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!
- 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
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.
Add 1 cup hot water to it, cover and cook for 10 minutes.
Add tamarind paste and mix well.
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.