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Ingredients
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Quantity
|
|
Indian milk curry powder
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1 tbsp
|
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Canola oil
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1 cup
+ 1 tsp
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Put the curry powder into a bowl and stir in 1 tsp of the canola
oil until the oil uniformly darkens and the combination is the consistency of a
crumply paste. Add the remaining 1 cup oil Stir well and transfer the mixture
to a 1/2-pint Mason jar. Seal the jar and set it aside for about 8 hours, until
the curry powder sinks to the bottom. Taking care not to disturb the curry
residue, strain the contents through a fine sieve into another 1/2-pint Mason
jar; you'll leave a little of the oil in the first jar. Cover and store in a
cool, dark place. The oil should be ready to use immediately, with a shelf life
of about 2 months.
