Instructions: This improves the blending process and prevents the spices from being burnt when commencing to fry.

Leave the paste to stand whilst you heat up about 34 tablespoons of oil (Vegetable sunflower ghee anything but olive oil).

When it is just below smoking point add the paste.

It will splutter momentarily but will settle down quickly.

Stir continuously for about 3 minutes.

It should always look creamy like a finished curry.

If it looks too dry add a little water.

Take off the heat.

After a short while the oil should float.

That means the water has evapourated and the paste is sufficiently cooked.

A good example of a dish requiring this technique is medium curry (qv). Also you can make a large batch all at once and then freeze it in small amounts in yoghurt pots. This saves a lot of smells and washing up too.

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