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Monday, November 22, 2010

Mushroom Curry Recipe (Dhingri Kari)

Mushroom Curry Recipe

(Dhingri Kari)


Ingredients :

500 g

2

2 tablespoons

2 cloves

1/2 teaspoon

6

2 teaspoons

1 teaspoon

1/2 teaspoon

1/2 cup

2 teaspoons

Mushrooms

Leeks or 4 spring onions

Ghee or oil

Garlic, crushed

Finely grated fresh ginger

Curry leaves

Curry powder

Salt

Garam masala

Thick coconut milk

Lemon Juice

Method :
  • Clean mushrooms and cut stems into slices and caps into quarters.

  • Slice leeks or spring onions finely.

  • Heat ghee and fry garlic, ginger, curry leaves and leeks until soft but not brown.

  • Add curry powder, salt and mushrooms and continue to stir over low heat until mushrooms are soft.

  • Cover and cook on low heat 8-10 minutes, then sprinkle with garam masala.

  • Add coconut milk and cook uncovered, stirring constantly, until just heated through.

  • Remove from heat and stir in lemon juice.

  • Serve with white rice or vegetables pilau.

Note : Choose large, open mushrooms because they have a strongest flavor.

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