Alfred Prasad’s delicious mushroom curry and rice pots recipe makes a delicious meal that all the family can enjoy and help create. Served in individual pots with a side of plain yogurt or raita, this really will feel like a celebration for the senses.
Begin by making the curry. First heat the vegetable oil in a pan over a medium heat, and once hot, add the cumin seeds, onions, and green chilli. Sauté until the onions turn a dark golden-brown colour.
Add the ginger-garlic paste, red chilli powder, ground coriander, and ground turmeric to the pan and continue cooking for another 2 minutes.
Add in the chopped tomatoes, tomato paste and salt. Cook the curry for a further 10-15 minutes, until the oil separates.
Increase the heat and add the chestnut mushrooms, cooking for a further 5 minutes. Add the petit pois and cook for 2 minutes.
Take the pan off the heat and sprinkle in the chopped coriander. Stir well and leave the curry to one side while you prepare the rice.
Fill a large, deep pan with 1l (1 3/4pts) of water and add the cloves, cardamom pods, cinnamon stick and bay leaves. Bring the pan to the boil.
Wash and drain the rice, and add it to the pan once the water is boiling. Crumble the stock cube into the pan and cook for around 12-15 minutes - until the rice is tender but still has a bit of bite.
When the rice is cooked, strain the water and add a knob of butter. Use a fork to break up the rice and leave to one side.
Rinse the dried cranberries before leaving to soak in cold water for a few minutes. Add 15ml (1 tbsp) of the vegetable oil to a pan and place on a medium heat. Dry the cranberries and fry in the pan for 2-3 minutes.
Heat 15ml (1 tbsp) vegetable oil in another pan and add the onions. Fry until the onions are very soft.
To serve, spoon some of the rice into serving pots. Add the mushroom curry and top with the rest of the rice. Get the kids to sprinkle the onions and cranberries over the pots to garnish, and serve immediately.
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