As one who always loved Adils Balti's in Sparkbrook since the early 80s, was gutted when it closed down for good and many more disappeared too around the same time. We have never been impressed with Shebabs baltis at all and cannot understand the hype they appear to attract from the likes of TV cooks etc. Obviously, when we do go out for a curry now, it tends to be to a local Indian pub that has a restaurant nearby attached which does a far better curry than this overated restaurant.

I am looking for some posts from a while ago on here, they were recipes submitted by a chap who I believe worked in a university as a chef and were all bulk meals to serve lots of people. I'm talking about a few years ago so may have been taken off in the change round, just hoping that I've just missed the post and they're still here.

I have offered to help my Sister out with the curries she's doing, her and her family are all veggies but lots of the guests are not so I'll be doing the meat versions along with kebabs and tandoori chicken etc. I intend to cook most of it the week before and freeze everything then on the day, heat and keep hot just before the intended feeding time, a bit like the Indian weddings do lol!
 I thought of some mild curries, korma and butter chicken, pathia and jalfezi's (med) and madras and chennai (hot) and whilst I have cooked all these before as Indian family meals I was wondering if it would be best to do a whole batch of base sauce for each batch and do it like that? My biggest problem before making large amounts was doubling up with the spices, I could never adjust the spices reliably, 4 curries x 4   1 tsp amounts of coriander doesn't come out the same as 1 x 1 1 tsp coriander made in batch(ie 4 lots)

Can anyone help me with this please?

After being given a couple of curry tree seedlings from the bottom of her huge curry tree that my friend in Goa presented to me, I brought them home and have had them on the window sill where one is doing better than the other about the same size as yours George. My moan is that I can never get them to grow large enough to enable me to take enough leaves from them for the amount of curries I cook.A previous specimine I had which was larger got covered with tiny red mites and was discarded after being unable to eradicate them. I will persevere as I love the smell of curry leaves.

I tried this curry today and really enjoyed the flavours and ease of making, The only difference I did was to add a couple of onions in as prefer curries without too much tomato taste  and thought this would help balance it. Am loving my new Instant pot and look forward to trying lots more dishes cooked in it.

Just out of curiosity, how long did it take you to prepare all that? Was it over a few days? I find that if I have people round and do a few curries that I start them a couple of days in advance otherwise I'm a nervous wreck when the actual people arrive. Really impressive though.