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Curry Oil

1 tb Milk Indian curry powder
1 c Plus 1 tsp canola oil


Put the curry powder into a bowl and stir in 1 tsp of the canola oil until the oil uniformly darkens and the combination is the consistency of a crumply paste. Add the remaining 1 cup oil Stir well and transfer the mixture to a 1/2-pint Mason jar. Seal the jar and set it aside for about 8 hours, until the curry powder sinks to the bottom. Taking care not to disturb the curry residue, strain the contents through a fine sieve into another 1/2-pint Mason jar; you'll leave a little of the oil in the first jar. Cover and store in a cool, dark place. The oil should be ready to use immediately, with a shelf life of about 2 months.


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