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25min Spicy Crispy Mushroom Curry

This mushroom curry is quick, fast, fiery and so so so good! In less than 30mins you can have a gorgeous curry. Serve this at a dinner party to your guests and they are guaranteed to be impressed. The gravy is sticky, spicy, tangy and the mushrooms are coated in a wonderful slightly chewy and crispy batter. It is so good! Get making peops!

25min Spicy Crispy Mushroom Curry
Serves 2
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
252 calories
26 g
0 g
15 g
7 g
1 g
283 g
551 g
7 g
0 g
13 g
Nutrition Facts
Serving Size
283g
Servings
2
Amount Per Serving
Calories 252
Calories from Fat 134
% Daily Value *
Total Fat 15g
23%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Cholesterol 0mg
0%
Sodium 551mg
23%
Total Carbohydrates 26g
9%
Dietary Fiber 5g
18%
Sugars 7g
Protein 7g
Vitamin A
22%
Vitamin C
170%
Calcium
6%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 200g closed cup mushrooms, sliced
  2. • 4 cloves garlic
  3. • Thumb size ginger, roughly chopped
  4. • 2 shallots, roughly chopped
  5. • 1 red chilli
  6. • 1 green chilli
  7. • 4 tbsp corn flour
  8. • 4 tbsp water
  9. • 1 tbsp soy sauce
  10. • 2 tbsp tomato puree
  11. • 2 tbsp vegetable or sunflower oil
  12. • Salt to taste
  13. • Finely chopped spring onions for garnishing.
Instructions
  1. In a food processor, blitz into a paste the garlic, ginger, shallots, chillies, corn flour, water and soy sauce.
  2. In a mixing bowl, pour the paste over the mushrooms and mix well, ensuring an even coating.
  3. In a small non-stick wok or sauce pan, heat vegetable or sunflower oil. Add the marinated mushrooms and cook for 4-5minutes before flipping the mushrooms to cook on the other side for a further 3-4minutes. You’ll notice that the paste starts to thicken and form an almost jelly like coating around the mushrooms. As the mixture cooks, it will start to brown and become crisp. Use a spatula to toss the mushroom every so often and unstick any bits from the pan. Don’t worry about any stubborn bits, we’ll remove these later when we add the tomato puree.
  4. Once the mushrooms have had 3-4minutes on both sides and the paste has started to form a golden crust around them, add the tomato puree. The acidity from the puree will help to deglaze the pan and remove any stick bits. Cook for a further 3-4minutes and remove from heat.
  5. Garnish with chopped spring onions before serving.
beta
calories
252
fat
15g
protein
7g
carbs
26g
more
Sweet Chilli Kitchen http://sweetchillikitchen.com/

 

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