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Frying Spices

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.
Love Shell.