Description
Canola oil is an ideal base for flavored oils. Try Tsai's Curry-Ginger Oil as a mouth-watering, healthy sauce for a variety of dishes, including stir-fry.

Ingredients

• 1 quart canola oil
  
• 1/2 cup peeled and minced fresh ginger
  
• 1 cup Madras curry powder

Preparation
1. In large, heavy saucepan, combine canola oil with ginger. Heat over medium heat until canola oil is fragrant and ginger just begins to color, about 8 minutes. Remove from heat. Cool completely, about 20 minutes.

2. Place large, heavy sauté pan over medium heat. Add curry powder to dry skillet and toast, stirring, until curry powder smokes slightly, 8 to 10 minutes. Whisk in ginger and canola oil, remove from stove, and cool completely, 30 to 40 minutes.

3. Transfer canola oil and spices to 1- to 1 1/2-quart glass jar, scraping pan well. Allow mixture to stand until canola oil and curry powder have separated completely, about 4 hours or overnight in refrigerator. Curry-Ginger Oil is now ready to use. Store in refrigerator.

Lasts 1 month, refrigerated

All recipes adapted from Simply Ming

Nutrition
no information available

Serves
Makes 1 quart

Variations
no information available