Mushroom Chilli Dry Fry is a modern British Indian Restaurant (BIR) recipe for a classic Indo-Chinese dish of cornflour-coated mushrooms that are stir-fried in a spiced soy sauce base. The full recipe is presented here and I hope you enjoy this classic British version of: Mushroom Chilli Dry Fry.
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This is another classic British Indian Restaurant (BIR) vegetarian dish that's typically served as a starter. It's a popular Indo-Chinese dish combining flavours from India and China. Mushroom Chilli Dry Fry is a favourite Indian restaurant starter and should be always be served fresh. It’s a very hot, dry dish using chilli and soy sauce.
Ingredients:
4 tbsp cornflour (cornstarch)
5 tbsp soy sauce
600g (1 1/3 lbs) mushrooms, sliced
3 tbsp oil
1 small onion, coarsely chopped
1 green bell pepper, de-seeded and cut into strips
1–5 green chillies (to your taste), chopped
1 1/2 tsp ground black pepper
1 tsp red chilli flakes
2 tomatoes, coarsely chopped
4 spring onions, chopped, to garnish
A few coriander (cilantro) leaves, chopped, for garnish
Method:
Mix the cornflour with 3 tbsp of the soy sauce and use to coat the mushrooms in the mixture. Set aside to marinate for 15 minutes.
Heat oil in a wok (or large pan) over medium-high heat. Fry the mushrooms until all the pieces are sealed (about 2–3 minutes), then set aside.
Add the bell green pepper to the pan and stir-fry until they start to soften (about 3–4 minutes).
Add the onions, chillies, pepper and chilli flakes and stir fry for another 2–3 minutes. Add a tiny bit of water if needed (but not too much as this is a dry dish).
Now add the remainder of soy sauce and mix in well. Stir in the tomatoes and mushrooms and stir-fry until they are all cooked.
Turn into a warmed serving dish, garnish with spring onion and coriander and serve fresh.
Britain Modern mushrooms bell pepper BIR, curry, fusion, mushrooms, chillies, spices cornflour, cornstarch, soy sauce, mushrooms, oil, onions, green bell peppers, green chillies, black pepper, red chilli flakes, tomatoes, spring onions, scallions, coriander, cilantro
Method:
Mix the cornflour with 3 tbsp of the soy sauce and use to coat the mushrooms in the mixture. Set aside to marinate for 15 minutes.
Heat oil in a wok (or large pan) over medium-high heat. Fry the mushrooms until all the pieces are sealed (about 2–3 minutes), then set aside.
Add the bell green pepper to the pan and stir-fry until they start to soften (about 3–4 minutes).
Add the onions, chillies, pepper and chilli flakes and stir fry for another 2–3 minutes. Add a tiny bit of water if needed (but not too much as this is a dry dish).
Now add the remainder of soy sauce and mix in well. Stir in the tomatoes and mushrooms and stir-fry until they are all cooked.
Turn into a warmed serving dish, garnish with spring onion and coriander and serve fresh.
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