This is the best way to store curry powder for long periods. It will keep indefinitely like this, as long as you keep it covered with oil. For a quick curry, just add one table spoon of the paste to your curry.
| 1 quantity | Masala mix (e.g. Balti Masala or Garam Masala) |
| 175-220ml | vinegar |
| 175-250ml | vegetable oil |
Add vinegar to the Masala to make a creamy paste and allow to stand for 10 minutes. Heat the oil in a wok and stir fry the masala until the liquid has gone (it will make a regular chup-chup noise). Take off the heat and if the oil floats to the top its done (3-4 minutes). Bottle and cover in oil.