Hi Andy
I currently use this one that I adapted from an original post on here by Haldi. It looks and tastes as good as I can make it so far......but as usual, could do with some work! Anyway, give it a try and see what you think.
ADAPTATION OF HALDI?S MUSHROOM BHAJEE
Ingredients:
3 tbsp oil
1 heaped tbsp onion
? large green capsicum cut into ?" strips
2 tbsp basic curry sauce
1 heaped tsp tomato puree diluted with 4 tsp water
1 tbsp garlic/ginger paste - a 60:40 ratio of garlic to ginger
1 desert spoon (dsp) spice mix - I currently use AbdulMohed's
1 tsp chilli powder
? tsp salt
? pint basic curry sauce
Small can mushrooms (drained and washed to remove salt)
1 tsp sugar (optional)
1 small fresh tomato cut into quarters
Method:
1. In a separate pan, heat curry base to a gentle simmer
2. Heat 3tbsp oil in a suitable pan - I use a wok - on high heat
3. Add onion, green pepper & salt and fry for a couple of minutes or so stirring continuously
4. Add garlic/ginger & fry for about a minute, stirring all the time
5. Remove from heat & add chilli powder and spice mix. Stir and return to heat.
6. Immediately add tomato puree & fry for 30 seconds or so on high heat stirring continuously
7. Add 2tbsp basic curry sauce, stir for 1 minute & add ? pint of base gravy 2 tbsp at a time ? make sure first two are ?absorbed? before adding more
8. Add small can mushrooms, fresh tomato + 1tsp sugar
9. Cook on high heat for 3 minutes ? add water if it starts to dry out
10. Reduce heat & simmer gently for 3 minutes
11. Turn off the gas and let it ?rest? for about 5 minutes.
12. SERVE AND ENJOY!!
Good cooking!
al.
Topic: Mushroom Bajee Receipe? ( 2,155 )
