Curry Oil

* Exported from MasterCook II *

CURRY OIL

Recipe By : Homemade in the Kitchen
Serving Size : 1 Preparation Time :0:00
Categories : Oils & Vinegars

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon milk Indian curry powder
1 cup plus 1 tsp canola oil

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.

YIELD: 1 cup

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