The garam masala gives this dish its spiciness (not heat), so be sure either to make the garam masala in this cookbook or to buy a high-quality one that is darker brown in colour. Also check the ingredients if you purchase a garam masala; try to buy one that doesn’t list ground coriander. The coriander doesn’t go well with the mango powder when combined with the porcini cream curry. The portobello mushrooms in this recipe can be cut of left whole, according to your preference. Be careful not to allow the mushrooms to overcook when you sauté them, as they will continue to cook when you pour the hot curry over them. This dish tastes great with plain white rice or naan, both of which nicely soak up the flavours of the porcini cream curry. In fact, even a baguette goes very well with this dish.
Recipe by Meeru Dhalwala & Vikram Vij from Vij’s Elegant and Inspired Indian Cuisine cookbook.
ingredients
Porcini Cream Curry
Mushrooms
directions
Place mushrooms and 1 cup of very hot water in a bowl and allow to sit for 30 minutes. Strain mushrooms, reserving the soaking water in a small bowl. Finely chop the soaked mushrooms and set aside.
Heat oil in a medium pot on medium heat and sauté onions for 5 to 8 minutes, until brown. Stir in flour and cook for 2 to 3 minutes, until light brown. Stir in mushrooms and their soaking water, 1 ½ cups water, cream, salt & cayenne. Bring to a low boil and cook, uncovered for about 15 minutes. Add fenugreek leaves, stir well and cook for another 5 minutes.
Cut each mushroom in 5 or 6 slices, or, if you prefer, leave them whole.
Heat about 4 Tbsp oil (enough to cover the bottom) in a large frying pan on medium heat. Sprinkle asafetida into the hot oil and allow it to sizzle for 30 seconds. Immediately add garam masala, mango powder, cayenne and salt and stir for 1 to 2 minutes. The spices will foam lightly. Add mushrooms and sauté, stirring regularly, for about 3 minutes. If you have left the mushrooms whole, cook them a minute or two longer.
To serve: Divide the mushrooms among plates, then top each serving with one sixth of the hot curry sauce.
Wine: A fruit-forward New World Pinot Noir is great with the mushrooms.