This curry,full of warming spice notes,has a round,soft profile. Cooking out the paste at the start is important:you want to bring out the fragrance,but don't let it burn – it will mar the finished flavour. Cooking until the sauce splits is also important;it will begin to happen when you fry the paste but once reduced and intensified,a layer of fat from the oil and coconut milk,stained with the spices,will settle on top. It's a sure sign of a good curry.