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Keralan mushrooms in spiced coconut milk
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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.
Cook’s tip This recipe also works well with blanched green vegetables, such as broccoli, beans and peas.
Typical values per serving: