Maldivian Mushroom and Pea Curry

Ingredients

In this Maldivian adaptation of Dhingri Mutter, the traditional Indian spices are replaced with Maldivian spices such as cumin, coriander, and turmeric. The dish also incorporates coconut milk to add a creamy and tropical element. Additionally, the cooking technique and flavor profile are adjusted to suit the Maldivian cuisine, resulting in a unique and flavorful Mushroom and Pea Curry. We alse have the original recipe for Dhingri mutter, so you can check it out.

• 2 tablespoons (30ml) coconut oil 2 tablespoons (30ml) coconut oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 200g mushrooms, sliced 200g mushrooms, sliced
• 1 cup (150g) peas 1 cup (150g) peas
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 15g, 12g
• Carbohydrates (total, sugars): 18g, 6g
• Protein: 5g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Heat coconut oil in a pan over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pan. Sauté until the onion turns translucent.
3. 3.
   Add cumin seeds, ground coriander, ground turmeric, and chili powder to the pan. Stir well to combine the spices with the onion and garlic mixture.
4. 4.
   Add the sliced mushrooms to the pan and cook until they release their moisture and become tender.
5. 5.
   Stir in the peas and cook for an additional 2 minutes.
6. 6.
   Pour in the coconut milk and season with salt to taste. Simmer the curry for 5-7 minutes, allowing the flavors to meld together.
7. 7.
   Garnish with fresh cilantro and serve hot with steamed rice or Maldivian roshi bread.

Treat your ingredients with care...

• Mushrooms — Make sure to clean the mushrooms thoroughly before slicing them. If using larger mushrooms, you can cut them into bite-sized pieces for easier consumption.

Tips & Tricks

• For a spicier curry, increase the amount of chili powder according to your taste preference.
• If you prefer a thicker curry, you can reduce the amount of coconut milk or simmer the curry for a longer duration to allow it to thicken.
• Feel free to add other vegetables such as bell peppers or carrots to enhance the flavor and nutritional value of the dish.
• Serve the curry with a squeeze of fresh lime juice for a tangy twist.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Maldivian Mushroom and Pea Curry hot with steamed rice or Maldivian roshi bread. Garnish with fresh cilantro for added freshness and aroma.

Presentation advice

To enhance the presentation, sprinkle some toasted coconut flakes on top of the curry. This adds a delightful crunch and a touch of tropical flair.