In situations like that (spice sludge) I tend to add some base rather than extra oil. Enough base to loosen it up but not so much that it's watery. Hence I keep the spices frying rather than boiling. Bit more base as it dries (still not much though) and after a couple of "fry downs" like this I conclude the spices are cooked out and move on to add the bulk of the base.

Looks very good naga, but where's the rest of the sauce? When I make it it's a runny curry!

Nice explanation Chris. And this would fit with he observation that at the same time the oil separates to the top, there is a residue which forms at the bottom of the pan (the "sustenance" material no longer coated by oil). I often find that as the oil separates out of a base I can dredge up a residue from the bottom of the pan.

So is there any truth in the rumour that Findus changed the cheese in their Lasagnes to Mascapony?

Any women members have probably long since given a final exasperated sigh of "Men!!" and departed this place, sick of the prevailing testosterone fuelled alpha male position posting.

Thanks for making and posting the videos Martin, interesting to see a different approach and for those who are not interested in making the Glasgow base, it's useful to get a view of what kind of curries can be produced.

Haha..! The sign of a successful curry! Nice work

It's not the fact that the meat was horse rather than beef which concerns me, like you say horse is a perfectly palatable meat. The real issue is if the suppliers of meat can't be trusted to tell the truth about what meat they're supplying, can they be trusted not to introduce unsafe meat from untested sources.? There may be drugs or other chemicals in illicit meat supplies which are not tested for during spot checks because they aren't applicable to beef (like that polybutylene horse drug).

Having said all that, I used to quite enjoy a Findus lasagne from time to time. It wasn't the pasta or the cheese which was the best bit, it was the the bologneighs sauce.... 

Hi, I don't add chilli powder. Without watching the video through again I can't say for sure whether the chef at the manzil adds any, but I guess my point is simply to say the Mr Naga adds enough heat a no chilli powder is necessary.

Ps, try to get some of the oil from the Mr Naga jar included in your spoonful. It really helps impart the special Mr Naga flavour. In fact I always add extra oil to my jars of Mr Naga to get those flavours into the oil.

Just to further clarify, I think I should be more specific by saying the spoonful of Mr Naga I usually use is more rounded than heaped and I don't add any chilli powder, there's enough heat from the Mr Naga to make a medium hot single portion. I use a third of a level teaspoon of salt but tastes differ in this respect and some might find that insufficient.