Curry Butter
Ingredients
1 head of garlic
2 tbsp olive oil
250g Kerrygold butter, at room temperature, plus extra for frying 1 shallot, finely sliced
1 sprig of curry leaves
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp ground black pepper
2 red chillies, deseeded
Salt to taste
Method
Preheat oven to 180C.
Slice the top of the garlic head and place them on a sheet of heavy-duty foil.
Drizzle generously with olive oil, salt, and pepper. Wrap the foil and place it on a baking tray. Bake for 45 minutes to an hour or until the garlic has softened.
Add 1 tbsp of Kerrygold butter to a pan on medium-high heat. Fry the sliced shallots and curry leaves till lightly browned, 10 minutes.
Add the softened butter to a food processor, along with the fried shallot mixture, spices, and chillies.
Blend till smooth.
Season with salt if needed.
Wrap tightly with cling wrap and chill for up to 5 days in the fridge, or freeze for up to 1 month.
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