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A Pair of Mushroom Curries by Liz Canham
#68 - 31 - 0 - A Pair of Mushroom Curries by Liz Canham
[ 2007-09-10 00:01:00 ] - lizc
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These curries can be served hot or cold with any meat or vegetable or just with chapattis, naan bread or pita bread. They go particularly well with a dal dish.
Mushroom with Tomato and Ginger
Serves 4
12oz mushrooms, the larger the better
2 small tomatoes, chopped
¼ tsp ground ginger
¼ tsp ground turmeric
¼ tsp chilli powder or cayenne pepper
Salt to taste
Oil for frying
Wipe the mushrooms and cut into thick slices. Heat the oil and fry the mushrooms for a couple of minutes. Add all the other ingredients and cook, stirring until the tomatoes have softened to form a sauce.
If it seems a bit dry, add some more tomato or a little water.
Mushrooms and Potatoes with Garlic and Ginger
Serves 4 - 6
This fragrant curry is very mild and an ideal introduction for people who think that all Indian food is hot and spicy.
9 - 10 oz potatoes
12 oz mushrooms
1 inch piece of root ginger, peeled
6 large cloves garlic, peeled
3 tbsp water plus 8 fl oz
4 tbsp vegetable oil
1 tsp salt
½ tsp turmeric
1 tsp cumin seeds
3 cardamom pods
10 oz tomatoes, peeled and finely chopped
1 tsp ground cumin seeds
½ tsp ground coriander
¼ tsp cayenne pepper
¼ tsp garam masala
1 tbsp chopped fresh coriander to garnish (optional)
Boil the potatoes in their skins, drain, peel and cut into 1 inch cubes.
Wipe the mushrooms and halve or quarter them depending on size. They should be about the same size as the potato cubes. Sprinkle half the salt and turmeric over the potatoes in a bowl and set aside.
Blend the ginger and garlic with three tablespoons of water until you have a fine purée.
Heat the oil in a heavy frying pan and add the potatoes, stirring until slightly browned. Remove and set aside. Add the cumin seeds and cardamom pods to the pan and stir very briefly, then add the tomatoes, the ginger-garlic paste and the ground cumin and coriander. Fry, stirring until the paste becomes thick. Add the rest of the turmeric and the cayenne then the 8 fl. oz of water, the potatoes, mushrooms and the remainder of the salt. Mix and simmer covered fro about 5 minutes then uncover and cook, stirring until the sauce is thick.
Sprinkle over the garam masala and either serve immediately or cool and reheat next day when the flavours will have melded.
About the Author
Copyright Liz Canham
As well as a love of Asian cooking, Liz seeks to help newcomers to the world of internet marketing with
tools, tips and training from her Liz-e-Biz.com website.
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