hi, when i'm making curries i fry some onion and then try to fry in the
powder which i read i should do to release the flavour from the powder and
get rid of the powder taste.

however to actually dissolve all the powder in oil to fry it well takes a
massive amount of oil, far more than i prefer to use. is there another
method that would be better?

thanking you for any advice. yours john west