Fried Mushroom Curry
An ideal side dish with easy to find ingredients to accompany rice & curry
Fried Mushroom Curry
Print recipe
| Prep time | 10 minutes |
| Cook time | 10 minutes |
| Total time | 20 minutes |
| Allergy | Egg |
| Meal type | Side Dish |
| Chef Duminda | Chef Duminda |
Ingredients
- 100g Oyster Mushrooms
- 50g Chickpea Flour
- 1 Egg
- 1/2 teaspoon Backing Powder
- 1 Onion (Sliced)
- 1 clove Garlic (Chopped)
- 1 Green Chilies (Sliced)
- 1/2 teaspoon Turmeric Powder
- Salt
- Paper
- LYMOL
- Water
- 100ml Oil
- 100ml Cocnut Milk
- 1 teaspoon Curry Leaves (Chopped)
- 1 teaspoon Curry Powder
- 1 teaspoon Fenugreek Seeds
- 1 Tomato (Diced)
- 1 piece Rampe
- 1 teaspoon Ginger (Chopped)
Directions
| Step 1 | |
|
Make the batter using chick-pea flour, curry leaves, onions, green chilies, Lymol and water |  |
| Step 2 | |
|
Coat the oyster mushrooms with the batter |  |
| Step 3 | |
|
Deep fry the battered mushrooms |  |
| Step 4 | |
| In another pan sauté onion, garlic and ginger for a few minutes and add the fenugreek seeds, curry leaves, rampe, turmeric powder, curry powder, chili powder, tomatos and mix well | |
| Step 5 | |
|
Now add the coconut milk and cook in slow fire for a few minutes and add the batter fried mushrooms to the curry. Season with salt and pepper |  |
