Groundnut Oil – 2 tblsp
Garlic – 2 cloves, finely chopped
Fresh Red Chillies – 2, seeded and sliced into rings
Shallots – 3, finely chopped
Brown Cap Mushrooms – 3 cups, thickly sliced
Coconut Milk – 2/3 cup
Fresh Coriander – 2 tblsp, chopped
Salt as required
Ground Black Pepper as required
1. Heat a kadai until hot, add the oil and swirl it around. Add the garlic and the chillies, then stir-fry for a few seconds.
2. Add the shallots and stir-fry them for 2-3 minutes until softened. Add the mushrooms and stir-fry for 3 minutes.
3. Pour in the coconut milk and bring to the boil. Boil rapidly over a high heat until the liquid has reduced by about half and coats the mushrooms. Season to taste with salt and pepper.
4. Sprinkle over the chopped coriander and toss the mushrooms gently to mix.
5. Serve immediately.