curry_infused_oil
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curry_infused_oil [2020/09/26 22:46] jforbes created |
curry_infused_oil [2021/12/01 20:38] (current) |
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| + | ^ Ingredient | ||
| + | | Canola Oil | 1 | cup | -- Put the whole spices in a coffee grinder and give it a couple of pulses or crush/ | ||
| + | | Coriander Seeds | 2 | tbsp | ::: | | ||
| + | | Cumin Seeds | 1 | tbsp | ::: | | ||
| + | | Black Peppercorns | ||
| + | | Brown Mustard Seed | 2 | tsp | ::: | | ||
| + | | Fenugreek Seed | 1 | tsp | ::: | | ||
| + | | Cloves | ||
| + | | Dried Hot Chili Peppers, crumbled | 3 | each | ::: | | ||
| + | | Ginger, roughly chopped | 1 | tbsp | -- When the spices begin to sizzle, reduce the heat to medium low.\\ -- Add the ginger, garlic and curry leaves.\\ -- Simmer so that the oil barely bubbles around the ginger and garlic for 40 to 60 minutes.\\ -- Stir occasionally.\\ -- Remove from heat and let the oil to cool completely.\\ -- The longer you leave it the more flavor the oil will have.\\ -- Overnight in refrigerator is preferable. | | ||
| + | | Garlic cloves | ||
| + | | Curry Leaves - optional | 10 | each | ::: | | ||
curry_infused_oil.1601174779.txt.gz · Last modified: 2021/12/01 20:38 (external edit)