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.

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!!

Im in Northern Virginia, just outside of Washington DC.

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.

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.

Hi Chewy

So I'm a 100% Newbie to BIR Cooking, never even heard of the term until Saturday when I was browsing YouTube for recipes.

Curries in America just don't cut it and I found this site searching Bengali Curries in the UK...What a find, I'm so happy that when I get it down I won't have to wait every 18 months to have a good curry.

I'd never heard of a curry base before, so made your 3 hr one last night.

I followed your Madras recipe as close as I could today trying to watch your video in real time.

The taste was fantastic but I buggered up the sauce as it reduced a lot.
My Mrs is a vegetarian so I took some of the sauce from my pan and transferred it to another to cook her paneer in.

As I said, the taste was really spot on and my American Mrs says that it was better than Indian food that she has had here (She loves Indian Food and eats it at least once a week).

So I just wanted to thank you for sharing your knowledge and experience.

Paul (Welsh exile of 12 years).