The following is intended to be a rough guide to the quantities of main ingredients to use for a single serving of BIR curry. The quantities are not meant to be definitive, but are rather meant to provide a rough indication for people to know where to start (Obviously, where a recipe clearly states the quantities, those quantities should be used):
- Oil/ghee: 75ml (5 tablespoons)
- Meat/fish: 200g
- Garlic/ginger paste: 10ml (2 teaspoons)
- Spice mix: 5 - 10ml (1 - 2 teaspoons), plus chilli to taste
- Tomato paste: 10ml (2 teaspoons)
- Curry base: 200 - 300 ml
- Rice: 150g (cooked)
The quantity of any ingredient can obviously be increased or decreased according to personal taste and/or the type of curry being prepared. For example, a bhoona is a dry curry with significantly less sauce (hence curry base) than a madras.
Health conscious people might wish to reduce the amount of oil, though it's probably far better (from a quality point of view) to spoon off any excess oil at the end of cooking rather than to use too little during cooking.
Ultimately, any curry should be cooked until the ingredients are properly cooked, the oil begins to separate from the sauce (indicating that the spices are cooked) and the desired sauce consistency is obtained.
Simply double (or more) the quantities to prepare enough curry for two (or more) servings (some people may disagree with this but, as a rough guide, you won't go far wrong). However, a bigger pan and more powerful flame will be required to ensure that sufficient heat is applied to adequately fry the ingredients.
Hope this helps - other peoples' suggestion are more than welcome
Topic: What Quantities of Ingredients Should I Use for a Single Serving of Curry? ( 3,756 )