5 from 1 vote
Malaysian Mushroom Korma
Malaysian Mushroom Korma
Course: Curry
Cuisine: Malaysian
Author: Vaishali Honawar
Ingredients
  • 1 tbsp vegetable oil
  • 2 cloves garlic , minced
  • 1 tsp grated ginger
  • 1 large onion , sliced thin
  • 1 1/2 tsp garam masala
  • 1/4 cup soy yogurt.
  • 1 14- ounce can of light coconut milk (if you can only find regular coconut milk, use half the coconut milk and mix in an equal quantity of water or vegetable stock)
  • About 3-4 cups of mushrooms (shiitake, portabella, button, or the Japanese mushrooms I mentioned above are all wonderful)
  • 2-3 potatoes (I used purple potatoes), cut into 1-inch chunks and boiled or microwaved until just tender.
  • For the spice paste:
  • 1 large red onion , chopped
  • 7-8 cloves of garlic , chopped
  • 1 2- inch piece of ginger , chopped
  • 15 black peppercorns , ground
  • 1 tbsp fennel seeds , ground
  • 1 tsp cumin seeds , ground
  • 1 tsp coriander seeds , ground
  • 1-2 tsp red chili powder like paprika
  • 2-4 tbsp chopped coriander leaves
Instructions
  1. Place the above ingredients in a blender and using just as much water as is necessary, process to a thick, fairly smooth paste.
  2. Heat oil in a large, fairly deep pan like a Dutch oven
  3. Add the onions and saute on medium heat until soft and translucent.
  4. Add the ginger and garlic and stir for a minute.
  5. Add the garam masala and stir to coat with the oil, about a minute.
  6. Add the spice paste and stir well. Cook, on medium-low heat, stirring frequently to keep the paste from sticking to the bottom. Cook about 10 minutes or until the paste no longer has a raw smell and taste.
  7. Add the yogurt and stir in and cook a couple more minutes.
  8. Add the mushrooms and stir in. Add salt to taste.
  9. Cook a few minutes until the mushrooms start to soften and express their juices. Add the potatoes and half the coconut milk.
  10. Bring to a boil on medium heat, then continue to simmer for about 3-4 minutes.
  11. Add the coconut milk and turn off heat immediately so the curry does not boil again.
  12. Garnish with coriander leaves and, if desired, fried onions.
  13. Serve hot with naan or with boiled rice.
  14. Enjoy!