How to scale up your curry
Making a dish for one is easy but upscaling needs a little more though. I’ll guide you through the process to get the perfect dish
Whilst some ingredients can simply be multiplied by the number of servings some get a little overpowering or quite frankly insanely hot when the same method is supplied to simply refer to this chart to tweak the ingredients in your dish to the number of servings you wish to make
I normally cook each meal individually but for ease most recipes are fine to double up, just add 1.5 x anything spicy rather than doubling that and you’ll be ok
For 4 I normally cook 2 batches of 2, mostly due to pan size and the ability to keep a high heat to achieve the caramelisation needed for a great taste but that’s just me.
As long as you make sure your liquids are really hot before adding to the pan there should be no difference however many you cook for.
Scaling Up
Multiply the following by the number of dishes you require
- oils (butter, ghee etc. Excess oil can be scooped off once cooked if required)
- meat, fish, paneer
- veg (onions, peppers, tomato etc)
- fresh stuff like coriander, curry leaves, methi, ginger and garlic
- anything sweet (sugar, coconut powder, coconut milk etc)
- base and onions
For everything else add 1/2 of the initial quantity for each additional dish, this includes
So, for example, if a dish required 1 tsp of turmeric and you were making for 3 people you would add 1 tsp + 1/2 tsp + 1/2 tsp giving a total of 2 tsp
- hard spices such as bay leaves, cardamom, cloves, cinnamon, star anise
- powdered spices such as turmeric, paprika, coriander
- peppercorns, fennel seeds, cumin etc
- salt
- lemon, lime, tamarind etc