People often tell me they love the taste of curry, but not the kick many curried dishes deliver. For anyone who wants subtly fragrant curried taste in their cooking, this oil is a must. Just try Curry-Ginger Sweet Potato Fries and you'll see exactly what I mean.
I recommend Madras curry powder. It has a deeper, "darker" flavor than other curry powders, due to its relative abundance of cinnamon, allspice, and clove. After steeping with the oil, the spices will settle to the bottom of your jar. You'll want to scoop out and use the bright yellow oil (an old spoon bent at a 45-degree angle makes a perfect dipper) and leave the spice behind.
you're not using the oil for frying, you can make a half or even quarter batch of oil if you prefer.
Makes 1 quart
Lasts 1 month, refrigerated
1 quart grapeseed or canola oil
1/2 cup peeled and minced fresh ginger
1 cup Madras curry powder
- In a large, heavy saucepan, combine the oil with the ginger and heat over medium heat until the oil is fragrant and the ginger just begins to color, about 8 minutes. Remove from the heat and cool completely, about 20 minutes.
- Meanwhile, place a large, heavy sauté pan over medium heat. Add the curry powder to the dry skillet and toast, stirring, until the curry powder smokes slightly, 8 to 10 minutes. Whisk in the ginger and oil, remove from the stove, and coolcompletely, 30 to 40 minutes.
- Transfer the oil and spices to a 1- to 1 1/2-quart glass jar, scraping the pan well. Allow the mixture to stand until the oil and curry powder have separated completely, about 4 hours or overnight. The oil is now ready to use. Store in the refrigerator.