Mushroom Curry
A very easy to make mushroom curry - use your favourite mushrooms, button whole or halved, chunky diced field, oyster, sliced open cup, buff ball - just make sure there edible. Actually we have 2000 varieties of mushrooms growing wild in the UK and only a handful are poisonous!!!
Preparation time: 10 minutes Quantity: Serves 4 Cooking time: 15 - 20 minutes
Ingredients
450g / 1 lb. mushrooms - washed and prepared
2 tablespoons vegetable oil
4 spring or 1 onion - 1/2 inch slices
2 cloves garlic - sliced thinly
1 inch fresh ginger - grated
1/2 green chilli - finely diced
3 - 4 kaffir lime leaves (optional)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 tin / 200 ml coconut milk
1/2 fresh lime juice (or lemon)
1 teaspoon garam masala
seasoning
2 tablespoons fresh coriander leaf - chopped
Method
- Wash mushrooms and cut in to large bite sized pieces
- Heat the oil
- Gently fry the onions
- Add the garlic, ginger and chilli, only cooking for 1/2 minute
- Add all the spices (except garam masala) and the lime leaves, only cooking for 1/2 minute
- Add the mushrooms and fry for 5 - 6 minutes, until covered in spice and softened
- Add the coconut milk and simmer rapidly for a few minutes
- Add the garam masala, lemon juice and season to taste
- Serve sprinkled with fresh coriander (optional)