Fall is already here and warm clothes are back in the racks. Oh I wish the summer isn’t over. Not that I don’t like autumn, I just prefer summer little bit more. Though, I can’t complain much because there are certain things I love about autumn too. Specially, to take walks feeling the breeze and to watch the gorgeous trees in yellow and red are two of my favorite things to do. Not to forget that apple picking season is here too. Who doesn’t like that? Right? I hope you already know that the recipe I am sharing is a mushroom recipe and not an apple recipe. 😉
This creamy mushroom dish is a ravishing cocktail of Ceylonese spices. It can be made for everyday lunch with steamed rice or as a breakfast side dish to toasted bread.
- 200 – 300g of cleaned mushrooms – larger pieces
Larger mushroom types are recommended. But, you can definitely use any kind of a mushroom of your choice.
- ½ an onion – chopped
- 4-5 cloves of garlic – diced
- A small piece of ginger
- 2 – 3 green chilies – chopped
- ½ a small lime or ½ a tsp of tamarind
- ½ tsp of turmeric powder
- 1 ½ tsp of roasted curry powder
- ¾ tsp of red chili powder
- A pinch of black pepper powder
- ½ a cup of water
- 1 ½ to 2 cups of coconut milk
- 4 seeds of cardamom
- A small piece of cinnamon
- 3 cloves
- Some curry leaves
- 2 – 3 tbsp of cooking oil
- Salt as needed
Heat oil under medium heat level and start frying onions. Then, once the onions turn softer and start to give away its unique smell, add ginger, garlic, curry leaves, salt, cardamom, cinnamon, cloves and green chilies. Now, when the garlic starts to give away its ravishing smell, lower the heat and add curry powder, turmeric powder, chili powder and black pepper and stir rigorously for about 5 seconds. Then, add mushrooms, lime or tamarind in and, at the same time, increase the heat to medium- high level. Now, stir fry the mushrooms for about 10 seconds and add ½ a cup of water and let the content boil until oil starts to separate and appear on top or for about 2 minutes (Remember, it is important to control your heat at a level that you won’t over roast the curry powder and chili powder during that 10 seconds that you fry, prior bringing in water. Usually, liquids will ooze out of the mushrooms and will prevent over frying the spices. However, if the variety of mushrooms that you are using is a less hydrated one, I advise you to skip the 1st 10 seconds that you fry and instead, bring in both mushrooms and water together. Got it? 😉 Then, bring in the coconut milk and simmer for about 5 – 8 minutes. Finally, adjust salt for your taste and enjoy your dish.