Check out why Jim invites the world to dinner. (Jim in red)
At the dinner, I met Sheetal from London who promptly shared her recipe for a mean mushroom curry.
Sheetal's Mushroom Curry
400 grams mushrooms
2 tbsp of sunflower oil
5-6 curry leaves
1 cinnamon stick
2 cardamom
2 black peppercorns
2 cloves
1 medium onion – chopped
2 cloves of garlic – chopped
1 inch piece of ginger – chopped
2-3 green chillies – chopped
1/2 tsp or red chilli powder
1/2 tsp of turmeric
1/2 tsp of coriander powder
1/2 tsp of cumin powder
1/2 tsp garam masala
Salt as required (I put in about 1/2 tsp)
1 oxo cube (optional for added taste)
Fresh coriander for garnish
Start by heating the sunflower oil on medium heat and add in curry leaves, cinnamon, cloves, peppercorns, cardamom, onion, ginger, garlic and chillies.
Fry for few minutes until the onion is turning brown and then add in mushrooms.
Add in some water to make it soupy depending on how you like it (I add in about 250ml)
Add all your spices (cumin and coriander powder, turmeric, chilli powder, garam masala)
Add in salt as required and oxo cube at this stage
Cook for 10-15 mins on low- med heat, stir occasionally
Add in coriander for the garnish
I like to have my mushroom curry with basmati rice or you could make some coconut rice by adding some coconut powder to the rice (or some saffron strands to make saffron rice)
You could also have it with some naan bread
Tips:
I like mine spicy but if you like it mild, just reduce the amount of green chillies and chilli powder
You can make any kind of curry with this recipe ( you can substitute the mushrooms for chicken, mixed vegetables, potatoes etc – I also make egg curry with this recipe)
