Sri Lankan garlic curry
Deeply flavourful and filled with subtle spices, this curry is a delicious, hearty supper to serve with coconut rice
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
55
MINUTES
Ingredients
1kg fresh garlic, peeled
2 tbsp sunflower oil
1 red onion, sliced
3 sprigs of fresh curry leaves
1 heaped tsp curry powder
1 heaped tsp chilli powder
1 small tsp turmeric
3 chillies, sliced (leave the seeds in)
725ml coconut milk
1 tsp salt
Method
Heat two tablespoons of sunflower oil in a saucepan over a medium heat. Add one sliced red onion, and the leaves of fresh curry sprigs. Stir and cook over medium heat until beginning to brown for 7-8 minutes.
Add one heaped teaspoon of curry powder, one heaped teaspoon of chilli powder, and one small teaspoon of turmeric, stir and then add three sliced chillies. Cook for one to two minutes.
Add half the coconut milk. Bring to the boil then add the kg of fresh, peeled garlic. Cook for approx 15 minutes on medium heat. Add one teaspoon salt to taste; continue to cook on a low heat for a further 10 minutes.
Add the rest of the coconut milk and continue to cook for about 30 minutes or until the garlic is fully cooked and deliciously tender.
This recipe is from Geoffrey Dobbs
