Sandra wrote :
Can you please answer a quick question for me? I have your quick
curry recipe and it is for 2 servings - I am intending to have a curry
night for friends and would like to know how to change the recipe spices
to cater for 12 people? Thank you for your help and curries.
Well the recipe was never really meant to be scaled up beyond
maybe doubling it and I have never tried to do that.
But I can give some hints from my general experience.
Do make a standard portion for 2 for yourself sometime before your
dinner. You might not like it! Also it will give you the feel of the
recipe. These days I never try a new recipe on guests - I always cook it
for myself first.
Fry off the chicken (if that's what you are using) in small batches
otherwise it will just stew if you overcrowd the frying pan.
Use the biggest pan you've got to cook the curry.
Don't add too much water (certainly NOT 60 fl oz/3 pints!) or you'll never
be able to boil it all off. Add a little at a time as needed to stop the
sauce drying out.
Don't x6 the chillies!!! I would use about 10-12 then add chilli
powder later if you need more heat. If you're cooking for 12 you're
bound to get a few people who don't like things too hot. You could
try splitting the curry into 2 pans and making a hotter and a milder
You can x6 the ground cumin and coriander if you like BUT for the
other spices I would x4 not x6. For some reason you don't need
the same volume of spices when you make large amounts in one
pan. Again, add a little garam masala later if you think it's lacking
spiciness. Do try and get hold of the dried fenugreek leaves - they make
all the difference N.B. - NOT fenugreek seeds.
Do x6 the onions but I would only x4 the garlic too
Similarly I would only use enough oil to get a good coating round
all the onions (plus a little to spare in the bottom of the pan). You need
enough oil so the onions don't burn but x6 the oil would be too much I
think. Unless you have a massive pan I would fry off the onions in batches
I would make the curry sauce earlier in the day. That way you can:
A) relax when your guests arrive
B) adjust the spicing etc. as necessary when you add the chicken for the
© David W Smith, 2002
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