Let it boil for a little longer, and some oil will reappear on the surface.

Quote from: pete on January 19, 2005, 08:13 PM
You make need to add a little water or stock to it every now and then

Did you simmer it uncovered?

I made another batch of this sauce up at the weekend and to try something different I thought I would add some cashew nuts as suggested by the Prashad book.  I made Pete's gravy as usual but with the addition of a tbls or so of blended cashews & water, the result was surprisingly good, it did add to "that" taste, it was sweeter and the sauce actually tasted fine on its own! 

Ive only made one curry with it so far and will experiment some more.

cK

Just after adding the onions, where you add everything else except the toms.

cK

just done large batch with the above recipe ,it went mustardy yellow & oil emulsified into gravy , so far the end resulting taste is rather savory a little bland & not that sweet i have had a lot better luck with some of the others Ive tried over the last year or so ,might put up some of my own later if this is what some of you are calling fantastic then i may be of help ,been tentative about putting my recipes on forum as ive had little experience & have no intention of teaching anyone to suck eggs as it were but you never know i may have been lucky ,i`ll have to sit down & try & remember the good ones & what ingredients /method i used.i made a small batch 2 days ago it was a disaster yet it was sweeter & smelt exactly like my local take-away.but as we all agree on the day of cooking ,it could be thermonuclear tasty & glow in the dark & our senses would not notice it with the hours of standing in the fumes whilst cooking it.