6 Spices, 60 Dishes by Ruta Kahate

Author:Ruta Kahate [Kahate, Ruta]
Language: eng
Format: epub
Published: 0101-01-01T00:00:00+00:00

Holy Mushroom Curry (VE/GF)

1 cup [80 g] dried, shredded, unsweetened coconut

3 Tbsp canola oil

2 cups [280 g] finely chopped red onions

1 Tbsp minced garlic

1 tsp cayenne

1 tsp ground coriander

½ tsp ground turmeric

½ tsp ground cumin

1 cup [240 ml] water

8 oz [230 g] button mushrooms

2 tsp kosher salt

As the July thunderstorms turn to steady rain in August, all that Goans can talk about are olmi. These elusive wild mushrooms grow in the forest on sacred termite mounds, and the locations are kept secret by local villagers. The forager must appease the guardian snake of the termite mound by offering a wild herb called akshar. Only then can she pick the delicate olmi, being careful to leave half of the fungi behind. No wonder these mushrooms command a handsome price; a small bundle wrapped in a large leaf can cost as much as two days’ wages. Since we have no sacred termite mounds here in the West, we’ll substitute the humble button mushroom to make this well-known Goan mushroom dish.

SERVES 4

Heat a cast-iron skillet over medium heat. Once warm, add the coconut to toast, 3 to 4 minutes. When it is lightly browned, scrape into a bowl. Wipe out the skillet with a paper towel and return to the heat.

Add 1 Tbsp of the oil and 1 cup [140 g] of the onions to the hot skillet and brown well, about 5 minutes. Add the garlic, cayenne, coriander, turmeric, and cumin and stir for 1 minute more. Transfer the spiced onions to a blender jar, add the reserved coconut, and pulse a couple of times to mix everything up. Now slowly add the water, drizzling in a little at a time to make a smooth paste. Stop and scrape down the sides of the jar multiple times to ensure it’s well mixed.

Quarter the larger mushrooms, halve the medium ones, and keep any little ones whole—you want 1 in [2.5 cm] pieces.

Heat the remaining 2 Tbsp of oil in the wok over medium heat and fry the remaining 1 cup [140 g] of chopped onions until golden brown. Add the mushrooms and sauté until they soften slightly. Add the salt and the coconut paste and mix well. Cook for 5 minutes or until the mushrooms have softened, stirring often.

SERVING TIP: I like to serve this with roasted baby red potatoes, a green salad, and crusty bread.

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