# Poondu Kulambhu (Garlic Curry)

This is a garlic curry, really sumptuous, and beautiful, made using fish curry masala.

- Total time: 40 min
- Cuisine: Indian
- Category: Soup
- Language: en

## Ingredients

- 5 tablespoons Fish curry masala
- 2 tablespoons Cumin powder
- 2 tablespoons Chili powder
- 1 tablespoon Cumin
- 1 cup Coconut oil
- Mustard seeds
- Urad dal
- 1 teaspoon Cumin
- 0.5 teaspoon Fenugreek
- 50 grams Onions
- 2 Curry leaf sprigs
- 2 tablespoons Garlic
- 1 tablespoon Ginger
- 0.5 Tomatoes
- 2 Green chilies
- Salt
- 400 grams Garlic
- 50 grams Tamarind extract

## Instructions

1. Prepare the masala paste by combining 5 tablespoons of fish curry masala, 2 tablespoons of cumin powder, 2 tablespoons of chili powder, and 1 tablespoon of cumin in a bowl. Add water to make a paste.
2. Heat about 1 cup of coconut oil in a wok.
3. Add mustard seeds to the hot oil.
4. Drop in urad dal and cumin.
5. Add 0.5 teaspoon of fenugreek.
6. Immediately add 50 grams of chopped onions and sauté until translucent.
7. Add 1.5 to 2 sprigs of curry leaves.
8. When the onions brown slightly, add 2 tablespoons of garlic and 1 tablespoon of ginger.
9. Add half a tomato and two slit green chilies.
10. Add a bit of salt, reserving some for later.
11. Add the prepared masala paste to the wok and cook thoroughly for about 10 minutes until the oil separates.
12. Add 400 grams of garlic cloves to the cooked masala and stir well.
13. Add 4 cups of water to the curry.
14. Increase the fire and let it cook for about 15 minutes.
15. Add the 50 grams of tamarind extract and more salt if needed. Cook for another 5 minutes.
16. At the very end, take a little bit of curry leaf, squeeze it through your hands to release the oils, and add it to the curry.
17. Turn off the heat and let the curry sit for about 10 minutes until the oil separates.
18. Taste the garlic curry for thickness and flavor.

## Equipment

- Wok
- Spatula
- Bowls
- Spoon

## Tips

- Don't panic about the amount of garlic; its pungency will dissipate, resulting in a "comfy" garlic flavor.
- Leave the curry to rest for about 10 minutes after turning off the heat to allow the oil to separate and the flavors to meld.

## Source

- Original video: https://www.tiktok.com/t/ZT6CQvHCe/
- Recipe page: https://www.cliprecipe.com/recipe/01bec356-660a-45eb-a681-ec7c7beb8d3b
- Extracted: 2025-08-20

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt