Another recipe from my current favorite cookbook.
Recipe: Mushroom Curry
(from The World's Greatest Ever Curries)
Pictured here with the Tandoori Chicken
In retrospect they should not have been sharing a serving dish.
- 2 TBSP Olive Oil
- 1/2 tsp cumin seeds
- 1/4 tsp black peppercorns
- 4 green cardamom pods
- 1/4 tsp ground turmeric
- 1 onion, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp garam masala
- 1 fresh green chili, finely chopped
- 2 garlic cloves, crushed
- 1 inch piece ginger root, grated
- 4 oz can chopped tomatoes
- 1/4 tsp salt
- 6 cups button mushrooms, sliced
- chopped fresh coriander (cilantro) to garnish
Heat the oil in a large pan and fry the cumin seeds, black peppercorns, cardamom pods and turmeric for 2-3 minutes.
Add onion and fry for 5 minutes or until golden. Stir in the ground cumin, coriander and garam masala and fry for 2 more minutes.
Add the chilli, garlic, and ginger and fry for 2-3 minutes, stirring constantly. Add the tomatoes and salt. Bring to the boil and simmer for 5 minutes.
Add the mushrooms to the pan. Cover and simmer over low heat for 10 minutes. Transfer to a warm serving platter and garnish with chopped coriander.