This delicious dish is not often found in restaurants, but one that is definitely worth trying. Halve, quarter, or thickly slice the mushrooms according to their size.
Serves 3-4.
Preparation and cooking time: 30 minutes.
Ingredients :
12 oz (350g) button mushrooms
8 oz (225g) pack frozen peas
4 tablespoon vegetable oil
1½ cups curry sauce (page 20)
1 level teaspoon salt
½ teaspoon turmeric
½ teaspoon ground cummin
½ teaspoon chilli powder
½ teaspoon dried fenugreek
½ teaspoon garam masala
2 teaspoon finely chopped green coriander
Directions :
1. Rinse and thickly slice the mushrooms. Rinse the frozen peas well in hot water and drain.
Serves 3-4.
Preparation and cooking time: 30 minutes.
Ingredients :
12 oz (350g) button mushrooms
8 oz (225g) pack frozen peas
4 tablespoon vegetable oil
1½ cups curry sauce (page 20)
1 level teaspoon salt
½ teaspoon turmeric
½ teaspoon ground cummin
½ teaspoon chilli powder
½ teaspoon dried fenugreek
½ teaspoon garam masala
2 teaspoon finely chopped green coriander
Directions :
1. Rinse and thickly slice the mushrooms. Rinse the frozen peas well in hot water and drain.
2. Heat the oil in a deep frying pan. When hot, put in the mushrooms and cook on a gentle heat for 3-4 minutes. Add the peas and cook for a further five minutes.
3. Now add the curry sauce and bring to a simmer. Stir in the salt, turmeric, ground cummin, and chilli powder.
4. Simmer, stirring occasionally, for about 15 minutes.
5. Add the dried fenugreek and the garam masala and simmer for a further five minutes.
6. Allow the oil to settle and skim of the excess. Stir in the green coriander and serve.
