Hi, Ray here again.
Time for another yummy vegetarian curry from the Curry Focus website. This time I’ve gone for the Mushroom Curry because it looks easy to cook as well as great to eat.
I had everything already in the house except for the mushrooms so there wasn’t too much to buy for the meal.
I bought the 450g (1 lb) of mushrooms and it was a huge bag. Surely these were too many? Never mind, I know they won’t go to waste.
Before starting to cook, I cleaned and chopped up the mushrooms.
Cooking the curry itself was a breeze.
I heated the oil and did a stir-fry on the first lot of spices before adding the onion.
Once the onion was ready, in went the spice powders for a quick stir-fry.
Then in went the chilli, garlic and ginger for another stir-fry.
All this stir-frying made me think that I was cooking a Chinese meal but the delicious Indian spice smells wafting around the kitchen reminded me what I was cooking and had me almost drooling.
In went the tomatoes and into the microwave went the rice for the dish.
Finally, the mushrooms entered the frying pan. The pan was almost overflowing with the mushrooms and I had to stir the mix pretty carefully to make sure that I didn’t spill any.
I did a quick taste test after 5 minutes of cooking the mushrooms and realised that it was going to be a spicy hot curry. This didn’t bother me but I knew that a couple of the diners wouldn’t cope too well. So I quickly raided the fridge and got together a bowl of yogurt with diced cucumber – a pretty rough and ready raita.
After 10 minutes the curry and rice were ready. I served them up, with the bowl of raita, and sprinkled some coriander over the top.
Another Indian curry was ready for the assembled dinner guests.
And I must say that it went down really well, despite the heat.
I loved the curry and it scored an overall rating of 6.5 out of 10. Not a really high score and the curry being very spicy hot contributed to this score.
But I do recommend that you try this curry for yourself. If you don’t like your curry too hot then you can miss out green chilli to keep the temperature down a bit.