====== Curry Infused Oil ======


^ Ingredient              ^ Qty. ^ unit ^  Process                                   ^
| Canola Oil              | 1    | cup  | -- Put the whole spices in a coffee grinder and give it a couple of pulses or crush/bruise them in a pestle and mortar.\\ -- Combine oil and spices a frying pan and heat over medium heat. |
| Coriander Seeds         | 2    | tbsp | :::                                           |
| Cumin Seeds             | 1    | tbsp | :::                                           |
| Black Peppercorns       | 2    | tsp  | :::                                           |
| Brown Mustard Seed      | 2    | tsp  | :::                                           |
| Fenugreek Seed          | 1    | tsp  | :::                                           |
| Cloves                  | 5    | each | :::                                           |
| 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           | 3    | each | :::                                            |
| Curry Leaves - optional | 10   | each | :::                                           |