• 1 head of garlic
  • 2 tbsp olive oil
  • 250g Kerrygold butter, at room temperature, plus extra for frying
  • 1 shallot, finely sliced
  • 1 sprig 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 chilies, deseeded
  • Salt to taste


  • 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.
Recipe by Tocka Blog.

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