Chettinad Mushroom Recipe - Great British Chefs

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

Ingredients

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250g of mushrooms, portobello, shitake and chestnut quartered
fresh ginger, 1 inch, chopped
6 garlic cloves
1 tsp poppy seeds
3 tsp fennel seeds
2 tsp cumin seeds
2 tsp coriander seeds
4 cashew nuts
2 tbsp of coconut, grated
2 tbsp of coconut oil
1 cinnamon stick
3 bay leaves
1 tsp kalpasi
2 shallots, chopped
3 tomatoes, chopped
2 sprigs of curry leaves
3 tbsp of coriander leaves, finely chopped
1/4 turmeric powder
2 tsp Kashmiri chilli powder
salt to season
1 tbsp of vegetable oil
50ml of coconut milk
nasturtium leaves

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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

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

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

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

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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Alfred Prasad

Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).