Garlic is an essential ingredient in Sri Lankan cooking. Used
in meat and vegetable curries, garlic is believed to slow down
the aging process and is used by auyevedic
to treat ingestion, paralysis and loss of appetite.
Garlic in bee’s honey is an ancient, but still popular
favorite.
Garlic curry is a very popular dish in the every-day Sri Lankan
meals. This is served with plain white rice or red rice.
Ingredients
1.
2 pods of garlic,
cleaned but keep the segments whole
2.
5 red onions, sliced
3.
2 green chili, sliced and de-seeded
if preferred
4.
½ tsp fenugreek
5.
A pinch of turmeric
6.
¼ tsp chili
powder
7.
2 tsp roasted spice powder *
8.
½ tsp salt
9.
½ cup diluted coconut
milk
10.
½ cup very thick coconut
milk
* For roasted curry powder:
8 oz coriander seeds
1 tbsp peppercorn
2 tbsp washed and dried raw rice
4 oz cumin
1 sprig of curry leaves
10 cardamoms , seeds only
2 oz sweet cumin
4” pandan leaf
2” cinnamon stick
2 tsp fenugreek
5 cloves
Serves 6
Method
1.
To make the roasted curry powder, roast each condiment
separately over a moderate heat, shaking the pan frequently,
until each becomes a dark golden brown color, taking care not
to burn. Roast the rice until light golden brown and put all
ingredients into a blender and grind to a fine powder. Store
in an air-tight jar.
2.
Put the garlic, red onions, green chilies,
fenugreek, turmeric, chili powder, roasted spice powder and
salt into a saucepan. Add the diluted coconut milk. Boil until
the garlic is cooked.
Add the very thick coconut milk and boil until the liquid
has almost evaporated and thickly coats the garlic cloves.
Curries
