Mushroom Curry Recipe – Coconut, Cashew & Kerala Style Spices

Last Updated on 2 months by Neha Deshmukh

Mushroom Curry Recipe – Coconut, Cashew & Kerala Style Spices

Introduction

Oh, mushroom curry! There’s just something so comforting about a warm, fragrant curry, especially when it’s packed with the creamy goodness of coconut and cashews. This particular recipe is inspired by the Kerala style of cooking – a cuisine I absolutely adore for its rich flavors and clever use of spices. I first made this when I was trying to recreate a dish I had on a trip to Kochi, and honestly, it’s been a family favorite ever since. It’s a little bit of effort, but trust me, the results are so worth it. Let’s get cooking!

Why You’ll Love This Recipe

This mushroom curry isn’t just delicious; it’s a flavor explosion! The combination of earthy mushrooms, aromatic spices, and a luscious coconut-cashew gravy is simply divine. It’s a relatively easy recipe to follow, even for those new to Indian cooking, and it’s perfect for a cozy weeknight dinner or a special occasion. Plus, it’s naturally gluten-free and can easily be adapted for vegans – more on that later!

Ingredients

Here’s what you’ll need to create this Kerala-inspired masterpiece:

• 10 garlic cloves
• 0.5 inch ginger, roughly chopped
• 3-4 green chillies (adjust to your spice preference)
• 0.5 inch cinnamon stick
• 2 cloves
• 1 cardamom pod
• 1 teaspoon fennel seeds
• 10 cashews
• 0.33 cup fresh shredded coconut
• 1 tablespoon white poppy seeds (khus khus)
• 1 tablespoon coconut oil
• 0.5 cup onions, chopped
• 2 sprigs curry leaves
• 1 tomato, chopped
• 1 teaspoon salt (or to taste)
• 200 grams button mushrooms, diced

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Coconut Oil: This is key to getting that authentic Kerala flavor. Traditionally, coconut oil is used extensively in South Indian cooking. It has a beautiful aroma and a slightly sweet taste. You can find different varieties – refined, virgin, and cold-pressed. Virgin coconut oil has the strongest flavor and the most health benefits.
• Spices: Fennel seeds, cardamom, and cloves might seem like a lot, but they work together beautifully to create a complex and warming flavor profile. Don’t skimp on the spices – they’re what make this curry special! If you can, toast the fennel seeds lightly in a dry pan before grinding for an even more intense flavor.
• Cashews & Poppy Seeds: These are the secret to the creamy, luxurious gravy. Soaking them beforehand ensures they grind into a super smooth paste. Don’t have cashews? You can substitute with blanched almonds, though the flavor will be slightly different.
• Mushrooms: Button mushrooms are readily available and work well, but feel free to experiment! Shiitake, oyster, or cremini mushrooms would all be delicious additions. Just make sure they’re fresh and firm.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s make the spice paste. Grind the green chillies, garlic, ginger, fennel seeds, cardamom, cloves, and cinnamon with ½ cup water into a smooth paste. Set this aside – it’s the heart and soul of our curry.
2. Now, heat the coconut oil in a pan over medium heat. Add the chopped onions and curry leaves. Sauté until the onions soften and turn translucent, about 5-7 minutes. The curry leaves will sizzle and become wonderfully fragrant.
3. Add the chopped tomato and the spice paste to the pan. Sauté for another 5-7 minutes, stirring frequently, until the mixture thickens and the raw smell of the spices disappears.
4. Time for the mushrooms! Add the diced mushrooms and 1 cup of water to the curry. Bring to a simmer, cover the pan, and let it cook for about 10 minutes, or until the mushrooms are tender.
5. While the mushrooms are simmering, let’s prepare the cashew-coconut paste. Soak the cashews, poppy seeds, and shredded coconut in ½ cup water for about 10 minutes. Then, drain and grind them into a smooth paste.
6. Add the cashew-coconut paste to the curry and stir well. Add another ½ cup of water if needed to adjust the consistency. Simmer for another 5 minutes, allowing the flavors to meld together beautifully.
7. And that’s it! Your Mushroom Curry is ready to serve.

Expert Tips

• Don’t be afraid to adjust the amount of green chillies to suit your spice preference.
• For a richer flavor, use freshly grated coconut instead of shredded.
• If the curry is too thick, add a little more water. If it’s too thin, simmer for a few more minutes uncovered.

Variations

• Vegan Adaptation: Simply substitute the cashews with sunflower seeds or pumpkin seeds.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your spices are sourced from a gluten-free facility if you’re particularly sensitive.
• Spice Level Adjustment (Mild to Spicy): Reduce or omit the green chillies for a milder curry. Add a pinch of cayenne pepper for extra heat.
• Festival Adaptation (Onam/Vishnu): This curry is a wonderful addition to a traditional Onam or Vishnu Sadhya feast.

Serving Suggestions

This Mushroom Curry is incredibly versatile.

• Best Accompaniments: It pairs beautifully with appam (lace-edged pancakes), idiyappam (string hoppers), ghee-roasted chapati, or steamed rice.
• A side of simple yogurt raita can help balance the spice.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

• Can I use frozen mushrooms in this curry? Yes, you can! Just thaw them completely and pat them dry before adding them to the curry.
• What is the best way to adjust the spice level? Start with fewer green chillies and add more to taste. You can also remove the seeds from the chillies to reduce the heat.
• Can I make this curry ahead of time? Absolutely! The flavors will meld together even more beautifully if you make it a day in advance.
• What can I substitute for cashews if I have nut allergies? Sunflower seeds or pumpkin seeds are great alternatives.
• How do I know when the mushrooms are perfectly cooked? They should be tender but still hold their shape. Avoid overcooking them, as they can become mushy.
• What is the significance of using coconut oil in Kerala cuisine? Coconut oil is a staple ingredient in Kerala cuisine due to the abundance of coconut trees in the region. It adds a unique flavor and aroma to the dishes and is also believed to have health benefits.