Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Moodymare on August 27, 2013, 06:01 PM
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Can anyone please recommend recipes that will cater for the above. I need a vegetable curry and meat (think prob chicken most economical) curry. All people in their 70-80's so don't need massive quantities (prob each dish made for 40 people realistically). Medium heat.
I have looked at some recipes on this site but can't see what quantities they are for.
Any help appreciated as beginning to panic! :'(
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Are you crazy? Or are the people organising it crazy?
I can't imagine that that number of 70-90 year olds wouldn't rather have roast beef or roast chicken. Get out while you can. It will end in tears
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How do you know they're not all from the sub-continent, Garp ?!
** Phil.
P.S. See 976Bar's thread (http://www.curry-recipes.co.uk/curry/index.php/topic,11473.msg87848.html#msg87848) on preparing BIR food at Royal Holloway for catering-sized portions and recipes, Moodymare.
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Lol Phil - I don't know that. But if they are all from the sub-continent, I would assume they wouldn't have to engage someone to cook the curry lunch who had to post on here for ideas. Perhaps children or grandchildren would have experience in the cuisine of the sub-continent.
I think they're more likely to be incontinent than sub-continent.
Perhaps Moodymare will provide us with their backgrounds to allow us to make an informed judgement ;)
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Its actually a party for my father. I thought this site looked like it had some authentic curries rather then the usual cookbook rubbish. I only asked for some suggestions regarding quantities and a couple of curries that were well recommended. I did not come on here to be offended.
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I did not come on here to be offended.
If you want to benefit from this forum, Moody, you will have to grow a far thicker skin. No-one in this thread has set out to offend you, but as you will realise if you hang around, some of our members do have a slightly odd sense of humour. Give as good as you get and don't be put off by a few somewhat flippant replies. And read 976bar's stuff, as I wrote above : if anyone can advise you, he can.
** Phil.
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Yes, apologies - take Phil's advice and you will find help :)
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Hi Moody this recipe is excellent and the chilli can be added or left out
http://www.curry-recipes.co.uk/curry/index.php/topic,1823.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,1823.0.html)
I get around 18 serving of 300ml of sauce from this, when you add chicken you can feed around 25 people, i do use a whole tin of tomato soup and then add water to get the right consistency.
Also i have made CA's base here
http://www.curry-recipes.co.uk/curry/index.php/topic,3772.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,3772.0.html)
And just added vegetables, simple and delicious.
Also this recipe for a Korma by MarkJ this recipe is very nice and makes around 20+, you could also have chutneys, dips, pickles so these can be added to make the dish hot or whatever.
Mark J Base
Vegetable oil to cover large pan up to a height of 3/4 inch
3 tbsp Garlic & Ginger paste
1 tbsp curry powder
1 tbsp Turmeric
1 tsp Chilli powder
10 tennis ball sized onions, chopped
2 celery stick chopped
1 green pepper chopped
2 large carrots chopped
1 tsp Salt
1
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help much appreciated! :D
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No worries any more questions please feel free to ask away, if i can help i will.
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Have you any idea what MarkJ meant by this item, Unclefrank ?
1 TSP Desiccated
** Phil.
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Coconut Phil.
I have amended the post.
I have had great results with this recipe after a little tweak here and there, it's a big seller.
I can't find the original post on here for some reason or i would have posted a link but the recipe for Korma posted is mine it's enough for two servings, i tried to reduce the amount of sugar used.
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See 976Bar's thread (http://www.curry-recipes.co.uk/curry/index.php/topic,11473.msg87848.html#msg87848) on preparing BIR food at Royal Holloway for catering-sized portions and recipes, Moodymare.
Hi MM, not really a golden ticket on here for bulk curries
I've searched all 976Bars threads just to see if I missed anything, but I don't think I have.
We were waiting even longer than the H4ppy book, for even one complete bulk recipe from 976Bar.
My understanding of what he was doing working in Uni kitchens was adding a Taz base and spicing
to already established Knorr/Pataks based commercial catering curries.
It would have been good if he had shared even one recipe for a catering size curry. not much help for Moodymare.
MM for your Dad's party, I would go for Wetherspoons style family curries. (Medium Spiced)
An old member, Tomdip, who used to run successful curry nights at his own pub,
freely shared his recipes on cR0, you could search his threads and gain tips from his experience.
http://www.curry-recipes.co.uk/curry/index.php/topic,6208.msg61824.html#msg61824 (http://www.curry-recipes.co.uk/curry/index.php/topic,6208.msg61824.html#msg61824)
http://www.curry-recipes.co.uk/curry/index.php/topic,5398.msg53362.html#msg53362 (http://www.curry-recipes.co.uk/curry/index.php/topic,5398.msg53362.html#msg53362)
Active Member Michael.T, also had a catering experience, it may be worth giving him a PM.
http://www.curry-recipes.co.uk/curry/index.php/topic,8953.msg80199.html#msg80199 (http://www.curry-recipes.co.uk/curry/index.php/topic,8953.msg80199.html#msg80199)
good luck with it. ;)
cheers Chewy
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Thank you for all your replies/pm - very helpful. I have some serious thinking/cooking to do!
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Hi MM
Just to follow on my post, I found this New Zealand companies site.
They make spice pastes for bulk catering, similar idea to Knorr/Pataks commercial pastes.
They have some interesting bulk cooking videos, in school kitchens etc
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Well I did it! Big thanks for all the help. I ended up making a veg curry, a meat curry, dhall, raita, rice, chutney and poppadoms. Not bad for a madly busy, middle aged mother of three even if I do say so myself! ;) :)
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Very well done MM, ;) ;D Did you take any photos?
A report on how you did it, would be good for members wishing to do the same.
cheers Chewy
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Very well done MM, ;) ;D Did you take any photos?
A report on how you did it, would be good for members wishing to do the same.
cheers Chewy
I agree. I have no idea where to even begin... :)
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Thank you! I will definitely report back when I have recovered :P
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Well done :-) Its hard work.
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Very well done. Great work. I hope you've gained confidence and skills from it.
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Ok - so how did I do it? Well to be honest its called winging it! You'll need a beer to carry on.....
Having decided what type of curries I wanted to do I trawled through this site to find a base and recipes that I liked the look off. One thing I find about the recipes posted is that they rarely give the quantity of people it is cooked for. This made life much harder. I also had to stick to recipes where I had a chance of getting all the spices from my local Morrisons/tescos etc. We are in the sticks!
I did a dry run of the recipes chosen to see what the quantities where like. I then started by making 10 x the quantity stated. I had already worked out how much chicken i needed and so added this to what I had made. I then made more sauce or added more chicken by sight really until I got the quantity I needed. Baring in mind that it was lunch time and most people were in their 70's I knew they wouldn't eat loads and I thought they would probably have a little of each. I did the same with the vegetable curry adding chick peas at the end when it didn't look enough. I froze the batches.
I managed to feed them all for about ?2.00 per head having got loads of lovely veg from the market. I know it wouldn't have been anywhere as good as my local restaurant doing it for me but I saved ?400 by doing it myself!!! My biggest cock up was over doing the rice. I was cooking it in huge batches and thought it would take much longer then it did. I provided 80 poppadoms, a vat of chutney and raita.
Friends said there was no way I had enough but I knew it was OK but to be sure as I served the food I said "a bit of each!" to encourage them! Lots of people had seconds so plenty enough and obviously not too bad tasting either!
I don't think that's really much help but if anyone wants anymore specifics then let me know! (Being an expert now :P)
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Jolly well done, MM. That was one h@ll of a challenge, and you more than rose to it.
** Phil.