Morel Curry

Method

Clean the morels carefully by brushing away dirt and halving any larger specimens. Heat ghee in a heavy-bottomed pan, add fennel seeds and let them crackle, then add finely sliced onions and cook until golden brown. Stir in minced garlic and ginger paste, cooking for 2 minutes until fragrant. Add the morels and cook for 3-4 minutes, then sprinkle in the coriander powder, turmeric, Kashmiri chilli powder and asafoetida, stirring well to coat. Add the yoghurt a little at a time whilst stirring continuously to prevent curdling, then pour in the water and bring to a gentle simmer. Cover and cook for 15-20 minutes until the morels are tender and the sauce has thickened slightly, seasoning with salt to taste. Finish with a scatter of fresh coriander leaves and serve hot.