Stirring

Most of the curries and sauces in this book demand a lot of stirring. The ingredients must not be allowed to stick; it is important to lift and scrape the caramelised flavour from the base of the pan. The high heat under the pan creates flavour, while the stirring helps you to work that flavour back into the body of the sauce. A heatproof rubber spatula is excellent for getting into the corners of the pan, though the rubber may retain the flavour (keep a spatula solely for this purpose).