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Mushroom Coconut Curry
Servings – 2 – 3
INGREDIENTS
Tamarind – 30 grams
Water – 80 mililittres
Coconut oil – 2 tablespoons
Coconut – 100 grams
Cumin – 1/4 teaspoon
Red chili- 1 teaspoon
Paprika – 1 teaspoon
Turmeric – 1/4 teaspoon
Coriander powder – 2 teaspoons
Fennel powder – 1 teaspoon
Curry leaves – 18-20
Onions – 150 grams
Ginger paste – 1 tablespoon
Mushroom – 300 grams
Salt – 1 teaspoon
Olive oil – 2 tablespoons
Mustard seeds – 1 teaspoon
White lentils – 1 teaspoon
Curry leaves – 18-20
Red chili – 4
PREPARATION
1. In a small bowl, add 30 grams tamarind and 80 mililittres water to soak it for 20-25 minutes.
2. Heat 2 tablespoons coconut oil in a pan, add 100 grams coconut and cook until it turns golden brown in color.
3. Now add 1/4 teaspoon cumin, 1 teaspoon red chili, 1 teaspoon paprika, 1/4 teaspoon turmeric, 2 teaspoons coriander powder, 1 teaspoon fennel powder stir well.
4. Now blend this mixture in a blender and make a paste by adding water in it.
5. Take a small bowl and put strainer on it to Strain Tamarind.
6. Heat 2 tablespoons coconut oil in a pan, add 18-20 fresh curry leaves and stir for 2 – 3 minutes.
7. Then add 150 grams onions and fry till translucent or until it turns golden brown in color.
8. Add 1 tablespoon ginger paste, 300 grams mushroom, 1 teaspoon salt, and add blended paste stir it well and add prepared tamarind pulp in it and mix it well.
9. In another pan heat 2 tablespoons olive oil, add 1 teaspoon mustard seeds, 1 teaspoon white lentils and stir well.
10. Add 18 – 20 curry leaves, 4 dry red chili and stir well for 2 – 3 minutes.
11. Transfer curry to serving dish and garnish with tempering over the curry.
12. Serve hot.