Mushroom Curry

Method

Soak the dried chillies in warm water for 10 minutes, then remove the seeds if you prefer less heat. Grind the soaked chillies, garlic, ginger, and half the onion together into a fine paste. Heat the oil in a large heavy-bottomed pan and fry the remaining sliced onions until golden brown. Add the ground paste and fry for 3-4 minutes, stirring constantly until fragrant and the raw garlic smell disappears. Cut the mushrooms into quarters and add them to the pan, cooking for 2-3 minutes before adding the tinned tomatoes, turmeric, salt, and water. Simmer gently for 15-20 minutes until the mushrooms are tender and the sauce has thickened slightly. Finish with fresh coriander leaves and serve with red rice or ema datshi.