I wrote a very detailed chapter about upscaling in my second book, INDIAN RESTAURANT CURRY AT HOME VOLUME 2, which is available along with Volume 1 from www.mistyricardo.com, at Amazon UK, and (for international orders with free delivery) from www.bookdepository.com..
Firstly you wouldn't be able to make 16 portions in one go, unless you had a very large fire, a huge paella pan, and a spoon the size of an oar. This (BIR) style of curry relies on high heat to caramelise the spices and base gravy, so doesn't translate to the big stock pot slow cooking type of recipe. However, you could try cooking double portions in a large frying pan (hopefully with enough flame/heat to keep the temperature high enough). If you do that, scale everything up by 2 except for... Star Anise (x1), Mix powder (x1.5), Garam Masala (x1.5), Black Pepper (x1.5) Chilli Powders (x1.75). I just guesstimated these ratios off the top of my head, so it's just for guidance. You may want to experiment. If you really want to make 16 portions, then you can make 8 x double portions, and combine them all together.
+MistyRicardo sounds like a good plan sadly might need to be heated up later in the day for a family event. but I am sure be great anyway. this is a really good recipe first time making it and couldn't enjoy it more so thanks for all the uploads !
cant beat a gas cooker for making a lovely curry. We have a ridiculous electric hob which gets hot then turns off, then turns back on for a bit then turns off etc.
How do you get the coriander stalks? I have been buying corriander and taking the leaves off - but then I end up wasting a load of leaves in order to get enough stalks...
Just take the leaves off as best you can. It doesn't matter if some thin stalks get mixed up with the leaves, just chop them finely. Most supermarket bought coriander is scarce of the stalks. You're better buying from an Asian shop/supermarket - they always have long stalks, and are generally a lot cheaper.
+Brody Cross Hi Brody. When you watched the video did you see any annotations pop up when the base gravy is first added ? That should have pointed you to the BG video. Also, see the video description, where there should be a list of some of my videos, including the base gravy (and mix powder). Anyway.. here's the BG link... th-cam.com/video/dambcrWnN24/w-d-xo.html
so tomorrow/today, ill be making the vindaloo, but itll be to julian V;s way, then ill make it this way, as i have to write it all down. I also, before today/tomorrow need to research cooking my okra! thanks for the vid, relaxing to watch...
Very good job! Colours and consistency are perfect! I like to add a piece of pre-cooked potato to mine. The star anise is a great idea too. Thanks Man.
Thank you Jonny. I think the star anise gives a nice layer of flavour. Potato optional of course. Puritanically speaking (ooh there's a long word), potato is omitted but I like it sometimes.
08:35 please add cider vinegar instead of white vinegar bcoz that is what added in authentic Goan vindaloo. P.S. I know this is BIR bdw but just to get that extra flavor, you can try the cider one!
Wow! ... I just got fed this channel by YT ( sometimes they get it right ) : instant like and subscribe. I was scratching my head when that star anise went straight into the oil, but as far as flavour release goes, I guess it's the way to go. Anyway, very happy to be here, and thank you for a great channel, which it appears, you tend to with pride.
Thank you very much Tony. You might be interested in my two books that I’ve written, focussing on Indian restaurant style cooking. www.mistyricardo.com
Love your videos, recipes and dishes. One suggestion - Maybe add a list of ingredients and measurements in the description just so everyone can get their mis en place ready before cooking and without skipping through the video?! Just a thought....👍
Ison Reign You could use regular curry powder if you wanted. Not ideal though. Have you seen my mix powder video on my channel th-cam.com/users/MistyRicardo ?
Another success! Made this for dinner last night and added a few extra tsp of chilli powder and a sprinkle of dried hot chillis. Perfect! Thanks again.
Hi Misty, first off that Vindaloo looks delicious and beautifully cooked I loved everybit of this video, thank you so much for the tutorial. Secondly I have a couple of questions first what exactly is Methi and how do I go about getting my hands on some and secondly what ingredients is used to make base gravy and is it possible to purchase some pre prepared, I plan on making a vindaloo for a summer bbq forthcoming. Many thanks Charlie 🙂
+Bio Hazard hi Charlie, and thanks for your nice words. Methi is Fenugreek, and in this context is dried Fenugreek leaves (kasuri Methi). You can buy it in every south Asian food shop and also in some mainstream supermarkets these days (I'm assuming you are in the uk?). Base gravy is cheap to make and has easily attainable ingredients. Here is my recipe: th-cam.com/video/1Eyd3KfEdB4/w-d-xo.html. It's not possible to buy proper base gravy pre made.
+MistyRicardo Ok wonderful thanks for all the information, I've heard of fenugreek but never heard the word Methi before, I'm from the UK yeah, I'll take a look now.🙂
I'm a terrible cook. I used your videos to walk me through making this and got to say I'm amazed, something I cooked is absolutely delicious. Thanks and keep up the good work.
Hello Moto. Not essential but you can use less. It's better to cook with it all, and you can spoon off excess oil that has separated at the end of cooking. Leaving the curry to rest after cooking will let some more float to the surface.
Use a good quality vinegar not the harsh cheap stuff. It should be tart though. Glad you like the videos,thanks. Have you considered my two books ? Https://www.amazon.co.uk/dp/1999660803 www.amazon.co.uk/dp/199966082X
anthony ali: For an authentic Goan Vindaloo, I would always use (as Misty does) vinegar. However, for an authentic BIR Vindaloo though, I strongly recommend that you use lime juice towards the end of cooking; it gives the Vindaloo that absolutely perfect sourness, that is so reminiscent of a BIR Vindaloo. Adding vinegar into a BIR Vindaloo is way too overpowering, .it contaminates the dish...That raw vinegar frequency is way too strong for this BIR dish.
Thanks Misty, I have been trying to make a Vindaloo for 20 years, I create the Gravy base, and this Vindaloo recipe and its the best! Thanks
Got some respect for the no music and talking approach.
was to busy drinking
My universal tip for cooking these curry dishes applies at the end when you struggle to get all that tasty gravy out of the pan. Use a flat rubber spatula, it is quick, you get all the gravy and the pan is half cleaned and easy to wash.
Just what I was thinking, why not use a Maurice
I usually always cook with a rubber spatula near by. Specially when I'm using sauce
Just made this for my husband ,and he not only said it was the best curry he had ever had,but he said it was the best food he had,had EVER!!
Thankyou!!
I’m very pleased to read that, thank you.
Very relaxing video ...just the sound of coocking and none talking.Good job
Thanks NalaG much appreciated
@@MistyRicardo Hi, love your vid,s -having been a big fan of indian food for years i thought i would give your vindaloo a try -so i purchased all the makings etc - and i have now made said curry twice but (theres always a but) i find that once i have added the spices to the pan after the garlic/ginger -everything in the pan seems to go really dark -(marmite colour)darker than what it shows in your vid - and then after this happens the end product don,t come out the same colour as yours - am i doing something wrong (i am using a non stick pan ) ???
Sounds like you are burning the spices. Let them cook for 20-30 secs on medium high heat and add a splash of base gravy to 'quench' them and allow them time to cook through without burning.
@@MistyRicardo Hi, thank you for your quick reply - i will try it again next weekend- will the non stick frying pan not affect anything ? i noticed the oil in my pan stays around the outsides (not the middle) i was thinking that may be part of the problem -many thanks
He is the MAN. Don't know what we'd do without you Misty. My heartfelt thanks and appreciation for all you do for us BIR curry lovers.
+James Denny kind words. Thanks. Have you made many of the recipes?
Mmmmm
I have made curries for 10 years. It never tasted as my takeaway. Today I tried my first BIR by making this with your base gravy and mix powder.
I will never have to buy Vindaloo from my local takeaway again. 10/10.
Will of course buy your books.
Gonna try this right away, thawing some base gravy...
As for the tomatoes / tomato ketchup, can it be substituted for tomato paste, say 4-5 tsp ? (dilluted in base gravy)
just tried this it was delicious. The aluminium pan more oil and I got perfect results. Thanks
+Neil Gower Nice. Keep practising, and don't forget to let the spices and base gravy cook properly.
Can we sub plum tomatoes with Tomato Paste and water? The usual tomato base for most curries.
Yes you can, just blend them up.
I’ll be doing this one tomorrow. Looks outstanding
Tried a few of your recipes now all great, thanks for all your work
Thanks, keep practising.
This is a game changer for me!
I've been trying to recreate Indian restaurant dishes at home, intermittently, for a few years now. I've read a few books on traditional Indian cooking. My past attempts tasted good, though many times came out more like Italian food that was trying to be Indian, and additionally were not quite the consistency and flavors I was looking for. Close, but not quite right.
Then I realized that the Indian restaurants here in the U.S. are actually BIR style, which led me here.
I made the Chicken Vindaloo last week and did a little dance of joy. It came out very good. More importantly, I could tell this method is exactly what I've been looking for! It didn't come out perfect. I tried to cook 3 portions at once in a big Le Creuset enameled cast iron braiser. I tripled everything, except for the ingredients you mentioned in another comment, though I realize that was not the best thing to do. And some of the chili powder I used was pretty stale, which I think led to some bitterness in there. But overall, I was really happy with the results, the flavors were really close and the consistency was near perfect. I can tell that with a little practice and refinement, this method is the one!
Tonight I'll be doing the Chicken Tikka Masala for my fiance and her sister. My fiance LOVES paneer makhani. Do you have a makhani recipe?
Oh, and I think two things led to that somewhat Italian flavor I was getting in some of my past attempts:
1. Bay leaves. I was completely clueless that bay leaves in an Indian recipe are not the bay leaves we are most familiar with, but are actually Tej Patta. Big difference. I remember when adding a bay leaf in the past, just smelling it as I added and thinking "this doesn't seem right - thats not an aroma I've smelled in Indian dishes before, but the recipe says bay leaf, so here I go".
2. Caramelization. In those traditional Indian recipes that don't use the BIR base gravy, you gotta really cook the onions down and get them super brown and caramelized. It seems you handle that in the curry making step, rather than in the base gravy making step. You don't caramelize the onions while making the base gravy, but you then get that caramelization from ladling a bit at a time into the curry.
Anyway, I am so happy that I now have a method that I can practice and get the kind of Indian dishes I was looking for! A++
+Jason Teirstein wow thanks for your generous and substantial comment. Keep practising and you will improve a lot. Try to use fresh spices and cook them properly, and master the method of caramelising base gravy. Coincidentally, I'm uploading a Butter Chicken (Murgh Makhani) video this weekend. You could substitute the chicken with paneer.
Great to hear about the Makhani recipe! Happy wife, happy life ;-)
Hi Misty, Thank you so much for posting these videos, your recipes are stunning! Me and my partner have been making curries for years but always felt there was something missing, your videos have transformed our cooking and reignited our love for curries - heartfelt thanks :)
+Clare Daly Hi Clare, and thank you very much. Which recipes have you made and where about are you in the world ?
so far, I've made madras, jalfrezi, vindaloo, palak paneer (also the onion paste and the base gravy) - we're based in scotland - I have a deep love of all things India, I have Gurus that I try and go to see whenever I can, although the last time was 4 years ago! I just love the curries in India (they are HOT in the south), I was so fed up with cooking the recipes from well known chefs (they all end up tasting the same) but your recipes have just elevated things, honestly I can't thank you enough, truly delighted that you decided to share your knowledge (and what knowledge you have!) - you are a great cook!
oh and methi chicken!
Fab. Have had some good curry in Scotland. Slightly different BIR than in England... Punjabi dominated rather than Bangladeshi.
I love them all! :) Keep posting your amazing videos, you have a big fan base :)
Looks lovely, is there not a way to do all this cooking without the base gravy. I want to cook this as a one off meal during the week and don't want to be cooking/storage base gravy
Looks so good 👍 now we have your compendium we are loving it 🙏👏👏
Thank you so much 👍
Hi Richard. Could I use passata instead of blended plum tomatoes?
Hi Riss. Yes absolutely.
Hi misty...look delicious....I want to know wat is mix powder and how you make the base gravy
Hi Mangkara. Links to my mix powder and base gravy recipes: mistyricardo.com/mix-powder-recipe and mistyricardo.com/base-gravy-recipe
Thank you👍
Hi Misty, I watched your video for pre cooked chicken and my question is watching this video the heat of the stove is up high whilst cooking this curry, what stops the chicken from becoming tough and how long is it cooking for? Also how would you cook this for four people if they were coming round for dinner? How would you be able to serve all at the same time if you had to make one at a time? Sorry for so many questions but love your channel and I am keen to get better. 😃👍
The very fact the chicken has been pre-cooked and coated in sauce means that it stands up to a lot of cooking, and doesn’t dry out. Sure, if you cook the curry for more than (say) 12-15 minutes you risk the chicken breaking up, but honestly you don’t need to worry. If you’ve ever cooked a curry with raw chicken, you’ll have probably experienced tough meat. For cooking several portions, cook each individually (ideally). If you’re worried about serving temperature, empty each curry into the same saucepan after you have cooked it. You can then warm it up just prior to serving. Alternatively use a large plastic container and microwave it. Hope that helps.
Hi Richard I made this last night tasted a bit bitter ,Think I might have overcooked either the spices or garlic. I added sugar and salt ,ate it tonight tasted perfect. Any suggestions for next time I make it.Did the recipe from your book
Could be several things. Assuming you followed recipe (level spoon measurements): Undercooking the spices can be a cause of bitterness, as can overcooking and burning them.
Have a read of this… mistyricardo.com/introduction-to-cooking-bir-curry-part-3/
@@MistyRicardo really appreciate you taking the time answer Thank You and Happy Christmas
I only have an electric hob. Will this impact the outcome?
No it doesn't have to. It may take a bit longer.
Made this on Saturday, followed everything to detail, although I used a batch of base gravy from Al's kitchen, it was absolutely gorgeous, wandered why it wasn't as red as yours though, it was more brown?
+Andy Shallcross glad it was good. The redness comes from Kashmiri chilli powder. Which chilli powder(s) did you use?
+MistyRicardo I did actually use Kashmiri red chilli, along with tescos hot chilli powder.
+Andy Shallcross I'm not really certain. Sometimes when you cook the tomato purée and spices harder it darkens the curry up (pre cursor to burning). What brand of Kashmiri powder were you using?
+MistyRicardo yes, that sounds more like it, I probably did over cook it.
The kashmiri powder was from a new store recently opened in stone, staffs, don't know what sort it was tbh, he weighed me out 100g for £2.
Which one do you recommend?
+Andy Shallcross I've been using Heera brand, which I think is very good. You could also buy whole Kashmiri chillies and grind them.
Hi Misty, Your amazing!! Thank you for fine tuning my currys, i cook every friday night! Love it been doing it for years now! THANK YOU!!!!
+Peter Garner Friday night is curry night. Thanks for the kind words.
absolutly flawless...nice cooking
+Michal Strama Thanks.
hi awesome!!! Please tell me what pan you are using? iron pan? please provide a link or model etc. thanks!
Hi, it's an aluminium frying pan, simple as that. I buy mine in a shop locally, but I'm sure if you google for Asian suppliers/supermarkets you'll find one to buy online.
Please note that the recipe calls for 2 Tbsp of Kashmiri Chilli Powder, not the 1 Tbsp annotated in the video.
Also, the amount of garlic/ginger paste used was slightly over the 2 tsp stated in the recipe... not that it makes a massive difference.
Would be better without the ginger? i believe vindaloo is cooked without ginger!?
I like mine very hot aswell, so would I add the ginger then? Or leave it?
MistyRicardo bbbn(kknjjkmnnbhj
You took the words right out of my mouth.
Have you tried adding green cardamon? That's a big part of that vindaloo taste IMO.
Also, everyone seems to use massive pieces of chicken :D Am I the only one who cuts them smaller?
Great video.
Thank you for sharing
Thanks.
Loving your work mate. Quick question, i realise these BIR curries rely on quick pan frying to caremalise the ingredients. Whats your option on cooking larger portion for 4-5 people in one go? Also what is your opinion on slow cooked recipes, i do enjoy slow cooked beef curries such as a rendang.
I've made a 6 portion tikka masala by Ricardo before using a 5L stew/soup pan and it came out really good! During reducing it splashed a LOT when on high heat, but the high sides of the pan and using a splash guard helped with that. I've found using a splash guard instead of an open pan really cuts down on the mess and still let's the steam out.
I upscaled the ingredients as he recommends in one of his books, the 2nd if I'm not mistaken. I took my time with the ginger/garlic and the spices because I was cooking for family and I didn't want anything going wrong! Once the base gravy started going in I turned the heat up and let the slash guard do it's job.
One thing I found is you can't tell what the bottom of the curry is doing because it's so deep, and I remember stirring a lot more than I do normally for a single/double portion in a flat pan, mostly out of fear of the bottom burning.
looks great, learnt something new - small portion!
Thanks. You've got a big appetite - these portions feed 1-2.
@@MistyRicardo 5 pieces of chicken for 2 people? that is half a chicken breast between 2 people......
Watching this while eating vindaloo. So relaxing. Straight to the point cooking. Thanks for sharing the recipe. Hope i can cook vindaloo one day -- bf and i love Indian food :)
Hi. Interesting to watch and eat at the same time. You should follow my recipe, having made the base gravy etc. It's worth it.
How do you pre-cook the chicken?
Looks really good.
Just marinate it in chilli power, ginger garlic paste, lil salt, lemkn for 20min minimim.. then fry it seperatly until cooked.
Just brought your book. Vol 1. Impressed with your videos, Thanks for your hard work
Thank you.
I to have been trying to get that curry house flavour for over 20 years and now have nailed it thanks to you Misty but I'm sure my local curry house will now not be happy being out of pocket.......absolutely superb !
Thanks Rob. Glad you have god the flavour you seek.
there is a Scottish guy that makes a banging phal , check him out someday
Definitely worth the effort. Looks just like the curry you get from an Indian take-away. Do you work in a professional Indian restaurant?
+Jupiter Moon cheers. No I don't work in one.
Was wondering what is this base gravy? What is it made of?
Hi Arianto. I've done a video for base gravy ... th-cam.com/video/dambcrWnN24/w-d-xo.html if you also read that video's description it will tell you all.
Thank you Ricardo
is there a list of ingredients i can note down so that i can go buy them ?
Hello Steph. Not here on TH-cam except for the video text. I've written two paperback books with all my recipes. You'll find them at www.mistyricardo.com and at Amazon. The Vindaloo recipe is in the first Volume. Read the Amazon reviews.
Hi Misty, thanks for your wonderful recipes, I love to make them and the family loves them too! One question, how much chicken do you use (in grams), and when I double that, do I need to double all the other ingredients? Thanks!
Hi and thanks. Pleased you like the recipes. For a single recipe yield I use about 180-200g of pre-cooked chicken breast, which when raw is approx 225g-250g. That’s quite generous for a single serving - my BIR recipes aim to yield as much curry as you would get from a generous takeaway portion. Scaling up is more complicated than doubling up etc. A lot of ingredients can be scaled up uniformly, but some need toning down. I wrote a very detailed chapter about upscaling in my second book, INDIAN RESTAURANT CURRY AT HOME VOLUME 2, which is available along with Volume 1 from www.mistyricardo.com, at Amazon UK, and (for international orders with free delivery) from www.bookdepository.com..
Hi, thank you for your very, very quick reply, I will definitely purchase your books!
Job well done.
First time I’ve cooked this one. Looks and tastes amazing! Great work Misty 👏🏻👏🏻👏🏻
Mr C thanks!
looks so good. need some of this in new south wales, australia.
You should get making it, it's worth the effort. Thanks.
Misty does not vindaloo traditionally have potato cubes as well?
It varies regionally. Southern England it's more common.
if I was to make say 16 portions of this is it just 16 times all the ingredients or is there some for of logarithmic method for increased portions
Firstly you wouldn't be able to make 16 portions in one go, unless you had a very large fire, a huge paella pan, and a spoon the size of an oar. This (BIR) style of curry relies on high heat to caramelise the spices and base gravy, so doesn't translate to the big stock pot slow cooking type of recipe. However, you could try cooking double portions in a large frying pan (hopefully with enough flame/heat to keep the temperature high enough). If you do that, scale everything up by 2 except for... Star Anise (x1), Mix powder (x1.5), Garam Masala (x1.5), Black Pepper (x1.5) Chilli Powders (x1.75). I just guesstimated these ratios off the top of my head, so it's just for guidance. You may want to experiment. If you really want to make 16 portions, then you can make 8 x double portions, and combine them all together.
+MistyRicardo sounds like a good plan sadly might need to be heated up later in the day for a family event. but I am sure be great anyway.
this is a really good recipe first time making it and couldn't enjoy it more so thanks for all the uploads !
ReuyJ you're very welcome. Reheating it all later is fine. Infact curry is usually better when left to rest.
What's the base gravy? Sorry if I'm being thick? 🤔
mistyricardo.com/introduction-to-cooking-bir-curry-part-1/
Thank you x
cant beat a gas cooker for making a lovely curry. We have a ridiculous electric hob which gets hot then turns off, then turns back on for a bit then turns off etc.
How do you get the coriander stalks? I have been buying corriander and taking the leaves off - but then I end up wasting a load of leaves in order to get enough stalks...
Not entirely sure what you mean. Please elaborate.
@@MistyRicardo can you just buy stalks? Or is it just a case of taking the leaves off to get them?
Just take the leaves off as best you can. It doesn't matter if some thin stalks get mixed up with the leaves, just chop them finely. Most supermarket bought coriander is scarce of the stalks. You're better buying from an Asian shop/supermarket - they always have long stalks, and are generally a lot cheaper.
@@MistyRicardo thanks. Yes that is my problem. Supermarket stock is mostly leaves. I’ll try an Asian supermarket when I am back in the office.
Nice dish👌👌👌
Is there any difference with tikka masala or butter chicken?
It looks the same...
It depends very much on the chef, but they are different curries.
@@MistyRicardo thank you...what's the major difference i wonder...
Have a look at my recipes on www.mistyricardo.com.
... and my recipe videos.
@@MistyRicardo thank you i will💚
What is the base gravy? Is it just chicken stock? Please help as this stage is really important to following your recipe accurately, thanks....
+Brody Cross Hi Brody. When you watched the video did you see any annotations pop up when the base gravy is first added ? That should have pointed you to the BG video. Also, see the video description, where there should be a list of some of my videos, including the base gravy (and mix powder). Anyway.. here's the BG link... th-cam.com/video/dambcrWnN24/w-d-xo.html
Ah I didnt see the pop up, thanks for this!
so tomorrow/today, ill be making the vindaloo, but itll be to julian V;s way, then ill make it this way, as i have to write it all down. I also, before today/tomorrow need to research cooking my okra! thanks for the vid, relaxing to watch...
Very good job! Colours and consistency are perfect! I like to add a piece of pre-cooked potato to mine. The star anise is a great idea too. Thanks Man.
Thank you Jonny. I think the star anise gives a nice layer of flavour. Potato optional of course. Puritanically speaking (ooh there's a long word), potato is omitted but I like it sometimes.
Hi.. what is “mixed powder” ?
Can you please add recipes in the description of the videos. Would help massively.
Just cooked it lovely thanks!
Paintbrush 1962 enjoy. Thanks.
So for people like me who don't know, what is base gravy ?
Have a read of this. Includes links to the recipes. mistyricardo.com/introduction-to-cooking-bir-curry-part-1/
08:35 please add cider vinegar instead of white vinegar bcoz that is what added in authentic Goan vindaloo.
P.S. I know this is BIR bdw but just to get that extra flavor, you can try the cider one!
Wow! ... I just got fed this channel by YT ( sometimes they get it right ) : instant like and subscribe. I was scratching my head when that star anise went straight into the oil, but as far as flavour release goes, I guess it's the way to go. Anyway, very happy to be here, and thank you for a great channel, which it appears, you tend to with pride.
Thank you very much Tony. You might be interested in my two books that I’ve written, focussing on Indian restaurant style cooking. www.mistyricardo.com
that looks fantastic good job
Is there a reason all chefs use aluminium pots and pans?
Lightweight and inexpensive.
where do i get a star anise? im in the netherlands lol can i maybe use somthing else or is it a opinion?
and do i dubbel it up if im eating whit more peopel?
no nonsense cooking...perfect!
Have U attempted to make a phaal yet?
+Darren Armstrong yes and other scorchingly hot ones th-cam.com/video/kPMR89MCU08/w-d-xo.html
+Darren Armstrong and Mr Naga th-cam.com/video/7tIt0NKH5ys/w-d-xo.html
what kind of pre cooked chicken did you use
Hi Ariana. I always pre-cook Chicken for curries using my method shown in this video: th-cam.com/video/h1px-GSE6h0/w-d-xo.html
Love your videos, recipes and dishes. One suggestion - Maybe add a list of ingredients and measurements in the description just so everyone can get their mis en place ready before cooking and without skipping through the video?! Just a thought....👍
That’s a good idea. Stay tuned.
What is the base.. can a use chicken stock or water
Hi Chrissy. See my base gravy recipe on my website www.mistyricardo.com. I’ve got two books which cover it all.
What can use to substitute mix powder? I have no spice grinder but have the ingredients
Ison Reign You could use regular curry powder if you wanted. Not ideal though. Have you seen my mix powder video on my channel th-cam.com/users/MistyRicardo ?
@@MistyRicardo Thanks for answer
Better than a cook book
Wondering what you do when you find your spices are old ? Use them some other way or discard them
Throw them out.
Can I get all these ingredients in Sainsbury's please ???
Most but it depends on the supermarket ethnic food section.
@@MistyRicardo what base gravy should I use please first time doing it today
The one from my first book, INDIAN RESTAURANT CURRY AT HOME VOLUME 1 is a good place to start. Www.Mistyricardo.Com
What is the 1.5 tsp Mix Powder??
Hi, take a look at this video and description: th-cam.com/video/NkQj492PQu4/w-d-xo.html
Great video Misty,thanks
can we use Fenugreek seed or powder instead of Fenugreek Leaves? If can gow much do i have to put?
+Dinesh Ranaweera yes, but use the powder sparingly. quarter tsp of powder per 1tsp Leaves. Flavour similar but not identical.
Watched a few videos on this meal. How come the chicken is added already cooked?
You can add it raw at the beginning but pre-cook it for a more tenderness and flavour (see my pre-cooked Chicken recipe).
What do you mean by base gravy?
Hi take a look at my recipe: mistyricardo.com/base-gravy-recipe/
Can you write recipe in description please In your videos
achha video banaya bhai, thank you. Love vindaloo.
Another success! Made this for dinner last night and added a few extra tsp of chilli powder and a sprinkle of dried hot chillis. Perfect! Thanks again.
Result!
Can't wait to come this one but I use a pestle and mortar cos I got a grinder
Ok I did it today !
Awesome awesome awesome :)
And my nose was running from the heat :)
Your recipes are the best Ricardo! Thanx a lot
+fft2020 fft.. thanks. Vindaloo isn't fun unless you get a sweat on. Keep it up!
Hi Misty, first off that Vindaloo looks delicious and beautifully cooked I loved everybit of this video, thank you so much for the tutorial. Secondly I have a couple of questions first what exactly is Methi and how do I go about getting my hands on some and secondly what ingredients is used to make base gravy and is it possible to purchase some pre prepared, I plan on making a vindaloo for a summer bbq forthcoming.
Many thanks
Charlie 🙂
+Bio Hazard hi Charlie, and thanks for your nice words. Methi is Fenugreek, and in this context is dried Fenugreek leaves (kasuri Methi). You can buy it in every south Asian food shop and also in some mainstream supermarkets these days (I'm assuming you are in the uk?). Base gravy is cheap to make and has easily attainable ingredients. Here is my recipe: th-cam.com/video/1Eyd3KfEdB4/w-d-xo.html. It's not possible to buy proper base gravy pre made.
+MistyRicardo Ok wonderful thanks for all the information, I've heard of fenugreek but never heard the word Methi before, I'm from the UK yeah, I'll take a look now.🙂
What’s mix powder? Please...
Hi check my other videos for the mix powder and base gravy recipes... and anything else that’s pre-cooked.
I'm a terrible cook. I used your videos to walk me through making this and got to say I'm amazed, something I cooked is absolutely delicious.
Thanks and keep up the good work.
Sounds like you're not such a bad cook after all. Thanks for the feedback.
Why is the chicken precooked? And how do you precook it. Please clarify the questions I’ve asked for those of us who are beginners ☺️
Hi, see the pre-cooked chicken video on my channel.
Hi is there anything to replace Blended Tinned Plum Tomatoes, it's hard to find in sri lanka
+Dinesh Ranaweera yes, use tomato purée/instead mixed with some water.
Is it ok to use fresh garlic instead of garlic paste?
Of course.
hi brody cross..... same this my qus?
What are the base gravy ingredients?
Yup, there it is.
Methi - seeds or dried leaves ?
+Craigh Almeida Kasuri Methi - Dried Fenugreek Leaves
Made this tonight............another amazing recipe!!! :D
Hot but not supid hot and full of flavour, absolutely delicious!!!
You've got the knack. Good job.
+MistyRicardo All thanks to your vids ;)
No onions Richard??? I guess some in the base gravy but I cant imagine any curry without fried onions or onion puree. Thoughts??
Correct, the base gravy has got plenty of onion in it.
Great video, Misty, and thanks for the link :)
What did u garnish it with ?
Coriander
very very gooooooooooooooooooodddddd jop mistyricardo i like it your dish isvery more sweetly
+Gurmeet Singh Thank you very much Gurmeet
Looks lovely but only half a portion in my town.
You live in a town of big people
love you're style of bir and think you do it well looks yummy!
What is 1.5 tsp mix powered ?
1 and a half teaspoons of mix powder - its a blend of commonly used spices. Check out the Mix Powder video on my channel.
I’ve written two cookbooks on BIR curry cooking. Check them out at www.mistyricardo.com
Does there have to be so much oil?
Hello Moto. Not essential but you can use less. It's better to cook with it all, and you can spoon off excess oil that has separated at the end of cooking. Leaving the curry to rest after cooking will let some more float to the surface.
What’s your base gravy made of ? I think that’s my main concern and looks delicious n simple
Naveen, watch this video for the base gravy: th-cam.com/video/1Eyd3KfEdB4/w-d-xo.html
Did lime or lemon go in ? Or did i miss it
No just the vinegar.
@@MistyRicardo while were on the subject of vinegar. Was it distilled or just the white & can you use ACV ? Loving your vids by the way 👍
Use a good quality vinegar not the harsh cheap stuff. It should be tart though. Glad you like the videos,thanks. Have you considered my two books ? Https://www.amazon.co.uk/dp/1999660803 www.amazon.co.uk/dp/199966082X
anthony ali: For an authentic Goan Vindaloo, I would always use (as Misty does) vinegar. However, for an authentic BIR Vindaloo though, I strongly recommend that you use lime juice towards the end of cooking; it gives the Vindaloo that absolutely perfect sourness, that is so reminiscent of a BIR Vindaloo. Adding vinegar into a BIR Vindaloo is way too overpowering, .it contaminates the dish...That raw vinegar frequency is way too strong for this BIR dish.
A good Vidaloo MistyRicardo
Thank you :)
@@MistyRicardo your welcome.. Just made your CTM - fantastic! my son will be happy lol
I love sauce based recipes. This looks so nice, ty.