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- You will need 2 tablespoons ground spice, such as curry or chili powder, and
1 cup vegetable oil. Mix spice with enough water to make a smooth paste. Place in
a small glass jar and add oil. Shake well and let stand, unrefrigerated, for two
- Pour oil through a strainer lined with damp cheesecloth.
- Keep at room temperature. This oil will last about two months.
This recipe yields a relatively small amount, but a little goes a long way.