Poritha Ulli Kari / Fried Garlic Curry

This one is for all the folks who say there can never be too much garlic in a dish. I’m no expert on Ayurvedic cooking, but from what I’ve read, garlic is used widely in Ayurvedic medicine, with claims that it’s good for the heart, hair, and digestive systems.

On the other hand, some practitioners recommend being sparing when you eat garlic and onions, as they can have a ‘heating’ effect, and some of us may run rather ‘hot’ already… I leave such weighty health decisions up to the cook! I will only vouch for this dish being delicious.

2 T vegetable oil
2 c. peeled garlic cloves
1 c. chopped onion
1-3 green chilies, seeded and sliced thinly
1 t. salt
1/2 t. ground pepper
1/2 t. fennel seeds
1/4 t. mustard seeds
1/4 t. fenugreek / methi seeds
1 stalk curry leaves (about a dozen)
2 c. coconut milk
1 T Sri Lankan roasted curry powder

1 T tamarind paste

1. Heat oil in a saucepan over medium heat. Add garlic, onions, chilies, salt, pepper, fennel, mustard, fenugreek, and curry leaves; sauté, stirring occasionally, until golden-translucent.

2. Add coconut milk, curry powder, and tamarind paste. Bring to a boil, stirring to combine, then reduce the heat and simmer until the gravy has reduced by half. Serve hot with rice or bread.

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