Mushrooms in Coconut Milk Curry


i should probably call this post “the nearly forgotten one” – given that i wrote down the recipe ages ago, but forgot to post it. i first tasted this curry some months back – my mum had made it for dinner when i had a friend over. it was a nice change from the paneer and mixed-vegetable options that i usually resort to when i cook for other people (talk about playing on the safe side!). with just a hint of coconut and the subtle flavours of the spices soaked into the mushrooms, this was one amazing dish!🙂 i eagerly grabbed my camera and clicked away, and jotted down the recipes and notes. but when i reviewed the photos, they didn’t look good as i had taken them at night with poor lighting :( so i decided i would wait until i made it again and then re-shoot it. funnily enough, i did make it again, but forgot to take photos (talk about ironic coincidences!). well then, that’s when i decided that photos or no photos, i would put this up anyways – i mean, why keep a wonderful recipe away from you all just because the photo gods are co-operating? so here you are – hope you like it as much as i do :) (and maybe someday, everything will fall in place and i will get to shoot some good photos of this dish – fingers crossed!🙂 )
 
*Photo from Getty Images
Ingredients:
250 gms Mushrooms (*I have tried this with white buttom mushrooms and mini shitake mushrooms – i personally preferred the shitake as they hold their texture better even as they absorb the flavours well.)
1/2 cup Coconut milk
1/4 cup warm Water
Salt, to taste
2 tbsp Oil

To grind to a paste:
2 Green chillies
1 tsp Jeera (Cumin seeds)
4  flakes Garlic
1 small Onion
1 tsp Dhania powder (Corriander seeds powder)
1 tsp Red Chilli powder

Making the Mushrooms in Coconut Curry:
Wash and pat dry the mushrooms and slice them (*If you are using shitake mushrooms, slice them thin as they tend to be rather tough and may not cook as well if they are very thick. If you are using button mushrooms, slice them slightly thick). Pop the mushroom slices into a microwave bowl with a teaspoon of water and cook on High for 1-1/2 to 2 minutes. (*When you take them out, the mushrooms should be soft – if not pop them back in for another 30 seconds.) Grind the paste ingredients together until you get a thick, smooth mixture – add water minimally and only if needed. Put a non-stick saucepan on medium heat, add the oil and heat for a bit and then saute the ground paste until it loses its raw smell and starts to leave the sides of the pan. Drain out any excess water from the mushrooms and mix it in. Add the coconut milk and water and blend (use less or more water, depending on the thickness of the curry you prefer) and allow the curry to come to a gentle simmer. Turn off once it starts to simmer and take off the heat (keeping it on heat for too long will cause the mushrooms to emit water and make the curry too watery). Serve hot with rice or breads.

One comment

  1. I used to make this recipe years ago and lost it.I am so excited to find it again. Thank you.

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