Mushroom Curry

DSC_7233Mushroom Curry- Serves 4

This is one of my favorite vegetarian curries to make. The meaty mushrooms soak up all the wonderful flavors of this coconut based curry. Made with caramelized onions, whole red Kashmiri chillies, grated coconut, fresh cilantro, garlic and some thick coconut milk that rounds up all the flavors. Don’t be alarmed by the deep red color of this dish. It is not spicy. The Kashmiri chillies lends the curry its gorgeous color. Serve hot with rice and a salad on the side. Enjoy!IMG_5370


  • 8 oz white mushrooms, sliced into halves or quarters
  • 1 onion, chopped- half for grinding and half for browning
  • 5 whole  Whole Red Dried Kashmiri Chillies – deseed completely
  • 2 tablespoons coriander seeds
  • 1 1/2 teaspoons cumin seeds
  • 1/4 cup grated coconut, packed ( I use frozen grated coconut from the Indian grocery store)
  • 4 cloves of garlic
  • 3 tablespoons fresh cilantro, finely chopped- 2 tablespoons for curry and 1 tablespoon as garnish
  • 3/4 cup of coconut milk
  • 1/2 teaspoon turmeric
  • 1 teaspoon or more to taste of tamarind paste
  • 4 tablespoons canola oil
  • salt to taste


Wipe and clean each mushroom with a damp cloth or paper towel. Cut the stems off and slice into half or quarters, depending on the size of the mushrooms. Keep aside.IMG_5371


Ground powder mixture of coriander seeds, cumin seeds and dried kashmiri chillies. Since the chillies are deseeded, it is not spicy.

Pull the stems off the chillies, and deseed completely. Roast the chillies, coriander seeds and cumin seeds in a dry pan or vessel. Let it brown lightly until it gives a wonderful aroma. Keep an eye on this as it will brown fast. Let it cool completely and grind in a coffee grinder to a fine powder.

 Grind the garlic, grated coconut and half the onion. Add a few tablespoons of hot water to make to a fine paste. Then, add the ground powder to it and churn it in the mixer one more time.IMG_5383

Keep a close eye on the onions. You want to caramelize them to a golden brown color. I went a tad bit too far with browning these. The dish might taste bitter if the onions are burnt.

Heat oil in a vessel. Add the onion (half) and fry till golden brown and caramelized.IMG_5387

IMG_5389Add the ground red paste and cook for 5 to 10 minutes. This might splatter, so stand back as it will have water. Add the turmeric, cilantro and salt to it and fry well.

IMG_5393Then add mushrooms and fry, coating the mushrooms with the masala for about 5 minutes.IMG_5395

Add 1 cup hot water to it, cover and cook for 10 minutes.

Add tamarind paste and mix well.

Finally, on low flame add the coconut milk and stir well. Garnish with fresh cilantro.DSC_7233

Serve hot with white basmati rice and a salad. Enjoy!


Do not burn the onions or the curry with have slight bitter taste. Caramelize to a rich golden brown color.

Tamarind paste gives tangy flavor to the dish. Add little at a time, and adjust to taste. I use “Dabur Imli Paste”.

I used ready sliced mushrooms here but if you like the mushrooms to have a bite to it, buy whole white mushrooms and cut in half.

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