Crispy Curry Oil
- serving for 3-4
- 0.5 hours
- pan
For Curry Oil
Infused Oil
veg/peanut oil 200 ml
shallots 3 pc
garlic 6 cloves
cinnamon stick 1 pc
bay leaf 1 pc
Spice & Seasoning
ground cumin 1 tbsp
ground coriander 1 tbsp
Garam masala 1 tbsp
chilli powder 1 tbsp
curry leaves 6 pc
sugar 1 tbsp
salt 1 tsp
Others
onion seeds 1.5 tbsp
Directions
Thinly slice shallot and garlic
Heat shallots, garlic, bay leaf and cinnamon stick in the oil on medium heat until golden and crispy then remove from the oil
Add the spice & seasoning to a mixing bowl
Add the spices, curry leaves, sugar and salt to a mixing bowl
Pour over the hot infused oil around 115c-120c and mix
Add the shallots and garlic back then allow to cool
Stir in onion seeds
Principles
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Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- Oil can be stored in a sealed container in a fridge and use within 3 months
credit to chefthombateman