The first chapter has so much useful information; don’t skip it to get to the recipes. There are tons of hints such as how to avoid a harsh tasting curry, an explanation of the spices and how to get the most out of them, and the fact that so often high heat is necessary. I would usually be tempted to turn the heat down when things get really bubbling. The book is beautifully illustrated and the style of writing is engaging, taking the reader from the basics to more involved recipes in a no-nonsense practical style. I particularly enjoyed the hints and tips which the author shares with the reader throughout, gained from his many years mastering the cuisine. It contains chapters on starters, classic curries, special dishes, extra hot curries, vegeatable curries, side dishes, rice and breads and sundries, not to mention a selection of mouthwatering street food and specialities. WoW..............This new Book "Curry Compendium" by Richard Sayce was a breath of fresh air........ Everyone I know Loves a good take away curry whether it's a meat, fish or vegetable curry. So, this book was a great find for me especially as I love to learn how to cook a good curry from scratch - Plus, to know what ingredient that has been added and how it was prepared and cooked.

Then add the ginger/garlic paste, stirring for about 30 seconds until it starts to brown a little. Avoid burning!Richard lives in the North West of England and dedicates his 'foodie' time to cooking, recipes, social media,

recipes, fully detailed and explained, covering starters, mains, sides, rice, accompaniments, and traditional Indian & streetfood British Indian restaurants to form the basis of the spicing. This is the recipe I most commonly use, which I find gives a good foundation of flavour to all curries.Add the prawns (defrosted if from frozen) and the fresh coriander. Mix will into the curry and cook for a further couple of minutes, or until they are fully cooked through. Add the oil to a frying pan on medium high heat. When hot, add the cinnamon and cumin seeds and fry for 30-45 seconds, while stirring frequently. As a Kindle book, it was unreadable. I lost count of the number of times parts of two sections were juxtaposed within each other, so that neither made sense. Or that the font suddenly changed mid sentence so that the 8- or 10-point paragraph suddenly became a column of single words in 48 point. Or a 4-step recipe showed us only step 1 and step 4.