Veg
Simple Mushroom Curry
A family recipe since March 2007
A cosy, no-fuss mushroom curry that relies on a quick pearl onion and red-chilli paste for bright, savory flavor. Ready in under an hour and perfect with rice or flatbread.
45 min total4 servings
Ingredients
- Mushrooms - 500 g
- Pearl onions - 12 whole
- Dry red chillies - 6 whole
- Cooking oil
- Salt, to taste
Instructions
- 1If you prefer some texture, reserve a few whole pearl onions before you blend; otherwise use them all in the paste.
- 2Clean the mushrooms by wiping them with a damp cloth and trim any tough stem ends, then set them aside.
- 3Make a fine paste by pulsing the pearl onions and dry red chillies in a blender or mortar and pestle until smooth.
- 4Toss the paste with the mushrooms in a bowl, mix well so the mushrooms are evenly coated, and keep it aside for half an hour.
- 5Heat a little cooking oil in a large frying pan until it shimmers.
- 6If you reserved any pearl onions, chop them now and add to the pan; fry until they turn golden brown and fragrant.
- 7Add the marinated mushrooms to the pan and cook, stirring occasionally, until the mushrooms are tender and the flavors concentrate.
- 8Season with salt to taste, give everything a final stir, and cook briefly so the seasoning blends through.
- 9Serve the curry hot with steamed rice or warm flatbread.
- 10Optional: finish with a squeeze of lemon or a handful of fresh cilantro for brightness.