Topic: Curry Base - Scaling Up & Scaling Down

[Cory Ander]

I hope nobody minds, but to maintain the intergrity of this thread, and to make things easier for others to find, I moved Pacman's Naan recipe (posted by George) to the recipe sections here:  http://www.curry-recipes.co.uk/curry/index.php?topic=1870.0 

[Paul-B]

I'm relatively new to this forum, and to cooking BIR curries, but I made my first batch of Darth's base sauce a while back. Due to the constraints of the utensils I had at the time I had to downsize Darth's recipe by 50%. I have to say that the resulting base was excellent, and although I haven't made a full-size batch I can't imagine doubling my ingredients would have made much difference to the final result, particularly since it is, after all, a base and lots of different spices and ingredients are added when the base is used to make a curry.

I'm going to make another batch later today (used-up the original batch :-) and this time it will be the full size, so I might be in a better position to comment.

One thing that strikes me is that it is really important to use large amounts of oil in the base, I was tempted to lower the quantity Darth says to use, because it seems excessive, but I didn't and I'm glad I didn't. I might add a bit more this time, and drain-off some of the excess to store and use in the final curry.

[Curry King]

Hi Paul,

Lots of oil is essential for replicating the BIR taste\look and I think Darth recommends olive oil as well which for me is a no no.  There is a thread somewhere which oil is discussed in depth.  As for the scaling down debate I have never had a problem with making smaller quantities of my own base, there is a full on 30 onion
restaurant base on the forum if you feel like going all the way 

cK