Review of the Mushroom Curry Recipe
Hi, Ray here again.
Time to try another Curry Focus vegetarian curry. This time it’s the Mushroom Curry - it looks easy to cook and I love mushrooms.
It was a really big bag of mushrooms. Surely these were too many? Not to worry, I know they won’t go to waste.
I cleaned and chopped up the mushrooms. Before starting to cook
Cooking the curry itself was easy.
I heated the oil and did a stir-fry on the first lot of spices before adding the onion.
Once the onion was ready, in went the spice powders for a quick stir-fry.
Then in went the chilli, garlic and ginger for another stir-fry.
All this stir-frying made me think that I was cooking a Chinese meal but the delicious Indian spice smells drifting around the kitchen reminded me what I was cooking and had me almost drooling in anticipation of a great meal.
Then in went the tomatoes and at the same time the rice went into the microwave.
Finally, the mushrooms entered the frying pan. The pan was almost overflowing with the mushrooms and I had to stir the mixture pretty carefully to make sure that I didn’t spill any.
I did a quick taste test after 5 minutes of cooking the mushrooms and realized that it was going to be a spicy hot curry. This didn’t worry me but I knew that a couple of the diners wouldn’t cope too well. So I quickly raided the fridge and got together a bowl of yogurt with diced cucumber – a pretty rough raita.
After 10 minutes the curry and rice were ready. I served them up, with the bowl of raita, and sprinkled some cilantro over the top.
Another great Indian curry was ready for the assembled dinner guests.
And the curry was eaten pretty quickly, despite the heat.
I loved the curry and it scored an overall rating of 6.5 out of 10. Not a really high score and the curry being very spicy hot contributed to this score.
But I do recommend that you try this curry for yourself. If you don’t like your curry too hot then you can miss out green chilli to keep the temperature down a bit.
