Kerala Mushrooms
A takeaway-style kerala mushrooms with that authentic BIR flavour. Uses a pre-made base sauce for speed without sacrificing taste.
G1 Base Sauce
2400 ml (8 portions) · 2+ hours · Involved
Key ingredients
100 ml oil · 750 gm onions (prepared weight) · 1 tspn salt · 1 tbspn turmeric · 1 tspn ground coriander · ½ tspn ground cumin · +8 more
Ingredients
- 2 tspn oil
- ¼ tspn turmeric
- 75 gm onion (prepared weight)
- 1 clove
- ½ tspn garlic
- 1 tspn tomato purée
- ½ tspn ginger
- 3 tbspn chopped tomato
- 1 tspn ground coriander
- ¼ tspn salt
- ½ tspn hot chilli powder
- 150 gm button mushrooms
- ¼ tspn ground cinnamon
- 20 gm creamed coconut block
Method
- 1
Finely chop the onion.
- 2
Chop the garlic.
- 3
Chop the ginger.
- 4
Grate the creamed coconut block.
- 5
Crush the clove to a powder in a pestle and mortar.
- 6
Chop the mushrooms into moderate sized pieces (see pic).
- 7
Heat the oil in a wok or heavy pan and cook the onion, garlic and ginger for .
- 8
Stir in the ground coriander, chilli powder, cinnamon, turmeric and clove and cook for .
- 9
Stir in the tomato purée.
- 10
Stir in the chopped tomato, salt, mushrooms and 100 ml of hot water and simmer, stirring regularly for , adding a little hot water as needed to maintain the required sauce consistency.
- 11
Turn the heat to low, stir in the coconut and cook for .
- 12
Serve with rice and garnish with a little freshly chopped coriander.