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Tuesday, 19 May 2009


This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.


At a glance
East Indian
about 3 cups

2 pounds unsalted butter



Melt the butter in a heavy saucepan, then increase the heat slightly to just below the simmering point of the butter.  Cook for 45 minutes, stirring any foam that rises back into the butter.
Remove the pan from the heat and allow the butter to cool to lukewarm.  Carefully pour off the top layer of clarified butter, allowing the solids on the bottom to remain in the pan.  Strain the butter through muslin cloth or through a sieve lined with paper towels.
Store in the refrigerator in a wide-mouthed jar with a screw lid.

Additional Tips

Ghee is clarified butter; that is, butter with the milk solids and moisture removed.  It imparts a unique flavor to curries and has a higher smoking point than many vegetable oils, such as olive.  When cooled, ghee will keep for about a year without turning rancid.  Although some sources say it does not need to be refrigerated, just to be safe we recommend refrigeration.    There are a surprising number of ways to make ghee, including boiling the butter in water, but I believe this recipe is the easiest.  Some people add a curry leaf or bay leaf when cooking for added flavor.  Note: never use salted butter for ghee.


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