At culinary school over 20 years ago I was taught to fry my spices to "release the oils/flavour"when making things like curry. Many chefs I have worked with do the same. However when I watch my Indian or Pakistan friends make curry they simply add the powered spices straight into the pan at the later stages when the tomatoes have broken down. I have seen Indian chefs do it on TV also. Because curries originate from that part of the world, is it the western chefs who are using powered spices wrong?