Curry Oil

Name: Curry Oil
Ingredients: 2 tablespoons Madras or other good-quality curry powder; 1 cup virgin olive oil; Grilled salmon; Sauteed or grilled shrimp (see Broccoli Soup with Sauteed Shrimp, Mushrooms, and Roasted Garlic)

4 ingredients

9 steps

Ingredients

2 tablespoons Madras or other good-quality curry powder
1 cup virgin olive oil
Grilled salmon
Sauteed or grilled shrimp (see Broccoli Soup with Sauteed Shrimp, Mushrooms, and Roasted Garlic)

Directions

1

In a small saucepan, gently heat the curry powder with a few drops of water, stirring constantly, over low heat.
2

When the aroma emerges, remove from the heat and scrape the wet powder into a small bowl.
3

Gradually whisk in the oil and pour into a wide-mouthed glass jar.
4

Cool to room temperature and refrigerate overnight.
5

The solids will settle to the bottom.
6

Stir and refrigerate again, repeating this process for 2 days.
7

To use, line a strainer with a double layer of cheesecloth.
8

Ladle the oil off the top or carefully pour the oil into the strainer, leaving the solids at the bottom of the jar.
9

The solids can be reused up to 2 additional times with fresh oil.