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    Curry Oil


    Source of Recipe


    "The Best Of Food & Wine 1991 Collection"

    List of Ingredients




    4 tablespoons Curry powder
    1 cup Oil, Grape seed or Safflower
    3 tablespoons water

    Recipe



    In a medium bowl, whisk the curry with 3 tablespoons of water to form a paste. Gradually whisk in the oil. Pour into a jar and let stand at room temperature for at least 2 days. Carefully pour off the clear oil into a jar and discard the ginger sediment left behind. The oil can be kept covered in the refrigerator indefinitely.
 

 

 

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