Wednesday, 3 April 2013

Malvani khumb curry


      Malvani cuisine is followed by Konkan region of Maharashtra and Goa.  Name comes from Malvan, town in Sindhudurg district in Maharashtra.  Since this town being coastal, this cuisine dominates non-vegetarian food and especially sea food.  Using coconut liberally throughout their cuisine, malvani cuisine is known for its fiery curries.  Here I replaced khumb/mushroom with normally cooked chicken, mutton, prawn etc.  As mentioned earlier, my hubby is mushroom-freak and we have it atleast once a week, so went on for an new try.. and mushroom malvani curry did passs... :)


Ingredients required

For the marination masala
  • 3-4 whole red chilly
  • 1 tsp whole dhanya
  • 1 Bay leaf
  • 5-6 clove
  • 2 green cardamon
  • 1 black cardamon
  • 1 tsp shahjeera
  • 1/2 tsp dagad phool/stoneflower
  • 1/2 tsp crushed nutmeg
  • 1/2 tsp turmeric
  • 1 tsp whole peppercorn



For malvani paste
  • 1 cup grated coconut
  • 4 tsp oil
  • 1 medium-sized onions, quartered
  • 1-inch piece of ginger
  • 4-5 pods of garlic

other
  • 4 tsp oil
  • 1 tsp whole jeera/cumin seeds
  • 2-3 green chillies finely chopped
  • 1/2 cup finely chopped onions
  • Salt, to adjust the taste
  • 1 cup mushrooms, washed and halved


Method

In a deep bottomed vessel, add oil and shallow fry grated coconut till it browns, then combine the browned coconut alond with ginger, garlic and onion, blend it to a paste.  Keep aside
After that , dry roast ingredients for marination, powder them coarsely.  Add to halved mushrooms and marinate this mix for about four to five hours




In a kadaai, add oil, jeera, green chilly and chopped onions.  Cook till onion slightly browns



Add the coconut-onion-ginger-garlic paste.  Cook  again for simmer ten minutes


Now add marinated masala mushrooms.  Add salt accordingly.  Cook till mushroom is done and oil floats on top


Garnish with coriander leaves or grated coconut.  Serve hot with any rice/bread




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