MUSHROOM CURRY

Life & Style Weekend - - FOOD & WINE - Visit Vicki at Red Hot Chilli Pep­per, 9/65 Bul­cock St, Caloun­dra

Serves: 2

IN­GRE­DI­ENTS:

2 tbsp Ghee or co­conut oil

1/2 tsp whole cumin seeds

1/2 tsp whole fenu­greek seeds

1/2 tsp brown or yel­low mus­tard seeds

1/2 tsp ground turmeric

2 tbsp ground co­rian­der

12 fresh curry leaves or 8 dried

3 tsp of garlic paste or 4 fresh cloves, grated 1/2 red onion, diced

2 long red chill­ies, slit and seeds dis­carded 1/2 tsp of salt

2 cups of but­ton mush­rooms, sliced

3/4 cup re­duced salt chicken stock (or stock of your choice)

3/4 cup cook­ing cream

¼ cup chopped fresh co­rian­der leaves and sliced red onion to gar­nish

Op­tional: 1/2 tsp chilli pow­der for a bit of a kick. You may also sub­sti­tute the chopped co­rian­der for some chopped pars­ley.

METHOD:

Heat the pan on medium to high heat and add olive oil, cumin, fenu­greek and mus­tard seeds. Let that cook for 30-45 sec­onds.

Add curry leaves, garlic, onion and whole chill­ies. Mix and let it cook for 2-3 min­utes.

Add in mush­rooms, turmeric, salt, chilli pow­der (if you are us­ing it) and co­rian­der pow­der and stir for 30 sec­onds.

Add stock and cream, stir and let it re­duce for 10-15 min­utes.

Serve with bas­mati rice and pop­pad­ums with sliced red onion and fresh co­rian­der leaves as gar­nish.

Yum!

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