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Foodie - Sinhdlese Inspired Curry
Foodie - Sinhdlese Inspired Curry
Date: 2018-01-19
Garlic Curry
It might sound gruesome for some but believe me once you try it you will love it forever. I first heard about the garlic curry from Australian travellers we met in a rowdy pub in Kandy, Sri Lanka. Our new friends disclosed their dismay at having to eat a curry made entirely of the potent garlic cloves.
To my surprise the Australians loved the curry and they raved about it a lot so when I returned back to my village in Hikkaduwa, I decided to ask my neighbouring auntie to help me prepare this very intriguing dish.
Rice and curry is a staple meal in Sri Lanka comprising many different plates of curry, served with rice. This is a whole new ballgame and I hope you will enjoy it.
Ingredients for garlic curry:
* 250g of garlic cloves, peeled
* 1 onion sliced
* 1 cup ground raw peanuts
* 1 green chilli
* a handful of curry leaves
* 1 teaspoon of red chilli powder
* 2 teaspoons of curry powder
* half a teaspoon of fenugreek
* half a teaspoon of turmeric powder
* half a teaspoon of mustard powder
* 125ml of coconut milk
* teaspoon of salt
* 1 tablespoon of coconut oil
How to make garlic curry:
1. Peel the garlic cloves and set aside in a bowl.
2. Heat a pan with 1 tablespoon of coconut oil and add the chopped onions.
3. Cook the onions on a high heat, uncovered for around 5 minutes until they are golden brown (keep stirring every so often to avoid them sticking to the pan).
4. Add the curry leaves, chopped green chillies, 1 teaspoon of red chilli powder, 2 teaspoons of curry powder, half a teaspoon of mustard powder, half a teaspoon of turmeric powder and stir well.
5. Add the garlic and the ground peanuts, teaspoon of salt and mix in 125ml of coconut milk.
6. Cook on high heat, uncovered, for around 10-15 minutes, until the garlic is tender, stirring occasionally, adding more water if desired.
Serve with rice and a green salad.