Curry Oil Recipes

CURRY OIL

Curry Oil image

Provided by Martha Stewart

Yield Makes 1 cup

Number Of Ingredients 6

Ingredients

1 cup olive oil
1 tablespoon Indian Spice Mix
1 garlic clove
1/2 teaspoon freshly ground turmeric
1/8 teaspoon freshly ground cayenne pepper
Pinch smoked sea salt or coarse sea salt

Steps:

In a high-speed blender, combine all the ingredients. Process until the outside of the blender container is warm, 2 to 3 minutes. Transfer to a glass jar or bowl, cover, and let stand overnight.
The next day the solids will have settled to the bottom of the container. Pour the clear oil from the top. Discard the solids. Use immediately, or store in an airtight container in the refrigerator for up to 2 weeks.

CURRY OIL

Curry Oil image

Yield Makes about 1/2 cup

Number Of Ingredients 2

Ingredients

4 teaspoons curry powder
1/2 cup peanut or vegetable oil

Steps:

Preheat oven to 300°F.
In a 1-cup metal measure or very small metal bowl combine curry powder and oil. Set measuring cup or bowl on a baking sheet and cook in lower third of oven 40 minutes. Cool on a rack 30 minutes.
Line a small strainer with several layers of cheesecloth and strain oil into a glass jar. Flavored oil keeps, covered loosely and refrigerated at all times, 1 month.

CURRY OIL

Curry Oil image

This oil has a beautiful yellow color. Heating the spices before combining them with oil unlocks their aroma and flavor. Time is important in the preparation of Curry Oil. If you prepare it in the morning to use that evening, it will be too light and you won't get the full, complex flavor and aroma of the curry. For best results, make the oil 1 to 2 days before you plan to use it. You can refrigerate it an additional day. For cumin oil, substitute ground cumin for the curry powder.

Provided by Debra Ponzek

Categories Cookstr Recipes

Number Of Ingredients 4

Ingredients

2 tablespoons Madras or other good-quality curry powder
1 cup virgin olive oil
Grilled salmon
Sautéed or grilled shrimp (see Broccoli Soup with Sautéed Shrimp, Mushrooms, and Roasted Garlic)

Steps:

In a small saucepan, gently heat the curry powder with a few drops of water, stirring constantly, over low heat. When the aroma emerges, remove from the heat and scrape the wet powder into a small bowl. Gradually whisk in the oil and pour into a wide-mouthed glass jar. Cool to room temperature and refrigerate overnight. The solids will settle to the bottom. Stir and refrigerate again, repeating this process for 2 days. To use, line a strainer with a double layer of cheesecloth. Ladle the oil off the top or carefully pour the oil into the strainer, leaving the solids at the bottom of the jar. The solids can be reused up to 2 additional times with fresh oil.

MONKFISH WITH CURRY OIL

Monkfish With Curry Oil image

The actual monkfish is one ugly little guy- before some fish market got smart it used to go by names such as "frogfish" and "sea devil." It's tasty, though, and often referred to as "the poor man's lobster." This recipe also includes some green tea, which is an interesting and unique touch. Recipe is from Delicious! Living magazine's February 2002 issue. Time does not include brewing time for tea.

Provided by Roosie

Categories < 30 Mins

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons vegetable oil
salt and pepper, to taste
2 (1/2 lb) monkfish fillet
1 teaspoon curry powder
1/2 cup brewed brewed green tea
1 tablespoon honey
1 pinch cayenne pepper

Steps:

Heat oil over medium-high heat in a large nonstick skillet.
Salt and pepper the fish and add to skillet.
Sear fish until brown on all sides, about 5-8 minutes depending on thickness, and remove from pan.
Lower heat and scrape brown bits off pan bottom.
Add curry powder and cook about 2 minutes or until fragrant.
Return heat to medium-high and add green tea, honey, and cayenne.
Bring to a simmer and add fish back to pan.
Cook until sauce is thick and syrupy.
Serve immediately.

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