Thursday 14 March 2013

Dhingri Kari (Mushroom Curry) Recipe

I have just updated my book, the Big Book of Curry Recipes and to celebrate that fact (and its publication tomorrow, March 15th 2013) I am giving you one of the classic curry recipes form the book in its entirety on this blog.

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.
Dhingri Kari (Mushroom Curry) a classi Indian recipe for a vegetarian mushroom curry served in a Balti dish.


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


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.

Note that this recipe is taken from my completely revised and updated book, the Big Book of Curry Recipes and is an example of the writing and one of the styles of curry found in the book.

UPDATE! My Big Book of Curry Reicpes recipes book has just been published in a completely new and revised edition for Amazon Kindle!

This is the largest collection of traditional and modern Curry and Curry-associated recipes ever assembled. With over 780 Curry recipes divided into all the classic dish types.

You get chapters on: Starters; Meat-based curries; Chicken curries; Fish curries; Vegetarian curries, Accompaniments; Desserts; Breads; Snacks and Savouries; Drinks; Relishes and Pickles; Diwali Recipes; Spice Blends; Historic Curries, South Asian Curries, Southeast Asian Curries, East Asian Curries, African Curries and Caribbean Curries.

No only are traditional curries from the Indian sub-Continent and historic Anglo-Indian curries represented, but you get a global view of curry and how the dishes have been modified and adapted as they have moved across the globe..

The book finishes with Restaurant-style curry recipes and British adaptations of Curries. Note, the book has been updated with a new chapter on Diwali recipes, additional recipes in every chapter and Cape Malay curries added to the South African section.

Every classic and traditional curry type is dealt with in this ebook! Get you copy today and help this blog and the Celtnet Recipes website keep going.

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