Mushroom Curry
Fresh champignons or button mushrooms work well with this recipe.
Ingredients
For
two or three:
2 tbsp oil
1 tsp cumin seeds (jeera)
5 black pepper corns
4 green cardamom pods
2,5 cm cinnamon or cassia bark
1 bay leaf
3 cloves
1/2 tsp turmeric
1 large onion, chopped
1 tsp coriander powder
1 tsp cumin powder (jeera)
1 tsp chilli powder
1 green chilli, chopped
2,5 cm ginger, grated
3 garlic cloves, crushed
2 large tomatoes, chopped
0,5 tsp salt
350 g champignons or button mushrooms, halved if needed
Instructions
1.
Heat the oil in a pan. Fry cumin seeds, black pepper, green
cardamom, cinnamon, bay leaf, cloves and turmeric for two minutes.
2.
Add the onion and fry 10 minutes on a medium heat until the
colour is golden brown.
3.
Add ginger, garlic, and green chilli and fry for two minutes.
4.
Add coriander, cumin and chili powder. Fry for two minutes stirring
all the time.
5.
Add the tomatoes and mix well. After a while add salt and 1
dl of water.
6.
Add the mushrooms. Lower the heat and cover with lid. Let it
simmer for 10 minutes stirring occasionally.
7.
Serve as a main course.
