About Garlic Curry
Sri Lankan Garlic Curry is a traditional and flavourful curry prepared with fresh garlic cloves, coconut milk, and aromatic Sri Lankan spices. The garlic is gently cooked until soft and tender, allowing it to absorb the rich flavours of curry leaves, pandan leaves, mustard seeds, chilli, and roasted curry powder.
This delicious curry has a distinctive combination of creamy, spicy, and slightly tangy flavours. Garlic Curry is commonly enjoyed as part of a traditional Sri Lankan rice and curry meal and pairs wonderfully with rice, roti, string hoppers, and other vegetable curries.
Ingredients
Garlic Curry Main Ingredients
- 200–250 g fresh garlic cloves (approximately 3–4 whole garlic bulbs)
- 1 cup thick coconut milk
- 1 cup thin coconut milk
- 1 medium onion, finely sliced
- 2–3 green chillies, slit lengthwise
- 1 sprig curry leaves
- 1 small pandan leaf
- 1 small cinnamon stick
- ½ teaspoon mustard seeds
- ½ teaspoon fenugreek seeds
- ½ teaspoon turmeric powder
- 1 teaspoon chilli powder
- 1 teaspoon roasted curry powder
- ½ teaspoon black pepper
- 1 tablespoon cooking oil or coconut oil
- Salt to taste
Optional Ingredients
- 2 dried red chillies
- ½ teaspoon cumin powder
- 1 teaspoon tamarind juice
- 1 teaspoon kithul treacle
- 2 tablespoons grated coconut
- ¼ teaspoon chilli flakes
Step-by-Step Method to Cook Garlic Curry
Step 1: Prepare the Garlic
Separate the garlic bulbs into individual cloves.
Remove the outer skin carefully and wash the peeled cloves.
You can use whole garlic cloves for this recipe. If the cloves are very large, cut them in half to help them cook evenly.
Step 2: Prepare the Tempering
Heat the cooking oil or coconut oil in a medium-sized saucepan over medium heat.
Add the mustard seeds and allow them to splutter.
Add the fenugreek seeds and cinnamon stick.
Then add the curry leaves and pandan leaf. Stir gently until fragrant.
Step 3: Sauté the Onion and Green Chillies
Add the sliced onion and green chillies to the saucepan.
Sauté for approximately 3–4 minutes until the onion becomes soft and slightly golden.
Step 4: Add the Garlic
Add the peeled garlic cloves to the saucepan.
Stir gently and cook for about 2–3 minutes so that the garlic absorbs the flavours of the tempering.
Avoid frying the garlic for too long, as burnt garlic can make the curry bitter.
Step 5: Add the Spices
Add turmeric powder, chilli powder, roasted curry powder, black pepper, and cumin powder if using.
Mix thoroughly so that the garlic cloves are coated with the spices.
Cook for approximately 30 seconds to release the aroma.
Step 6: Add Thin Coconut Milk
Pour the thin coconut milk into the saucepan.
Add salt to taste and stir gently.
Bring the mixture to a gentle boil.
Reduce the heat, cover the saucepan, and cook for approximately 10–15 minutes, or until the garlic cloves become soft and tender.
Step 7: Add Thick Coconut Milk
Once the garlic is cooked, reduce the heat and add the thick coconut milk.
Stir gently and simmer for another 5–7 minutes.
Avoid boiling vigorously after adding thick coconut milk to prevent it from separating.
Step 8: Adjust the Flavour
Taste the curry and adjust the seasoning according to your preference.
- Add tamarind juice for a slightly tangy flavour.
- Add kithul treacle if you prefer a mild sweetness.
- Add extra chilli powder for a spicier curry.
- Adjust the salt as required.
Step 9: Allow the Curry to Thicken
Allow the curry to simmer gently until the gravy reaches your preferred consistency.
The garlic should be soft enough to eat easily while still retaining its shape.
Step 10: Serve
Turn off the heat and allow the curry to rest for about 5 minutes.
Transfer the Garlic Curry to a serving bowl.
Serve warm with steamed rice, roti, string hoppers, or your favourite Sri Lankan side dishes.
Additional Details of Garlic Curry
Tips for Making Perfect Garlic Curry
- Use fresh garlic bulbs with firm, healthy cloves.
- Choose medium-sized cloves for even cooking.
- Peel the garlic carefully to keep the cloves whole.
- Avoid burning the garlic during tempering.
- Cook the garlic gently until soft before adding thick coconut milk.
- Use fresh coconut milk for a richer and more traditional flavour.
- Adjust the chilli according to your preferred spice level.
- Allow the curry to rest for a few minutes before serving so the flavours can develop.
Sri Lankan-Style Garlic Curry Variation
For a more traditional Sri Lankan flavour, use coconut oil, roasted curry powder, curry leaves, pandan leaves, fenugreek, cinnamon, and green chillies.
You can also add a little tamarind juice or kithul treacle to create a delicious balance of spicy, sour, and sweet flavours.
Some Sri Lankan-style preparations use a thicker, darker gravy. To achieve this, cook the curry uncovered for a few extra minutes over low heat until the coconut milk reduces.
How to Make Garlic Curry Spicier
If you enjoy spicy food, add:
- Extra chilli powder
- Fresh green chillies
- Dried red chillies
- Crushed black pepper
- Chilli flakes
For a stronger flavour, use roasted curry powder and freshly ground black pepper.
Garlic Curry Serving Suggestions
Sri Lankan Garlic Curry pairs well with:
- Steamed white rice
- Sri Lankan yellow rice
- Red rice
- Coconut rice
- String hoppers
- Hoppers
- Roti
- Paratha
- Dhal curry
- Sri Lankan tempered cashew curry
- Fried fish
- Chicken curry
- Pol sambol
- Papadum
For a traditional Sri Lankan rice and curry meal, serve Garlic Curry with rice, dhal, a vegetable curry, and pol sambol.
Vegetarian and Vegan Recipe
This Garlic Curry is naturally vegetarian and vegan when prepared with vegetable oil or coconut oil and plant-based ingredients.
Coconut milk provides a creamy texture without the need for dairy products.
Storage
Allow the curry to cool before transferring it to an airtight container.
Store it in the refrigerator and consume within 2–3 days.
Reheat gently over low heat, adding a little water or coconut milk if the gravy becomes too thick.
Frequently Asked Questions
Can I use peeled garlic cloves from a packet?
Yes. Ready-peeled fresh garlic cloves can be used. Make sure they are fresh and have not developed a strong unpleasant smell.
Can I make Garlic Curry without coconut milk?
Yes. You can use water or vegetable stock instead, although coconut milk gives the curry its traditional Sri Lankan creamy texture.
Why does my Garlic Curry taste bitter?
Garlic can become bitter if it is burned during frying. Cook it gently over medium or low heat and avoid browning it too much.
Can I use garlic paste instead of whole garlic cloves?
Whole garlic cloves are recommended because they provide the traditional texture of Garlic Curry. Garlic paste can be used for additional flavour, but it will produce a different consistency.
How can I make Garlic Curry sweeter?
Add a small amount of kithul treacle, jaggery, or sugar to balance the spicy and savoury flavours.
Can I prepare Garlic Curry in advance?
Yes. You can prepare it a day ahead and refrigerate it. Reheat gently before serving. The flavours may become more developed after resting.