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Curry Oil Recipe


Make curry oil to saute shrimp, scallops or other firm fish. Add a good vinegar to the oil for a vinaigrette. Lovely over baby spinach and grape tomatoes.

This oil adds delicious flavor to thin french frys, so good, they are good enough to serve at a cocktail party. Just pile high in a platter with tongs nearby. Sprinkle potatoes with a little paprika and parsley.

Ingredients

1/2 cup curry powder
2 cups grapeseed or vegatable oil
1/4 cup water
Pinch of salt

Directions

Mix curry powder and salt with water, blend into a paste. Use whisk to mix oil into paste until blended and liquified. Allow the oil to stand for at least one hour. Oil may be cloudy on bottom-pour clear oil into jar with cap. Oil will stay fresh in refrigerator for about a month.
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Content copyright © 2014 by Vannie Ryanes. All rights reserved.
This content was written by Vannie Ryanes. If you wish to use this content in any manner, you need written permission. Contact Vannie Ryanes for details.

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