Mushroom tongseng curry
Tongseng is the name given to an Indonesian curry or stew usually made with mutton or goat. In this recipe, the meat is replaced with oyster mushrooms, making it naturally vegan and just as delicious.
This recipe is taken from Fire Islands: Recipes from Indonesia by Eleanor Ford (£25, Murdoch). Photography by Kristin Perers.
In the countryside of Central Java, not far from the dramatic marvel of the ninth-century temple of Borobudur, is the most surprising restaurant. Jejamuran has separate channels for entrance and exit with an airport-style check-in service. Inside, great halls of people are served nothing but mushrooms. Dishes from across Indonesia, from rendang to sate, are rendered beautifully in fungi. Our highlight was the richly spiced tongseng curry, which is more usually made with goat meat.
Ingredients
Metric
Imperial
- 2 lime leaves
- 1 stick of lemongrass (1), trimmed and bruised
- 1 knob of galangal, 2cm in length, skin scrubbed and bruised
- 1 tbsp of vegetable oil
- 500g of oyster mushrooms
- 3 tbsp of coconut milk, thick
- 1 1/2 tsp palm sugar, ideally gula jawa, shaved
- 2 tsp kecap manis
- 1 1/2 red chillies, large, deseeded and sliced
- 1 tomato, ripe, cut into wedges
Bumbu spice paste
- 1/2 tsp coriander seeds
- 4 black peppercorns
- 1 small shallot, ideally a red Asian shallot, roughly chopped
- 2 garlic cloves, roughly chopped
- 2 blanched almonds, or 1 candlenut if you can find it
- 1 knob of ginger, 1cm in length, peeled
- 1 knob of turmeric, 1cm in length, peeled
Method
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