Curry Oil
makes about 1 1/4 cups

1 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