A creamy and spicy curry filled with juicy Maitake mushrooms and aromatic spices. Serve with steamed basmati rice for a delicious and filling dish.
Procedure:
Cook the rice: Rinse the rice thoroughly under cold water to remove excess starch. Cook the rice in a saucepan with double the amount of water (200 g of rice to 400 ml of water) until tender. Set aside.
Sauté onions and spices: Melt the butter in a saucepan over medium heat. Add finely chopped onion, garlic, and ginger, and sauté until the onion is soft and translucent. Stir in the turmeric, garam masala, and cumin, and let it sauté for 1 minute to release the spices’ aroma .
Fry the mushrooms: Add the sliced Maitake mushrooms and fry until they turn golden and release their liquid.
Prepare the sauce: Add the chopped tomatoes and simmer for 10 minutes, allowing the flavors to develop and the sauce to thicken.
Making the curry creamy: Stir in the cream or coconut milk and simmer for another 5 minutes. Season with salt and pepper.
Serving: Serve the curry with the hot basmati rice and garnish with fresh coriander.
