Dec 13th, 2004
Here is the recipe for the Curry Oil that I drizzled on the Roasted Squash Soup for Thanksgiving. I was hoping for a clear, curry-scented and colored oil, but this recipe ends up more as a layer of oil and a layer of paste. It was a bit much on the soup, so I stirred a tablespoon or two with some sour cream and thinned it with milk and it made a lovely garnish.
I used the rest on curried roasted cauliflower - toss the cauliflower florets with the curry oil, sprinkle with sea salt, and then roast in a single layer on a cookie sheet. But the best thing I made with this oil, and the reason I'll make it again, was a last minute dinner for one out of the freezer. Jim and the boys had their dinners already, I had a tablespoon of curry oil left, enough frozen shrimp for only one person, and some frozen peas. I thawed the shrimp, combined all in a hot pan, and instant yum.
Curry Oilmakes about 1 1/4 cups1 tbsp cumin seeds
1 tbsp coriander seeds
1 tbsp fennel seeds
1 tbsp curry powder
1 tbsp ground turmeric
1 cup plus 1 tbsp light sesame oil
1 tbsp minced fresh ginger
4 garlic cloves, minced
1 cup pineapple or mango juice
1 tsp kosher salt
1/4 tsp black pepper
Place the cumin, coriander, and fennel in a spice grinder and grind to a coarse powder. Add the curry powder and turmeric and pulse to combine.
Place a small pan over medium heat. When it is hot, add the 1 tbsp sesame oil. Then add the ginger and garlic and cook until lightly browned. Add the ground spices and cook until they are toasted and very fragrant, about 2 minutes. Add the pineapple juice and cook until reduced to 1/4 cup, 5 to 8 minutes.
Transfer the mixture to a food processor, add the remaining 1 cup sesame oil, salt and pepper, and process until smooth.
Transfer the curry oil to a glass container, cover, and refrigerate for up to 2 weeks.
-Stan Frankenthaler, The Occidental Tourist