This recipe is for a classic and lightly-spiced vegetarian curry of mushrooms that makes an excellent introduction to curries as a whole.
Dhingri Kari (Mushroom Curry)Serves: 4
Dhingri Kari (Mushroom Curry) is a traditional Indian recipe for a tasty but quick to make curry of mushrooms in a lightly-spiced coconut base. As well as being a tasty dish in its own right, this makes an excellent introduction to curries.
Ingredients:225g (1/2 lb) leeks, finely sliced
2 garlic cloves, crushed
1/2 tsp ginger, grated
1 tsp garam masala
2 tbsp oil
450g (1 lb) closed-cap mushrooms, quartered
100g (1/4 lb) creamed coconut, grated
1 tbsp lemon juice
salt, to taste
Method:Heat the oil in a wok or non-stick frying pan. Add the leeks, garlic, ginger and spices and fry in the oil until soft.
Add the mushrooms and cook over low heat until soft then stir in the grated coconut. Continue cooking gently until the coconut has completely dissolved, adding a little water if the mixture seems too dry.
Stir in the lemon juice and season to taste with salt.
Serve hot on a bed of rice. This is excellent served accompanied by a tomato, onion and coriander (cilantro) leaf salad.
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