A Bangladeshi/indian cooking method of starting curries. Oil is first heated in wok/pot. Spice pastes (onion, chili, cumin, turmeric, ginger, garlic, garam masala, etc.) are added and fried in oil in very high heat while stirring constantly. A few tablespoins of water can be added when it gets too dry. This is done until oil separates from spices. This method adds richness and complexity in flavor.
Pastes are made by adding water to ground spices, or freshly grounding/processing in food processor or mortar/pestle. Usually it is started with onion paste or minced onions, which are fried until golden brown. Remaining spices are then added.
Meat, poultry, fish, or vegetables are then added and stir fried in high heat for sometime, before adding water/liquid for braising.