Oil Recipes

( Please see the sections on "Hints"  and Conversion Tables )

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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