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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
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