Oil of Curry

• ½ cup unsaturated oil of your choice
• 1 heaping tablespoon fresh curry powder

Heat 3 tablespoons of the oil in a small skillet over medium heat, then add the curry and cook until the kitchen fills with its smell, 2 to 3 minutes; do not burn the curry. Pour the remainder of the oil into the pan. Mix well, using a sterilized spatula, and scrape into a small sterilized jar. Keep refrigerated 24 hours on the lowest shelf of the refrigerator. Strain through several layers of