Curry Recipes Online
Beginners Guide => Trainee Chefs / Beginners Questions => Topic started by: Welsh in America on July 12, 2014, 12:52 AM
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Good Evening fellas.
I am having a bunch of ex-pats over tomorrow and trying to cook a BIR Madras for them.
Could you please offer any tips regarding cooking for around 6 people?
At the moment I am thinking of making portions separately and pouring into a pot.
Any advice would be greatly appreciated.
Thanks.
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Depends on time. Cooking all the dishes individually would be perfect, but I'd personally do double portions. Double up on the meat, then add as much base for your desired consistancy.
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Cooking 6 individual portions would be great practice for your cooking technique and skills, a good test to see if all 6 came out tasting the same too. Last time I cooked for 6 I made 4 curries due to individual preferences and heat levels, but just slightly increased ingredients and base sauce amount, all turned out wonderful.
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Cook them individually if you want best results and then all into a pot as you say for reheating later.
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Hi
I'd be interested to know where your getting your spices from for your curry cooking.
Regards
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Thanks for the advice guys.
Comis, we have a good few Asian stores around and you can get much of the spice brands like MDH here.
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Hi
Sorry I should of asked which city / state are you in ?
Regards
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Im in Northern Virginia, just outside of Washington DC.
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Where D.C. sends people to be spanked as they can't do it themselves :D lol
Cheers!
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Cook single portions Paul, good recipe/technique practice. ;)
Getting a double portion 'right' is more difficult than you might think and needs a bit more technique and experience.
cheers Chewy
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Have to be honest, it didn't turn out as good as when I do single/double portions.
People said it was good, but IMO it wasn't.
It was a long old day as I had to make a fresh batch of garabi as well as making naan bread.
Anyway onwards and upwards!!
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Sorry to hear that. So how did you go about it then?
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I ended up doing 3 double portions and put them all in a pot.
I dont think that I gave each portion enough time to cook properly.
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Yes I suspected as much mate. You just can't get a decent result on a domestic hob if you don't cook each curry individually (for the savoury ones at any rate). Live and learn eh. :)
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Reckon it would be different though for say yer korma or CTM? -being sweet?
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Cooking single portions is best approach, cook all curries taste and if happy add to large pot!
I was able to cook and produce 20 perfect tasting madras with this process, just warmed till hot in oven b4 service.
Thanks
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So you made 20 portions, then put them in the big pot, and then heated it through and spooned them out when needed?