This is the mayonnaise from Will Bowlby’s ” Kricket” to serve with the Keralan Fried Chicken recipe.
Ingredients
- Curry leaf oil :
- 2.5 litres vegetable oil
- 1 tablespoon mustard seeds
- 160 g fresh curry leaves
- 2½ dried Kashmiri red chillies
- 2½ teaspoons ground turmeric
- Curry Leaf Mayonnaise
- 4 large free range egg yolks
- a splash lemon juice
- 1 litre Curry leaf oil :
- 2 tablespoons *2black mustard seeds
- a handful fresh curry leaves
- 5 dried Kashmiri red chillies
- 2 teaspoons ground turmeric
- caster sugar to taste
- sea salt to taste
- caster sugar to taste
- sea salt to taste
Servings:
Instructions
- To make the curry leaf oil, pour the oil in a heavy-based saucepan or kadai, and heat until it is about 180°C (350°F). The oil is hot enough when a cube of bread sizzles when dropped into it. Add the mustard seeds, curry leaves, chillies and ground turmeric, then remove from the heat and leave to cool and infuse.
- To make the mayonnaise, put the egg yolks and lemon juice in a blender. With the motor running, gradually pour in the curry leaf oil and blitz together until the mixture thickens and emulsifies.
- Add the mustard seeds, curry leaves, chillies and turmeric, then season to taste with sugar, salt and a little more lemon juice if you like. The mayonnaise should be shiny and just hold its shape.
- Store in a sterilised jar in the refrigerator for up to a week.
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