Konkani mushrooms curry in a coconut gravy soured with kokum: mushrooms cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 36 minutes.
Prep 15 min Cook 21 min Serves 5 Easy
Ingredients
🧅Onion2 medium, finely chopped
🍅Tomato2 medium, chopped
🧄Garlic4 cloves, minced
🫙Ginger1 tbsp, grated
🌶️Cumin Seeds1 tsp
🌶️Coriander Powder1 tsp
🌶️Turmeric Powder1/2 tsp
🍄Mushrooms250 g, quartered
🌶️Red Chili Powder1 tsp
🫙Coconut Oil2 tbsp
🥥Grated Coconut1/2 cup
Optional extras
🌿Fresh Cilantro2 tbsp, chopped
🍋Lemon1/2, juiced
🍒Kokum3 pieces
Instructions
1
Prepare the mushrooms and chop the onion, tomato and aromatics.
2
Heat the coconut oil, crackle the cumin seeds, then fry the onion until deep golden.
3
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the coconut paste.
4
Add the mushrooms and a splash of water, cover and cook until tender, stirring occasionally.
5
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
Chef's tip
Bhunao patiently: fry the masala until the oil separates before adding the main ingredient.
Prepare the mushrooms and chop the onion, tomato and aromatics.
Heat the coconut oil, crackle the cumin seeds, then fry the onion until deep golden.
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the coconut paste.
Add the mushrooms and a splash of water, cover and cook until tender, stirring occasionally.
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
