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Curry-Ginger Oil

Ming says: People often tell me they love the taste of curry, but not the kick many curried dishes deliver. For anyone who wants subtly fragrant curried taste in their cooking, this oil is a must. Just try Curry-Ginger Sweet Potato Fries and you'll see exactly what I mean.

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  • 1 L grapeseed or canola oil

  • 0.5 cup peeled and minced fresh Ginger

  • 1 cup Curry powder


  • 1.

    In a large, heavy saucepan, combine the oil with the ginger and heat over medium heat until the oil is fragrant and the ginger just begins to color, about 8 minutes.

  • 2.

    Remove from the heat and cool completely, about 20 minutes.

  • 3.

    Meanwhile, place a large, heavy sauté pan over medium heat.

  • 4.

    Add the curry powder to the dry skillet and toast, stirring, until the curry powder smokes slightly, 8 to 10 minutes.

  • 5.

    Whisk in the ginger and oil, remove from the stove, and cool completely, 30 to 40 minutes.

  • 6.

    Transfer the oil and spices to a 1- to 1 1/2-quart glass jar, scraping the pan well.

  • 7.

    Allow the mixture to stand until the oil and curry powder have separated completely, about 4 hours or overnight.

  • 8.

    The oil is now ready to use.

  • 9.

    Store in the refrigerator. Lasts 1 month, refrigerated.


Curry powders can be a marvelous flavoring, depending on the brand and its freshness. My preferred blend is called, and sometimes labeled, Madras Curry Powder. It's usually a well-balanced mixture of curry leaves, turmeric, coriander, cumin, cinnamon, cloves, chiles, bay leaves, fenugreek, allspice, and black pepper. Shop for it in Indian markets, where turnover is rapid.

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