Category: Recipe

Mushroom Curry, twice

I got asked for my mushroom curry recipe recently.  Here’s two variations. The first is a more hearty curry, the second is higher and more suited to a side dish in my view.

 Andy’s Mushroom Curry.

1 onion, finely chopped
2 cloves garlic, finely chopped
chunk of root ginger (about as big as the garlic), finely chopped
1 finely chopped chilli pepper, or chilli powder to taste
1 tsp ground cumin
1/2 tsp ground turmeric
2 tsp garam masala
1 tin chopped tomatoes (1/2 tin will do, but I like it saucy!)
400g mushrooms (button ones work best, or quartered larger ones)
Fresh Coriander (Cilantro) to garnish

Serves 4 as a side dish or 2 as a main course.

Spray a frying pan with fry-lite, or paint with a thin coating of oil.

Add the onion, garlic, chilli, ginger, cumin and fry under a medium heat until the onions soften.  (You could add a chopped bell pepper as well for a main course dish).

Towards the end of this cooking, add the turmeric, but don’t let it get too hot/dry or the turmeric will burn and it will be nasty – add some water if necessary to stop it from sticking and burning.

Add the chopped tomatoes and turn up the heat until it boils.  Stir in the garam masala and mushrooms and simmer, uncovered,  for 10-15 minutes until the mushrooms cook through.  You may need a fairly high eat to stop it getting too mushy.

Add the coriander just before serving.  You could also stir in some yoghurt once it’s off the heat for a creamier curry.

Serve with plain rice for super healthy, or chapatti (or cheat and use pitta) if you prefer.

 

Zarrin Zardari’s Mushroom and Coriander Curry as modified by Andy
From Madjur Jaffrey’s “Curry Bible”

1 tbsp oil
1 stick cinnamon
2 small onions (or 1 large)  – very finely chopped
3 fresh green chillies, finely chopped
250ml natural yoghurt (low fat will curdle but still taste OK)
pinch of salt
900g button mushrooms
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom seeds
60g fresh coriander leaves

Heat the oil, add the Cinnamon, stir once and then quickly add the onions and chillies.  Stir fry for 5-7 minutes until onions start to brown.  Take the pan off the heat and add the yoghurt and salt.

Return to the heat for a few minutes, and add the mushrooms, cloves, cardamom and coriander.
Stir, reduce the heat to low and cover and simmer for 10-15 minutes.
Remove the lid and turn up the heat to reduce excess liquid.

I decided it looked a bit insipid, so stirred in a tin of chopped tomatoes with the mushrooms, and left it uncovered to remove excess liquid from the start.

 

 

Biryotto – you heard it here first.

So, when the Biryotto graces the menu of the finest restaurants, you heard it here first.

What’s a Biryottto?  It’s a fusion (and portmanteau) of Biryani and Risotto.  Indian spices in the base, then add arborio rice and slowly add stock for a risotto like creamy finish.

This isn’t so much a recipe as a guideline.  Feel free to play with quantities.  You could also do a veggie version with butternut squash (cut into chunks and roast with cumin then add instead of the chicken and mushrooms), or use lamb or whatever you like.  

1 onion

2 cloves garlic
1″ cube of ginger
 
2 chicken breasts (or 4 boned thighs if you prefer)
150g arborio rice
 
5 or 6 decent mushrooms 
 
1/2 tsp turmeric
1 tsp cumin powder
1 tbsp garam masala
1 tbsp medium curry power
a good squirt of tomato puree
chilli powder to taste – or a finely chopped chilli 
 
500ml chicken stock – if done from a cube it’ll be all the salt you need
a good grind of black pepper.
 
at least a tablespoon of chopped coriander
 
2 tsp oil, or a good spray of fry lite to keep the fat down.
 
100g of frozen peas
 
Chop the onion, garlic and ginger as finely as you can.  Add oil or fry-lite to the pan, and when it’s hot add them and turn the heat down and stir occasionally until the onion goes translucent.  
 
Add the chicken, turn up the heat, and stir-fry until the chicken starts to colour.  Add a splash of water if necessary to keep it from sticking and burning.   Add the black pepper.
 
Add the spices, the rice, and mushrooms, and the tomato puree and stir until all evenly coloured.  
 
Start to add the stock and let it simmer and reduce like a normal risotto.  Keep adding stock and simmering until the rice is tender.  As the rice is close to being cooked, stir in the frozen peas.
 
Once the rice is ready, stir in the coriander.
 
Serve as is to be healthy, or with a pitta bread, roti or naan bread if you’re really hungry.