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Crispy Curry Oil

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


onion seeds 1.5 tbsp


  • 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




  • 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

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