I spent literally hours on online shopping sites to browse through home and kitchen section!
My mum would definitely snub it as ‘pure-waste-of-money’ and she might be right in some sense; but I just feel such irresistible attachments to cook books that it becomes impossible to drag myself out without bringing one home with me!
My today’s recipe is one from the recent addition of books in my collection. This book promises a lot of enthusiastic recipes but it’s not of any particular author. It’s a collection from all over the world which I liked.
The curried mushroom with tomatoes has a smooth texture and subtle hint of the spices. I feel it is best served with rice as we had it.
- Vegetable oil – 5 tbsp
- Button mushroom – 500 gms, quartered
- Fresh cream – 100 ml
- Ripe red tomatoes – 2, large, finely chopped
- Fresh coriander leaves – 1 cup, finely chopped
- Salt and pepper to taste
- For Spice Paste
- Garlic – 4 cloves,
- Ginger – 1 inch piece, roughly chopped
- Onion – 1, large, roughly chopped
- Turmeric powder – ½ tsp
- Cumin powder – 1 tsp
- Coriander powder – 1 tsp
- Water as required
- To make the spice paste, put all the ingredients listed under spice paste in a blender and blend until smooth.
- Heat 3 tablespoon of oil in a large skillet until hot, add mushrooms and stir fry over high heat for 4 to 5 minutes. Transfer the contents to a bowl.
- Heat remaining oil in the same skillet, add curry paste from the blender and stir fry over medium heat for 3 to 4 minutes.
- Return the mushrooms and all the juices to the pan.
- Add the cream and chopped tomatoes and cook, stirring continuously, for 3-4 minutes or until tomatoes have cooked down a little and mushrooms are soft and cook through. Season well with salt and pepper.
- Remove from heat, stir in the chopped coriander leaves and serve immediately.