To dry roast, sauté or stir-fry, the process of cooking spice paste in small amounts of hot oil or ghee to release the flavor and healthful compounds in the ground spice, seeds, nuts, barks, peppers, ginger, curry leaves, garlic, and or onions according to geographic region or even household. Meats or vegetables are then coated with and cooked in the resulting aromatic paste, absorbing the deep flavors brought out by the dry frying.
Bombay duck. A small fish native to Bombay, this is bommaloe macchi, the name of which the British found difficult to pronounce, hence "Bombay duck". It is dried and salted, impregnated with asafoetida and made into a crispy deep-fried fish starter or used as an accompaniment to curry. It is also used to flavour other dishes.
