Maybe try some of the spice mixes posted here Vekin:  https://curry-recipes.co.uk/curry/index.php/board,28.0.html

Bobby - regarding dried fenugreek leaves, I think it's a compromise between adding them too soon, and burning the hell out of them, and adding them too late. and not giving them sufficient time to release their flavours.  That's why I plum for just before adding the first lot of curry base.

According to most of the other cookbooks I've seen, you add ground spices early in the cooking process so they have time to develop and you add dried leaves (herbs) later in the process.  If you add herbs too soon in the process, the effect is much less because they've already done their thing.  I can't imagine that including them in the frying stage of the spices would be as good as adding them later--unless you want a more subtle taste of them.

Since I add my base all at once, I generally add the methi leaves about 5 min or so before the curry's done.  That's normally about 5 min after I add the meat and turn things down to med to simmer rather than rapid boil.  I think it works pretty well for me.

I don't know what the threshold for herb intensity is.  It could be 10 min or it could be 30-45 min, depending on the heat, the freshness and, I suppose, the other flavors involved.  Would be interesting to know, though. ;D

When to add leaves to the cooking process is a bit of a dilemma!  I tend to grind up my dried methi leaf and add it with the spice mix and chillie early on, i.e. I 'flash-up' the oil 'till really hot add one small ladle of base (this has the same effect of making a paste with the spices and water, it reduces the risk of burning), and then add my spices, cookiing on a high heat for 30 seconds or so, then I add the remaining base etc etc.

I'm not sure if that's the right time to add methi, I've read conflicting advice on this, some add it as I do, some wet the whole dried leaves and add them near the end of the process.  'My' method seems to work but I couldn't say if its the best way!

Interestingly, curry leaves are typically added early on also: my Dad & brother went to a demo in the East End, and told me that the curry leaves were added to very hot oil, before anthing else.  Yet fresh corriander is added just before serving (usually that is, except when it appears in some base recipies, then of course, by the time the finished dish is prepared the corriander has had quite a long time of cooking).

I'd be interested to hear other view on this.....

Quote from: adriandavidb on February 22, 2008, 12:22 PM
I tend to grind up my dried methi leaf

Me too, and I think this helps distribute its effect throughout the curry better. I used to add it to the other spices like you but of late I have fallen into not grinding it and adding when there is some liquid in the pan. It struck me when I read your post that my curries seem to lack a certain punch recently an it may well be this. I'm going to go back to grinding and adding at the spice stage to see if things improve.

Quotethe curry leaves were added to very hot oil, before anthing else

Yes that the correct way to add FRESH (i.e. not dried) curry leaves.

QuoteYet fresh corriander is added just before serving

Yes I would alway do that to retain the fragrant freshness of the herb.

It is a well known fact that dry curry leaves contain very little flavour through - most native indians would scowl back home at the thought of dried leaves. Again adding them in the oil very early is the only good way to get the flavour out of them.. unless your curry is swimming in oil at the end which I dont like.

Quote from: Chris303 on February 22, 2008, 01:23 PM
unless your curry is swimming in oil at the end which I dont like.

Lol... ;D

When using dried methi or curry leaves I either crush them and add them to the spices or I add them just after adding the base gravy, I don't see a vast difference in taste (if any) using either method, but what I wouldn't do, (sorry Bobby ) is sprinkle dried leaves over a finished curry.

To answer about premade curry powder....I prefer to only ever use a mild one and add heat to my dishes using either fresh chillies or chilli powder as I like to be in charge of the heat myself