Mushroom Curry

I love food, and I love finding new ways of serving up my faourite foods, i remember tasting aloo gobi for the first time years ago and realising there was so much more to cauliflower than cheese! 

A few weeks ago i had a lot of mushrooms looking a bit sad in my fridge and i really didn't fancy a stodgy risotto or pasta dish, I had a little look online and found an amazing, quick, and very easy recipe for mushroom curry on madhur jaffreys website! I have adapted it slightly, I hope you like it, this is a firm favourite in our house now!

The recipe uses ginger and garlic, I happily admit i am a lazy chef and can't be bothered fiddling about peeling garlic cloves and cutting the skin off ginger, never mind the stink on your hands when done! I always use ginger garlic paste, or frozen ginger and garlic, a god send!

The recipe also uses yoghurt, i didnt have any in when i made this last week so used milk instead, it worked just as well.

I think the secret ingredient that makes this dish so awesome is  the lemon juice!

 

Try it and let me know what you think! We had it as a light dinner with papads and curd!

Mushroom Curry

Ingredients

4cm (1½in) piece fresh ginger, peeled and chopped

3 garlic cloves, peeled and chopped (or use 1 heaped tsp ginger garlic paste)

1 medium onion, peeled and chopped in quarters

450g (1lb) mushrooms

4 tablespoons vegetable oil or ghee

3 tablespoons natural yoghurt

1 teaspoon tomato purée

2 teaspoons ground coriander

¼ teaspoon salt 

¼ - 1/2 teaspoon chilli powder

2 tablespoons chopped fresh coriander

1 tsp lemon juice

Step One

Put the ginger, onion and garlic into the container of an electric blender along with 3 tablespoons water and blend until smooth. Clean the mushrooms and cut them into halves or quarters, depending upon size.

Step Two

Put 2 tablespoons of the oil in a non-stick frying pan and set over high heat.When hot, put in the mushrooms. Stir and fry for 2–3 minutes or until the mushrooms have lost their raw look. Empty the contents of the pan into a bowl.Wipe the pan.

Step Three

Put the remaining oil into the pan and set over high heat. When hot, add the paste from the blender. Stir and fry for 3–5 minutes until it starts turning brown. Lower heat &  Add 1 tablespoon of the yoghurt and fry for 30 seconds. Add another tablespoon of the yoghurt and fry for 30 seconds. Do this a third time. Now add the tomato purée and fry for 30 seconds. Add the ground coriander and stir once or twice. Now put in 300ml (10fl oz) water, the mushrooms and their juices, salt and chilli powder. Stir and bring to a simmer. Squeeze in a load of lemon juice and adjust salt. Turn the heat to low and simmer for 5 minutes. Sprinkle the green coriander over the top before serving.