Garlic and Shallot Curry

Another garlic curry recipe of my mother, this time with shallots. For another version of a garlic curry, do check out the earlier post of the beetroot and garlic curry recipe.

Garlic and Shallot Curry

Time taken: 20 mins

Serves 3

Garlic and Shallot CurryIngredients:

  • Garlic – ¼ cup
  • Shallots – ½ cup
  • Fenugreek seeds – 1 tbsp
  • Tamarind extract – ½ cup
  • Curry powder – 1 tsp
  • Salt, to taste
  • Coconut milk – ¼ cup
  • Sugar – 2 tsp
  • Low fat oil – 1 tbsp


  1. Clean the garlic and shallots.
  2. Heat 1 tbsp oil in a pan and add the fenugreek seeds. Then, add the shallots and fry for a couple of minutes, before adding the garlic and frying further for a few minutes.
  3. Add the tamarind juice, curry powder and salt to taste to the pan. Mix well and cook for about 5 minutes.
  4. Add the coconut milk and sugar to the pan and cook for another 5 minutes, until gravy thickens and a nice aroma wafts about.
  5. Serve warm with rice or pittu or stringhoppers.

Recipe source: Raji Thillainathan.



10 thoughts on “Garlic and Shallot Curry

    • Yes, Laura. I agree 🙂 I have liked garlic curry ever since I first tried the south Sri Lankan traditional dish during my visits to Matara. I had mentioned this to my mother and since then, she has been creating her own versions of garlic curry.

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