|Coconut mushroom curry|
1/2 an onion, finely chopped
1-2 garlic cloves, finely chopped
250g everyday mushrooms, quartered
400ml tin of coconut milk - don't shake it!
2 tsp ground coriander
1/2 tsp paprika
1 tsp ground ginger
1/4 tsp ground turmeric
Salt and pepper
Lemon juice or preserved lemon slices. Opies are good.
Fry the onion and garlic until softened. I used our new locally produced Yare Valley rapeseed oil, which cooks at a much higher temperature than olive oil, for the first time. Our onion was therefore browner than I'd usually like, but the oil does have a good flavour.
Add the spices and stir in, then add the lemon juice or slices, and the quartered mushrooms and cover the saucepan to keep their liquid in. A selection of different mushrooms might be nice, but I just had a tub of everyday supermarket white mushrooms. When the mushrooms have softened, uncover the pan and reduce the liquid a little.
Spoon in the thick coconut cream from the top of the coconut milk can. You don't need to be too precise about this. If a little coconut water gets in, or cream stays out, it's not a disaster! A smaller carton of coconut cream would be ideal, but I can rarely find any unless there is a Waitrose nearby. If you prefer a runnier sauce, add more of the coconut water. Pour the remaining coconut water into a glass and drink it. It's nice!
When the sauce is just starting to simmer, remove from the heat and serve the Coconut Mushroom curry with steamed rice.