Earthy mushrooms work so well with spices and will absorb the deep flavours. For this recipe use chunky mushrooms such as chestnut or basic white button mushrooms. Delicate chanterelles will wilt with disappointment if you try to introduce them to a robust curry.
Ingredients (serves 2)
250g chestnut mushrooms cut into quarters.
1/2 red onion chopped
3 fat cloves of garlic, chopped
1 inch of fresh ginger root, grated
1 tbsp ghee or oil
1 tsp hot chilli
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp black peppercorns
12 coriander seeds
4 cloves
Seeds from 4 green cardamom pods
1 stick of cinnamon, broken into pieces
1 tbsp white wine vinegar
Method
Ingredients (serves 2)
250g chestnut mushrooms cut into quarters.
1/2 red onion chopped
3 fat cloves of garlic, chopped
1 inch of fresh ginger root, grated
1 tbsp ghee or oil
1 tsp hot chilli
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp black peppercorns
12 coriander seeds
4 cloves
Seeds from 4 green cardamom pods
1 stick of cinnamon, broken into pieces
1 tbsp white wine vinegar
Method
- Blend the onion, garlic and ginger with a little water to make a paste.
- Heat the ghee in a pan and cook the onion paste slowly for 15 minutes, adding water as required. You want to end up with a thick sauce.
- Grind all the spices together to make a fine powder and add to the onion paste with the vinegar.
- If you wish you can blend the mixture again at this point to achieve a smoother sauce.
- Add salt, to taste.
- Add the mushrooms and cook for 15 minutes.
- Serve with fresh coriander and chopped red chillies scattered on top.
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