Mushroom curry is a spicy and coconut flavoured South Indian delicacy which is rich in flavours and aroma.
Ingredients
1. Mushroom – 200 gm
For the masala paste
1. Grated coconut – 2 cups
2. Shallots – 4
3. Coriander seeds – 2 tsp
4. Red chilli – 2-3
5. Fennel seeds – 2 tsp
6. Garlic- 4 cloves
7. Cinnamon – 1 small piece
8. Cloves – 2-3
9. Coconut oil – 1 Tbsp
For the gravy
1. Shallots sliced – 10
2. Coconut bits – ½ cup
3. Dry red chilli – 3
4. Green chilli – 2
5. Ginger crushed – 1 small piece
6. Turmeric powder – ¼ tsp
7. Curry leaves
8. Mustard seeds– 1 tsp
9. Coconut oil – 2 Tbsp
10. Salt
Preparation
1. Wash and clean the mushroom with warm turmeric water and cut into thick pieces. Keep aside.
2. Heat1 Tbsp oil in a pan and roast grated coconut, shallots, coriander seeds, red chilli, garlic and fennel seeds on medium flame till the coconut turn golden, stirring continuously.
3. Add cinnamon and cloves. Mix and remove from flame. Cool and grind to a smooth paste. Keep aside.
4. Heat 2 Tbsp oil in a pan. Add mustard seeds, 2-3 sliced shallots, and coconut bits, crushed ginger and dry chillies. Stir fry on medium flame till onions turn brown.
5. Add rest of the shallots, green chilli, curry leaves, turmeric powder and mushroom. Sauté for few seconds and add the ground paste and salt. Mix well and cook covered on medium flame for 10 minutes or till done.
6. Serve hot.
Tips
1. Any oil can be used. Coconut oil gives authentic taste.
2. Onions can be used if shallots are not available.
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