Mushroom Curry Recipe

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Mushroom Curry Recipe - Serves 4

Taste Rating = 6.5 Heat Rating = Hot

Ingredients

This is a spicy hot curry. If you don't like your curries too hot, then try out the recipe by missing out the green chilli to keep the heat down.

2 tablespoons (30ml) vegetable oil
1/2 teaspoon (2.5ml) cumin seeds
1/4 teaspoon (1ml) black peppercorns
4 green cardamom pods
1/4 teaspoon (1ml) ground turmeric
1 finely chopped medium onion
1 teaspoon (5ml) ground cumin
1 teaspoon (5ml) ground coriander
1/2 teaspoon (2.5ml) garam masala
1 finely chopped green chilli
2 crushed garlic cloves
2.5cm (1 inch) piece of fresh ginger root, grated
1 x 400g (14oz) can of chopped tomatoes
450g (1 lb) of white button mushrooms, washed, dried and chopped in half
1 tablespoon (15ml) finely chopped fresh coriander leaves

Method

Heat the oil in a large frying pan over a medium heat
Stir-fry the cumin seeds, black peppercorns, cardamom pods and turmeric for 2 minutes
Add the onion and and fry until it is a golden colour
Add the ground cumin, coriander and garam masala and stir-fry for 2 minutes
Add the chilli, garlic and ginger and stir-fry for 2 minutes
Add the tomatoes, bring the mix to the boil and then turn the heat down and simmer for 5 minutes
Add the mushrooms and mix well
Cover and simmer for 10 minutes
Put into a serving dsih and garnish with the fresh coriander
Serve hot

Check out a review of this recipe

Recipe submitted by Vikram Singh on 17 November 2007

If you have a different recipe for this dish then submit it here.


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