“This dish references the strong trading relationship between India and Malaysia,” explains Helly Raichura, “hence the addition of onion and ginger. It’s often served with crab in India but any nutty-flavoured mushrooms work really well.”
Ingredients
Garam masala
Method
1.For garam masala, place spices in a small frying pan over medium heat and toast, swirling in pan, stirring frequently, until toasted and fragrant (1-2 minutes); set aside until required.
2.Heat 2 tbsp mustard oil in a large frying pan over medium-high heat. Add cloves, cardamom, cinnamon and bay, cook, stirring frequently, until fragrant and lightly toasted (10-20 seconds). Add onion and sugar and cook, stirring frequently, until lightly browned (6-8 minutes). Stir in 2 tbsp ghee and ginger and cook, stirring continuously, until oil separates from mixture (4-5 minutes).
3.Reduce heat to medium and add turmeric, chilli powder, 2 tbsp garam masala and yoghurt; cook, stirring continuously, until combined (5 minutes). Stir in coconut milk and cream; season to taste. Bring to a simmer, reduce heat to medium and simmer, stirring frequently, until slightly thickened (8-12 minutes).
4.Meanwhile, heat remaining 2 tbsp ghee in a frying pan over high heat. Add mushrooms and cook, stirring occasionally, until lightly golden (4-5 minutes).
5.Spoon malaikari sauce into a serving bowl and top with mushrooms. Scatter with baby coriander leaves and serve.
Store extra garam masala in an airtight container for up to 3 months. Kashmiri red chilli powder is available from Indian grocers and herbies.com.au. If pine mushrooms are not available, substitute mixed seasonal mushrooms.
Notes
