Malaysian Indian Mushroom Curry

Ingredients

In this Malaysian Indian adaptation of Kinoko Nabe, the Japanese hot pot dish, we replace the traditional Japanese ingredients with Malaysian Indian spices and flavors. The original dish is transformed into a spicy and aromatic Mushroom Curry, featuring a thick and flavorful gravy made with onions, garlic, ginger, and tomatoes. The dish is infused with traditional Malaysian Indian spices like turmeric, cumin, coriander, and chili, giving it a distinct Malaysian Indian twist. We alse have the original recipe for Kinoko nabe, so you can check it out.

• 500g (1.1 lb) mushrooms, sliced 500g (1.1 lb) mushrooms, sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1-inch ginger, grated 1-inch ginger, grated
• 2 tomatoes, chopped 2 tomatoes, chopped
• 2 teaspoons turmeric powder 2 teaspoons turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• 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): 180 kcal / 753 KJ
• Fat (total, saturated): 12g, 9g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 4g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onions and sauté until golden brown.
3. 3.
   Stir in the minced garlic and grated ginger, and cook for another minute.
4. 4.
   Add the chopped tomatoes and cook until they soften.
5. 5.
   Add the turmeric powder, cumin powder, coriander powder, and chili powder. Mix well to combine the spices with the onion-tomato mixture.
6. 6.
   Add the sliced mushrooms to the pan and stir until they are coated with the spice mixture.
7. 7.
   Pour in the coconut milk and season with salt. Stir well to combine.
8. 8.
   Reduce the heat to low, cover the pan, and simmer for 15-20 minutes, or until the mushrooms are tender and the flavors have melded together.
9. 9.
   Garnish with fresh cilantro and serve hot with steamed rice or naan bread.

Treat your ingredients with care...

• Mushrooms — Make sure to clean the mushrooms thoroughly before slicing. If using delicate mushrooms like shiitake, remove the stems before slicing for a better texture in the curry.

Tips & Tricks

• For an extra kick of heat, add a finely chopped green chili along with the spices.
• Adjust the spiciness according to your preference by increasing or decreasing the amount of chili powder.
• To make the curry more indulgent, you can add a splash of coconut cream at the end.
• Serve the Mushroom Curry with a side of raita (yogurt sauce) to balance the spiciness.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Malaysian Indian Mushroom Curry hot with steamed rice or naan bread. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

Present the Mushroom Curry in a vibrant serving dish, allowing the rich colors of the curry and the mushrooms to shine. Sprinkle some chopped cilantro on top for an added touch of green.