Fat traps flavor. Water releases it. That's the paradox at the heart of every great curry.

Aroma molecules in spices are hydrophobic: they dissolve in oil, not water. When you fry spices in ghee or mustard oil, the fat captures those aromas and holds them. But without water in the sauce, they never fully express themselves. You need both, in the right balance.

The sign you've nailed it? The oil separates from the sauce. That's not a mistake. That's the moment the curry is at its best.

Full breakdown, plus three tested recipes, in this latest Kitchen Lab.