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Indian Curry : Garlic Curry

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:

  1. 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.
  2. 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.
  3. Add the rest of the ingredients, bring to a boil and simmer until the curry thickens, about 12 minutes. Serve with rice.

Indian Curry

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Last Updated: 24/07/2011