Malaysian Chinese Mushroom Curry

Ingredients

In this adaptation, we have transformed the Hungarian Gombapaprikás into a Malaysian Chinese Mushroom Curry. While the original dish uses paprika as the main spice, we have incorporated Malaysian flavors by adding lemongrass, ginger, and turmeric to create a fragrant and spicy curry sauce. Additionally, we have replaced the traditional meat with mushrooms to cater to the vegetarian preferences commonly found in Malaysian Chinese cuisine. We alse have the original recipe for Gombapaprikás, so you can check it out.

• 500g (1.1 lb) fresh mushrooms, sliced 500g (1.1 lb) fresh mushrooms, sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 teaspoons turmeric powder 2 teaspoons turmeric powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 400ml (1 ¾ cups) coconut milk 400ml (1 ¾ cups) coconut milk
• 200ml (¾ cup) vegetable broth 200ml (¾ cup) vegetable broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 5g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until translucent.
2. 2.
   Add the minced garlic, grated ginger, and bruised lemongrass stalks to the pan. Sauté for another 2 minutes to release their flavors.
3. 3.
   In a small bowl, combine the turmeric powder, chili powder, cumin powder, and coriander powder. Add this spice mixture to the pan and stir well to coat the onions and aromatics.
4. 4.
   Add the sliced mushrooms to the pan and cook for 5 minutes, until they start to soften.
5. 5.
   Pour in the coconut milk and vegetable broth. Stir in the soy sauce and lime juice. Season with salt to taste.
6. 6.
   Reduce the heat to low and simmer the curry for 15-20 minutes, allowing the flavors to meld together and the mushrooms to become tender.
7. 7.
   Remove the lemongrass stalks before serving. Garnish with fresh cilantro.

Treat your ingredients with care...

• Mushrooms — Make sure to slice the mushrooms evenly to ensure they cook uniformly and absorb the flavors of the curry.

Tips & Tricks

• For an extra kick of heat, add a chopped red chili to the curry.
• If you prefer a thicker curry, simmer it uncovered for a few extra minutes to allow the sauce to reduce.
• Feel free to add other vegetables such as bell peppers or baby corn to the curry for added texture and flavor.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of chili powder.
• Serve the curry with steamed rice or noodles for a complete meal.

Serving advice

Serve the Malaysian Chinese Mushroom Curry hot with steamed rice or noodles. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

Present the Mushroom Curry in a vibrant bowl, allowing the rich yellow color of the curry to shine through. Garnish with a sprig of fresh cilantro for an added touch of green.