I have recently been looking through my Madda Jafrey's Indian cook book and
thinking about making some of the recipes. I haven't tried to make proper
Indian food before, and coming a bit unstuck, as the recipes say only ghee
will do. How can I best adapt a recipe to fat free, when the initial
instructions are to fry the various spices until they pop, etc. I don't
want to use a fry light spray. Will it really make that much difference to
the flavour if I just put the spices in? Thanks for any help.