Chettinad Mushroom

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How to _ BY Alfred Prasad

A delicious dish from southern India,Alfred Prasad chettinad mushroom adds flavour and excitement to any main. Perfect to serve year round, this vegetarian side is simple and economical to make.

INGREDIENT 

250g of mushrooms, Portbello, Shitake and chestnut quartered

Fresh ginger, 1 inch, chopped

6 garlic cloves

1 teaspoon poppy seeds

3 teaspoon fennel seeds

2 teaspoon cumin seeds

2 teaspoon coriander seeds

4 cashew nuts

2 teaspoon of coconut, grated

2 teaspoon of coconut oil

1 cinnamon stics

3 bay leaves

1 teaspoon kalpasi

2 shallots, chopped

3 tomatoes, chopped

2 sprigs of curry leaves

3 teaspoon of coriander leaves, finely chopped

1/4 turmeric powder

2 teaspoon kashmiri chilli powder

salt to season

1 teaspoonof vegetable oil

50ml of coconut milk

nasturtium leaves

METHOD

1

  • In a food processor or wet grinder, grind the ginger, garlic, poppy seeds, cumin seeds, coriander seeds, coconut, cashew nuts and 2 teaspoons of the fennel to a smooth paste, adding water by the teaspoon until the right consistency has been achieved.
  • Fresh ginger, 1 inch, chopped
  • 6 garlic cloves
  • 1 teaspoon poppy seeds
  • 2 teaspoon fennel seeds
  • 2 teaspoon cumin seeds
  • 2 teaspoon coriander seeds
  • 4 cashew nuts
  • 2 teaspoon of coconut, grated

2

  • Heat the coconut oil in a thick-bottomed saucepan over a medium heat. Add the cinnamon, bay leaf, fennel and kalpasi and sauté for 30 seconds.
  • 2 teaspoon of coconut oil
  • 1 cinnamon stick
  • 3 bay leaves
  • 1 teaspoon fennel seeds
  • 1 teaspoon kalpasi
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3

  • Add the shallots, tomatoes, curry leaves and coriander leaves to the pan, stirring well to combine. Cook for 5 minutes on high heat
  • 2 shallots, chopped
  • 3 tomatoes, chopped
  • 2 sprigs of curry leaves
  • 3 tbsp of coriander leaves, finely chopped

4

  • Add turmeric powder, salt, chilli powder and the freshly ground curry paste to the pan, mixing well. Cook on a low heat for 20–25 minutes or until the oil begins to separate
  • 1/4 turmeric powder
  • 2 tsp Kashmiri chilli powder
  • salt to season

5

  • Meanwhile, heat a dash of oil in a small wok. Add the mushrooms to the wok and saute, then transfer the cooked mushrooms to the curry pan, stir well and cook for a couple of minutes. Add the coconut milk, mix well and cook for a further 1 minute. Check the seasoning and serve, garnishing with the nasturtium leaves.
  • 1 tbsp of vegetable oil
  • 50ml of coconut milk
  • nasturtium leaves

 

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