Kerala Mushroom Curry
I was introduced to Kerala mushroom curry at a friend's lunch party and immediately fell in love with it. I instantly knew that i had to go home and try it for myself. This lip smacking recipe is based on mushrooms and coconut, two of my favourite ingredients.
- Mushrooms - 1 packet (300 gms)
- Onions ( Pyaaz / Kanda ) - 1 medium (chopped)
- Capsicum ( Shimla Mirch / Green Bell Peppers ) - 1 medium (chopped)
- Tomatoes ( Tamatar ) - 1 big (chopped)
- Green Chillis - 1 (slit lengthwise)
- Red chilli powder ( Lal Mirch ) - 1/4 tsp
- Salt - As per taste
- Coconut Milk - 1 cup
- Garam Masala Powder - 1/2 tsp
- Water - 1 cup (or as required)
- Garlic - 1 clove (fine chopped)
- Ginger - 1/2 tsp (fine chopped)
- Cloves ( Laung ) - 2
- Cinnamon ( Dalchini ) - 1 inch stick
- Clean the mushrooms well and dice into pieces ( ~4 per medium size mushroom).
- Meanwhile, heat oil in a pan and splutter the cinnamon stick and cloves.
- Add the chopped garlic and fry for half a minute. Add the onions and green chillis and saute for a few minutes until the onions are translucent.
- Add the chopped ginger, capsicum and saute for 2-3 minutes till the capsicum start turning golden brown.
- Add the tomatoes along with salt and cook for a few minutes till the tomatoes are done.
- Add 1 tsp chilli powder, 1 tsp coriander powder and garam masala powder and saute for a minute.
- Add the mushrooms and mix everything well. Saute well for 5-7 minutes so that the mushrooms get cooked.
- Add the coconut milk and let the whole mixture come to a boil. Keep stirring constantly till the first boil.
- Add the water and let it cook on medium-low flame for 15 minutes till the mushrooms are cooked. The mushroom will let out more water while cooking.
- Transfer to a serving bowl and serve hot. This dish goes well with both rice as well as rotis.