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
Olive Oil
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
Method
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!
