Curry-Infused Oil With Seafood Recipe

About this recipe

A flavorful curry-infused oil paired with tender salmon and shrimp, perfect for a pescatarian dinner. This no-bake recipe is simple yet packed with aromatic spices and rich seafood flavors.

Ingredients

• 200 g Shrimpop Tandoori Torpedo Shrimp
• 200 gm Salmon
• 50 g Sakthi Curry Powder
• 5Ltr Vittorio Pomace Olive Oil

Instructions

1. 1. In a small saucepan, gently heat 2 tablespoons of curry powder with a few drops of water, stirring constantly, over low heat until the aroma emerges.
2. 2. Remove the saucepan from the heat and scrape the wet curry powder into a small bowl.
3. 3. Gradually whisk in 1 cup of virgin olive oil until fully combined, then pour the mixture into a wide-mouthed glass jar.
4. 4. Allow the oil to cool to room temperature, then refrigerate overnight to let the solids settle to the bottom.
5. 5. While the oil is settling, prepare the seafood. Rinse 300 g of salmon and 200 g of shrimp under cold water and pat them dry with paper towels.
6. 6. Cut the salmon into bite-sized pieces and set aside with the shrimp.
7. 7. After the oil has settled overnight, stir it gently and refrigerate again, repeating this process for 2 days to enhance the flavor.
8. 8. To use the oil, line a strainer with a double layer of cheesecloth. Ladle the oil off the top or carefully pour it into the strainer, leaving the solids at the bottom of the jar.
9. 9. Drizzle the strained curry-infused oil over the prepared salmon and shrimp, tossing gently to coat. Serve immediately as a flavorful dinner option.