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Serves : 4
Preparation time : 20 mins
Cooking time : 30 mins
3 tablespoons oil
2 tablespoons coriander seeds
8 dried red chilies
2 tablespoons channa dal
½ teaspoon asafoetida
½ teaspoon black peppercorns
160g fresh grated coconut
1 teaspoon mustard seeds
½ teaspoon fenugreek
2 sprigs curry leaves
250g whole garlic cloves, peeled
½ teaspoon turmeric powder
75g tamarind pulp mixed with 500ml water, mashed and strained
1 teaspoon salt
Method for Cooking Garlic Curry:
Heat 1 tablespoon of the oil in a wok or skillet and stir-fry the coriander seeds, dried chilies, channa dal, asafoetida and black peppercorns until aromatic. Add the coconut and fry for another 2 minutes or until the coconut is light brown. Remove from the heat, cool thoroughly and then grind to a paste in a blender or food processor.
In a medium saucepan, heat the remaining 2 tablespoons of oil and fry the mustard seeds, fenugreek and curry leaves. When aromatic, add the whole garlic cloves and fry well for 5 minutes until lightly browned.
Add the rest of the ingredients, bring to a boil and simmer until the curry thickens, about 12 minutes. Serve with rice.