Mushroom Pepper Curry | Mushroom Pepper Masala Using Coconut

For all those mushroom fans out there, here is a rich and creamy peppery mushroom curry with awesome flavors. This is a perfect accompaniment for rotis varieties and even rice. I have used a coconut base for making the curry, but if you do not prefer the coconut based curry, you can prepare it with coconut milk too. Check out my tips section for how to make the same curry using coconut milk. In this curry, the mushroom remains succulent and the spices used here makes the curry very flavorful and aromatic. You can make variations in the same curry and reduce the spice addition according to your taste level and tolerance. You can optionally add some diced capsicum too, bell-peppers give a nice flavor to the curries and also makes a compatible pair with mushrooms. Non-vegetarians can prepare the same curry with chicken or mutton, but in such cases you will have to pressure cook the curry. Now lets see how to make this flavorful pepper curry. 

INGREDIENTS

Serves 2 people generously
Total Preparation Time - 20 minutes

1. Button mushroom -  1 pack (consists of nearly 15 mushrooms)
2. Shallots - 10 (or) Big Onion - 1 
3. Tomato - 1 
4. Green chillies - 1 (slit lengthwise) 
5. Pepper powder - 2 tsp
6. Coriander powder - 2 tsp
7. Coconut pieces - 5 1 inch long pieces 
8. Peppercorns / Milagu - 1 tsp + 1 tsp
9. Cumin seeds - 1 tsp 
10. Fennel seed - 1 tsp 
11. Cinnamon stick - 1 small piece 
12. Star anise - 1 small piece of a flower
13. Poppy seeds / kasakasa - 2 tbsp 
14. Cashew nuts - 5 (optional)
15. Ginger garlic paste - 1 tbsp 
16. Lemon juice - From half of a lemon 
17. Curry leaves - From 2 sprigs 
18. Salt - As per taste 
19. Oil - 2 tbsp 

PREPARATION METHOD

• Crush 1 tsp peppercorns using a stone grinder or blender set aside. (just crush it do not powder it)
• Wash mushrooms well in water. Then wipe off the dirt and black spots with a cloth. Chop off the lowest stem part as it might have some dirt in it. Then chop the mushrooms into smaller pieces and set aside. Do not leave for long.
• Now make a very fine paste with the following ingredients; 

(For Fine Coconut Paste)

1. Coconut pieces - 5

2. Cashews - 5 

3. Coriander powder - 2 tsp

4. Peppercorns / Milagu - 1 tsp
5. Cumin seeds - 1 tsp 

6. Fennel seeds - 1 tsp
7. Cinnamon stick - 1 small piece 

8. Star anise - 1 small piece of a flower
9. Poppy seeds / kasakasa - 2 tbsp
10.Cashew nuts - 5 (optional)

(Initially add all the ingredients into a blender and grind coarsely, then pour some water and grind into a smoother paste) 

• Now place a kadai on flame and pour 2 tbsp of oil into it. Then add curry leaves, sliced or finely chopped onions, slit green chillies and saute well until onions turns translucent. 
• Then add ginger garlic paste, few pinches of salt and saute, until raw smell leaves. 
• Now add finely chopped tomatoes and saute well until it turns pulpy.
• Then add the mushrooms and saute for a minute. 
• Then add in the coconut masala and stir well. Add the crushed peppercorns, required amount of salt, 100 ml of water and close with a lid. 
• Cook on medium flame for 3 minutes. 
• Then open the kadai and add few curry leaves, pepper powder stir well. Cook for another 2 minutes on medium flame.
• The curry must have been cooked by now. The raw smell will have gone and the flavors would come out well. (If we had added more oil, then the oil will separate and show that the curry is ready, but here we have added only 2 tbsp of oil so it might not be seen clearly.) 
• Drizzle lemon juice once the curry is ready and remove from flame. 
• Serve!!! 

TIP 1: If in case you do not want a creamy curry consistency, then you can just use coconut milk instead of the coconut masala. Another easier way is to leave out the cashews and poppy seeds, then grind the other ingredients as mentioned above and strain to extract the flavored coconut milk, then use it in making the curry. You will get a very thing and rich flavored curry. 

TIP 2: You can crush a few peppercorns and add it to the curry to get a nice flavor. 

TIP 3: Do not add too much of the other spices like cinnamon and star anise as it will dominate the flavors. 

TIP 4: Purchase mushrooms that do not have black spots on it and also those looks white and fresh. Use on the same day of purchase or refrigerate and use the next day. Do not store for long. Mushrooms tend to become toxic after some days. 

A peppery and creamy curry is now ready!! Serve with roti varieties and enjoy!!