Eighteen-Spice Curry Oil

A recipe from our book COLD CANNING (Voracious, 2025)

Eighteen-Spice Curry Oil

Makes about 4 cups (960 ml)

Rather than using this highly-flavored oil as the base of a dish, even a curry, consider it a finishing condiment, drizzled onto curries and Indian braises, of course, but also onto Asian noodle dishes, steamed vegetables, roasted shrimp, or grilled chicken breasts.

4½ cups (1020 ml) neutral-flavored oil, such as canola or vegetable oil
5 dried chilis de árbol
1 tablespoon (6 g) ground dried turmeric
1 tablespoon (6 g) brown mustard seeds
1 tablespoon (6 g) cumin seeds
1 tablespoon (6 g) fennel seeds
1 tablespoon (6 g) fenugreek seeds
1 tablespoon (6 g) black peppercorns
½ teaspoon saffron threads
10 green cardamom pods
10 whole cloves
One 3 inch (7½ cm) cinnamon stick
2 black cardamom pods, cracked open
1 whole nutmeg, cracked open with a heavy saucepan or a clean hammer
1 star anise pod
3 dried bay leaves
2 medium yellow or white onions, peeled and thinly sliced
4 medium garlic cloves, peeled and smashed
One 4 inch (10 cm) piece of fresh ginger, about the size of your thumb, peeled and thinly sliced

1. Combine the oil, chilis, turmeric, mustard seeds, cumin seeds, fennel seeds, fenugreek seeds, peppercorns, saffron, cloves, cinnamon stick, cardamom pods, nutmeg, star anise, and bay leaves in a Dutch oven or a small stock pot. Set it over low heat. Heat until tiny bubbles begin to form around the spices. The oil should be about 200°F (95°C).

2. Add the onion, garlic, and ginger. Reduce the heat to maintain this temperature, certainly no more. Warm at the barest sizzle for 1 hour, stirring often. Turn off the heat and take the pot off the burner. Cover and set aside at room temperature until cool to the touch, about 2 hours, or for up to 24 hours for much stronger flavor.

3. Strain the oil into four clean ½ pint (236 ml) jars or two clean 1 pint (476 ml) jar or one clean 1 quart (1 l) bottle, or cruet, or decanter. Cover and seal, then refrigerate or freeze.