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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.
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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
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
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).
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Chettinad mushroom
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