Mushrooms are one of our favourites in any dish. I usually use it in a Fried Rice or in my favourite cream of mushroom soup. Here I use it in a curry and well goes with rice or roti.I like this Mushroom curry much as it is a protein packed vegetarian dish.
In this recipe, I used Sri Lankan Raw Curry Powder and other spices in raw. So it gives different appearance and taste from the dish which uses roasted curry powder and spices.
So, here is my way of making Mushroom Curry with Sri Lankan spices and this is specially for my vegetarian readers!
Ingredients: (for 2-3 servings)
150g Fresh Oyster Mushroom
1 tomato sliced
1 onion sliced
1 tspn Ginger Garlic paste
1-2 red chilies
2-3 green chili sliced lengthwise
1-2 tsp chili powder
1 tbs Raw curry powder
¼ tsp turmeric powder
1 tsp mustard seeds
1 tsp fenugreek seeds
Piece of cinnamon stick
Piece of a pandan leaf (rampe)
2 tbspn cooking Oil
Thick coconut milk ½ cup
Salt to taste
Wash mushroom and squeeze out the water.Coarsly cut into big pieces.Keep aside.
Mix all the spices listed above with mushroom pieces and keep aside.
Heat about 2-3 tbspn oil in a pan.
When it is hot, add mustard seeds.
When it is popping out, add onion.
Once onion are tender, add Ginger garlic paste,red chili,green chili,curry leaves and rampa accordingly.
Mix well and sauté for about 1 minute.
Then add tomato into this and sauté till tomato cooked well.(becomes like a sauce/paste)
Once tomato is well cooked, add mushroom which we kept aside. Mix well. Cover & cook for 2-3 minutes. The liquid in tomato paste is enough for cooking. If the mix appears dry, add few spoons of water.
When mushroom pieces are well coated with tomato paste, add thick coconut milk.
Adjust salt to taste. Cook another 1-2 minutes while mixing the curry.
Serve with plain rice & Enjoy!!!