A delectable vegetarian dish with mushrooms…
Whole mushrooms turned into a delicious curry, cooked in coconut milk & seasoned with Indian spices. This curry can be enjoyed with rice, chapati, appam, etc.
Whole Mushroom in Coconut Milk | Pepper Mushroom Curry | Indian Vegetarian Recipe
Prep time
Cook time
Total time
Author: Thasneen
Recipe type: Curry
Cuisine: Indian
Serves: 4 People
Ingredients
- Coconut oil- 1 tbsp
- Ginger, minced- ½ tbsp
- Garlic, minced- 1 tbsp
- Green chilies, halved- 2
- Curry leaves- 1 sprig
- Onion, sliced thin- 2
- Tomato, sliced- 1
- Turmeric powder- ¼ tsp
- Coriander powder- ½ tbsp
- Fennel powder- 1 tsp
- Ground black pepper- ¾ tsp
- Salt- 1 to 1½ tsp
- Whole mushrooms- 6 to 8 (white or cremini)
- Coconut milk- 1 cup
Instructions
- Place a wide saucepan over medium heat.
- Add oil, let turn hot.
- Add ginger & garlic, saute till they turn light golden in color.
- Add green chilies & curry leaves, saute for a minute.
- Add onions, season with salt. Cook till onions turn light golden in color.
- Add tomato, cook for 2 minutes.
- Add the spices- turmeric, coriander, fennel & ½ tsp ground black pepper, combine well.
- Add the mushrooms, I've added whole mushrooms. You could half the mushrooms if you prefer. Combine well.
- Add ¼ cup water & cook covered for a few minutes till mushrooms turn soft. Do not overcook the mushrooms.
- Taste & add more salt if required.
- Add coconut milk, combine well.
- Add ¼ tsp more ground black pepper if you want this curry to be spicy.
- Cook for 2 minutes, let the gravy thicken.
- Remove the pan from the heat, keep it covered for some time.
- Serve with rice, roti, appam, etc.
