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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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