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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

  • Place the above ingredients in a blender and using just as much water as is necessary, process to a thick, fairly smooth paste.
  • Heat oil in a large, fairly deep pan like a Dutch oven
  • Add the onions and saute on medium heat until soft and translucent.
  • Add the ginger and garlic and stir for a minute.
  • Add the garam masala and stir to coat with the oil, about a minute.
  • 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.
  • Add the yogurt and stir in and cook a couple more minutes.
  • Add the mushrooms and stir in. Add salt to taste.
  • Cook a few minutes until the mushrooms start to soften and express their juices. Add the potatoes and half the coconut milk.
  • Bring to a boil on medium heat, then continue to simmer for about 3-4 minutes.
  • Add the coconut milk and turn off heat immediately so the curry does not boil again.
  • Garnish with coriander leaves and, if desired, fried onions.
  • Serve hot with naan or with boiled rice.
  • Enjoy!