Recipe: Mushroom Curry

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.

Ingredients:

• 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

Directions:

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.