This masala chilli crisp is an Indian-inspired crispy, aromatic chilli oil. It’s loaded with curry leaves, Kashmiri chilli, cumin seeds, mustard seeds and more. It’s great on just about everything – rice, noodles, fish, chicken, eggs, vegetables, soups… you name it!
Table of Contents
- Table of Contents
- Introduction
- Key Ingredients
- The Art of Creating The Perfect Masala Chilli Crisp
- Cooling and Storing the Masala Chilli Crisp
- Why Fresh Curry Leaves Are Irreplaceable
- Love This Masala Chilli Crisp Oil? You’ll Love These!
Introduction
Masala Chilli Crisp is a delightful and flavour-packed condiment that brings the warmth and richness of Indian spices to your table. This crispy, aromatic chilli oil is inspired by Indian flavours and is loaded with curry leaves, Kashmiri chilli, cumin seeds, mustard seeds, and more. It’s perfect for adding a spicy, crunchy kick to a wide range of dishes, from rice and noodles to chicken and soups. Let’s explore the ingredients and process of creating this versatile condiment.
Key Ingredients
- Chilli Flakes: Provide the primary heat and spice to the chilli oil.
- Kashmiri Chilli Powder: Adds a vibrant red colour and a mild heat.
- Cumin Seeds: Contribute a warm, earthy flavour.
- Mustard Seeds: Add a pungent, slightly bitter taste.
- Cinnamon Stick: Infuses the oil with a sweet, woody aroma.
- Star Anise: Brings a subtle, sweet licorice flavour.
- Fresh Ginger: Adds a fresh, spicy kick.
- Light Soy Sauce: Provides a salty, umami flavour.
- Sugar: Balances the heat and adds a hint of sweetness.
- Fresh Curry Leaves: Infuse the oil with a distinctive, aromatic flavour.
- Vegetable Oil: Serves as the base for the chilli crisp.
- Shallot: Adds sweetness and depth when fried.
- Garlic: Contributes a rich, savoury flavour when fried.
The Art of Creating The Perfect Masala Chilli Crisp
Making a great chilli crisp is all about patience and attention to detail. The process involves slowly infusing the oil with spices and aromatics to extract maximum flavour without burning anything. Let’s break down the key steps to achieving chilli crisp perfection.
Infusing the Oil with Flavour
The base of any good chilli crisp is the oil, and getting this right means taking your time. Start by simmering the fresh curry leaves in vegetable oil over medium heat. This step is crucial. As the oil heats, the leaves release their distinctive flavour, which sets the tone for the entire batch. Once the leaves are crisp, remove them from the oil and set them aside. These can be added to curries, dals, or rice dishes for an extra burst of flavour later.
Next, it’s time to introduce the sliced shallots and garlic. This step requires patience. Cook the shallots and garlic slowly over low to medium-low heat. Rushing this process by cranking up the heat will result in burnt, bitter bits. Instead, let them cook gently, stirring occasionally, until they turn a deep golden brown. This can take up to 20 minutes, but the wait is worth it. The goal is to remove moisture from the shallots and garlic to achieve that signature crisp texture.
The Science Behind the Crisp
The key to crisping up the shallots and garlic lies in removing moisture. As they cook in the hot oil, the moisture evaporates, and the natural sugars begin to caramelise. This slow process results in a deep, golden colour and a perfect crunch. Once they reach the desired colour, strain the hot oil into the spice mix prepared earlier. This step infuses the oil with the bold flavours of chilli, cumin, mustard seeds, cinnamon, star anise, ginger, soy sauce, and sugar. Allowing the hot oil to mix with these spices immediately releases their aromas and deepens the flavour profile of the chilli crisp.
Cooling and Storing the Masala Chilli Crisp
Though tempting to dig in immediately, allowing the chilli crisp to cool is crucial for two reasons: texture and flavour. As the fried shallots and garlic cool in the sieve, they become even crisper. It’s a waiting game, but trust me, it’s worth it. Once completely cooled, mix them back into the chilli oil. This final step ensures that every spoonful of chilli crisp is loaded with both texture and flavour.
For the best results, store your Masala Chilli Crisp in a jar in the fridge for up to a month. While it’s ready to use as soon as it cools, the flavours deepen and meld together after a day or two, making it even more delicious.
Why Fresh Curry Leaves Are Irreplaceable
When it comes to crafting the perfect Masala Chilli Crisp, using fresh curry leaves is key. Fresh curry leaves are often available at South Asian grocery stores, and you might also find them in some of the larger supermarket chains, depending on your location (in the UK, Waitrose and select Sainsbury’s branches usually have them in stock).
Sadly, there’s no real substitute for fresh curry leaves; the dried version simply doesn’t deliver the same vibrant flavour or aroma, rendering it almost redundant in most recipes. Dried curry leaves lose most of their essential oils during the drying process, which means they lack the fresh, vibrant aroma and taste of their fresh counterparts. Instead, they take on a muted, almost stale flavour that fails to deliver the same impact.
Love This Masala Chilli Crisp Oil? You’ll Love These!
If you love this recipe, and are a big fan of chilli oils in general, here are some other recipes for you to try:
- Peanut Chilli Crisp: This Japanese-inspired crispy chilli and peanut oil is a must-try for those who love a bit of crunch with their spice. Use it to add a deliciously bold twist to your noodles, stir-fries, or even a simple bowl of steamed rice.
- Coconut Lemongrass Chilli Crisp: For a taste of the tropics, this chilli crisp combines the creamy sweetness of coconut with the fresh zest of lemongrass, all spiced up with a hint of chilli heat. It’s a versatile condiment that pairs wonderfully with seafood dishes, Asian-inspired salads, or as a flavour boost to your marinades.
- Sichuan Chilli Crisp: Dive into the bold, numbing spice of Sichuan peppercorns with this chilli crisp. Perfect for those who crave a little tingling sensation alongside their heat, this chilli oil is great drizzled over dumplings, added to soups, or used as a dipping sauce for your favourite snacks.
- Chipotle Chilli Crunch: Smoky, spicy, and irresistibly crunchy, this Mexican-inspired chilli crunch brings the deep, earthy flavours of chipotle peppers into the mix. It’s ideal for adding a smoky dimension to tacos, burgers, or even a hearty bowl of chilli. The crunch adds a delightful texture that will make any meal exciting.
Masala Chilli Crisp
This crispy, aromatic chilli oil is exactly what you need to get you through the winter. Inspired by some of my favourite Indian flavours, it’s loaded with curry leaves, Kashmiri chilli, cumin seeds, mustard seeds and more. It’s great on just about everything – rice, noodles, fish, chicken, eggs, vegetables, soups… you name it!
- Prep Time: 10 minutes
- Total Time: 1 hour
- Yield: 1 jar 1x
Ingredients
- 2 tbsp chilli flakes
- ½ tsp kashmiri chilli powder (mild or hot)
- ½ tsp cumin seeds
- ½ tsp mustard seeds
- 1 x 2-inch cinnamon stick
- ½ star anise
- 1 tbsp fresh ginger, peeled and very finely chopped
- 1 tbsp light soy sauce
- 1 tsp sugar
- 10g fresh curry leaf sprig, leaves only
- 250 ml vegetable oil (or any neutral oil)
- 1 large shallot (echalion shallot), very thinly sliced
- 1 head of garlic, separated into cloves, very thinly sliced
Instructions
- Place the crushed red pepper flakes, kashmiri chilli powder, cumin seeds, mustard seeds, cinnamon stick, star anise, fresh ginger, light soy sauce and sugar in a large heatproof bowl. Season with a pinch of salt, top with a fine-mesh sieve and set aside.
- Place the curry leaves and vegetable oil in a medium saucepan. Bring to a simmer over a medium heat. Cook for 4 to 5 minutes, or until the curry leaves are crisp, then fish out the curry leaves with a slotted spoon or spider. You can save these to add to your favourite curry, dal or even rice.
- Carefully add the sliced shallots and garlic. Reduce the heat to low/medium-low and cook, stirring occasionally, until the shallots and garlic are deeply golden (but not burnt!). Don’t be tempted to turn the heat up to high to speed up the process. Extracting the moisture from the shallots and garlic, which is key to crisping them up, takes time – anywhere from 15 to 20 minutes. If the shallots and garlic aren’t deeply golden brown after 20 minutes, turn the heat up to medium and cook, stirring occasionally, until they are. Keep an eye on them so they don’t burn!
- Strain the shallot-garlic-oil mixture into chilli mix you prepared earlier and stir to combine.
- Though the shallots and garlic are now browned, they are still a little limp. You need to let them cool in the sieve to fully crisp up.
- Once cooled, stir the shallots and garlic into the chilli oil.
- Once the chilli crisp is fully cooled, remove the cinnamon stick and star anise. Transfer to a jar and store in the fridge for up to a month. Stir well before serving.
- You can use it as soon as it cools down, but it’s even better the day after once the flavours have had a chance to develop and meld together.
- Storage: it will keep in a sealed jar in the fridge for up to 1 month.
Notes
Doubling the recipe will increase the time needed to cook the shallots and garlic (around 20 to 25 minutes).
This was STELLAR!! Made it today and it tastes so amazing. Can’t wait for it develop more as the days go by!!! So yummy. The recipe was simple and straightforward to follow. Thank you for this yummy treat 😊
Yay, I’m so happy to hear it! This is honestly one of my favourite ones so I’m so glad you enjoyed it 🙂