Curry Oil Recipes

CURRY OIL

Curry Oil image

Provided by Martha Stewart

Yield Makes 1 cup

Number Of Ingredients 6

Ingredients

1 cup olive oil
1 tablespoon Indian Spice Mix
1 garlic clove
1/2 teaspoon freshly ground turmeric
1/8 teaspoon freshly ground cayenne pepper
Pinch smoked sea salt or coarse sea salt

Steps:

In a high-speed blender, combine all the ingredients. Process until the outside of the blender container is warm, 2 to 3 minutes. Transfer to a glass jar or bowl, cover, and let stand overnight.
The next day the solids will have settled to the bottom of the container. Pour the clear oil from the top. Discard the solids. Use immediately, or store in an airtight container in the refrigerator for up to 2 weeks.

CURRY OIL

Curry Oil image

Yield Makes about 1/2 cup

Number Of Ingredients 2

Ingredients

4 teaspoons curry powder
1/2 cup peanut or vegetable oil

Steps:

Preheat oven to 300°F.
In a 1-cup metal measure or very small metal bowl combine curry powder and oil. Set measuring cup or bowl on a baking sheet and cook in lower third of oven 40 minutes. Cool on a rack 30 minutes.
Line a small strainer with several layers of cheesecloth and strain oil into a glass jar. Flavored oil keeps, covered loosely and refrigerated at all times, 1 month.

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