500 g (1 lb) chestnut mushrooms, halved or thickly sliced
100 ml (3 1/2 fl oz) double cream
2 ripe plum tomatoes, finely chopped
6 tablespoons finely chopped coriander leaves
salt and pepper
steamed rice, to serve
4 garlic cloves, finely chopped
2 teaspoons peeled and finely chopped fresh root ginger
1 onion, finely chopped
1 tablespoon medium or hot curry powder
3 tablespoons water
To make the spice paste, put all the ingredients in a food processor or blender and blend until smooth.
Heat 3 tablespoons of the oil in a large wok until hot, add the mushrooms and stir-fry over a high heat for 4–5 minutes. Transfer the contents of the wok to a bowl and wipe out the wok with kitchen paper.
Heat the remaining oil in the wok until hot, add the curry paste and stir-fry over a medium heat for 3–4 minutes. Return the mushrooms and any juices to the wok, add the cream and tomato and cook, stirring, for 3–4 minutes or until piping hot. Season well.
Remove from the heat, stir in the chopped coriander and serve immediately with steamed rice.