Funghi Kari

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Just recently my musings seem to have drifted from the thing that is dear to my heart, that being the food,or more importantly the recipes. A particular joy for me are the recipes that create something very quickly that is memorable to the point where you think I will just have to make that again, or develop that. This is exactly that a development recipe, a work in progress so dont be surprised if you see it change.

The principle reason for this is that I love Mushroom and well it curries so well soaking up the herbs and spices that make its eartrhy flavour sing!

This particular dish is a joy for the vegetarians out there, full of flavour and texture I like to get a mix of different mushrooms where I can, as this can add an edge to an otherwise very simple dish serve it on a Naan of some description and it fits very nicely into that niche that is an easy after work dish that is filling satisfying and tasty

Serves 4

Ingredients

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 tablespoons vegetable oil

3 tablespoons natural yoghurt

1 teaspoon tomato purée

2 teaspoons ground coriander

¼ teaspoon salt

¼ teaspoon chilli powder

2 tablespoons chopped green coriander

150ml veg stock, or water

Method

Step One Put the ginger, onion and garlic into the Pestle  Mortar and pound them together until you have a smooth paste, if you wish to take the short cut you can use a blender, and if the paste is a little too thick add a tablespoon or two of water

Wash the mushrooms thoroughly cut them into halves or quarters  and put them aside

Put 3 tablespoons of the oil in a non-stick frying pan and set over high heat. When the oil is hot stir fry the mushrooms for two or three minutes, or until the mushrooms no longer look raw

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 3–4 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 the veg stock, carefully avoiding flooding the gravy as this should be a lovely unctious consistency.

Now the mushrooms and their juices, salt and chilli powder. Stir and bring to a simmer. Turn the heat to low and simmer for 5 to 15 minutes or until the gravy reaches the consistency you like.

Sprinkle the green coriander over the top before serving.

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