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Main Course

Mushroom Stew

A gentle, coconut milk-based stew with soft vegetables and whole spices floating in a pale, fragrant broth. Kerala stew is quiet comfort food — not loud with chilli, but warm with cardamom and black pepper.

Ingredientsfor 2 servings

1 cup Mushroom — chopped
2 nos Onions — chopped
1 piece Ginger — chopped
3 nos Green chillies — slit
1 Spring Curry leaves
1 tbsp Coconut oil
Coconut milk 1st and 2nd milk
Oil, to taste
Salt, to taste

Preparation

Step 1
For preparing mushroom stew, fry mushrooms, onions, ginger and green chillies in oil.
Step 2
Add the 2nd coconut milk and salt. Allow it to cook.
Step 3
Next, add the 1st coconut milk, curry leaves and coconut oil. Mix it well and take it off the heat.
Step 4
Mushroom stew is ready. Serve hot.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.

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Main Course

Mushroom Stew

Ingredientsfor 2 servings

1 cup Mushroom — chopped
2 nos Onions — chopped
1 piece Ginger — chopped
3 nos Green chillies — slit
1 Spring Curry leaves
1 tbsp Coconut oil
Coconut milk 1st and 2nd milk
Oil, to taste
Salt, to taste

Preparation

Step 1
For preparing mushroom stew, fry mushrooms, onions, ginger and green chillies in oil.
Step 2
Add the 2nd coconut milk and salt. Allow it to cook.
Step 3
Next, add the 1st coconut milk, curry leaves and coconut oil. Mix it well and take it off the heat.
Step 4
Mushroom stew is ready. Serve hot.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.