Oyster Mushroom Curry....

Oyster Mushroom has been a regular at my mom's place during my growing years. Most of the population at home - ( btw 12 of us from two families - how else can i refer!!) converted to vegetarians at one stage. So this was the only thing that resembled and tasted like meat for the converts. I was always loyal to my chicken and fish. So this mushroom would take many forms and tastes and would be prepared only on Sundays as special treats for them. What a pity!!. All said and done it sure tasted good.

Its been a while since i made this at home. Honestly it had gone out of my memory until i saw the call for 'Cooking with seeds - Fennel' event hosted by Priya's easy and tasty recipes. I use fennel in almost everything i make , so i was wondering about something different and interesting. So here it is...


Oyster Mushroom Curry :

Oyster mushrooms 250 gms

Onion - 2 small ones

Tomato - 1

Garlic - 5 finely chopped

Fennel Seeds - 1 Tbsp

Curry Leaves - few

Coriander powder - 1 tsp

Chilli powder - 1 1/2 tsp

Coconut milk - 1/4 cup

Oil as required

salt to taste

Method :

1. Heat the oil and add the fennel seeds Curry leaves and wait for few seconds.

2. Now add the onions and curry leaves and fry till the onions begins to brown slightly.

3. Add the coriander powder, Chilli powder , salt and a dash of turmeric powder cook for about two Min's.

4. Now add the chopped tomato and continue to cook for few Mins

5. Add the coconut milk and reduce heat. Cook for five to seven mins till the oil begins to float on top of the curry.

6. Now add the mushroom and cook it covered till done.

7. Garnish with coriander leaves

Tastes good with rice and can be served with rotis as well.

Enjoy!.