This is the basis for many of the restaurant-style curries. The recipe makes between 8 and 9 fluid ounces of sauce which is enough for 2 main course curries or a main course and some side dishes. The recipe doesn't work as well if you try to make a smaller portion. It will double nicely if you're making a number of curries but you will need to extend the cooking time a bit. If you have some sauce left over it will keep in good condition in the freezer but only for a few weeks. Even small amounts are useful for making a quick one-portion curry. It goes a long way.
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