Thursday, February 2, 2012

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.

  • 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.

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