Garlic Butter with Coriander Seeds and Curry Leaves
You need a good garlic butter in your cooking repertoire and this quick & easy recipe is ready in 5 minutes and it’s wonderfully, full of flavour!
Adding a dash of extra-virgin olive oil to the butter ensures the butter cooks evenly and doesn’t burn.
Cream of the crop dairy
The better the butter the better the dish! Ideally try to source fantastic salted farmhouse butter from a reputable small scale dairy farm. I love Maria’s butter which I get at Olive Branch Deli in Cape Town or the market. She also does a weekly delivery in Cape Town which is really worth considering if you love dairy. I can’t really think of a more ethical dairy in South Africa than Maria’s.
Serving suggestions
It is absolutely made to have with my Easy Flatbreads!
Vegan butter
I haven’t found a vegan butter that I like or doesn’t have 101 ingredients added to it, but if you know of any, this dish is easily made vegan.
Garlic Butter with Coriander Seeds and Curry Leaves
Ingredients
- 40 g good salted farmhouse butter
- glug extra virgin olive oil
- 1 teaspoon coriander seeds
- 3 garlic cloves finely sliced
- 3 sprigs curry leaves
Instructions
- Melt the butter and the olive oil in a small saucepan until foamy, add the coriander seeds and garlic and cook until fragrant, 3 minutes - keeping an eye on the garlic and butter, you don't want anything to brown, keep swirling the pan.
- Finally, add the curry leaves (it might sizzle) and cook and swirl for another minute or so. Remove and enjoy!
- The butter will solidify at room temperature, once ready to use, simply reheat on a low heat.