My husband and I love Indian food. There seems to be a sort of basic curry offered at most Indian restaurants that has a brown thickish sauce. Every recipe I've tried for basic curry seems to come out watery. How do I get that thick sauce? I'm also a little baffled by the lack of name, which makes it hard to look up. Other dishes are labeled korma or vindaloo or SOMETHING but this is usually just listed as "curry" or sometimes with the restaurant's name added like "Bansaree curry".