Preventing Curry from Catching

Gregg Wallace noted that Fateha's components had 'caught on the bottom,' which was 'unfortunately masking all your other wonderful flavors.' This is the most common pitfall in slow-cooked curries—and the most preventable. The solution is vigilant heat control: maintain a gentle simmer, never a rolling boil. Stir every 15-20 minutes throughout the long cook, scraping the bottom of the pot to redistribute any fond before it burns. Use a heavy-bottomed pot or Dutch oven that distributes heat evenly. If you see the curry beginning to stick, add a splash of water immediately and reduce your heat. The difference between caramelized fond (concentrated flavor) and burnt residue (bitter, acrid taste) is a matter of minutes and attention.