You will need 2 tablespoons ground spice, such as curry or chili powder, and 1 cup vegetable oil. Mix spice with enough water to make a smooth paste. Place in a small glass jar and add oil. Shake well and let stand, unrefrigerated, for two days.
Pour oil through a strainer lined with damp cheesecloth.
Keep at room temperature. This oil will last about two months. This recipe yields a relatively small amount, but a little goes a long way.