INGREDIENTS (measuring cup used, 1 cup = 250 ml)
- 200-250 gms button mushrooms, rinsed and quartered
- ¼ cup chopped onion, chopped
- 1 medium sized tomato - quartered
- 2 cups thin coconut milk & 1 cup thick coconut milk (you can also substitute coconut milk with ¾ or 1 cup fresh grated coconut)
- 2 tbsp oil
- salt as required
for the masala curry paste:
- 2-3 garlic
- ½ inch ginger
- ¼ cup roughly chopped onion
- 2-3 red chilies
- 1 tsp seedless tamarind
- 1 tsp cumin seeds
- 2 tsp coriander seeds
- ¼ or ½ tsp turmeric powder
- first grind all the ingredients mentioned under masala curry paste to a smooth fine paste with some water.
- if using grated coconut instead of coconut milk, then grind the coconut also with the rest of the masala curry paste ingredients.
- keep the ground curry paste aside.
- heat oil in a pot.
- fry onions till transparent.
- add tomatoes and fry for 2-3 minutes.
- now add the mushrooms.
- stir and saute the mushrooms.
- first the mushroom will ooze out water and the whole mixture will become slightly watery.
- continue to saute till the water dries up and oil starts to leaves the sides of the mushroom mixture.
- now add the ground masala paste and saute for 3-4 minutes, stirring often.
- first add the thin coconut milk and simmer the curry for 5-6 minutes.
- season with salt.
- addition of thin coconut milk first will help in avoiding splitting of the thick coconut milk which we add later.
- lastly add the thick coconut milk and let the curry come to one boil.
- switch off the fire.
- serve the mushroom caldin hot with some steamed rice or bread/rolls or goan bread.
if grated coconut is added to make the masala curry paste, then add 2 to 2.5 cups water to give a curry like consistency. you can adjust the consistency of the mushroom caldin curry as per your needs.