Topic: Tried and tested spice roasting

[paulirving]

Mix all of your spices together (not garlic as it may burn) with 1-2 tsp of oil to make a watery paste.
If it is to thick add a little more oil.
Put to one side
Now using your curry pan (wok heavy based or whatever your choice) add 100-150ml of peanut oil or any other high temp burning oil.
Heat this oil to 130 degrees, oil should be smoking at this point.
Now lower your heat and had your spices.
Fry for 1-2 mins and done
Take roasted spice away from heat and now stir in your garlic.
This is a method I have used for the past 3 years and has never let me down.
I picked this up whilst working with Chinese chefs abroad.