Not for nothing is Misty my favourite RUclipsr for all things Indian cuisine. A genial man, a well-spoken man, and a man with a fabulous palate. It's always an undimmed pleasure. If I ever make the detailed BIR overview video I've been hankering for, I'll definitely cite you along the way.
I couldn't join for the live cookalong, but I made your Mr Naga (from book 2) on Monday. Bloody gorgeous, we both loved it. I'll back the tomato off a bit next time, but that's just personal preference. That pickle really is an amazing ingredient, having both heat and flavour. That's a rare combination. And to think that a couple of months ago my OH was ordering CTM every time 😆
Superb! I have also been making my own for along time. I have your books as they are an Amazing Guide ! Well Done ! I have always loved HOT curries, as well as all the other's, nothing to do with "bravado" just love the flavours and the "burn" = satisfaction etc. Keep up the good work Richard ! Top Man !
Top xmas quote there Rich... "I won't bugger about with that Chicken". Decent cook along session again - I'll be giving the Phaal a miss I think. Hope to see you for a beer in 2021.
Haha. Yes that was quickly corrected to “interfere with”. Not sure which is worse. Thanks mate and definitely want to meet up next year. p.s 🔫 I like your style, partner.
Hi Misty. Two questions. First, where do you buy your white tower tomato paste? Second, do you buy "cooking out" the acidity of the tomatoes before adding it to curries?
I get white tower from Asian grocery shops and supermarkets. I agree that it needs to be cooked enough to remove the sourness and bring out more sweetness. Not really necessary to do so in advance when cooking a curry at home, as it can be done when making the curry.
Hello I have just subscribed, Any chance of you making a phall curry, without base gravy? Great video thank you, will be trying this one tonight, much appreciated.
Not for nothing is Misty my favourite RUclipsr for all things Indian cuisine. A genial man, a well-spoken man, and a man with a fabulous palate. It's always an undimmed pleasure. If I ever make the detailed BIR overview video I've been hankering for, I'll definitely cite you along the way.
Have you made the video yet?
I couldn't join for the live cookalong, but I made your Mr Naga (from book 2) on Monday. Bloody gorgeous, we both loved it. I'll back the tomato off a bit next time, but that's just personal preference. That pickle really is an amazing ingredient, having both heat and flavour. That's a rare combination. And to think that a couple of months ago my OH was ordering CTM every time 😆
Not sure how I missed this one! A curry after my own heart! Cheers
Looks fantastic my fav curry
Superb! I have also been making my own for along time. I have your books as they are an Amazing Guide ! Well Done ! I have always loved HOT curries, as well as all the other's, nothing to do with "bravado" just love the flavours and the "burn" = satisfaction etc. Keep up the good work Richard ! Top Man !
A good old chef friend bought your book for me last week, made the base gravy today, looking forward to trying the recipes 👌
For fans of Misty Ricardo, the video starts at 10:04...😄
Top xmas quote there Rich... "I won't bugger about with that Chicken". Decent cook along session again - I'll be giving the Phaal a miss I think. Hope to see you for a beer in 2021.
Haha. Yes that was quickly corrected to “interfere with”. Not sure which is worse. Thanks mate and definitely want to meet up next year. p.s 🔫 I like your style, partner.
Got the books, will be trying this one.
Do you have a link to that stunning aluminium pan?.
That looks seriously hot but, it looks so good I'd have to take it on. Great looking curry
got me self a jar of mr nagas! great mate, not cheap though, fiver for small jar. 190gms
I pay £2.50 in the Asian groceries, but could be hard to get depending on where you are
Hi Misty. Two questions. First, where do you buy your white tower tomato paste? Second, do you buy "cooking out" the acidity of the tomatoes before adding it to curries?
I get white tower from Asian grocery shops and supermarkets. I agree that it needs to be cooked enough to remove the sourness and bring out more sweetness. Not really necessary to do so in advance when cooking a curry at home, as it can be done when making the curry.
Hello I have just subscribed,
Any chance of you making a phall curry, without base gravy?
Great video thank you, will be trying this one tonight, much appreciated.
This particular Phaal recipe really does need base gravy for the full flavour.
Hi Rick. Why do you favour using vegetable oil instead of ghee??? Wouldnt ghee add more flavour to the dish???
Butter ghee is excellent in any curry, bit I like to have a cleaner taste for most recipes and use ghee in some special cases.
@@MistyRicardo thanks for the feedback bud 👍
Doing this tomorrow. How is the day after?
Not too bad.
❤️❤️👍🏼👍🏼🤗🌺🌷🎄
Looks awesome, but veeeery hot
you should open a restaurant
Cheers Daniel. Who knows what will happen.
Lol you can hardly speak! 😂😂👍👍
Johnny Cash..
Yea u keep coughing 😝