For finishing

Indian oil

  • 450 ml canola oil
  • 3 × curry leaves
  • 1 × small bunch of fresh cilantro
  • 1 × chili(es)
  • 12 × peppercorns
  • 1 tsp. Kurkuma
  • 1 tsp. Garam Masala
  • 450 ml canola oil


Put all ingredients together in a 0.5 L iSi Gourmet Whip.


Assemble the Rapid Infusion Set and screw on an iSi Professional Charger. Swirl the bottle briefly and allow to rest for at least 30 minutes (the longer you let the flavours of the oil infuse, the more intense the flavour will be).


Vent the bottle by pressing the lever, unscrew the head and remove the oil.

iSi tip:

Spread the oil, for example, over a seared or grilled steak. It also tastes good with fish, lamb or grilled vegetables.

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