Instructions: Ground spices always start as whole spices. What is less obvious is that factory ground spices are never preroasted and consequently are still raw. They too must be cooked before being introduced into your curry dish.

Normally they are mixed together in the ratio required by a particular recipe made into a paste then they are fried. You can use factory premixed spices such as the Rajah Korma or curry powder but this prefrying procedure must be followed. Indeed the techniques on this page are probably the most important factors in turning out curries of the correct texture and taste in the style of the restaurants.

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