Coorgi Mushroom Curry

Fragrant spices, ginger and chilli add flavour in Mehernoosh Mody's tasty recipe for an Indian mushroom curry
By Mehernosh Mody
Coorgi Mushroom Curry
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 30 minutes
  • Effort: medium



  • 1 tbsp vegetable oil
  • 200 g red onions, oughly chopped
  • 2 green chillies, roughly chopped
  • 1/2 cm ginger, chopped
  • 1 clove garlic, peeled and chopped
  • 1 pinches turmeric
  • 2 tbsp malt vinegar
  • 75 g fresh coriander leaves, roughly chopped
  • 4 tbsp water
  • 150 g button mushrooms, small ones left whole, larger ones cut into halves or quarters
  • 100 g oyster mushrooms, larger ones cut into pieces
  • salt
  • Slivers of red chillies, to garnish

For the garam masala:

  • 10 black peppercorns
  • 1/2 tsp coriander seeds
  • 1 clove
  • green cardamom
  • 0.5 cm cinnamon sticks
  • 1 pinches mustard seeds
  • 1 pinches cumin seeds


1. First make the garam masala. Dry-roast the peppercorns, coriander, clove, cardamom, cinnamon, mustard seeds and cumin in a heavy-based frying pan over medium heat for about 1 minute, being careful they do not burn. Allow to cool, then grind together into a powder using a coffee-grinder or a pestle and mortar.

2. Heat the oil in a saucepan, add the onion and fry until translucent. Add the green chillies, ginger and garlic and allow them to soften.

3. Add the garam masala, turmeric and vinegar. Stir well and add the coriander leaves. Add the water and simmer for 5 minutes.

4. Puree the mixture in a blender or food processor and return to the stove. Add the mushrooms and simmer until they are tender, about 5 minutes. Add salt to taste and serve hot garnished with slivers of fresh red chillies.

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