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I am taking out a couple of onions, and then what we're going to do is to dice the onions,

fry them until they're translucent with a bit of ginger, salt, chili and the turmeric.

And the key with turmeric is that it needs to be cooked in heat.

Yes, it needs to be cooked in heat.

Otherwise, it tastes bitter and the flavour doesn't come out.

This is Dr. Seema Nutpo.

She's cooking up a quick lunch for herself and her mum

at her home in the Yorkshire town of Halifax, Northern England.

And I've been invited to taste the food.

Seema's making us a simple potato curry today, Jira Alu, a popular dish from India.

So my mum always says that my cooking, though we use the same recipe always tastes different

because with Indians it's not measured.

It's done by what's called Endaza, which is a guesstimate.

So I tend to put in a bit more turmeric than she does.

She tends to put in more of some of the other spices.

...