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Spiced Kerala Vinaigrette



  • 1 kg Grapeseed oil
  • 120 g Shallots, thinly sliced
  • 60 g Dry chipotle chilies
  • 35 g Coriander seeds, toasted
  • 30 g Dry red chilies
  • 30 g Star anise
  • 20 g Ginger, sliced
  • 20 g Black peppercorns
  • 20 g Cinnamon, toasted and crushed
  • 10 g Allspice berries
  • 5 g Cloves
  • 2 each Bay Leaf
  • 5 g Nutmeg, crushed



  • Sugar cane vinegar to taste
  • Tamarind concentrate to taste
  • Lime juice to taste
  • Salt

Oil Directions:

  1. Combine and place in mason jars and cook for 24 hours at 70C/ 158F.
  2. Cool and strain.

Vinaigrette Directions:

  • Season and serve with crispy squid

Recipe Credit: Chef Maxime Bilet
Published wtih permission of the author. All rights reserved.

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