I've made a huge curry for a birthday party. Unfortunately the sauce is way too hot. Do you have any tips on how I could save the curry by making it milder?
This is a tricky question and not easily answered. I have never found a successful way of reducing chilli heat once you have introduced it.
So you will need either to disguise the heat or to dilute it.
Adding sweet ingredients or extra oil will disguise the heat. In other words, the heat will still be the same but adding sweetness or extra oil will reduce the burn in the mouth.
Coconut milk is the obvious choice as it adds both sweetness and fats. True, you will change the character of your curry but you can pretend that it was going to be a coconutty curry all along!
My strong advice, whatever you decide, is to experiment on a small amount of sauce first before you alter the whole batch. Play about until you find a taste that you like.
The other way is to dilute the sauce.
This is more time consuming as you will need to make another, smaller, batch of sauce WITHOUT ANY CHILLI POWDER and then add it to the existing batch. If you want to preserve the intended style of your curry then this is the only practical solution in my opinion.
Another way of diluting the curry is to bulk it out with other ingredients such as vegetables or pulses. With Indian-style curries I would suggest using red lentils (masoor dhal).
I'd like to use one of your recipes for a dinner party I intend to host for 8 people. Can I simply multiply the amounts in the recipe by 4?
No, that wouldn't give a good result at all. Nearly all my recipes are designed to feed 2 people. The recipes will double up quite well if you use a large enough pan but, beyond that, they do not scale up well and were never designed to.
I am planning to add a few more larger-portioned recipes to the public area in the future but, for now, the only true recipe for feeding 8 is my recipe for Kheema Lobia.
So, unfortuantely, I cannot help you at the moment.
I've read your recipes with interest but would like to know whether they freeze well. As someone who often eats alone, I like to cook in bulk!
Curries never freeze well in my opinion. The freezing seems to dull the flavour of the spices and the garlic.
Your best bet is to freeze the Curry Base. Either make a batch just to freeze or use any you have left over after making another curry. It is then quick and easy to knock up a curry using a regular recipe.
This method has far better results than freezing the complete curry in my experience.
Your korai / Madras / whatever doesn't taste like the one in my local restaurant. How come?
Restaurant recipes are not set in stone and can vary considerably from one restaurant to another or even within a restaurant depending on which chef happens to be on duty. The general style of cooking also varies from one region of the UK to another and, even more so, between Indian restaurants in the UK and in other countries.
I think the restaurant-style recipes here in the public area, which are from my previous book - The Curry House Cookery Book, are a good approximation of the ones you'll find in the majority of standard Bangladeshi-run curry houses.
The recipes in my new book, Quick Meals from The Curry House, are not copies of their Indian restaurant equivalents at all. The recipes produce meals that are somewhere between restaurant meals and British supermarket ready-meals, although they are definitely restaurant-style dishes rather than, say, home-style dishes.