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Receta Mushroom Pepper Curry | Mushroom Pepper Masala Using Coconut
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Ingredientes
- Button mushroom - 1 pack (consists of nearly 15 mushrooms)
- Shallots - 10 (or) Big Onion - 1
- Tomato - 1
- Green chillies - 1 (slit lengthwise)
- Pepper powder - 2 tsp
- Coriander powder - 2 tsp
- Coconut pieces - 5 1 inch long pieces
- Peppercorns / Milagu - 1 tsp + 1 tsp
- Cumin seeds - 1 tsp
- Fennel seed - 1 tsp
- Cinnamon stick - 1 small piece
- Star anise - 1 small piece of a flower
- Poppy seeds / kasakasa - 2 tbsp
- Cashew nuts - 5 (optional)
- Ginger garlic paste - 1 tbsp
- Lemon juice - From half of a lemon
- Curry leaves - From 2 sprigs
- Salt - As per taste
- Oil - 2 tbsp
- PREPARATION METHOD
- Crush 1 tsp peppercorns using a stone grinder or blender set aside. (just crush it do not powder it)
- Now make a very fine paste with the following ingredients;
- (For Fine Coconut Paste)
- 1. Coconut pieces - 5
- 2. Cashews - 5
- 3. Coriander powder - 2 tsp
- 4. Peppercorns / Milagu - 1 tsp
- 5. Cumin seeds - 1 tsp
- 6. Fennel seeds - 1 tsp
- 7. Cinnamon stick - 1 small piece
- 8. Star anise - 1 small piece of a flower
- 9. Poppy seeds / kasakasa - 2 tbsp
- 10.Cashew nuts - 5 (optional)
- (Initially add all the ingredients into a blender and grind coarsely, then pour some water and grind into a smoother paste)
View Full Recipe at You Too Can Cook Indian Food…
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 374g | |
| Calories 1008 | |
| Calories from Fat 821 | 81% |
| Total Fat 96.53g | 121% |
| Saturated Fat 63.36g | 253% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 53mg | 2% |
| Potassium 1053mg | 30% |
| Total Carbs 41.18g | 11% |
| Dietary Fiber 20.0g | 67% |
| Sugars 17.15g | 11% |
| Protein 8.29g | 13% |
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