Madras has been my fave from a takeaway for over 30 years now and my god your one looks amazing! As far as colour and thickness that’s a 10 out 10 chef 🙏
ikr im a madras guy myself, them people that go for korma omg coconut no thanks. I tried it once and thought nah this is too creamy. im not even a fan of things like tikka or garlic naan. I love garlic bread but the garlic in a naan was different for me with a madras so I love a cheese naan with it. and I love meat samosas and onion bhajis but the onion bhajis have to have a little crisp to them. I don't like them soft. I also love lamb chops from the Indians that yogurt coated lamb chops omg they taste fucking amazing they do like I think it's 4 or 5 pieces and it's not enough lol. I also like my chips more than rice and if I was to choose rice I go egg fried rice. im very white and English British lol. this madras this guy did did look 10/10.
I always considered Curry an art form... I absolutely love it and appreciate it more than any other food. Cant get over how many pans get used in one night!
Curry Compendium, the latest curry cookbook by Richard Sayce is available now: amzn.to/3zkxgbl. Also available: Indian Restaurant Curry at Home Volume 1 (amzn.to/34XuLPc) and Volume 2 (amzn.to/2QMrgCQ). All three books have won Gourmand World Cookbook awards. More info on my website www.mistyricardo.com
From first getting the taste of bir in the 90s it's taken a while to recreate the flavours at home. Without the internet and channels like yours, honestly I'd never have got anywhere.
Just made this curry tonight, I didn't have methi so I had to use powdered fenugreek. Absolutely fantastic, perfect balance of spice and heat and very authentic taste. Big thanks to you and chef Abdul.
@@randyschwaggins I know that fenugreek powder is methi. It's what I had in front of me at the time, so I figured that as long as I used much less, I should get away with it. For my taste, you actually need around 1/3 teaspoon of fenugreek powder, it came out perfectly (see my thanks to chef Abdul!) I'm looking forward to trying it again with the fenugreek (methi) leaves, but I made the curry again a couple of hours ago with the same 1/3 TSP of powder and it's fine.
@Y҉o҉u҉T҉u҉b҉e I can't find fenugreek leaves in any of my local supermarkets, am I better off just using the mix powder, chilli powder and fresh coriander with no fenugreek powder?
I wanna take the chance to thank you for your Curry Compendium book, i seen it in one of your vids and bought one on Amazon ,the detail is amazing and i've made a ton of curries while back in Los Angeles and i bought the book for a friend when i was home in Glasgow for a visit and he's since put a few friends on to it ,everyone loves it,highly recommended ,cheers
I was most fortunate to find You,your recipe books that never disappoint, unfortunately it is becoming increasingly difficult to get a good Indian takeaway to match the quality produced from your books ,which take me back 45 year's when the standard were so so much higher than today, when we were served beautifully prepared fresh food made with love care and understanding, now the majority of take out food is completely the opposite regardless of nationality, just look at the mango chutney we are served these days, diluted with water and sugar, completely washed out ,taking there customers for fools.
Sean Kelly, So kind of you. I am sure other viewers and readers will be grateful for your advice. Surrounded as I am by supermarkets and smaller, independent grocers, I haven't seen any such thing, BUT I shall start searching. Thanks again.
Curry leaves are not commonly used here (UK) in the mainstream Indian restaurants and takeaways (BIR) because they're expensive, and the BIR curry here is mostly Bangladeshi influenced. Ironically the BIR Madras is more Northern than Southern Indian in style. In some other ex-India countries (e.g. Australia) they put coconut milk in. There's another curry on the BIR menu called a Ceylon which, put simplistically, is a Madras with coconut milk in it. By the way I love curry leaves! Thanks for the comment.
Great video that has made me so hungry now. I was surprised at seeing the garlic cooked by itself first. It’s easy to burn it and get a bitter taste to it. In Italian cooking I cook the onions and then add the garlic. Obviously the chef knows his stuff, every day is a school day! 🍺
I like the thick consistency of the sauce. I've only made this once myself using a tin of sauce, but it still turned out well. Always better from scratch, though.
I’ve got his book cooking BIR curry at home the details and measurements are spot on and it’s simple to follow I’ve produced some banging curries from it
Buy Mistys books and make your own. Easy enough to do if you pre prep batches of base gravy and protein you want in your curry’s. After some practice you’ll be knocking up your favourite curry’s as good as if not better than from your favourite takeaways👍👌
The mixed powder and base gravy are the key, essential ingredients. There are so many variants of each one and often tastes so much different. A good chef will never give his or her mixed powder and base gravy secrets away lightly.I was a chef for a very long time and was fortunate to be allowed in my local curry house, as I was its neighbour and friends with the owners.Was quite shocked when i saw so many Pataks pastes across the full length of the kitchen.
Frying onions from scratch is much better for home cooking. Most hobs aren't powerful enough to cook out the base and the taste is usually much better frying onions
Either is fine. My pre-cooked version does improve the flavour and gets tender results. Adding it raw to a curry can risk the chicken drying out - try and keep it covered in the curry sauce while cooking.
Misty, really enjoying these videos and eager to try out some of recipes. I’m looking to buy a standard aluminum fry pan, but some sources discourage the use of acidic foods, such as tomatoes, in aluminum. Given that many curries utilize tomato pastes, etc., I’m wondering if you’ve experienced any negative affects on your aluminum cookware, or metal taste leaching into the food itself. I’m not worried about health concerns so much, but I do like to keep my cookware in decent shape. Do you think comparable results could be achieved with an aluminum clad stainless steel pan? Apologies if this question has been fielded elsewhere. I’m a new subscriber. Thanks!
I cook your madras all the time , Misty and everyone here loves it and continually ask me for more! The way this video shows it being cooked with the 'big spoon method' to me means it must give a slightly different taste every time. Is that so? Finally Misty , how big a batch of your regular Madras can be made at one time, given the multiplication of spices can complicate the final outcome? I'm just being lazy because I would much rather cook one big batch, rather than cooking several of the usual two person dishes.!
Firstly, thanks glad you liked my Madras. Can you clarify what you mean by 'big spoon method'? Upscaling isn't straightforward - do you have any of my books?
There's a detailed chapter on upscaling BIR curry in Curry Compendium, and in my second book Indian Restaurant Curry at Home Vol 2. I also did a RUclips video to demonstrate cooking a Madras for 4-6 people: ruclips.net/video/Wlrcpa0Hp4o/видео.html
@@MistyRicardo By big spoon, I mean the spices etc are not measured out as in your regular video, where it's a teaspoon of this and two tablespoons of that, instead on this vid it's measuring an amount by using the big spoon for a rough estimate. As for big batches I have made your 4 to 6 batch, but was looking for a 10 + servings. I know that seems a lot, but when you have a barbecue with 10 plus people in attendance, and they get bored with burgers and sausages, they all want the .madras curry, it really is that popular! ( your fault Misty! ) I would imagine that many other subscribers of yours would like to make such a big batch for parties etc. As you say the multiplication of spices required for this amount of Curry is tricky!
@@terencebennison6275 These guys get very good at consistency though, always amazed how close they can get measurements using the big spoon. I guess you just get a feel for it, seen some guys able to bang out huge menus pretty consistently and remember quantities for all ingredients using just the big spoon.
Spadger, To answer your question, Sean suggested, "Some low calorie oil, then water". Have never seen any low calorie oil, but I will now search for it, on my next shopping trip. All the Best. Frank
Hi. Have a read of this article, which also has links to my base gravy and mix powder recipes... mistyricardo.com/introduction-to-cooking-bir-curry-part-1/
My Gourmand Award-Winning Cookbooks:
Curry Compendium @ Amazon: amzn.to/3zkxgbl
Volume 1 @ Amazon UK: www.amazon.co.uk/dp/1999660803
Volume 2 @ Amazon UK: www.amazon.co.uk/dp/1999660811
Madras has been my fave from a takeaway for over 30 years now and my god your one looks amazing! As far as colour and thickness that’s a 10 out 10 chef 🙏
ikr im a madras guy myself, them people that go for korma omg coconut no thanks. I tried it once and thought nah this is too creamy. im not even a fan of things like tikka or garlic naan. I love garlic bread but the garlic in a naan was different for me with a madras so I love a cheese naan with it. and I love meat samosas and onion bhajis but the onion bhajis have to have a little crisp to them. I don't like them soft. I also love lamb chops from the Indians that yogurt coated lamb chops omg they taste fucking amazing they do like I think it's 4 or 5 pieces and it's not enough lol. I also like my chips more than rice and if I was to choose rice I go egg fried rice. im very white and English British lol. this madras this guy did did look 10/10.
Wow. I can’t believe how far he took the garlic. It was seconds away from burnt. Well timed.
Great shoulder view of a chef at work much appreciated!
5 mins from where i live, excellent award winning take away.
Love watching a proper Indian chef cook a curry it's like art 👌
I always considered Curry an art form... I absolutely love it and appreciate it more than any other food. Cant get over how many pans get used in one night!
Made this for my son and he said it was better than any take-away that he had ever tasted
Hi, can you please tell the ingredients he has used in already cooked chicken at 3:03
Thanks.
Curry Compendium, the latest curry cookbook by Richard Sayce is available now: amzn.to/3zkxgbl. Also available: Indian Restaurant Curry at Home Volume 1 (amzn.to/34XuLPc) and Volume 2 (amzn.to/2QMrgCQ). All three books have won Gourmand World Cookbook awards. More info on my website www.mistyricardo.com
That curry looks absolutely outstanding 👌🏻🤤
Beats the stuff they are serving the States. I want to visit England just for the curry and fish and chips. Everything else is a bonus :-)
@Nature Witch there's good & bad food everywhere, I've have some right shit food here in the UK
Df u going to England for curry bruh
@@jmv251 the national dish of England is Tikka Masala. They have a huge Indian influence
Brick lane in London for the best curry !!!
Wer r u from?
This is my local - nice to see behind the scenes. The Jalpuri chicken is awesome, but I might have to try the Madras next time too!
You can't beat Madras 👌
I love the same knockouts on the pans from the chef tapping the spoon, done it myself many times.
From first getting the taste of bir in the 90s it's taken a while to recreate the flavours at home. Without the internet and channels like yours, honestly I'd never have got anywhere.
My Gourmand Award-Winning Cookbooks:
Curry Compendium @ Amazon: amzn.to/3zkxgbl
Volume 1 @ Amazon UK: www.amazon.co.uk/dp/1999660803
Volume 2 @ Amazon UK: www.amazon.co.uk/dp/1999660811
I’m drooling, this is my favourite curry dish.
Thanks to all for the video, I love cooking currys 😉💪💚🏴
Just made this curry tonight, I didn't have methi so I had to use powdered fenugreek. Absolutely fantastic, perfect balance of spice and heat and very authentic taste. Big thanks to you and chef Abdul.
Great job!
@@randyschwaggins I know that fenugreek powder is methi. It's what I had in front of me at the time, so I figured that as long as I used much less, I should get away with it. For my taste, you actually need around 1/3 teaspoon of fenugreek powder, it came out perfectly (see my thanks to chef Abdul!) I'm looking forward to trying it again with the fenugreek (methi) leaves, but I made the curry again a couple of hours ago with the same 1/3 TSP of powder and it's fine.
I guess you probably know. But just in case.
Fenugreek leaves and methi seeds both ha e a completely different taste and effect in a dish
Must of been very bitter..
@Y҉o҉u҉T҉u҉b҉e I can't find fenugreek leaves in any of my local supermarkets, am I better off just using the mix powder, chilli powder and fresh coriander with no fenugreek powder?
In about 2 years time, phones will come with smelly vision and lickable taste screens. These programs will top the RUclips charts🤣
I make Mistys Madras all the time, the family love it. Also Pathia, Achari and Vindaloo
I can almost smell it through my smartphone.. Looks amazing.
Love his recipes. Easy to make and delicious!!
That looks banging..!!! Dipping a naan in that sauce 😋😋
i love the pan - boiler plate and been used - have a similar one that is my go to !
Looks delicious mate.
Nice and easy cooking. The place looks clean 👍
I love Curry so much and that looks mouth watering 🤤
❤
I couldn’t imagine a life without Asian food ,,, 5 ***** all the way
This is my favorite take out in Warrington ,we have a curry every Saturday.
Very nice amount of spices you put, that is real food
Stunning, simply stunning, thank you!
That madras needs an extra long pilau rice to go along with it because rice is always a complement in most Indian dishes...
I wanna take the chance to thank you for your Curry Compendium book, i seen it in one of your vids and bought one on Amazon ,the detail is amazing and i've made a ton of curries while back in Los Angeles and i bought the book for a friend when i was home in Glasgow for a visit and he's since put a few friends on to it ,everyone loves it,highly recommended ,cheers
Thanks very much Kevin that's totally appreciated. 🙏🙏🙏🙏🙏
Looks awesome! I tend to use mango chutney in my madras or fresh limes for that zing! 100% on the coriander. best herb going!
I noticed chef put a big squirt of lemon juice in as a madras should be tangy
😂😂😂😂😂
Looks good. Can't wait to buy your book.
Great to see how it’s made
I was most fortunate to find You,your recipe books that never disappoint, unfortunately it is becoming increasingly difficult to get a good Indian takeaway to match the quality produced from your books ,which take me back 45 year's when the standard were so so much higher than today, when we were served beautifully prepared fresh food made with love care and understanding, now the majority of take out food is completely the opposite regardless of nationality, just look at the mango chutney we are served these days, diluted with water and sugar, completely washed out ,taking there customers for fools.
Britains favourite Dish 🇬🇧❤️
Sean Kelly, So kind of you. I am sure other viewers and readers will be grateful for your advice. Surrounded as I am by supermarkets and smaller, independent grocers, I haven't seen any such thing, BUT I shall start searching. Thanks again.
What did Sean say? I can't find his post
Complex spices and seasonings make subcontinental no. 1 in UK and a fave all over the world
love how that pan is bent, from hitting the spoon
The curry leaves is the star of the madras curry. Thats where all the flavor comes from. I tend to add several leaves for more flavor.
Curry leaves are not commonly used here (UK) in the mainstream Indian restaurants and takeaways (BIR) because they're expensive, and the BIR curry here is mostly Bangladeshi influenced. Ironically the BIR Madras is more Northern than Southern Indian in style. In some other ex-India countries (e.g. Australia) they put coconut milk in. There's another curry on the BIR menu called a Ceylon which, put simplistically, is a Madras with coconut milk in it. By the way I love curry leaves! Thanks for the comment.
Going to cook my next madras like this now I’ve made my base gravy. That madras looks lush.
Where do you get the recipe for the base gravy if you don’t mind
mistyricardo.com/base-gravy-recipe/
Great video that has made me so hungry now. I was surprised at seeing the garlic cooked by itself first.
It’s easy to burn it and get a bitter taste to it. In Italian cooking I cook the onions and then add the garlic.
Obviously the chef knows his stuff, every day is a school day! 🍺
Guess he cooks the onions first too, they would be in the base gravy.
When you see the beat up pan, you know it's going to be good
Sweet Jesus my mouth is watering watching this, looks amazing
I like the thick consistency of the sauce. I've only made this once myself using a tin of sauce, but it still turned out well. Always better from scratch, though.
I’ve got his book cooking BIR curry at home the details and measurements are spot on and it’s simple to follow I’ve produced some banging curries from it
Could you add a link to the book please?
Yes Misty! do more of these please !!
I feel a bit sick at the moment. However, I’d still give that Madras a go ! 😋
Your screen name cracked me up. To be fair, a madras would probably sort you out. 😋
I’m really enjoying these latest videos, keep them coming
All.u need is just plain boiled rice with it and u r in heaven 😍😍
garlic naan bread for me.
Bag of tangy cheese doritos for everyone
@@Pytho_n yep and tarka dhal too, very rarely East rice with my curry
Looking forward to giving this one a go
Proper scran! Will defo give this a go. Thanks for sharing 👍
I'm so wanting a curry now looks good
Same here I badly want a chicken madras now it’s all I always have anyway
Nice and thick sauce well done 👍
I love curries, thankyou for the video's.
That looks so good. I wish I was in England. Haven't had a curry for three years. :(
Buy Mistys books and make your own. Easy enough to do if you pre prep batches of base gravy and protein you want in your curry’s. After some practice you’ll be knocking up your favourite curry’s as good as if not better than from your favourite takeaways👍👌
I had a lamb Madras last week lol
Follow this easy recipe and you will not go wrong!
ruclips.net/video/Y9po0Gd7Rio/видео.html
I've got 99 problems but curry ain't one, if you're having curry withdrawal, I feel bad for you son.
@@djg2315 wtfffff that's so weird lool
Looks foooookin brilliant!,JJ
I missed the “bay” (dis pata) going in there!😉 Great video, thanks
That looks very good
Unbelievable....I had michellen star food once and it doesn't come anywhere near this just brilliant 👌
The mixed powder and base gravy are the key, essential ingredients. There are so many variants of each one and often tastes so much different. A good chef will never give his or her mixed powder and base gravy secrets away lightly.I was a chef for a very long time and was fortunate to be allowed in my local curry house, as I was its neighbour and friends with the owners.Was quite shocked when i saw so many Pataks pastes across the full length of the kitchen.
Frying onions from scratch is much better for home cooking. Most hobs aren't powerful enough to cook out the base and the taste is usually much better frying onions
Great video - got ya books too!
That looks so good
So many great tips here.
Glad it was helpful!
This video is so smooth. He made that look so easy, that i think i can do it now haha
Good vid 👍
You can do it!
That looks awesome
That curry looks bloomin delicious and you said it looks quite nice. How did it taste ?
It was very good once it had cooled down a bit and left for 10 mins. I demolished it last night 😋😋😋
Good stuff. Enjoyed watching that.
Looks beautiful... if ever I'm in Warrington!
I love madras 💖
Outstanding.
Great channel glad I discovered it
Might have to get a curry tonight
That's exactly how i make mine every Saturday.
What's the consistency of your base gravy you use? I might try it a bit thicker after watching this.
Oh I Love Chicken Madras!...
Looked so nice i had to go try make one myself, admittedly i still have yet to achieve my curries as good as some indian restaurants, but still fun.
Talking pish
Lovely ! 💗💗💗
I use non-metal utensils in my wok and cast-iron pan.
Wow that looks amazing 👏
Could you cook the chicken in the sauce fresh or is it best to use pre cooked chicken.
Either is fine. My pre-cooked version does improve the flavour and gets tender results. Adding it raw to a curry can risk the chicken drying out - try and keep it covered in the curry sauce while cooking.
No matter how many chicken Madras videos I watch I still can't make it at home like in the Restaurants!🤣🤣
@@raftonpounder6696 I will do that👍
@@raftonpounder6696 I've just purchased it from amazon £12.50
Thanks very much 👍
Also on this subject, I've made many Madras and as you said just can't get it quite there, I'm sure they use a vinegar?
@@pattiboychannel311 I think the base gravy and mixed powder have to be spot on..
Best food in the world
Chicken madras looks delicious very yummy 9
i'd love to know what's in those bigger pots next to the pan
Misty, really enjoying these videos and eager to try out some of recipes.
I’m looking to buy a standard aluminum fry pan, but some sources discourage the use of acidic foods, such as tomatoes, in aluminum. Given that many curries utilize tomato pastes, etc., I’m wondering if you’ve experienced any negative affects on your aluminum cookware, or metal taste leaching into the food itself. I’m not worried about health concerns so much, but I do like to keep my cookware in decent shape. Do you think comparable results could be achieved with an aluminum clad stainless steel pan?
Apologies if this question has been fielded elsewhere. I’m a new subscriber. Thanks!
Hi Empurios. Never any negative impact on taste. Aluminium does tarnish with use and age Welcome new subscriber.
I love a good Madras it's either that now or dhansak or pathia
I cook your madras all the time , Misty and everyone here loves it and continually ask me for more!
The way this video shows it being cooked with the 'big spoon method' to me means it must give a slightly different taste every time. Is that so?
Finally Misty , how big a batch of your regular Madras can be made at one time, given the multiplication of spices can complicate the final outcome?
I'm just being lazy because I would much rather cook one big batch, rather than cooking several of the usual two person dishes.!
Firstly, thanks glad you liked my Madras. Can you clarify what you mean by 'big spoon method'? Upscaling isn't straightforward - do you have any of my books?
There's a detailed chapter on upscaling BIR curry in Curry Compendium, and in my second book Indian Restaurant Curry at Home Vol 2. I also did a RUclips video to demonstrate cooking a Madras for 4-6 people: ruclips.net/video/Wlrcpa0Hp4o/видео.html
@@MistyRicardo
By big spoon, I mean the spices etc are not measured out as in your regular video, where it's a teaspoon of this and two tablespoons of that, instead on this vid it's measuring an amount by using the big spoon for a rough estimate.
As for big batches I have made your 4 to 6 batch, but was looking for a 10 + servings. I know that seems a lot, but when you have a barbecue with 10 plus people in attendance, and they get bored with burgers and sausages, they all want the .madras curry, it really is that popular! ( your fault Misty! )
I would imagine that many other subscribers of yours would like to make such a big batch for parties etc.
As you say the multiplication of spices required for this amount of Curry is tricky!
@@terencebennison6275 These guys get very good at consistency though, always amazed how close they can get measurements using the big spoon. I guess you just get a feel for it, seen some guys able to bang out huge menus pretty consistently and remember quantities for all ingredients using just the big spoon.
Hi, can you please tell the ingredients he has used in already cooked chicken at 3:03
Many thanks.
The sauce looks so good
I always start with Cassia bark, I would not quite have brow fed the garlic as much… maybe because he was talking. Your mic is now very good
Looks delicious and nutritious.
Spadger, To answer your question, Sean suggested, "Some low calorie oil, then water". Have never seen any low calorie oil, but I will now search for it, on my next shopping trip. All the Best. Frank
It is called Fry Lite.
I noticed he said it was Quite nice 😆. Lol. which says it all. And then asks for water!! 😆.
It was very quite nice, and even more delicious later. And spicy!
A restaurant Phall next? :)
That's how a madras should be nice and thick.
Looks good
Looks really good.
Want to try cook it. What exactly is the base gravy?
Wondering this also!
Hi. Have a read of this article, which also has links to my base gravy and mix powder recipes... mistyricardo.com/introduction-to-cooking-bir-curry-part-1/
Thanks.
I've never seen Curry made this way but I will definitely try this method. Thanks for the great video.
From South Africa 🇿🇦
Sound all good 👍
Need to pay this place a visit
Wow! 😍
What’s the recipe for pre cooking the chat his way