Mushrooms and Cilantro Curry |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
This is from Madhur Jaffrey. Sounds good. Ingredients:
5 tablespoons corn oil or 5 tablespoons peanut oil |
2 medium cinnamon sticks |
2 small onions, very finely chopped |
3 hot green chili peppers, finely chopped |
1 cup plain yogurt |
1 1/4 teaspoons salt |
2 lbs medium mushrooms |
1/4 teaspoon ground cloves |
1/4 teaspoon ground cardamom |
2 cups packed cilantro leaves, well chopped |
3 tablespoons heavy cream |
Directions:
1. Pour oil into a wide, heavy, lidded pan or wok, set over medium-high heat.
2. When oil is hot, add cinnamon. Stir once and then quickly add the onions and chilies. Stir fry for 5 to 7 minutes until onions are golden brown.
3. Take pan off heat and add the yogurt and 1/2 teaspoon salt.
4. Return pan to heat and cook, stirring, until all the yogurt is absorbed and you can see the oil at the edges.
5. Put in the mushrooms, another 3/4 teaspoons salt, cloves, cardamon and cilantro. Stir and reduce heat to low, cover, and cook gently for 10 to 15 minutes, stirring occasionally.
6. Remove the lid and raise the heat to medium high to boil off some of the liquid, stirring occasionally.
7. Add cream, serve.
|
|