Tag Archives: Garlic

Garlic and Shallot Curry

Another garlic curry recipe of my mother, this time with shallots. For another version of a garlic curry, do check out the earlier post of the beetroot and garlic curry recipe.

Garlic and Shallot Curry

Time taken: 20 mins

Serves 3

Garlic and Shallot CurryIngredients:

  • Garlic – ¼ cup
  • Shallots – ½ cup
  • Fenugreek seeds – 1 tbsp
  • Tamarind extract – ½ cup
  • Curry powder – 1 tsp
  • Salt, to taste
  • Coconut milk – ¼ cup
  • Sugar – 2 tsp
  • Low fat oil – 1 tbsp

Method:

  1. Clean the garlic and shallots.
  2. Heat 1 tbsp oil in a pan and add the fenugreek seeds. Then, add the shallots and fry for a couple of minutes, before adding the garlic and frying further for a few minutes.
  3. Add the tamarind juice, curry powder and salt to taste to the pan. Mix well and cook for about 5 minutes.
  4. Add the coconut milk and sugar to the pan and cook for another 5 minutes, until gravy thickens and a nice aroma wafts about.
  5. Serve warm with rice or pittu or stringhoppers.

Recipe source: Raji Thillainathan.

FFF

Beetroot and Garlic Curry

The recipe of my mother’s that I am sharing today is a fusion of the south and north Sri Lankan cooking. Garlic curry is a specialty of the southern province of Sri Lanka and I hope to soon share the recipe of the dish that I had enjoyed during my several trips along the southern coast. In the meantime, my mother’s experimental cooking has fused her beetroot curry with garlic and has resulted in a quite pleasant, unique curry.

Beetroot and Garlic Curry

Time taken: 20 – 25 mins

Serves 4

Beetroot and Garlic CurryIngredients:

  • Beetroot – ½ cup, chopped
  • Garlic – ¼ cup, peeled and sliced
  • Onion – 2, chopped
  • Coconut milk or water – ½ cup
  • Tomato – ¼ cup, chopped
  • Curry powder – ½ tsp or Green chilli – 1, chopped
  • Salt, to taste
  • Low fat oil – 1 tbsp

Method:

  1. Heat a tbsp oil in a pan and fry the garlic and onion for a couple of mins.
  2. Add the chopped beetroot to the pan and mix well.
  3. Add the coconut milk or water and salt, to taste.
  4. Add the curry powder or chopped green chilli to the pan and cook for about 15 mins.
  5. When the liquid starts drying up, add the chopped tomato and cook for a further 5 mins.
  6. Serve warm with rice.

Recipe source: Raji Thillainathan.