This oil has many uses and
is a great way to impart a curry flavor. I use it to flash-cook hamachi
sashimi and Seared Scallops and Carrot-Star Anise Syrup. Use it also for
sautéing scallops, in a vinaigrette, or make a large quantity and fry
potato sticks with it.
Store the oil for up to one month, refrigerated, in an airtight container
1/2 cup curry powder
Pinch of salt
2 cups canola oil
In a small bowl, combine
the curry powder and salt with 1/8 to 1/4 cup water to make also paste.
Whisk in the oil slowly, stirring. Allow the oil to stand for 1 hour
settle. Use the clear oil only.