Coconut oil is a favorite ingredient these days. I love the flavor. I have used it to as a base to stir-fry herbal pastes for making Thai curry, but I have also infused it with whole spices. The spiced oil is a delicious way to add flavor to any number of soups or braised dishes. Feel free to add your own touch to this recipe.
SPICED COCONUT OIL
(Makes 1 cup; 1 teaspoon serving size)
1 cup coconut oil 2 teaspoons coriander seeds 2 tablespoons onion seeds 1 tablespoon cumin seeds 7 green cardamom pods 3 black cardamom pods 7 curry leaves 3 cassia leaves 2 dried red chilies
In a small pot over medium heat, add the coconut oil and toast the spices until they pop (but do not burn them), about 1 minute. Remove from heat, let cool and transfer to a heatproof glass jar.
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