Mushroom curry with grated coconut
Mushroom curry with grated coconut made in kerala style
Servings: 4
Calories: 160kcal
Ingredients
- 400 g button mushrooms
- 2 tsp fennel seeds
- 1 " cinnamon stick
- 2 big onions roughly chopped
- 2 big tomatoes roughly chopped
- 1 tbsp ginger-garlic paste
- 2 tsp red chilli powder
- 2 tbsp coriander powder
- 1 tsp turmeric powder
- 1/2 cup grated coconut
- 1 tbsp coriander leaves chopped
Instructions
- Clean the mushrooms by wiping them with a damp tissue
- Cut the mushrooms into medium-sized pieces and season them with salt, pepper and 1 tsp vinegar. Keep aside and covered.
- Heat 1 tbsp coconut oil in a pan and add the fennel seeds and cinnamon stick.
- Once the spices sizzle, add the onions and salt. Saute till it begins to brown.
- Next add the ginger-garlic paste and saute the mixture till it turns a nice brown (but not burnt brown)
- Add the tomatoes along with the red chilli powder, coriander powder and turmeric powder.
- Cover and cook till the masalas are nicely incorporated. Add a little water if it starts sticking to the bottom.
- Once the oil starts to separate, add the grated coconut. Mix well and allow it to cook for 2 minutes.
- Now switch off the flame. Allow this mixture to cool down. Transfer to a mixer and grind it into a smooth paste.
- Transfer it back to the pan and switch on the flame. Check for salt.
- Now add the mushrooms and allow it to cook for another 15-20 minutes.
- Meanwhile take another pan and heat 2 tbsps coconut oil.
- Add mustard seeds. Once the seeds splutter, add the red chilli, shallots and curry leaves.
- Then pour this tempering into the main dish.
- Serve with plain rice or chapathi or appam