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Chettinad mushroom

Chettinad mushroom

PT40M

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 tablespoon until the right consistency has been achieved
  • fresh ginger, 1 inch, chopped
  • 6 garlic cloves
  • 1 tsp poppy seeds
  • 2 tsp fennel seeds
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 4 cashew nuts
  • 2 tbsp 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 tbsp of coconut oil
  • 1 cinnamon stick
  • 3 bay leaves
  • 1 tsp fennel seeds
  • 1 tsp kalpasi
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 sauté, 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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Chettinad mushroom

 
 

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