Topic: medium curry for 20 - base method?

[fourmations]

hi all

I'm doing curry for 20 at my house
I'm a handy enough cook,

the only base i use is mark j's,
but would like to try Darth's due to its popularity

Is there any point in doing the base separate
as it will all be used in the dish?

I have made curry for 16 before
but I had loads of base in the freezer,
i have no stocks of base at the moment.

any thoughts on a favorite mild/medium recipe
Mine are usually on the hot side of things!
but i want to suit the masses,

I could be tempted to do one of camellia punjabi's authentics

how would you approach it?

cheers

4

[Chilli Prawn]

Well 4, I cook for dinner parties & Do's for anything up tp 150 people.  It is not a problem once you get your head round it.  But I would not use a base sauce as described on the Forum for this as you can not really get near BIR style unless you cook each portion individually.  So I would go for the following approach.

Think traditional and cook traditional
You will probably find that most people will go for hot even though in a restaurant they would not choose it (fear of the unknown). But maybe make two (it does not take that much more effort)
Cook bulk, Make a simple onion base to work from.
Make a little Bargar base to start with.
Use curry paste not powders (Ferns or Simtom are the best for bulk cooking).
Use lots of tomatoes pulped
Use fresh ingredients where possible.
Prepare in advance by cooking the curry until the meat is nearly cooked and remove from  heat.
Reheat slowly just before you are ready to serve.
Don't bother with Garam Masala, but do use plenty of Coriander for garnish.
Keep the salt and sugar levels to medium (they increase their flavour properties after time)
If the dish is a bit bland before you serve add some lemon or tomato juice to release the remaining flavours.

You can't suit the masses :
If you get it wrong about 20% will eat it; if you get it right 70% will eat it; if it is superb they will be back for more.  We usually make enough for 80% of the invited guests if there is more than 50, but if there is only 20 then make 100% plus a couple extra.
Allow slightly less meat weight per portion if it is buffet style.
If it is buffet style don't put it all out at the same time.
Label the dishes - 'NOT HOT' and 'A little Hotter'.
Put plenty of Raita out and explain what it is for - cooling down the chillis.
Put out some sweet mango chutney, and some chilli pickle!

If you want a recipe or two that will work I can email or PM you.

Good luck
Jon

[spicysarsy]

Wow I panic if I've got 6-8 people to cater for, let alone  the number you 2 guy's cater for, But usefull info all the same Chili.

[fourmations]

thanks guys

yes jon, i would love a pm with a caouple of recipes

thanks

4

[Chilli Prawn]

Will do but when are you doing this cook-up?
Jon

[fourmations]

Hi jon


I will be cooking tommorrow for saturday evening festivities
If you can get me recipes by tommorow that would be great.
so I can do my shopping.

kind regards

4

[Chilli Prawn]

Recipes are in your PM box
CP

[woodpecker21]

hi fourmations
a friend of mine used the Rajver curry gravy for cooking for 50 peeps and they loved it he made it madras heat (more than most can stand) . used 16 onions etc that was over a yera ago before i revised it. but for bonfire night his neighbours asked him to cook his curry again but this time he made more a korma style adding cream and coconut and it went down a treat. he made in one pot one big pot and just add the extra ingredints after the blending stage.try it it may work better for larger quantites and it only takes an hour to cook but there is the peeling of 16 onions 

good luck

gary

[fourmations]

 hi chilli prawn

i sent a pm last night but i'm not sure if it worked,

many thanks for the recipes

I made the madras last night and it really is excellent,
(its probably the best home madras I've ever made)
I'm curious about adding the milk, will this not make the curry milder?
its the perfect heat, it just needs a little more liquid.
it was the first time I've used ghee, it really is good,

I'm doing the CTM today

thanks again, if the CTM is anyway near the quality of the madras
it will be excellent,

rgds

4

[Chilli Prawn]

Yep got the PM and have replied.  Milk will not make it milder, in fact because it is an emulsion its stops the spices 'cracking' i.e. releasing their flavours too quickly, than if you use water.  You  can try pulping some tinned tomatoes, but don't forget they are an acid and will crack the spices (see my hints and tips).  Also if you have problems , e.g. have not got my PM, use this forum for queries.  But I shall only be able to pop in now and again, because like the mighty Darth I am up to my ears in Decorating & DIY jobs.

Good Luck
CP