Whole spices such as Cassia, Mustard Seeds, Cummin, Curry leaves etc needs oil at a very high heat to start with (Tempering) they will spit and pop this is the best way for them to release their flavours then turn down heat for powdered spices.
Your oil will take on all the flavours of these hard spices ready for the next stage ie onions tomato puree etc.
Hope this helps
Layne 

Yes I agree
Excellent work Cory great photo's well done 
Layne

Many years ago far far away
I was with friends and after a few Beers ordered the establishments hottest Curry phew 
Never again it made my nose Bleed and just for good measure a sore sphincter 
a bit older and more wiser vindaloo will do Layne now.
Layne ;D

Hi After8
Welcome to Curry maniacs R us throw away all your books because you ain't gonna need em anymore you have found Curry heaven books are ok just for reference purposes or guidelines the recipes on this site are all tried and tested.
They are even nicking our recipes for the BBC website Oh Aye  ;D Curry On !
Layne

Quote from: LittleIndianGirl on November 22, 2006, 01:08 PM
Howdy from the land of Oz!
since I use Pataks all the time! to my shame................
Michelle  ;D

Hi LIG
Welcome to the best Curry site known to man !
Whats wrong with Pataks 
Never feel ashamed using them they are a very fine company (probably the best) making some superb pastes ie Kashmiri or Tandoori just to name a few we would find it very awkward to replicate a lot of BIR flavours I for one couldn't do without them.
Anyway have fun and happy cooking.
Layne 

Hi GarlicMuncher
Welcome to our group oh and by the way great user name.
Layne 

Hats off to the mighty prawn very interesting and informative as always ;D
Layne.

Thank's Terry
Very goood for reference purposes.
Layne.

Many Thanx Oh Mighty Prawn
I will try this recipe in the next few days it look's a good recipe I'll let you know how I get on.
Layne 

Quote from: George on November 06, 2006, 05:08 PM
Layne

Thank you for this recipe. I look forward to trying it and wonder if it will surpass Blade1212's tikka recipe, which I currently see as the 'gold standard':
Regards
George

Give it a try George I think you'll find it's "Platinum standard" Oh Yes
Layne.