Mix 125g (4 oz) mild curry powder with
125ml (4 fl oz) vinegar and enough water to make a paste that is not too
runny. Heat 125ml (4 fl oz) vegetable oil in a large frying pan or wok
and add the paste: it will splutter at first but soon settle down.
Stir-fry for 15 minutes or so until the water has completely evaporated
to leave a creamy paste.
If the oil rises to the surface when the
paste is set aside, this means it is fully cooked. Transfer the cooked
paste to a warm sterilized bottle. Heat a little more oil and pour it on
top of the paste to ensure no mould develops. Cover the bottle tightly
with a lid. It will keep indefinitely providing all the water had
evaporated. Use as required.