Chettinad mushroom
- Side
- 4
- 40 minutes
A delicious dish from Southern India, Alfred Prasad’s Chettinad mushroom adds flavour and excitement to any main. Perfect to serve year round, this vegetarian side is simple and economical to make.
Ingredients
Metric
Imperial
- 250g of mushrooms, portobello, shitake and chestnut quartered
- fresh ginger, 1 inch, chopped
- 6 garlic cloves
- 1 tsp poppy seeds
- 3 tsp fennel seeds
- 1 tsp kalpasi, optional
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 4 cashew nuts
- 2 tbsp of coconut, grated
- 2 tbsp of coconut oil
- 1 cinnamon stick
- 3 bay leaves
- 2 shallots, chopped
- 3 tomatoes, chopped
- 2 sprigs of curry leaves
- 3 tbsp of coriander leaves, finely chopped
- 1/4 turmeric powder
- 2 tsp Kashmiri chilli powder
- salt to season
- 1 tbsp of vegetable oil
- 50ml of coconut milk
- nasturtium leaves
Method
- fresh ginger, 1 inch, chopped
- 6 garlic cloves
- 1 tsp poppy seeds
- 2 tsp fennel seeds
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 4 cashew nuts
- 2 tbsp of coconut, grated
Heat the coconut oil in a thick-bottomed saucepan over a medium heat. Add the cinnamon, bay leaf, fennel and kalpasi, if using, and sauté for 30 seconds
- 2 tbsp of coconut oil
- 1 cinnamon stick
- 3 bay leaves
- 1 tsp fennel seeds
- 1 tsp kalpasi, optional
Add the shallots, tomatoes, curry leaves and coriander leaves to the pan, stirring well to combine. Cook for 5 minutes on high heat
- 2 shallots, chopped
- 3 tomatoes, chopped
- 2 sprigs of curry leaves
- 3 tbsp of coriander leaves, finely chopped
Add turmeric powder, salt, chilli powder and the freshly ground curry paste to the pan, mixing well. Cook on a low heat for 20–25 minutes or until the oil begins to separate
- 1/4 turmeric powder
- 2 tsp Kashmiri chilli powder
- salt to season
Meanwhile, heat a dash of oil in a small wok. Add the mushrooms to the wok and sauté, then transfer the cooked mushrooms to the curry pan, stir well and cook for a couple of minutes. Add the coconut milk, mix well and cook for a further 1 minute. Check the seasoning and serve, garnishing with the nasturtium leaves
- 1 tbsp of vegetable oil
- 50ml of coconut milk
- nasturtium leaves
- 250g of mushrooms, portobello, shitake and chestnut quartered
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