Marvellous Mushroom Curry
Mushrooms are one of my absolute favourite foods. If I could eat mushrooms every day, I'd be very happy! So I'm always on the look out for new ways to cook with them and what could be better than a mushroom curry!
This recipe may sound a little bit odd as you actually make your own soft cheese out of whole milk to thicken the sauce and give it a creamy texture without using any cream! Healthy, easy and suuuuuper delicious this dish will become a firm family favourite in no time at all!
Marvellous Mushroom Curry
Serves 2
100g basmati rice
300ml whole milk
1 lemon, juice only
2 garlic cloves, finely sliced
3cm piece ginger, peeled and finely sliced
1 fresh red chilli, finely sliced
1 tbsp curry leaves
1 tsp mustard seeds
olive oil
2 tsp garam masala
1 onion, finely sliced
400g mushrooms (a variety if you can!)
250g tomatoes, sliced
Cook the rice in a pan of boiling salted water according to the packet instructions. Pour the whole milk into a heatproof bowl with a pinch of sea salt and the lemon juice and place over the pan of rice to heat and split the milk into lumps of curds - whatever you do, do not stir it!!
Put the garlic, ginger and chilli into a large casserole pan over a medium heat. Add the curry leaves, mustard seeds and a tablespoon of oil. Cook and stir for 2 minutes until lightly golden, then stir in the garam masala. Add the onion to the pan and stir. Halve or quarter the mushrooms, leaving any little ones whole so you get a mix of sizes, then add to the pan with a pinch of sea salt and black pepper and a splash of water. Cook for 10 minutes, or until softened, stirring regularly. Turn up the heat and cook for 5 more minutes.
When the milk has split into curds and whey, gently pour it all in and around the mushroom pan. Add the sliced tomatoes to the pan and then simmer for 10 minutes without stirring but giving the pan a shake every now and then. Serve the curry with the rice and a handful of salad.
This recipe may sound a little bit odd as you actually make your own soft cheese out of whole milk to thicken the sauce and give it a creamy texture without using any cream! Healthy, easy and suuuuuper delicious this dish will become a firm family favourite in no time at all!
Marvellous Mushroom Curry
Serves 2100g basmati rice
300ml whole milk
1 lemon, juice only
2 garlic cloves, finely sliced
3cm piece ginger, peeled and finely sliced
1 fresh red chilli, finely sliced
1 tbsp curry leaves
1 tsp mustard seeds
olive oil
2 tsp garam masala
1 onion, finely sliced
400g mushrooms (a variety if you can!)
250g tomatoes, sliced
Cook the rice in a pan of boiling salted water according to the packet instructions. Pour the whole milk into a heatproof bowl with a pinch of sea salt and the lemon juice and place over the pan of rice to heat and split the milk into lumps of curds - whatever you do, do not stir it!!
Put the garlic, ginger and chilli into a large casserole pan over a medium heat. Add the curry leaves, mustard seeds and a tablespoon of oil. Cook and stir for 2 minutes until lightly golden, then stir in the garam masala. Add the onion to the pan and stir. Halve or quarter the mushrooms, leaving any little ones whole so you get a mix of sizes, then add to the pan with a pinch of sea salt and black pepper and a splash of water. Cook for 10 minutes, or until softened, stirring regularly. Turn up the heat and cook for 5 more minutes.
When the milk has split into curds and whey, gently pour it all in and around the mushroom pan. Add the sliced tomatoes to the pan and then simmer for 10 minutes without stirring but giving the pan a shake every now and then. Serve the curry with the rice and a handful of salad.
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