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Home| Curry Oil
Curry Oil
Curry OilCurry Oil
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.


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