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Mushroom curry

January 05, 2009

Mushroom curry



1 1/2-inch piece ginger, peeled and chopped
1 small onion, peeled and chopped
3 garlic cloves, peeled and chopped
1 pound large fresh mushrooms
6 tablespoons vegetable oil
3 tablespoons plain yogurt
1 teaspoon tomato paste
2 teaspoons ground coriander
3/4 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
2 tablespoons chopped fresh cilantro

Put ginger, onion and garlic into container of electric blender with 3 tablespoons water and blend until smooth. Wipe the mushrooms with a damp cloth and cut them into halves or quarters, depending on the size.

Put 3 tablespoons of the oil in a nonstick frying pan and set over high heat. When the oil is hot, put in the mushrooms. Stir and fry for 2 to 3 minutes or until mushrooms have lost their raw look. Empty contents of the pan into a bowl. Wipe the pan.

Put the remaining 3 tablespoons oil into the pan and set over high heat. When the oil is hot, put in the paste from the blender. Stir and fry 3 to 4 minutes until it starts turning brown. Add 1 tablespoon yogurt and fry 30 seconds. Add another tablespoon of yogurt and fry 30 seconds. Do this a third time. Then put in the tomato paste and fry 30 seconds. Put in the ground coriander and stir once or twice. Then put in 1 1/4 cups water, the mushrooms and their juices, salt and cayenne pepper.

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Stir and bring to a simmer for 5 minutes. Sprinkle with cilantro over the top before serving.

Serves 4.

- "Madhur Jaffrey's Quick & Easy Indian Cooking"

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