Topic: Smaller portion for home?

[George]

Is there a base gravy, available, that would be smaller and more suitable for home cooking?

There certainly is. I have only ever made enough base sauce for one or two curries. The base sauce itself and resultant end curries are so good, I simply can't accept there would be any advantage in making an industrial quantity. The problem for you is that when you get conflicting advice, how do you which course to select? 

[Peripatetic Phil]

I have only ever made enough base sauce for one or two curries. The base sauce itself and resultant end curries are so good, I simply can't accept there would be any advantage in making an industrial quantity.

Would this be using your re-scaled version of the "Mark J" base, as per your message of September 2008, George ?  If so, it would be very helpful if you could add your re-scaled version to the list of bases available from this site.

** Phil.

[George]

Phil  - that's the one. Maybe it's only me who scaled it down to 2 onions and, as long ago as 2008 for my taste, I hit the jackpot. But I don't want to enter the actual quantities here on this forum(if not already done) because, later than 2008 I realise it might offend people who simply aren't prepared to entertain the concept of strict pro-rata quantities. I tried Kris Dhillon's recipe long before 2008 and it simply wasn't in the same league.

[Peripatetic Phil]

I don't think that you need (or should) worry about offending people with closed minds, George.  Far better (IMHO) to post your scaled-down recipe for the benefit of posterity, and for the benefit of those with open minds, who will almost certainly form the majority.  And don't overlook the fact that you will be interpolating rather than extrapolating

[livo]

I agree with Phil on this one George. If you've been using this since 2008 and it works, there should be no reason to refrain from posting your version. I believe that scaling a Base Gravy to reduced quantity is a perfectly acceptable practice. I do it all the time with every base I've tried.  I always make base gravy in different size batches dependent upon my intention for actual dishes. There may well be a difference in mass quantity commercial production in that its easier to obtain consistency from batch to batch. This doesn't make it impossible on a smaller scale though.

I for one would like to try your version.

This is roughly how it scales, full recipe 30 onions to 2 onions.

600 - 700 ml oil. 40 - 45 ml oil
2 chef garlic.  1/2 tsp garlic
2 chef ginger. 1/2 tsp Ginger
1.5 chef curry powder. Scant 1/2 tsp Curry powder
1.5 chef Turmeric. Scant 1/2 tsp Turmeric.
1/2 level chef chilli powder. 1/4 tsp chilli powder.
30 - 35 onions. 2 onions
5 - 6 carrots. 1/3 carrot.
3 green peppers. 1/5 green pepper
1/2 bunch celery. 1/2 stick celery.
1/2 chef salt. 1/4 tsp salt.
4 level tsp Garam Masala. 1/4 tsp GM.
Fresh coriander
Tomato paste.

[Madrasandy]

Scaling down simply by dividing by the same number doesn

[Peripatetic Phil]

Scaling down simply by dividing by the same number doesn

[George]

Scaling down simply by dividing by the same number doesn

[Peripatetic Phil]

So if we want to replicate your 2-onion base, George, is it OK to use Livo's version or are there any adjustments that you would recommend ?
** Phil.

[livo]

Scaling down simply by dividing by the same number doesn