Topic: Frying spices experiment

[noble ox]

HI All
When starting  a curry I usually fry the spices in oil, there are 3 basic methods
Adding the mix dry or in oil paste form or mixing with water to make a paste
So which 1 is the best method?
I had some left over rice, so while the CPO (currry permission officer)was out I made 3 small currys
I used the exact amount of oil the same spices and base sauce and times
The smoothest by far and sweetest was made with the water based
The dry mix was a touch on the bitter side
The oil paste was a bit harsher
Just my findings a bit of fun and used up some rice but interesting
Looking forward to your responses and comments

[curryhell]

I bet the CPO noticed when she got back in ;D

[ELW]

I now add G&G paste, then tomato paste, then spices rather than fry them dry in the oil, as I found them far too easy to burn & can't tell the difference taste wise as they still cook in the liquid.
ELW

[alarmist10]

Totally agree with ELW on this.  I tend to use (mainly) Cory Ander's recipes for Madras, Bhoona, and Jalfreizi, and all have the spices added to coat the chicken immediately followed by adding tomato paste diluted with water before returning to the heat.  It works a treat - and no burning!
al.