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Mushroom Madras
Mushroom Madras is a modern British recipe (from British Indian Restaurants) for a classic aromatic but still fairly spicy curry where mushrooms are used as a vegetarian option rather than meat. The full recipe is presented here and I hope you enjoy this classic British version of: Mushroom Madras.
prep time
10 minutes
cook time
15 minutes
Total Time:
25 minutes
Serves:
2
Rating: 
Tags : CurryBIR CurriesChilli RecipesVegetarian RecipesSpice RecipesBritish Recipes
This is a modern BIR (British Indian Restaurant) for a vegan version of a classic Madras curry that used mushrooms as the main ingredient rather than meat and substitutes extra-virgin olive oil for the ghee.
Ingredients:
250g button mushrooms (white or chestnut or a blend), halved
3 tbsp Extra Virgin Olive Oil
1/2 Onion, finely chopped
3 Green Chillies, finely sliced
3 garlic cloves, finely sliced
1 tsp Chopped Garlic
1 tbsp Tomato Puree Paste
250ml (1 cup)
base curry sauce or
Indian restaurant curry base
Handful of Coriander (cilantro), chopped to garnish
½ tsp salt
½ tsp Kasuri methi (dried fenugreek leaves)
1 lemon wedge
For the Spices:
1 tsp Whole Cumin Seeds
0.5 tsp Turmeric Powder
1 tsp (heaped) Madras Curry Powder
1 tsp Coriander Powder
1 tsp Chilli Powder
0.5 tsp Ground Cumin Powder
Method:
Place your curry pan over high heat. Add the olive oil allow to heat through. Also place the base gravy in a pan and allow to come to a simmer.
In the meantime, add the mushrooms to a deep fryer (or deep oil in a wok or large pan). You want to deep fry in hot oil so that the excess liquid from the mushrooms is eliminated as this may discolour the curry. Once the mushrooms are golden drain on kitchen paper and set aside.
Now add the cumin seeds to the olive oil. As soon as they begin to splutter add in the onions and chillies. Cook for 90 seconds then add in the garlic and season with the salt. Crumble over the fenugreek leaves then stir everything into the oil.
Continue cooking for about 3 minutes, until the onions are soft and translucent.
Reduce the heat to medium then add in the deep-fried mushrooms. Cook for 2 minutes then add in all the remaining spices. Stir into the oil then add the tomato puree and keep stirring until this is mixed well with the oil.
Add the hot base gravy and mix through then squeeze in the juice from the lemon wedge and add the wedge itself. Bring to a brisk simmer and cook for a few minutes, until the gravy has thickened to your liking.
Add the coriander, turn into a serving dish and bring to the table.
