This oil has a beautiful yellow color. Heating the spices before combining them with oil unlocks their aroma and flavor. Time is important in the preparation of Curry Oil. If you prepare it in the morning to use that evening, it will be too light and you won’t get the full, complex flavor and aroma of the curry. For best results, make the oil 1 to 2 days before you plan to use it. You can refrigerate it an additional day. For cumin oil, substitute ground cumin for the curry powder.
Total Timea day or more
Make Ahead RecipeYes
Dietary Considerationdiabetic, egg-free, gluten-free, halal, kosher, lactose-free, low carb, low cholesterol, low saturated fat, peanut free, soy free, vegan, vegetarian
Five Ingredients or LessYes
Taste and Texturesavory, spiced
Type of DishCondiments, dressing
- 2 tablespoons Madras or other good-quality curry powder
- 1 cup virgin olive oil
- Grilled salmon
- Sautéed or grilled shrimp (see Broccoli Soup with Sautéed Shrimp, Mushrooms, and Roasted Garlic)
In a small saucepan, gently heat the curry powder with a few drops of water, stirring constantly, over low heat. When the aroma emerges, remove from the heat and scrape the wet powder into a small bowl. Gradually whisk in the oil and pour into a wide-mouthed glass jar. Cool to room temperature and refrigerate overnight. The solids will settle to the bottom. Stir and refrigerate again, repeating this process for 2 days. To use, line a strainer with a double layer of cheesecloth. Ladle the oil off the top or carefully pour the oil into the strainer, leaving the solids at the bottom of the jar. The solids can be reused up to 2 additional times with fresh oil.
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1996 Debra Ponzek and Joan Schwartz