SPICED COCONUT MUSHROOMS
30ml / 2 tablespoons groundnut oil
2 garlic cloves, finely chopped
2 fresh red chillies, seeded and sliced into rings
3 shallots, finely chopped
225g / 8oz/ 3 cups brown-cap mushrooms, thickly sliced
150ml / quarter pint / 2/3rds cup coconut milk
30ml / 2 tablespoons chopped fresh coriander (cilantro)
salt and black pepper.
1. Heat a karahi, wok or shallow pan until hot, add the oil and swirl it round. Add the garlic and chillies, then stir fry for a few seconds.
2. Add the shallots and stir-fry them for 2-3 minutes until softened. Add the mushrooms and stir-fry for 3 minutes.
3. Pour in the coconut milk and bring to the boil. Boil rapidly over a high heat until the liquid has reduced by about half and coats the mushrooms. Season to taste with salt and pepper.
4. Sprinkle over the chopped coriander and toss the mushroms gently to mix. Serve at once.
Nutritional Notes ~ per portion
NOTE: this recipe is extracted from a briliant book that I have, whereby all the recipes that I have tried and tested so far have been excellent so I thought I’d give it a mention.
COMPLETE INDIAN COOKING – ISBN 0-7548-1490-4