Dhingri kari

Dhingri kari

Mushroom curry

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Choose large, field mushrooms, because they have the strongest flavour.

Ingredients

Quantity Ingredient
500g mushrooms
2 leeks, white part only
or 4 spring onions
2 tablespoons ghee or oil
2 garlic cloves, crushed
1/2 teaspoon fresh ginger, finely grated
6 curry leaves
2 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon Garam masala
125ml thick coconut milk
2 teaspoons lemon juice

Method

  1. Wipe the mushrooms clean, remove the stems and chop the caps into quarters. Thinly slice the leeks or spring onions.
  2. Heat the ghee in a saucepan over medium heat. Add the garlic, ginger, curry leaves and leek and cook until soft but not brown. Add the curry powder, salt and mushrooms and continue to stir over low heat until the mushrooms are soft. Cover and cook for 8–10 minutes. Sprinkle with the garam masala, add the coconut milk and cook uncovered, stirring constantly, until just heated through. Remove from the heat and stir in the lemon juice. Serve with rice or vegetable pilaus.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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