Chettinad Mushroom Recipe - Great British Chefs

Side
easy
4
40 minutes

PT40M

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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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).