My curry is going funny I don't know why
First one how it's supposed to look
Second one is how its looked the last few times I tried to cook it 
Best Answer
Without the recipe to refer to, I would say that this is due to whatever dairy product you are adding (Butter, cream, yoghurt, coconut milk etc.) splitting due to excessive heat.
If you are using home-made ghee or butter, it could also be due to the milk solids having not been properly separated/removed from the mixture.
The temperature you add dairy, the type of dairy, and the length of time it is exposed to heat are critical factors in not allowing a sauce to split. I would:
Reduce the amount of oil/ghee you use in your recipe, and also look into using a high smoke point oil (e.g. rapeseed) instead of ghee or butter. This will eliminate any solid fat coming out of solution when the liquid is added. This type of splitting can also occur when using hybrid spreads (part fat, part oil) for cooking, which is why pure oils (or high quality ghee) is preferred.
Add the water/stock etc. and gently simmer rather than boil until the ingredients are cooked to the desired amount.
Add the coconut cream etc. towards the end of cooking and do not allow the sauce to come to a boil.
Pictures about "My curry is going funny I don't know why"
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You can also add dairy like cream, milk, yoghurt, or cheese if you look at how to cool down a curry. You can add acidity or any acidic spice if you wonder how to make a curry less spicy. You can add a bit of sugar, too, if you won't make it sweet. You can also add coconut milk and serve with cooling condiments.How do you fix curry?
Add yogurt or lemon juice If you are looking for a tangy flavor in your dish you can add some lemon juice or yogurt at the end as well. This will make the curry tangy and make it more flavorful.What is the secret to a good curry?
To make a good curry, you have to cook quickly. Generally, you are going to fry, not boil, your curry. Adding cold base gravy to the pan will effectively cool the pan, halting the cooking process. By having your base gravy already simmering, it continues cooking the ingredients as soon as you add it to the pan.Can coconut milk curdle in curry?
Coconut milk is essential in the kitchen, especially if you cook Thai curries at lot. I have often found that it splits, even if the cooking temperature is low. The result still tastes lovely, but it doesn't look very appealing.The curry song
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