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Curry Oil

4 tb Curry powder
1 c Oil, Grape seed or Safflower
3 tb -water


In a medium bowl, whisk the curry with 3 tablespoons of water to form a paste. Gradually whisk in the oil. Pour into a jar and let stand at room temperature for at least 2 days.

Carefully pour off the clear oil into a jar and discard the ginger sediment left behind. The oil can be kept covered in the refrigerator indefinitely.


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