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Mushroom Curry

Mushroom Curry is a traditional British Indian Restaurant (BIR) recipe for a vegetarian curry of mushrooms in a fragrant yoghurt and tomato gravy base. The full recipe is presented here and I hope you enjoy this classic British version of: Mushroom Curry.

prep time

15 minutes

cook time

40 minutes

Total Time:

55 minutes

Serves:

4

Rating: 4.5 star rating

Tags : CurryBIR CurriesWild FoodBritish Recipes


This is a more modern British Indian Restaurant (BIR) dish for a curry of chestnut mushrooms (though you could substitute other mushrooms, particularly wild ones to vary the texture) served in a thick and aromatic yoghurt and cashew nut gravy.

Ingredients:

2 tbsp sunflower oil
1 tsp cumin seeds
12 raw cashew nuts, coarsely chopped
2 onions, finely chopped
2 garlic cloves, minced
1 tsp ground coriander
½ tsp hot chilli powder
1 tsp garam masala
½ tsp ground turmeric
2 tbsp gram (chickpea) flour
100g natural yoghurt
250ml (1 cup) water
3 tomatoes, chopped
400g (14 oz) closed cap chestnut mushrooms (halved if large, kept whole if small)
20g (1 bunch) coriander, leaves picked
½ tsp sea salt
¼ tsp freshly-ground black pepper

Method:

Heat the oil in a large wok or pan over medium-low heat. Add the cumin seeds and when they begin to splutter (about 90 seconds) stir in the cashew nuts, followed by the onions.

Cook, stirring frequently, for about 12 minutes or until the onions are golden brown. Add the garlic and stir fry for 1 minute more.

Mix together the gram flour with the ground coriander, chilli powder, garam masala and turmeric. Scatter over the dish and stir to combine. Stir fry the mixture for a couple of minutes so the spices are no longer raw.

Mix together the yoghurt and water in a bowl then add to the pan a little at a time, stirring well to combine after each addition. When done, add the salt and black pepper then bring everything to a simmer before adding the tomatoes. Return to a gentle simmer, cover the pan and cook for 12 minutes.

Finally add the mushrooms and coriander leaves. Cover the pot and simmer for a further 10-12 minutes, or until the mushrooms are cooked through.

Serve hot.