You might have got the idea that I like making curries. I really do! This one is different from the others in the fact it doesn’t use a pre-made paste. The flavours are based entirely in a gorgeous, thick tomato sauce. If you leave it to simmer with the lid off the pan, it’ll reduce beautifully. This is a very mild curry – garnish it with sliced red chillies to build up heat if you want it – leave off if you don’t!
Serves – 2
Prep / Cooking time – 5mins / 40mins
Bengali Mushroom and Pea Curry Ingredients
400g Mushrooms (Cut in halves or quarters)
2 Tins Chopped Tomatoes
2 tsp English Mustard
2 tsp Nigella Seeds
1 tsp Turmeric Powder
1 tsp Chilli Powder (pick the strength according to taste)
2 tsp Brown Sugar
Juice of 1/2 lemon
3 Medium/Large Green Chillies – (2 Left whole with a score up the side, 1 chopped and deseeded)
1 Cup Petit Pois
1 Sliced Red Chilli (for garnish/heat)
A Handful of Fresh Coriander – Chopped for garnish
1. Warm a few glugs of oil in a large pan.
2. Add the Nigella Seeds, Chopped Tomatoes, Sugar, Turmeric, Chilli Powder and the Chopped Chilli – give it a good mix.
3. Put in the scored chillies whole, and bring the heat up to a simmer.
4. Leave to simmer for while and reduce.
5. Add the Mustard and put in the Mushrooms and stir in well, let the mushrooms cook through.
6. Season with Salt and Pepper and chuck in the Lemon Juice and Peas.
7. Ideally the sauce should be thick and rich – if it’s too thick, put in some water to soften.
8. Serve with rice and top with the chopped coriander, and red chillies if you want some heat.
9. Enjoy the Bengali Mushroom and Pea Curry!
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