Sri Lankan Garlic Curry

Serves 4 – 6
1 kg/ 2 1/4lb of fresh garlic, peeled 2 tablespoons of sunflower oil
1 sliced red onion
3 sprigs of fresh curry leaves
1 heaped teaspoon of curry powder 1 heaped teaspoon of chilli powder 1 small teaspoon of turmeric
3 chillies sliced (leave the seeds in) 725ml (24 fl oz) coconut milk
1 teaspoon salt


Heat two tablespoons of sunflower oil in a saucepan over a
medium heat; 1 sliced red onion, and the leaves of fresh curry
sprigs. Stir and cook over medium heat until beginning to
brown for 7-8 minutes. Add one heaped teaspoon of curry
powder, one heaped teaspoon of chilli powder, and one small
teaspoon of turmeric, stir and then add three sliced chillies.
Cook for one to two minutes. Add 15fl oz coconut milk. Bring
to the boil then add the kg of fresh, peeled garlic. Cook for
approx 15 minutes on medium heat. Add one teaspoon salt
to taste; continue to cook on a low heat for a further ten minutes. Add another 8 fl oz coconut milk and continue to cook for about 30 minutes or until the garlic is fully cooked and deliciously tender.