Island of Aromas: Sri Lanka's Creamy Coconut Garlic Curry (Sudulunu Maluwa)
Details
Whole garlic cloves, tamed and tender in a creamy coconut embrace.
Ingredients
Instructions
Heat The Oil In A Medium Saucepan Or Pot
First, peel all the garlic cloves and set them aside. Heat the oil in a medium saucepan or pot over a medium heat. Add the sliced onion, curry leaves, and pandan leaf (if using) and sauté for 2-3 minutes until the onion begins to soften and turn golden.
Add The Chopped Tomato And Slit Green Chilies
Add the chopped tomato and slit green chilies, and continue to cook for about 5 minutes until the tomato breaks down into a sauce.
Stir In The Turmeric Powder
Stir in the turmeric powder, chili powder, and curry powder, cooking for another minute until fragrant.
Add The Mustard Seeds And Fenugreek Seeds
Add the mustard seeds and fenugreek seeds, followed by the coconut milk and salt.
Bring The Mixture To A Gentle Simmer
Bring the mixture to a gentle simmer, being careful not to let it boil rapidly.
Add The Peeled Garlic Cloves To The Simmering Coconut
Add the peeled garlic cloves to the simmering coconut gravy.
Cover The Pot
Reduce the heat to low, cover the pot, and let the curry cook for 15-25 minutes. The cooking time will vary depending on the size and age of your garlic. The curry is ready when the garlic cloves are very soft, sweet, and have lost their harsh, raw pungency.
Serve Warm With Fluffy White Rice Or Roti
Taste the gravy and adjust the salt if necessary. Serve warm with fluffy white rice or roti.
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