Quote from: Fat Les on June 22, 2006, 04:16 AM
(you know, rich, savoury and dare I say it....."smokey".....and so very, very tasty!)?  

I think that description very accurately (for me anyway) describes the BIR taste we are all trying to emulate, mushroom bhaji or otherwise!  ;D

Well first of all, it's important to deep fry the sliced mushrooms in oil for about three minutes in a deep pan fryer
Drain the oil off then proceed as follows

Heat 4 desertspoons of curry gravy oil for 2 minutes
then add 1 teaspoons of finely chopped fresh garlic (normally about a day old and slightly blue)
Heat this for another two minutes then add 1 desertspoon of garlic ginger puree.
This garlic ginger puree is very runny, almost like water
Add 2 desertspoons of prefried onions,
1 1/2 desertspoons of spice mix,
1/2 teaspoon chilli,
1/2 teaspoon salt,
1 desertspoon tomato puree,
2 desertspoons of fresh coriander
and a small splash of curry gravy (about a table spoon)
Stir and shake pan continuously so nothing burns
Let the mix almost dry out (about five minutes) then
add mushrooms,
another desertspoon of fresh coriander
and a teaspoon of dried fenugreek leaves.
Stir for a minutes then add a ladle of curry gravy
Reduce down for fives minutes on high,
then add another teaspoon of fresh coriander
and half a teaspoon of ground coriander,
1 desertspoon curry gravy oil
and 1/2 a ladle of  curry gravy
Cook another three minutes and serve with extra fresh coriander