Toronto Star

Porcini curry delicious with rice or naan

- JENNIFER BAIN FOOD EDITOR

This comes from Vij’s: Elegant and Inspired Indian Food (2006) by Vancouver restaurate­ur Vikram Vij. He serves it with garam-masala spiced portobello­s.

Porcini Cream Curry

This rich and decadent sauce is lovely with basmati rice or naan.

3 tbsp dried porcini mushrooms (about 10 g/1/4 oz) 1 cup hot water 3 tbsp canola oil 1 yellow onion, finely chopped 2-1/2 tbsp all-purpose flour 1-1/2 cups cold water 1/2 cup whipping cream 1/2 tsp kosher salt 1/4 tsp cayenne pepper 1-1/2 tsp dried fenugreek leaves Place porcinis and 1 cup hot water in bowl. Let stand 30 minutes. Strain mushrooms, reserving soaking liquid separately. Finely chop mushrooms.

Heat oil in medium saucepan on medium. Add onions. Cook, stirring, 6 to 8 minutes or until brown. Stir in flour. Cook, stirring, 2 minutes, until light brown. Add mushrooms and soaking liquid, 1-1/2 cups cold water, cream, salt and cayenne.

Bring to low boil. Cook, uncovered and reducing heat if needed, 15 minutes. Stir in fenugreek leaves. Cook 5 minutes.

Makes about 2-1/2 cups. jbain@thestar.ca

 ?? STEVE RUSSELL/TORONTO STAR FILE PHOTO ?? Vancouver restaurate­ur and cookbook author Vikram Vij visits Kensington Market last September.
STEVE RUSSELL/TORONTO STAR FILE PHOTO Vancouver restaurate­ur and cookbook author Vikram Vij visits Kensington Market last September.

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