splitting the curry

[ScottyM]

Interested to hear people's opinions on this.

Obviously in BIR TA they reduce the curries until they split, which leaves lots of oil on top

Does everybody do this at home too? Or do some of you not reduce to that point and keep it saucy.
I am not a fan of the greasy mouth feel of most BIR.

Also has anyone else noticed many curry houses employing this method and serving saucier curries like i find lots in leicester?

[Peripatetic Phil]

I always cook "until the oil comes out".
** Phil.

[london]

I always cook "until the oil comes out".
** Phil.

Same here when the oil comes out you know it's cooked, if there's too much oil for my liking I skim some off.

London.