I miss being in London (I live in Las Vegas, now, which is a wasteland when
it comes to Indian sub-continent dining) so the only way to get anywhere
near decent Indian food is to cook it myself.

For me, the 'perfect' curries, that I remember from the likes of Brick Lane,
were rich, this gravies, with a layer of oil on the top.

The curries I find the recipes I've been trying (for years now) are watery
and slightly gritty intexture, as if even grinding the spices in a coffee
griner/mini-chopper isn't grinding them down enough.

Someone here must be able to offer some advice.

Thanks.