This is by far the closest I've come to a genuine BIR curry, but I'm still having a major issue. What I can't get is that fusion where the curry darkens and the oil seperates. This for me is part of the BIR madras as I know it. I've followed this recipe exactly, and have tried to gently fry the sauce but no seperation. I'm wondering whether maybe the problem is that I'm not heating the pan hot enough before adding the first ladle of sauce. Any suggestions?

davidr - how long are you simmering the curry for?

The oil separation tends to occur as the base is reduced down to its finished consistency.

SnS directions for the Madras is very well detailed. Did you follow exactly?

I will try it again. It found that it started to happen a little when I didn't stir but then the curry would stick to the pan. I guess I'm just not doing it for long enough, or maybe I'm cooking it too gently. SnS's photo of when it fuses looks exactly how I want mine too, so I guess I'm on the right track. How long would you say it takes to get from adding the first sauce to this stage?

Hi David,

Are you sure you're using enough oil? I find my curries don't generally stick and I put that down to the amount of oil.

Hi David

Try the method in the recipe I just posted (CWG Madras 2.0), it should give you the results you are looking for. The key for me is not stirring the pan for as long as you can bear, and then leaving it another 30 seconds. Constant pan shaking and stirring will mean no oil separation.

Chris

I'll give it another go. Thanks guys , I'll let you know...