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Why is my curry sauce so pale?

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Why is my curry sauce so pale?

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dmilso | | Jan 17, 2013 03:45 AM

The curry sauces I make are often pale instead of a dark rich colour as they appear in my cookbooks. For example, I just made David Thompson's "aromatic duck curry" and it turned out a very pale beige, almost no colour at all, and with no oil floating on top, instead of the rich dark brown in the photo. The flavour is good, it's just the appearance I'm concerned with. Any suggestions?

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