As we've been away for the weekend I haven't had the opportunity to get to the butchers so tonight was a veggie curry. Knowing Hubby can be a bit reluctant when it comes to veggie dishes I was shocked when he came home and announced he had been looking forward to Mushroom Korma all day!
It wasn't like a thick super-creamy korma as I know it, but was still delicious. A quick googling of the word "korma" teaches me that a korma is just a pale, creamy and mild curry dish. As I'm getting better with different curries and their techniques I'm beginning to understand how I can create other curries. In the next couple of weeks I'm going to try a Chinese curry. The recipe below is based on a recipe from 30-minute Indian cookbook.
Mushroom Korma
Serves 2-3
1 tbsp sunflower oil
1 small onion, finely chopped
400g button mushrooms, halved
1/2 tsp grated ginger
1/4 tsp chilli powder
1/2 tsp turmeric
1 tbsp ground coriander seed
2 tsp ground cumin
1 small can (220g) tin of chopped tomatoes
1 tsp sugar
3 tbsp single cream
1 tbsp coriander leaves, chopped
1) Heat oil then grntly fry onion until soft. Stir in ginger, mushrooms then saute for 5 min.
2) Add spices, tomatoes and sugar. Cover and simmer for 10 min.
3) Stir in cream and coriander. Serve.
Monday, June 30, 2008
Curry Monday - Mushroom Korma
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Looks delicious! Nice and quick too! look forward to seeing the Chinese curry.
ReplyDeleteLooks absolutely delicious. Bookmarking this right now. :)
ReplyDeleteLooks delicous as always. Would prob have to add in meat for hubby but daughter and I would love it as it is. I tried her with a korma for the first time at the weekend and she loved it!! You can never be too young for curry.
ReplyDeleteGreat recipe, taking a humble ingredient like button mushrooms and transforming it into something almost decadent.
ReplyDeleteI'm bookmarking this to try. I'm looking forward to the Chinese curry too.
This looks scrummy. I bought a big box of mushrooms on Sunday and this is what we'll be eating tomorrow evening. Thanks for sharing!
ReplyDeleteWhat a yummy idea! I'm looking forward to trying this one.
ReplyDeleteI find mushrooms substitute really well for beef in a few recipes. I've made mushroom stroganoff before, and a shepherds pie with shitake mushrooms instead of beef. Your korma looks lovely!
ReplyDeleteMmmm, korma! I'm a huge mushroom fan - unfortunately I like the thick, rich and creamy kormas myself, but this still seems like a nice easy recipe.
ReplyDeleteSerena & [eatingclub]- I'm looking forward to trying the chinese curry.
ReplyDeleteWendy - When you do try it I hope you enjoy it as much as I did.
Beth - I can imagine the sauce would work well with chicken.
Cottage Smallholder - hope your korma went well.
Julie - hope you enjoy it
Kazari - I'll have to try your beef for mushroom subsitution ideas, they sound delicious.
Judith - Like you I love the thick creamy version of a korma. I'm going to try and recreate this type of korma in a few weeks.
Lovely! I never thought of using mushrooms in a curry, although I can't imagine why not.
ReplyDeleteMay I ask where you're getting your Chinese curry recipe from? It's quite a big bug-bear of mine; there's no such thing as a 'Chinese curry', these were dreamed up by takeaways in England.
The Chinese have curry-flavoured sauces, but these are mainly for street snacks like barbequed fish balls, or dim sum dishes like whelks or squid in curry sauce, never a whole dish of it.
Lizzi - recipe I used was from UKtv Food. I have to admit it turned out very like a takeaway curry. Do you know where I could find recipes for traditional chinese spicy dishes?
ReplyDeleteThis sounds really really nice! I'll have to try that this week sometime, I love mushrooms and I love Korma!
ReplyDeleteHi Jules,
ReplyDeleteA lot of Fuchsia Dunlop's recipes are Sichuanese and are spicy - I'll be posting a recipe for Peng's Homestyle Beancurd next week. Also, Josh posted Ma Po Tofu which is delicious here http://cookingthebooks.typepad.com/cooking_the_books/2007/10/i-made-it.html
Here's one of Fuchsia's: http://www.leitesculinaria.com/recipes/cookbook/kung_pao.html
Her Sichuan Cookery book is very good.