1
1/2-inch piece fresh ginger, peeled and chopped
1 small onion
peeled and chopped
3 cloves garlic,
peeled and chopped
3 tablespoons water
1 pound fresh white or wild mushrooms
6 tablespoons vegetable oil
1 tablespoon curry
powder
4 tablespoons plain yogurt
2 teaspoons tomato paste
Salt
Pepper
3 tablespoons chopped green onions, green
part only
2 tablespoons chopped fresh cilantro
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Put ginger,
onion, and garlic into the container of a blender
or food processor
with 3 tablespoons water and blend until finely chopped.
Wipe mushrooms clean with a damp cloth and slice them thickly.
.
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Put half the oil into
a non-stick frying pan and set over high heat.
When oil is hot, put in mushrooms. Stir and fry 2-3 minutes or until
mushrooms have lost their raw look. |
Empty contents of pan into a bowl. Put remaining oil into pan and set
over high heat. When oil is hot, put in paste from blender.
Stir and fry 3-4 minutes until it starts to brown.
Add 2 tablespoons curry powder. Fry 15 seconds, then add 1 tablespoon
yogurt and fry 30 seconds.
Add another tablespoon of yogurt and fry 30 seconds. Do this a third
time and fourth time.
Now put in tomato paste and fry 30 seconds. Stir in mushrooms and their
juices, salt and pepper. Stir and bring to a simmer. Turn
heat to low and simmer 5 minutes.
Stir in green onion tops and sprinkle cilantro over top before serving.
Serve over hot rice or noodles.
Serves 2-3 as an entree..
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