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.
