john west++++ wrote:
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.

Mix the ground spices with just enough water to form a stiff paste,
and leave for 10 minutes before adding to the pan. This keeps the
spices from burning and so lets you cook them long enough to get the
rawness out.

Kake