Curry question - powdered v seed

[Booldawg]

I made a curry using a recipe found on the net. It used a technique (which probably is the proper way) that I found very useful and made a lovely curry.

you dry fry all the seed spices first then crush them into a fine powder using a pestle and mortar.

I was able to find fenugreek seed in my local supermarket, only powdered. Would using seeds make a difference? I was concerned the powder would burn whilst dry frying. It tasted very good but is powder just as good as seed?

Maybe I shouldve not dry-fried it and just added it to the liquid?

[EcclesCake]

In that situation I would probable have added the ground fenugreek when you took the pan of the heat. That way there would be no risk of you burning the spice and making it bitter.

Toasting the seeds in a pan brings out the flavour, the difference with just one spice would have been a very subtle one.