Mushroom Curry
Otherwise known as 'Choice Mushrooms'
Recipe Posted on 21st September, 2004
Recipe Source: This recipe comes from a cookbook called The Compelte Asian Cookbook by Sharmaine Solomon. I've had this book for about 15 years and I've used it more than any other cookbook I've ever owned. This recipe is an old favorite that I've been cooking for years. To make it, choose large, open mushrooms because they have the strongest flavour.
Serves 2 with rice as a main meal, or 4 as an accompanyment to a meal
Ingredients
500g (1lb) mushrooms, wiped clean and broken into bite-sized chunks
1 leek or 4 spring onions, finely sliced
2 tablespoons ghee or oil
2 cloves garlic, crushed
½ teaspoon finely grated fresh ginger
6 curry leaves
2 teaspoons curry powder
1 teaspoon salt
½ teaspoon garam masala (see note below)
½ cup thick coconut milk
2 teaspoons lemon juice, optional
Method
Heat ghee and fry garlic, ginger, curry leaves and leeks until soft but not brown. Add curry powder, salt and mushrooms and continue to stir over low heat until mushrooms are soft. Cover and cook on low heat for 8-10 minutes, then sprinkle with garam masala, add coconut milk and cook uncovered, stirring constantly, just until heated through. Remove from heat and stir in lemon juice if used. Serve with rice or vegetable pilau.
Note: Garam masala is a spice mix used extensively in Indian and Pakistani food. You can buy it pre-mixed in almost any supermarket or asian grocer, or you can make it yourself (garam masala spice mix recipe)
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