Toasted Curry Oil
Well rounded and with a warm toasted spice flavor, I love using curry oil on both meat and fish dishes. It is currently on the menu at 350 Main Brasserie on the scallop dish, as a counter point to the sweetness of the scallops and the earthy richness of the mushroom farrotto.
- 2 cups canola, corn, vegetable or other neutral oil
- 1/4 cup curry powder
- 1 Tablespoon cinnamon, ground
- ¼ cup paprika, Spanish
Combine in heavy bottom pan and stir occasionally over medium heat until it begins to lightly bubble. Turn off the heat and allow to cool to room temperature. Do not disturb it while cooling. Pour off the oil and discard curry sludge at the bottom of the pan.