Mushroom tongseng curry
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Tongseng is the name given to an Indonesian curry or stew usually made with mutton or goat. In this recipe, the meat is replaced with oyster mushrooms, making it naturally vegan and just as delicious.
This recipe is taken from Fire Islands: Recipes from Indonesia by Eleanor Ford (£25, Murdoch). Photography by Kristin Perers.
Ingredients
- 2 lime leaves
- 1 stick of lemongrass (1), trimmed and bruised
- 1 knob of galangal, 2cm in length, skin scrubbed and bruised
- 1 tbsp of vegetable oil
- 500g of oyster mushrooms
- 3 tbsp of coconut milk , thick
- 1 1/2 tsp palm sugar, ideally gula jawa, shaved
- 2 tsp kecap manis
- 1 1/2 red chillies , large, deseeded and sliced
- 1 tomato , ripe, cut into wedges
Bumbu spice paste
- 1/2 tsp coriander seeds
- 4 black peppercorns
- 1 small shallot , ideally a red Asian shallot, roughly chopped
- 2 garlic cloves , roughly chopped
- 2 blanched almonds , or 1 candlenut if you can find it
- 1 knob of ginger , 1cm in length, peeled
- 1 knob of turmeric , 1cm in length, peeled
Method
1
Start by making the bumbu spice paste. For this small quantity I find this easiest to do with a pestle and mortar. Start with the coriander seeds and peppercorns, then add all the other ingredients and grind to a paste
2
Put the bumbu in a large frying pan with the lime leaves, lemongrass and galangal. Drizzle in the oil and stir-fry until fragrant. Loosen the paste with a ladleful of water
3
Add the mushrooms and turn to coat in the spices. Add the coconut milk, palm sugar and a good pinch of salt. Cook for 5–10 minutes. The mushrooms will release liquid as they fry. Towards the end of cooking, stir through the kecap manis, sliced chillies and tomato. Taste for seasoning
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Mushroom tongseng curry
