Guest Author - Vannie Ryanes
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.
1/2 cup curry powder
2 cups grapeseed or vegatable oil
1/4 cup water
Pinch of salt
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.