Turmeric Oil is a great pantry staple, to drizzle over soups, new potato salads, baked vegetables, dals, fried snacks, in dressings, and so much more. Want a change? Make it with mustard oil.
Don’t forget that turmeric stains, so be careful when using the oil.
250 ml vegetable oil
fresh turmeric or 1 tspn turmeric powder
1 Tblspn chopped shallot or white onion
1 tspn finely chopped ginger
0.25 – 0.5 fresh red chilli (or to taste), finely chopped
zest 0.25 lemon
Heat a splash of the oil in a small pan and add the turmeric, shallot, ginger and chilli and fry gently for 5 mins. Add the lemon zest and rest of the vegetable oil and simmer very gently over the lowest heat for 20 – 30 mins. DO NOT LEAVE ALONE while simmering.
Leave to cool and strain through a fine sieve. This will keep for a few weeks in the fridge.
Coriander, peppercorns and cumin seeds can also be added.