For an aromatic curry oil
200ml of sunflower oil/ coconut oil/ peanut oil/ olive oil.
2 fresh Kaffir limes finely chopped
2 medium sized finely diced shallots
1 rind and juice of a lime.
2 teaspoonfuls of curry powder
4 stalks of finely chopped lemon grass ( the most scented part of a lemongrass is at it's roots and that's what's needed for this recipe.
Salt and pepper to taste
Place a saucepan on a medium heat till hot.
Add your curry spice and toast it for a minute.
Lower the heat and add your oil.
Mix the curry and oil for about a minute and add your shallots.
Fry gently for about 4 minutes.
Then add the finely chopped lemongrass
Fry for a further 3 minutes and add the lime rind.
Mix well and add the juice. Cook for another 3 minutes and take it off the heat.
Season with salt and pepper and refrigerate for about a week.
This aromatic oil is a perfect base for marinades to fish and chicken.
All recipes are by the owner of this blog.