BIR Mushroom Vindaloo

BIR Mushroom Vindaloo is a modern British recipe (from British Indian Restaurants) for a classic Goan-base very hot curry that's made vegetarian with the use of mushrooms as the main ingreient. The full recipe is presented here and I hope you enjoy this classic British version of: BIR Mushroom Vindaloo.

prep time

5 minutes

cook time

10 minutes

Total Time:

15 minutes

Serves:

2

Rating:

Tags : CurryBIR CurriesChilli RecipesVegetarian RecipesSpice RecipesBritish Recipes

This dish is truly on some British Indian Recipe (BIR) menus. This recipe, is a combination of my own experiments and true BIR cookery. I developed it for an Indian friend, who, being Hindu is vegetarian, but wanted to try one of the hotter British-style curries. The curry I cooked used a mix of my favourite mushrooms: chestnut, oyster, king oyster and chanterelle. However, you can make this with sliced white mushrooms and/or chestnut mushrooms alone. This recipe calls for extra hot chilli powder and I tend to use dried and ground scotch bonnet chillies from my own garden. You can make this even hotter with naga jalokia powder or milder, as you desire.

Ingredients:

5 tbsp oil, divided
1 tbsp ginger-garlic paste
1 tsp Methi (dried fenugreek leaves)
1 tbsp mix powder
1 tbsp extra hot chilli powder
1 tbs freshly-ground black pepper
1 tsp garam masala
Pinch of sea salt
80ml (1/3 cup) Home-made tomato puree diluted with 3 tbsp water
1 tbsp lemon juice
225g (1/2 lb) mixed mushrooms, sliced
500ml (2 cups) base curry sauce or Indian restaurant curry base
Chopped Coriander, to garnish

Method:

Slice the mushrooms as you prefer. Add about 4 tbsp oil to a non-stick pan. When hot, add the mushrooms and fry for about 6-8 minutes, until they release their liquid, begin to colour and crisp. Turn out onto a plate and set aside until needed.

Add the remaining 1 tbsp oil to a large frying pan over hight heat. When the oil is hot stir in the ginger-garlic paste and cook for 30 seconds only.

Stir in the methi, mix powder, chilli powder, black pepper, salt and garam masala. Stir well to yield a thick pate (you can add a splash of water if the spices look to be in danger of burning. Cook the spices for about 90 seconds, or until aromatic.

Now stir in the tomato purée and the lemon juice, bring to a simmer and cook until the gravy begins to thicken. Add half the warmed base and the pre-cooked mushrooms. Stir to combine and coat the mushroom slices. Return to a simmer and cook for around 2 minutes
Add the remaining base gravy and cook your curry down to the desired thickness. Turn into a warmed serving bowl and finish with a sprinkling of chopped coriander.