Curry Oil

This curry oil is good for drizzling over any cooked whole grains, from brown rice to farro to couscous. It’s also good on fish or pasta. You need only a little. Curry oil will keep up to a month in a glass jar in the refrigerator.

•  Moisten the curry powder with enough water to make a paste. Whisk in the olive oil.
• Let the curry oil steep overnight, mixing occasionally.
• Before straining, make sure the curry powder has settled to the bottom and do not mix. Strain through a fine mesh strainer without pouring the curry powder through. You can reuse the paste to make a second batch of oil.