Title: Curry Seasoning Oil
Categories: Condiment Curry
Yield: 1 Servings

6	tb	Curry powder
1	ts	Ground cumin
2	tb	Fresh ginger root --
		Chopped
1	ts	Ground coriander
2	ts	Dried mint leaves
1/2	ts	Ground cloves
1	tb	Turmeric
1	tb	Fresh ground pepper
1/2	ts	Allspice
1	lg	Clove garlic -- crushed
1/2	c	Milk cooking oil (such as
		Sunflower)
1/4	c	Sesame oil

Mix dry ingredients together. Add oil to mixture and pour all into a heavy skillet (cast iron is perfect). Over low heat, heat the mixture until it just bubbles, stir constantly but gently for about 3 minutes. Remove from heat and allow to cool to room temperature without further stirring. Strain through a sieve into a jar with a tight cover and store in the refrigerator. Use within about 6 months.

YIELD: about 1/4 cup flavored oil

Some uses for Curry Oil: Sauteing fish or chicken and to add flavor. Part of the oil in an oil-and-vinegar salad dressing. Shaken on vegetables instead of using butter. Curry sauces Saute rice for a pilaf Add a Tbsp to each pound of lean ground beef when making burger steaks Add to medium thick white sauce to use on vegetables To thin white sauce when making creamed soups

Recipe By : The Cook's Book of Uncommon Recipes

From: Sean Coate Date: 25 Jun 97 Eat-L List (Recipes And Food Folklore) Ä

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