Indian
Spice Oil
This
powerfully flavored oil adds a tang to marinated or sautéed food, and is also
ideal for barbecued steak and chicken.
| 5ml (1 tsp) aromatic garam masala |
2.5ml (½ tsp) garlic powder |
| 2.5ml (½ tsp) ground coriander |
2.5ml (½ tsp) ground cumin |
| 2.5ml (½ tsp) chilli powder |
2.5ml (½ tsp) ground turmeric |
| 10ml (2 tsp) fenugreek leaves |
2 whole cloves |
| 1 litre (1¾ pints) canola or corn oil |
|
Put all the powdered spices into a small bowl and mix well together. Divide the
spice mixture equally between two sterilized bottles by spooning them through a
funnel placed in each bottle neck. Divide the fenugreek leaves and cloves
between the bottles. Pour in the oil to within 3mm (1/8th in) of the top, seal
and shake well. Keep in a cool dark place for 1 to 2 weeks before using to allow
the flavors to develop. Shake the bottles from time to time.
Line a funnel with a double layer of muslin and strain the
oil through it into 2 freshly sterilized bottles. Seal the bottles and label.
The oil is now ready to use.
Makes about 1
litre (1¾ pints).
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