"john west++++" wrote in message
...
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

I don't use much oil, but I do use onions. I get the oil to temperature,
put in the spices and stir well for a few minutes, taking care not to burn,
then when the aroma from the spices has been released, add chopped onions.
This helps to absorb the spices and also reduces the temperature slightly so
the mixture doesn't burn. I then cook very gently for about ten minutes
before continuing with the recipe. Hope this helps!
Deb