Another lovely mushroom curry from Coorg, this time made without coconut milk. Serve with rice, rice breads or rice noodles.
, or to taste
1/2 - 3/4 tsp
1 - 2
, finely chopped
, (7 - 8 oz), peeled and cut into half rings 1/4 inch thick
1 1/2 tsp
- Halve the mushrooms. Any large ones may be quartered. Place them all in a bowl and sprinkle the salt, turmeric, and chili powder over them. Wearing plastic gloves if you wish, as the turmeric can stain, thoroughly rub these flavorings into the mushrooms. Set aside for about 10 minutes.
- Put the oil in a medium frying pan and set over medium-high heat. When hot, add the mustard seeds. As soon as the mustard seeds start to pop, a matter of seconds, add the green chilies and the onion slices. Stir and fry until the onions just start to brown, 3–4 minutes. Add the ground coriander and stir once.
- Add the mushrooms and their accumulated liquid and stir over medium-high heat for about 3 minutes. Add 3/4 cup water and bring to a simmer. Cover and simmer on low heat for 10 minutes. Serve with rice, rice breads or rice noodles.
Madhur Jaffrey takes our Egg Timer Quiz
From Mynah Pemmaiah.
Tip: This dish can be made with chanterelles, shiitake, ceps, morels, and any other wild mushrooms you can access. Wipe them clean, remove the stems if they are hard, and cut them so they are about 1 inch at their widest. But I used button mushrooms and they were just fine.