kii said:

buffy said:

I am cook tonight. I’m going to make sausage rolls (plain) and have them with a lettuce and tomato and gherkin and pickled onion side salad.

I was thinking about that curry sauce for chips discussed last night. Someone mentioned they just bunged it all together, didn’t worry about separating the drys from the wets etc. The reason for separating the dry spices out and lightly frying them in the butter before adding the rest of the stuff is to bring out the flavour. I understand it’s standard practice with Indian cooking. So I’d expect better flavour if you did it the way it says in the recipe. I’m intending to use it for wokked veggies tomorrow night. So I will be frying onion and red capsicum first in the wok, tipping in the spices/dry stuff, tossing until aromatic, then adding the rest of the veggies, tossing a bit more and then adding the wets for the sauce to form up. Should be interesting.

Yes. Lightly frying the spices adds more flavour.

+1
Over.