World Cuisine

  • 4 garlic cloves, finely chopped
  • 2 teaspoons finely chopped fresh root ginger
  • 1 onion, finely chopped
  • 1 tablespoon mild curry powder
  • 3 tablespoons water
  • 5 tablespoons sunflower oil
  • 500 g (1 lb) large button mushrooms, halved or thickly sliced
  • 100 ml (3½ fl oz) double cream
  • 2 tablespoons tomato purée
  • 6 tablespoons finely chopped fresh coriander
  • salt and pepper

Place the garlic, ginger, onion and curry powder in a food processor with the measured water and blend until smooth.

Heat 3 tablespoons of the oil in a large nonstick wok or frying pan and add the mushrooms. Stir-fry over a high heat for 4–5 minutes. Transfer the mushrooms to a bowl and wipe the wok with kitchen paper.

Add the remaining oil to the wok and place over a medium heat. Add the onion mixture and stir-fry for 3–4 minutes. Add the mushrooms, cream and tomato purée and stir-fry for 3–4 minutes or until piping hot. Season well and remove from the heat. Serve immediately with flat bread. Garnished with chopped fresh coriander and freshly ground pepper.

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