curry_infused_oil
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 |
curry_infused_oil.txt · Last modified: 2021/12/01 20:38 (external edit)