Oyster mushroom curry
Cooking time: 10 min. / 12 min.Difficulty: easy
Another amazing Sri Lankan recipe, meat substitute. Oyster mushroom curry full of proteins. A bit spicy as most of Sri Lankan dishes. But really delicious.
Process
Tear oyster mushrooms on strips and mix with chili powder, curry powder, turmeric, fenugreek, mix well and let rest.
Meanwhile heat oil and fry mustard seeds, when they start popping up, add onions. In about 1 minute add ginger, garlic, green chili peppers, cinnamon, curry leaves and pandan leaves. Mix well.
In one more minute add tomatoes. When they start changing into puree, add mushrooms. Mix well. Tomatoes shoud provide enough of water for stewing. If not, add bit of water. Sauté covered 3 minutes. Then add coconut milk, pinch of salt, mix well and cook 3-5 more minutes.
Serve with rice and other Sri Lankan curries.
To buy oyster mushroom grow kit US, UK, Europe
Ingredients
For 4 portions:
- 250 g oyster mushrooms torn on cca 1 cm wide strips
- 2 tomatoes chopped
- 2-3 whole green chili peppers
- 1-2 tsp chili powder
- 1 tsp curry powder
- 1/2 tsp turmeric powder
- 4 cm long piece of cinnamon stick
- 1 tsp brown mustard seeds (optional)
- 1/2 tsp fenugreek (optional)
- 10 curry leaves
- 1-2 pandan leaves cut on 3 cm pieces (optional)
- 2 red onions chopped
- 3 cloves garlic crushed
- 2-3 cm fresh ginger crushed
- 3/4 cup homemade coconut milk, or 1 small can + add water if necessary
- pinch of salt
- 2 tbs coconut or vegetable oil
Side dish:
- rice
Authentic tools needed:
- clay pot
- coconut scraper
- mortar
