Mushrooms with Coriander and Cumin

This mushroom curry is a slightly modified version of the recipe I usually make. The mushrooms are cut into larger chunks, and the serving size is smaller. It's an ideal side dish for two people.

Mushrooms with Coriander and Cumin

Recipe by Lisa Turner Cuisine: Indian Published on June 28, 2007 Quick and simple spicy mushroom curry for two Print this recipe Ingredients: 1/2 lb (225 g) white mushrooms 2 tablespoons sesame or olive oil 1/2 teaspoon cumin seeds 2 cloves garlic, finely minced 1-inch piece fresh ginger, minced or grated 1 scallion, green parts, finely chopped 2 to 3 fresh red or green chilies, finely chopped 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/4 to 1/2 teaspoon ground cayenne, to taste 1 small tomato, grated or crushed 1/2 teaspoon sea salt, or to taste fresh ground black pepper 3 tablespoons fresh parsley, chopped Instructions: Wipe the mushrooms with a damp cloth and cut them into large slices. Heat the oil in a wok or frying pan over medium-high heat. When hot, add the cumin seeds and stir for 1 minute. Then add the mushrooms and stir to coat the mushrooms with oil. Next add the garlic, ginger, chillies, scallion and spices. Stir and fry for a couple of minutes. Add the tomato, stir, and season with salt and pepper. Reduce the heat to low and cook gently for another 5 minutes. Stir in the parsley and serve hot. Makes 2 servings