29 June 2010

summer infusions :: curry + garlic oil

So there's this plant growing in our herb garden which I've been really excited about, albeit a bit at a loss at how to use it.

It's the curry plant.

Not the curry leaves, which are larger and flatter like a bay leaf, but an herb which looks very similar to rosemary.
...and it smells just like you walked into a Thai restaurant.

Since I use the curries which are mixtures of various spices for cooking curry dishes, I've been trying to figure out a way to use the actual plant.

And what better way to try it out than in an infusion. Plus, we had some spices given to us by Chris' mom after a trip to Turkey that I thought would be a good compliment to the plant.


12 oz oil (grapeseed, canola, olive)
1 garlic clove (split)
1/4 tsp Turkish saffron
1 tsp Turkish curry powder
1 sprig curry plant

Thoroughly clean bottle and herbs. Drop the split garlic clove, saffron, and curry powder into the bottle. Bruise the curry plant leaves with the back of a spoon and drop in the bottle.

For the oil I used a mixture of about 65% canola and 35% olive oil. I read that olive oil's natural peppery flavor hinders some infusions, so I "diluted" it with the more neutral canola. Heat the oil on the stove until it is warm (but not very hot). I could barely see some movement of the oil in the pan. Carefully pour into the bottle over the ingredients. Cap, label, and store in a dark place for 2-3 weeks.



LindyLouMac said...

Just caught up with my blog reading so here I am again. Thanks for reminding me that the curry plant works well with olive oil.

janie said...

Can't wait to hear what you do with this.