Am new to all this.Has anyone got a recipe for 50 ltr of base sauce that can be frozen.Do you just times everything by 5 from a 10 ltr recipe?Do the spices get multiplied by 5 or will they be to strong and overpowering?What is the best way to cook 50ltr of sauce?Then I would like to cook Madras,Vandaloo,Korma,and Dansak from the same base sauce is this possible.Can anyone help?
Also is Ghee better than veg oil or not.
Not to much to ask.

Thanks Dirtynunfishing