Kerala Style Mushrooms
Ingredients
| For 1 | Continued... |
| 2 tspn oil | ½ inch of cinnamon stick |
| 125 gm mushrooms | 1 clove |
| 75 gm onion (prepared weight) | ¼ tspn hot chilli powder |
| 1 tomato | 1 tspn coriander seeds |
| ½ tspn garlic | ¼ tspn turmeric |
| ½ tspn ginger | ¼ tspn salt |
| 4 tbspn coconut milk |
Preparation
- Chop the mushrooms into reasonably large pieces.
- Crush the garlic.
- Grate the ginger.
- Make a paste with the garlic, ginger and a little oil using a pestle and mortar.
- Chop the tomato.
- Grind the coriander seeds to a powder in a pestle and mortar.
Cooking
- Heat the oil on a low to medium heat in a heavy pan or wok.
- Add the cinnamon and clove and stir for 1 min.
- Add the garlic and ginger paste and stir for a maximum 30 seconds.
- Add the onions and fry, stirring, for 3 min.
- Add the tomato, chilli powder, turmeric, powdered coriander and salt and stir.
- Add the mushrooms and stir.
- Add about 100 ml of water and simmer for 10 min adding a little water as needed to produce the required consistency.
- Turn the heat to low, stir in the coconut milk and heat through for 2 min.
Serving
- Remove the cinnamon and clove.
- Serve with rice and garnish with fresh coriander.
www.cook4one.co.uk