Okay, here it is, so we can all get our heads round it.
In a base, or, a curry, there are 3 things.
1. water.
2. Oil.
3. Sustenance (emulsifying agent (emulsion mixture)= onions, spices ect.
We know oil and water don't mix. So we need a sustenance for the oil to stick to, which, then will mix with water. The sustenance is a carrier of the oil(bonded together), which then oil can be suspended in water.
De-emulsification.
The application of heat causes breakdown of the micelle bond (releases the oil from the sustenances).
Now we know oil floats on water, this is because oil is lighter then water.
So to get oil to come to the top, we need 2 things, HEAT & WATER.
Heat; enough to break the bond between oil & sustenance.
Water; enough to let the oil flow.
A good example; Madras, not a lot of sustenance, so oil can flow free-ish to the top.
Dansak, a lot of sustenance ie; Lentils, so its harder to de-emulsify (not a lot of water for the oil to move though, Making it harder to get to the top).
That, spiceyokooko is why i am doing an Ebook!