curry_infused_oil
This is an old revision of the document!
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 leave 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.1601176202.txt.gz · Last modified: 2021/12/01 20:38 (external edit)