Curry oil

Curry oil

By
From
Real Food by Mike
Makes
500 ml
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500ml neutral oil, such as grapeseed, rice bran or vegetable oil
3 teaspoons mild curry powder
2 curry leaves

Method

  1. Warm all the ingredients in a saucepan over medium heat for about 2minutes, until they reach 80°C, using a thermometer to check the temperature. Remove from the heat and allow the oil to infuse overnight. The next day, strain through muslin (cheesecloth) into a bowl and you’ll be left with a very aromatic, brightly coloured oil.
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