Mushroom Pepper Curry
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Ingredients:
Button mushroom – 1 pack (consists of nearly 15 mushrooms)
Shallots – 10 (or) Big Onion – 1
Tomato – 1
Green chiles – 1 (slit lengthwise)
Pepper powder – 2 tsp
Coriander powder – 2 tsp
Coconut pieces – 5 1 inch long pieces
Peppercorns / Milagu – 1 tsp + 1 tsp
Cumin seeds – 1 tsp
Fennel seed – 1 tsp
Cinnamon stick – 1 small piece
Star anise – 1 small piece of a flower
Poppy seeds / kasakasa – 2 tbsp
Cashew nuts – 5 (optional)
Ginger garlic paste – 1 tbsp
Lemon juice – From half of a lemon
Curry leaves – From 2 sprigs
Salt – As per taste
Oil – 2 tbsp
For Coconut Paste:
Coconut pieces – 5
Cashews – 5
Coriander powder – 2 tsp
Peppercorns / Milagu – 1 tsp
Cumin seeds – 1 tsp
Fennel seeds – 1 tsp
Cinnamon stick – 1 small piece
Star anise – 1 small piece of a flower
Poppy seeds / kasakasa – 2 tbsp
Cashew nuts – 5 (optional)
Instructions:
Serves 2 people generously
Crush 1 tsp peppercorns using a stone grinder or blender set aside. (just crush it do not powder it) Wash mushrooms well in water. Then wipe off the dirt and black spots with a cloth. Chop off the lowest stem part as it might have some dirt in it. Then chop the mushrooms into smaller pieces and set aside. Do not leave for long.
Now make a very fine paste with the Coconut Paste ingredients:
Initially add all the ingredients into a blender and grind coarsely, then pour some water and grind into a smoother paste.
Now place a kadai on flame and pour 2 tbsp of oil into it. Then add curry leaves, sliced or finely chopped onions, slit green chiles and saute well until onions turns translucent. Then add ginger garlic paste, few pinches of salt and saute, until raw smell leaves. Now add finely chopped tomatoes and saute well until it turns pulpy. Then add the mushrooms and saute for a minute. Then add in the coconut masala and stir well. Add the crushed peppercorns, required amount of salt, 100 ml of water and close with a lid.
Cook on medium flame for 3 minutes. Then open the kadai and add few curry leaves, pepper powder stir well. Cook for another 2 minutes on medium flame. The curry must have been cooked by now. The raw smell will have gone and the flavors would come out well. (If we had added more oil, then the oil will separate and show that the curry is ready, but here we have added only 2 tbsp of oil so it might not be seen clearly.) Drizzle lemon juice once the curry is ready and remove from flame. Serve!!!
From youtoocancook.net