MUSHROOM COCONUT CURRY

INGREDIENTS:-

• Tamarind - 30 grams
• Water - 80 milliliters
• Coconut oil - 2 tablespoon
• Coconut - 100 grams
• Cumin - 1/4 teaspoon
• Red chili - 1 teaspoon
• Paprika - 1 teaspoon
• Turmeric - 1/4 teaspoon
• Coriander powder - 2 teaspoon
• Fennel powder - 1 teaspoon
• Curry leaves - 18-20
• Onions - 150 grams
• Ginger paste - 1 tablespoon
• Mushroom - 300 grams
• Salt - 1 teaspoon(to taste)
• Olive oil - 2 tablespoon
• Musterd seeds - 1 teaspoon
• White lentils (til) - 1 teaspoon
• Curry leaves - 18-20
• Dry red chili - 4

MAKING:-

1. In a small bowl add tamarind 30 grams, water 80 milliliters water to soak it for 25-30 minutes.
2. Heat coconut oil 2 tablespoon in a pan, add coconut 100 grams and cook until it turns golden brown in colour.
3. Now add cumin 1/4 teaspoon, red chili 1 teaspoon, paprika 1 teaspoon, turmeric 1/4 teaspoon, coriander powder 2 teaspoon, fennel powder 1 teaspoon and stir all spices well.
4. Now blend this mixture in a blender and make a paste by adding water in it.
5. Take a small bowl and put strainer on it to strain tamarind.
6. Heat coconut oil 2 tablespoon in a pan add fresh curry leaves 18-20 and stir for 2-3 minutes.
7. Then add onions 150 grams and fry till translucent or until it turns golden brown in colour.
8. Add ginger paste 1 tablespoon, mushroom 300 grams, salt 1 teaspoon and add blended paste stir it well add prepared tamarind pulp in it. mix it well.
9. In another pan heat olive oil 2 tablespoon add mustard seeds 1 teaspoon white lentils 1 teaspoon and stir all well.
10. Add fresh curry leaves 18-20, dry red chili 4 and stir for 4-5 minutes.
11. Transfer curry to serving bowl and garnish with tempering over the curry.
12. Serve hot.