Mushroom Korma

Ingredients

6 Large Flat Mushrooms
1 Tin evaporated milk
4oz grated coconut
4oz Sour Cream
3 Tablespoons Mango chutney
Quarter of an onion finely chopped
2 Teaspoon Curry Powder
Half Teaspoon Chilli Powder
1 Finely Chopped Cayenne Chilli
4 Cloves Crushed Garlic
2 inches Root Ginger grated
5 Tablespoons Vegetable Oil
4 Tablespoons roughly chopped coriander leaves
1 Tablespoon whole coriander leaves
2 Tablespoons mushroom sauce (optional)
1 Teaspoon Turmeric
1 teaspoon Garam Massalla

Method

Peel and slice the mushrooms. Make a paste of the curry powder, Turmeric and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the vegetable and the cream, coconut, mango chutney and milk and simmer for 10 minutes or until the vegetables are cooked, stirring occasionally. If needed add a little water to prevent the curry becoming too thick or dry. Now stir in the garam massalla, mushroom sauce and finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top.