Hi

I've been cooking BIR style curry for a while now and have recently found this site and its been very helpful in reading other peoples opinions and recipes etc. I have also been given the task of catering for 25-30 people in a few weeks at a family function which I agreed to rather stupidly in my opinion! The most i have ever cooked a BIR curry for was 5 people and it turned out ok. I plan to do at least 2 curries with one being a mildish curry like a Bhuna and a spicier curry like a Madras or Jalfrezi. I plan to get the base and meats done the day before and cook the curries earlier on in the day that they are being served, however i have no idea how to do scale a curry in terms of spices for such a high number of portions. Is it possible to cook double portions, then put into a separate pot then cook another double portion and add that to the same pot and repeat until you get the amount you want or will this result in overspicing the curry if that makes sense? Any advice or help would be much appreciated!