Making a curry for 35 people.the original recipe is for 12 -26. The original requires 50g of ginger fresh, 8 garlic cloves, 250 of curry paste 300ml of water and 1 stock cube. How do I ammend this? Thanks
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That's a big serving difference. Is the variance based on whether it is served as a side or main? If so, how are you serving it?
Nancy is a trusted home cook.
If you've not made or served this dish before, consider the appetites and the other dishes you will serve on this occasion.
If it's to be a main dish or hearty meal, estinate the original as serving 12 and multiply everything by 3 to get 36 servings.
If the curry is to be a side dish, an appetizer or part of a mezze spread, estimate it as giving 24 or 26 servings, and make (at most) 1.5x.
Last way to think it out - because people's ideas of serving size vary so much - is to make a sample batch and see what that gives you.
Then you can project for your guests and your occasion.
PieceofLayerCake is a trusted source on baking.
When I'm never absolutely sure of these things....I always make extra and risk the leftovers. I would say, follow Nancy's advice and go slightly over than estimation.