Mushroom with Garam Masala

This curry is easy and tasty and is from the first Asian cookery book I ever bought, Charmaine Solomon’s The Complete Asian Cookbook, which is now falling to bits because my copy is more than 20 years old. As they say ‘it’s an oldie but a goodie’. I’ve adapted this a little by adding potato – the mushroom flavour is stronger without it. The recipe is Indian and is called ‘Dhingri Kari’ in the book.

What you’ll need:

* 500g mushrooms (or 375g sliced mushrooms and a couple of small boiled and cubed potatoes)

4 spring/green onions

2 tablespoons oil

2 cloves garlic, crushed

½ teaspoon freshly grated ginger

6 curry leaves (I add one sprig)

2 teaspoons curry powder (added raw Ceylon)

1 teaspoon salt

½ teaspoon garam masala

½ cup coconut cream

2 teaspoons lemon juice

What to do:

Clean and slice mushrooms if not opting for a pre-sliced package of fresh mushrooms. Slice green onions finely. Heat oil. Fry garlic, ginger, curry leaves and sliced spring onions until softened. Add curry powder, salt and mushrooms (also cooked potatoes if using). Stir fry until mushrooms lose their raw look. Cover and simmer for a few minutes before adding garam masala. Stir, then add coconut milk, simmer uncovered until heated through. Take off fire. Stir in lemon juice.