Photo credit: pacificbro on Flickr
So I met a friend for an early breakfast.
I ordered the avocado toast.
The avocado toast arrived. It looked normal: a thick, slightly charred piece of whole-grain bread topped with pale green slices of the fruit that had been seasoned with salt and then mashed with the back of a fork. But on top of that was a drizzle of something golden. Olive oil that had turned, maybe?
I raised the toast to my mouth. I bit down without reservation. One could say I went for it.
WHAT THE WHAT?! What is that warm, nutty, but—and I don’t use this word lightly—exotic flavor?
I summoned the waitress.
"Curry oil." CURRY OIL!!!!!!
Avocado toast is nothing new. Many of us have learned to love this healthy, cozy breakfast treat (not that it was ever hard). But the addition of curry oil is something I never would have thought of, and something I will never not put on my avocado toast again: it warms the palate, it’s both familiar and unusual, it’s almost…sexy. (You know, since we all like to start our days feeling that way.)
To make curry oil, combine about 4 tsp. curry powder with 1/2 cup peanut or vegetable oil in a metal bowl. Warm in the 300° oven for 40 minutes so their flavors marry, and strain the resulting liquid through cheesecloth and into a glass jar. Here’s an easy recipe you can follow.
But DO do this. And then tell us how it changed everything for you, too.