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

Ingredients:

• 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.