*  Exported from  MasterCook II  *
 
                            CURRY SEASONING OIL
 
 Recipe By     : The Cook’s Book of Uncommon Recipes
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Oils & Vinegars                  Uncommon Recipes Not Sent
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      tablespoons   curry powder
    1      teaspoon      ground cumin
    2      tablespoons   fresh ginger root -- chopped
    1      teaspoon      ground coriander
    2      teaspoons     dried mint leaves
      1/2  teaspoon      ground cloves
    1      tablespoon    turmeric
    1      tablespoon    fresh ground pepper
      1/2  teaspoon      allspice
    1      large         clove garlic -- crushed
      1/2  cup           milk cooking oil (such as sunflower)
      1/4  cup           sesame oil
 
 Mix dry ingredients together. Add oil to mixture and pour all into a heavy
 skillet (cast iron is perfect). Over low heat, heat the mixture until it
 just bubbles, stir constantly but gently for about 3 minutes. Remove from
 heat and allow to cool to room temperature without further stirring. Strain
 through a sieve into a jar with a tight cover and store in the refrigerator.
 Use within about 6 months.
 
 YIELD: about 1/4 cup flavored oil
 
 Some uses for Curry Oil:
 Sauteing fish or chicken and to add flavor.
 Part of the oil in an oil-and-vinegar salad dressing.
 Shaken on vegetables instead of using butter.
 Curry sauces
 Saute rice for a pilaf
 Add a Tbsp to each pound of lean ground beef when making burger steaks
 Add to medium thick white sauce to use on vegetables 
 To thin white sauce when making creamed soups
 
 
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