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Easy
By Ian McAndrew
Published 1999
Flavoured oils have long been a favourite of mine, and this one is no exception. Once bottled it will keep almost indefinitely.
Roughly chop the onion, celery, leek, garlic, apple, tomato, ginger, lemon grass and lemon zest.
Heat a little of the olive oil in a saucepan and add the vegetables; sweat them in the oil with the pan covered until they are soft. Add the raisins, star anise and the coriander, cover and continue sweating for a few more minutes. Stir in the curry powder and paste along with the tomato pur
