Morel Mattar Masala is a modern Fusion recipe (based on a Himalayan original) for a classic curry of morel mushrooms and peas in a spiced tomato and coconut milk base. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Morel Mattar Masala.
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I'm always on the lookout for new curry recipes, particularly if they can be made with wild foods. A Mattar Masala is a North Indian curry incorporating peas. Now, in the Himalayas they have a mushroom, known locally as gucchi and which are very similar to our own common morel (Morchella vulgaris). Now, just about any mushroom can be used in this recipe, but I've used a mix of black and common morels as I had a bumper crop last year and I dried them. Now, fresh would be best but as morels dry and re-constitute well I used them to be more in keeping with the original recipe.
Ingredients:
225g fresh mushrooms (I used dried and rehydrated morels)
120g fresh or frozen peas
370g tinned whole peeled tomatoes
2 green finger chillies, sliced into thin rounds (adjust to taste)
½ tbsp garlic paste
½ tbsp ginger paste
1 small onion, finely diced
½ tsp Himalayan salt
1 tbsp ghee or coconut oil
125ml coconut milk
Handful of chopped fresh coriander, or to taste
For the Spices:
½ tsp garam masala
1 tsp ground coriander seeds
½ teaspoon ground cumin seeds
¼ teaspoon turmeric powder
225g Cooked basmati rice, for serving
½ tbsp Kasuri Methi (dried fenugreek leaves)
Method:
Begin by washing and clean the mushrooms in water, then set aside to dry on paper towels. Very clean mushrooms may not need to be washed. Morels can be kept whole or halved, other mushrooms should be cut into large pieces.
Remove the tomatoes from their juice then working in a sink or large bowl squeeze out the seeds and any excess juice (reserve the juice). Take two of the tomatoes, dice them and set aside. Purée the remaining tomatoes along with any reserved juice and the juice from the tin.
Place a saucepan or wok over medium heat. Add the ghee, garlic, ginger and onion and cook for 3-4 minutes, stirring frequently. At this point add in all the spices, stirring to mix into the oil.
Cook for about 2 minutes before adding in the mushrooms and chilli pieces, reduce the heat a little and cook slowly. To be safe, the morels will need to be cooked for at least 10 minutes. Take your time over this step and stir regularly, until the morels have wilted and released all their liquid.
Now add the chopped tomatoes and 4 tbsp of the puréed tomatoes along with the coconut milk. Bring to a simmer and cook until thickened.
Taste the curry gravy and adjust for salt and tomato (you should still have a little of the purée left over).
Finally stir in the peas, cooking for a couple of minutes to ensure they are heated through. Adjust the seasonings again, stir in the coriander leaves then turn into a warmed serving dish and bring to the table.
Serve accompanied by rice, yoghurt for garnish, additional coriander leaves and toasted cashew nuts. You can also add edible flowers like wild violets (in season with the morels) for a pop of colour.
