Hi
Could someone please tell me why my curries won't go dark and the oil won't rise? My other half likes his curry oily and I just can't seem to get this right. Any help would be great thanks.
Mandy.

Hi Mandy,

We would really need to know what curry it is and what your method is.  Now if it's an oily curry that your after, and you use a base gravy, try mine, (Razor's Base) if you wish.  It gives up a good quantity of oil during the final cook.  I usually spoon most of it off and use it to start of my next curry but your other half my like the level of oil as it is.

Heres the link for my base and spice blend;

Base https://curry-recipes.co.uk/curry/index.php?topic=4596.0

Sice mix https://curry-recipes.co.uk/curry/index.php?topic=4706.0

Hope this helps,

Ray

You really have to use a lot of oil, if your recipe says 4 tbsp then thats what to use.
I originally started making curries and thinking" bugger it im not using that much oil" and would use a couple of tsp instead. Not the same thing at all, for one thing you'll burn your spices a lot easier as they dry out and catch.
Also the speed of your cooking effects the oil rising when cooking the base.
Too high a heat and the rolling boil seems to keep remixing the oil back into the base.
well i think so anyway, i go for a low-medium simmer, when making the base.
And on the stirfry stage a medium heat and DONT stir too much once you add your base try and leave it alone for a bit, watch it but leave it.
Before adding the base, mix it as much as you like. Also when you add the base and are in the process of leaving it alone, you might notice that the sauce will stick a little bit around the edges of the pan, so much the better, stir it back in, the curry tastes better. Soon with practice you'll be able to resist the urge to shake and stir and your oil will rise easier.

Thank you i'm going to try what you say and i'll let you know how  i get on