Every Friday, my mother has the habit of wanting pizza.
My dad is not a cheese pizza lover and has a habit of crying big crocodile tears every Friday. I used to take it easy on a Friday as cook the bare minimum. To stop the water works I now cook a hearty of a Friday
This past Friday I came across this recipe in Anjum Anand’s recipe book and seeing as I did have a few shitake mushrooms left over that were still oaky and edible I decided to give this recipe a try.
And it used a different kind of bean that I normally use, but my luck is that I had bought this bean by mistake and was looking for a reason to use it or throw it out and this recipe provided me with this opportunity.
The dish itself was very delicious and I loved that I had to make my own curry paste. I like recipes that allow me to make my own paste it makes the dish seem more authentic and the aromas that are given off while the paste is cooking is out of this world.
My father loved this dish. My mother needed her pizza and she ate the left overs the following day.
Ingredients for the paste:
- 2 x tsp coriander seeds.
- 1 x tsp cumin seeds.
- 8 x pepper corns
- 4 x cloves
- 1 x tomatoe, quartered.
- 1 x onion, quartered.
- 5 x cloves garlic
- 1 x 1cm piece of ginger.
- ½ x tsp turmeric powder.
- 2 x tsp masala.
- Grind the seeds to a fine powder and set aside.
- In a blender, blitz together the remaining ingredients till nice and smooth.
Ingredients for the main dish:
- 3 x tbsp. oil.
- 1 x onion, thinly sliced.
- 450g x shitake mushrooms, washed and quartered.
- 150g x cooked cannellini beans.
- 2 x green chillies, optional.
- 2 x tbsp. coconut cream.
- 1 x tsp tamarind paste.
- Chopped coriander to garnish
- Heat oil in a pot.
- Add the onions and saute till they start to brown.
- Add a generous pinch of salt and the paste.
- Cover and cook till the paste releases a layer of oil.
- Add the mushrooms, cover and cook till the mushrooms start releasing their water.
- Give it a good stir and cook thill the sauce has thickened and then water has evaporated.
- Add the beans, chillies and a little water.
- Cook for about 4 – 5 minutes.
- Add the cream and mix.
- Allow the mixture to come to the boil.
- Add the tamarind paste, stir and cook for a couple more minutes.
- Serve on a bed of rice and garnish with chopped coriander.