Curry is a delicious and versatile dish that can be made with all kinds of ingredients. One of the most common questions when making curry is whether or not to add garlic. The simple answer is that it’s completely up to personal taste and preference. Some curries call for garlic while others do not use it at all. Let’s take a closer look at the role garlic plays in curries.
The Purpose of Garlic in Curry
Garlic is a pungent and aromatic ingredient used in cuisines all over the world. When used in curries, garlic serves several purposes:
- Adds flavor – The distinct taste of garlic gives curries a more robust, savory flavor profile.
- Provides aroma – When garlic is sautéed in curry recipes, it releases a fragrant aroma that permeates the entire dish.
- Enhances other ingredients – Garlic brings out the flavors of spices, herbs, tomatoes, onions, and other curry ingredients.
- Offers health benefits – Garlic contains compounds like allicin that have antimicrobial and anti-inflammatory properties.
- Thickens curry – Raw garlic provides a thicker consistency to curries.
So in short, garlic is an optional but popular ingredient used to boost the overall taste and aroma of curries.
Types of Curry That Use Garlic
Many different regional curry styles call for garlic. Here are some of the most common types of curries that use garlic:
- Tikka Masala – This popular Indian restaurant curry contains garlic along with chicken, tomatoes, spices, yogurt, and cream.
- Butter Chicken – Also known as murgh makhani, this Indian curry relies on garlic for its rich, buttery taste.
- Thai Red Curry – Garlic is sautéed with the curry paste in this staple Thai dish made with coconut milk.
- Thai Green Curry – The green curry paste contains garlic and is fried before adding coconut milk and vegetables.
- Tandoori Chicken – Yogurt marinated chicken is cooked in a tandoor oven, and garlic is added to the spicy sauce.
- Vindaloo – This fiery curry from Goa uses a vinegar and garlic-infused potato as its base.
- Korma – Some korma recipes call for garlic to add depth to the creamy curry sauce.
As you can see, garlic features prominently in Indian, Thai, and other well-known curry styles from around the world.
Curries That Typically Don’t Use Garlic
On the other hand, there are many curries that traditionally do not rely on garlic as a main ingredient:
- Japanese Curry – This thick, stew-like curry gets its flavor from spices like turmeric, ginger, and cinnamon.
- Mussaman Curry – A mild coconut milk-based curry from Thailand made with onions, peanuts, and tamarind.
- Malaysian Curry Laksa – Rice noodles in a fish broth with coconut milk, chilies, lemon grass, and shrimp paste.
- Jamaican Curry – Spicy and robust Jamaican curries use scallions instead of garlic.
- South Indian Sambar – This lentil and vegetable curry relies on tamarind, curry leaves, and chili peppers for its taste.
These curries build complex flavors without the need for garlic. However, that doesn’t mean you can’t add garlic to these recipes if desired.
Should You Add Garlic to Curry?
Whether or not to use garlic in curry comes down to personal preference. Here are some factors to consider when making your decision:
- Type of curry – Garlic works well in creamy, rich curries but may overpower mild coconut milk curries.
- Other ingredients – If using many aromatic spices, garlic may not be needed. Let other flavors shine.
- Your taste – Love garlic? Add extra. Think it overpowers? Use less or none.
- Who’s eating – Adjust garlic based on who will be eating the curry. More for garlic lovers!
In the end, trust your instincts and taste buds. Taste and adjust the garlic as the curry cooks. Start with a little garlic and add more if needed.
How Much Garlic to Use in Curry
When using garlic in curry, moderation is key. Here are some tips on how much to use:
- 2-3 cloves – For a mild garlic presence in a curry serving 4-6 people.
- 5-6 cloves – Provides ample garlic flavor for a more pungent curry dish.
- 1 Tbsp minced garlic – Works well for quick-cooking curry sauces and stir fries.
- 1 tsp garlic paste – Convenient pre-minced garlic that blends easily into liquids.
- 1-2 Tbsp garlic powder – For a hint of garlic without added moisture.
Always add garlic to hot oil to release the flavors. Raw garlic can be overpowering. Fry the garlic for 30 seconds to 1 minute before adding other ingredients.
It’s easy to add more garlic later on if needed. But you can’t take it out once it’s in, so start small and adjust as the curry cooks.
What Type of Garlic to Use in Curry
The type of garlic you choose impacts the flavor and texture of curry:
| Garlic Type | Characteristics |
|---|---|
| Fresh garlic | Provides bright, pungent flavor. Easy to control amount. |
| Jarred minced garlic | Convenient pre-peeled and minced garlic. Milder flavor. |
| Garlic paste | Paste blends easily into curry. Strong garlic punch. |
| Garlic powder | Adds subtle garlic hint without moisture. Good for rubs. |
| Garlic oil/infused oil | Oil extracts garlic flavor without bits. Use with care. |
In general, fresh garlic provides the best flavor for curries. But jarred, powdered, and paste work well in certain applications. Use your judgment!
What Part of the Curry Process to Add Garlic
Proper timing is crucial when adding garlic to curries. Here are tips on when to add garlic:
- Sauté early – For raw curry sauces or pastes, sauté the garlic first before other aromatics.
- Add to hot oil – Add minced garlic to flavor the cooking oil before any other ingredients.
- Simmer in sauce – For braised curries, bloom garlic then simmer it in the sauce to infuse flavor.
- Mix into marinades – Blend raw garlic into yogurt, spice rubs, and marinades for extra flavor.
- Top finished curry – Garnish with fried garlic chips, raw garlic, or garlic-infused oil.
The general rule is to cook garlic at some point during the curry process. Raw garlic stirred in at the end may be too harsh. Play around and see what works best!
Tips for Balancing Garlic Flavor in Curries
It can be tricky getting the garlic flavor just right in curries. Here are some tips for balancing garlic:
- Start with less – It’s easy to add more garlic but hard to remove it.
- Use young garlic – Young garlic has a milder flavor than mature garlic.
- Cut garlic into smaller pieces – Mincing versus slicing mellows the bite of garlic.
- Don’t burn the garlic – Burned garlic turns bitter. Keep heat low when cooking.
- Add acidic ingredients – Lemon juice, tamarind, and tomatoes balance garlic’s punch.
- Finish with herbs – Cilantro, mint, basil help freshen up heavy garlic flavor.
With experience, you’ll learn how much garlic complements the rest of the ingredients. The amount that’s just right can vary widely across different curry recipes.
Substitutes for Garlic in Curry
If you want to omit garlic from a curry recipe or lack garlic on hand, here are some substitute options:
- Onion – Sautéed onions add similar savory flavor.
- Garlic powder – Adds subtle garlic taste without the bite.
- Garlic scapes – Milder flavor than garlic cloves.
- Asafoetida – Used in Indian cooking. Has garlicky, oniony taste.
- Garlic greens – The green garlic stems have mild garlic essence.
- Leek – Provides onion and garlic flavor when cooked.
Keep in mind that nothing can perfectly mimic the unique taste of garlic. But these subs work well in a pinch or if avoiding garlic.
Serving Suggestions for Garlic Curries
Garlic curries pair beautifully with certain sides and garnishes. Here are some serving suggestions:
- Plain rice or naan – Let the garlic flavor come through.
- Roasted or mashed potatoes – Complement the heartiness.
- Grilled meats – Curry makes a great sauce for grilled chicken, beef, fish.
- Onion or cucumber raita – Cooling dip with yogurt.
- Chutneys – Cilantro, mint, tomato, mango, date, etc.
- Sambals – Spicy chili pastes.
- Pickled onions or carrots – Cut the richness.
- Poppadoms or papadums – Crunchy Indian wafers.
Pairing garlic curry with lighter sides prevents flavor overload. Contrast the creaminess with something acidic or cooling.
Conclusion
At the end of the day, there are no strict rules when it comes to putting garlic in curry. Garlic lovers can sauté up a whole head, while garlic avoiders can leave it out entirely. Tweak garlic to match your tastes and the other ingredients. Curry is all about limitless possibilities and combinations. The choice to use garlic is just one more way to customize this incredible global dish.