Stir-Fried Curried Mushrooms (Dhingri Kari) recipe
ingredients
100 g chopped spring onions
3 chopped cloves of garlic
1 tsp grated ginger
6 curry leaves
50 ml oil or ghee
2 tsp curry powder
1 kg button mushrooms
salt
1 tsp garam masala
225 ml coconut milk
25 ml lemon juice
3 chopped cloves of garlic
1 tsp grated ginger
6 curry leaves
50 ml oil or ghee
2 tsp curry powder
1 kg button mushrooms
salt
1 tsp garam masala
225 ml coconut milk
25 ml lemon juice
method
1. Lightly fry 100 g chopped spring onions, 3 chopped cloves of garlic, 1 tsp grated ginger and 6 curry leaves in 50 ml oil or ghee.
2. Stir in 2 tsp curry powder, 1 kg button mushrooms, season with salt and toss over to cook.
3. Sprinkle with 1 tsp garam masala, moisten with 225 ml coconut milk and cook for 5 minutes.
4. Remove the curry leaves, finish with 25 ml lemon juice, season to taste and serve in a vegetable dish.
2. Stir in 2 tsp curry powder, 1 kg button mushrooms, season with salt and toss over to cook.
3. Sprinkle with 1 tsp garam masala, moisten with 225 ml coconut milk and cook for 5 minutes.
4. Remove the curry leaves, finish with 25 ml lemon juice, season to taste and serve in a vegetable dish.
serving amount
serves 10
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
