Curry Oil

4 tablespoons Curry powder
1 cup Oil, Grape seed or Safflower
3 tablespoons water

In a medium bowl, whisk the curry with 3 tablespoons of water to form a paste. Gradually whisk in the oil.

Pour into a jar and let stand at room temperature for at least 2 days.

Carefully pour off the clear oil into a jar and discard the ginger sediment left behind.

The oil can be kept covered in the refrigerator indefinitely.

Source of Recipe: "The Best Of Food & Wine 1991 Collection"