But you will be cooking them in oil in the second stage

.Which in turn will bring the flavor out when you make the actual curry.
I will try this weekend & see if there is any taste difference.
& as Ive said my local has a golden oil not ruby Red, i am trying to copy them & by the sound of it they make a slightly different curry to most with some better quality ingredient(so i`ve been told by some forum members ).& there curries are the best i`ve tasted by a large degree(to my personal taste that is !!).

Sometimes i think people are afraid of trying things out because thats what we`ve been told to do & thats what everyone else is doing. So i`ll have to follow(BAH BAH weak sheep !!

), if i have to boil up a fine chopped Football & leave it in the sun for 6 years while i cook curries but achieve the taste then so be it. ;D ;D ;D ;D
Diversify, cooking is art & therefore we need to break some rules to achieve our goals,especially when cooking curries,

take it easy ;D , relax & enjoy the experience of cooking curries. ;D

.
Unless any of you know a way of using oil in both base gravy & actual curry & not ending up with a Ruby Red oil at the end

?