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Dairy products add richness and depth to the gravy, making it more indulgent and satisfying. Just be careful not to let the gravy boil after adding dairy, as it can cause the sauce to curdle.

Yes, all yoghurts curdle when boiled. But don¹t let that stop you adding it to your curry. There are several ways suggested by Indian cooks to stop the curdling effect. The most popular of which ...

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‘Ensure it's a gentle heat, otherwise it will curdle, giving you sweet scrambled eggs,’ she writes. ‘Stir constantly and watch it like a hawk. Don't allow the curd to boil either.

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If you heat it anymore, the egg will curdle. Whisk in the cream and serve warm, or chill in the fridge. I like to serve the Scotch on the side, so people can add as much or as little as they like.