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Vampire-proof garlic curry §


Are you worried about Nicholas Cage appearing as a vampiric appiration in the night? Then ensure that your blood stream is 90% garlic by eating this Sri Lankan garlic curry. This recipe is from The Nutmeg Trail.


Prep time: 30 mins

Cooking time: 25-45 mins

Makes: 2 servings


Ingredients:

125g garlic cloves (about 2.5 heads) 1 small onion

1tbsp oil

5 curry leaves

1/2tsp salt

1 tomato

1 green chilli

1tsp curry powder

1/4tsp fenugreek seeds 1/4tsp turmeric 1/4tsp chilli powder

100ml coconut milk

1 pandan leaf (optional)




1. Keep your cloves on


Peel 125g of garlic cloves. If you're sensible (unlike us) then you can buy ready peeled garlic from most Asian supermarkets. Set your nudey cloves to the side.

Cut your onion in half and then slice lengthways into wide petals.


In a medium sized saucepan heat 1tbsp neutral oil on a medium high heat. Toss in your onion (posing as a posy), 5 curry leaves and 1/2tsp salt. Cook until the onion is as soft as the palette of a Sri Lankan sunset, and just as golden.

Topple in all of the peeled garlic cloves and cook for a few minutes so that their outsides no longer look the pallid shade of a sun shy vampire.

Meanwhile, chop up one tomato and slice a green chilli in half lengthways, add this to the garlic along with 1tsp curry powder,1/4tsp fenugreek seeds, 1/4tsp turmeric and 1/4tsp chilli powder. Cook this for five minutes so that the tomato becomes mulchy and sauce-like.

Add in 100ml coconut milk a pandan leaf (if you were clever enough to source this).

Cook this for 30 minutes avoiding sitrring as much as possible - save your wrists for when you need to use a stake on a vampire. Pop a lid on the pot and go watch an episode of Young Dracula for nostalgias sake.


The garlic may need to be cooked for longer if the cloves are younger and larger, you will know it is done when the garlic is starting to fall apart. Add more water towards the end if it looks too dry or is sticking to the bottom of the pot.


Serve warm alongside some paratha or some roti. This dish gets better with time, so feel free to make in advance and leave to get even tastier in the fridge.


Dink and sink!







Food for Thought

Lizzy says: "I am a total garlic lover. If a recipe calls for 2 cloves, I'm putting in 10. So this was the ideal recipe. It was very easy to follow, although I would definitely buy pre-peeled garlic if I made this again. Eleanor is so right that the longer you leave this, the better it gets. I had half of this as leftovers and it changed me forever. Once the garlic has cooked down enough the taste is just gunky and sweet and garlicy at all, which is amazing! Although, I think maybe Kate made the mistake of eating hers too quickly... so don't do that! 10/10"




Kate says: "If you also want a sure fire way to not be kissed by your significant other for 24 hours I can highly recommend this dish... But let me tell you, the garlic breath was worth it. I don't think I cooked mine for long enough - my garlic cloves were quite big - but when I did get a well cooked one it was sweet and melty and delicious. I think I would like this with some other vegetables, maybe I'd chuck in a red pepper next time I made it and half the garlic cloves but it was super delicious. A little bittle difficult to get the timings right but nonetheless a solid 9/10 "



9.5/10 Gasps


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