My husband likes curries that have coconut in them and this is no exception. The mushrooms lend a chewy texture and it's quite spicy too. This can be made in a jiffy and tastes great with rice or rotis. After we enjoyed Nupur's Chettinad Mushrooms, I gave these a try and these were a hit too.
DRY MUSHROOM CURRY
White Mushrooms - 1 pk (8 oz), cleaned & quartered
Baby portobello mushrooms - 1 pk (8 oz), cleaned & quartered
Onion - 1, chopped
Ginger - 1 inch, chopped
Garlic - 2 cloves, chopped
Coconut - 3 to 4 tbsp
Chilli powder - 1 to 1.5 tsp
Coriander powder - 1 tsp
Tamarind paste - little
Salt - to taste
Oil - 2 tsp
1) Grind the coconut with chilli powder, coriander powder and tamarind paste to a smooth paste with a splash of water.
2) Heat oil in a pan and add the chopped ginger, garlic and onions and fry them till golden.
3) The mushrooms go in next and are sauteed until they soften a bit.
4) Before the moisture in the mushrooms dry out completely, add the salt and the ground paste and cook till dry and done.