200 g (7 ounces) Tandoori Masala
250 ml (8 fl ounces) vinegar
250 ml (8 fl ounces) vegetable oil
Quantity makes 375 g (12 ounces) approx.
Mix the tandoori masala with the vinegar and enough water to make a paste. Heat the oil in a deep frying pan or wok. Add the paste – it will splutter but soon subside. Stir-fry till the liquid has evaporated to give a smooth, creamy paste – about 15 minutes. Set the pan aside to cool; the oil will rise to the top if the paste is fully cooked. Transfer the paste to a warm, sterilized bottle, filling right to the top with more warm oil to prevent mould developing. Cover tightly and store in a cool, dark place. It will keep indefinitely as long as all the liquid evaporated during the cooking process.