From Madhur Jaffrey's 100 Essential Curries, this mushroom dish is a must. Use large seasonal mushrooms and tomatoes to create this spicy vegetarian curry.
From the book
I have used ordinary white mushrooms here but you may make this with almost any seasonal mushrooms.Whichever kind you get, cut them into large, chunky pieces so they do not get lost in the sauce.
|4cm (1½in)||piece fresh ginger, peeled and chopped|
|100g (4oz)||onions, peeled and chopped|
|3||garlic cloves, peeled and chopped|
|450g (1lb)||large mushrooms|
|6 tbsp||vegetable oil|
|3 tbsp||natural yoghurt|
|1 tsp||tomato purée|
|2 tsp||ground coriander|
|¼ tsp||teaspoon salt|
|1/8 – ¼ tsp||chilli powder|
|2 tbsp||chopped green coriander|
You will need an electric blender.
Put the ginger, onion and garlic into the container of an electric blender along with 3 tablespoons water and blend until smooth. Wipe the mushrooms with a damp cloth and cut them into halves or quarters, depending upon size.
Put 3 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.
Put the remaining oil into the pan and set over high heat. When hot, add the paste from the blender. Stir and fry for 3–4 minutes until it starts turning brown. 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. Turn the heat to low and simmer for 5 minutes. Sprinkle the green coriander over the top before serving.