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PrintMUSHROOM AND OKRA CURRY
The sliced okra not only flavours this unusual curry, but also thickens it.
Serves :
4
Preparation Method :
- To make the mango relish, peel the mango, cut the flesh off the stone, and chop it finely.
- Put it in a bowl. Mash with a fork and mix in the garlic, onion, ginger, chilli, salt, and sugar. Set aside.
- Put the garlic, ginger, chillies, and 45 ml / 3 tablespoons of the water in a blender or food processor and blend to a smooth paste.
- Heat the oil in a large pan. Add the coriander and cumin seeds, and the ground cumin, ground cardamom and turmeric, and cook for 1 minute, until aromatic.
- Scrape in the garlic paste, and then add the tomatoes, mushrooms, and okra.
- Pour in the remaining water. Stir to mix well, and bring to boil. Reduce the heat, cover, and simmer the curry for 5 minutes.
- Remove the lid, increase the heat slightly, and cook for 5 - 10 minutes more, until the okra is tender.
- Stir in the fresh coriander and serve with the rice and the mango relish.
INGREDIENTS
- 4 garlic cloves, roughly chopped
- 1 inch piece fresh root ginger, roughly chopped
- 1 or 2 fresh red chillies, seeded and chopped
- 200 ml cold water
- 1 tablespoon Cooking oil
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon ground cumin
- Seeds from 2 green cardamom pods, ground
- Pinch of ground turmeric
- 400 grams chopped tomatoes
- 450 grams mushrooms, quartered if large
- 250 grams okra, trimmed and sliced
- 12 tablespoons chopped fresh coriander (cilantro) basmati rice, to serve
For the mango relish
- 1 large ripe mango, about 500 grams
- 1 small garlic clove, crushed
- 1 small onion, finely chopped
- 2 teaspoons grated fresh root ginger
- 1 fresh red chilli, seeded and finely chopped
- A pinch each of salt and sugar
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