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    Keralan mushrooms in spiced coconut milk

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    Keralan mushrooms in spiced coconut milk

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    4 tbsp sunflower oil
    3 stems (1 pack) Cooks’ Ingredients Curry Leaves
    200g echalion shallots, thinly sliced
    450g British Chestnut Mushrooms, quartered
    2 tsp Bart Roasted Malabar Masala
    400ml can organic coconut milk, whisked to combine
    About ½ lime, juice
    1 tbsp chopped coriander 


    1. Heat the oil in a large wok over a high heat, then add the curry leaves – they will splutter, so step back from the pan as they hit the hot oil. After 10 seconds, stir in the shallots and fry for 3-4 minutes without colouring.

    2. Add the mushrooms, then continue cooking for 5 minutes until browned. Lower the heat to medium, stir in the malabar masala and cook everything for 1 minute, stirring all the time.

    3. Pour in the whisked coconut milk and simmer for another 5 minutes, uncovered, until slightly thickened. Add enough lime juice to sharpen and stir in the chopped coriander. Delicious served with boiled rice, if liked.  

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    Cook’s tip This recipe also works well with blanched green vegetables, such as broccoli, beans and peas. 


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    5 stars