Mushrooms in Coconut Milk (Koon Palpizhinjathu) is positively one of the best things we’ve ever eaten in South India. This recipe comes from our friends at CGH EarthMarari Beach.
When you think of Indian food do you think about mushrooms? Trust us. This combination of fresh mushrooms with coconut milk is absolutely dreamy. You can also use a mix of fresh and dried wild mushrooms. The mushrooms create umami or satiety. The coconut delivers a luxurious but still light, richness. The dish finishes with a warm garam masala and tempered spices that tastes more-ish. As in, you’ll always need/want one more spoonful.
Be sure to serve this Mushrooms in Coconut Milk (Koon Palpizhinjathu) with rice. And, it’s really great to have bread to sop up every last morsel of the sauce. Make Sherril’s Flaky Parathas. The crisp flakiness of the parathas provides a contrasting texture. But, it still acts as a great utensil for soaking up all the sauce and flavour.
South Indian cuisine never fails to surprise and delight. We hope this dish will entice you to further culinary explorations yourself.
Mushrooms in Coconut Milk (Koon Palpizhinjathu) Recipe
Yields 6 servings
Prep Time 10 minutes
Cooking Time 20 minutes
Total 30 minutes
Ingredients
For the curry:
2 teaspoons sunflower or olive oil
2 sprig curry leaves
2 chopped onions
1 teaspoon garlic paste
1 teaspoon ginger paste
4 cups sliced mushrooms
½ teaspoon turmeric
1 teaspoon red chili powder
2 teaspoon ground coriander
1 can coconut milk
1 teaspoon garam masala
For the tempering:
1 teaspoon coconut oil
½ teaspoon black mustard seeds
2 teaspoon diced shallots
2 dried chilis
1 spring curry leaves
Method
For the curry:
Heat the sunflower oil in a deep pan on medium heat, add the curry leaves followed by the onion and cook until light brown.
Stir in the garlic and ginger pastes and cook until fragrant then add in the mushrooms, cover with a lid and cook until the water starts to come out of the mushrooms.
Stir in the turmeric, chili powder, and coriander and let the mixture cook until the water is absorbed and the mixture starts to dry out..
Scrape the coconut paste off the top of the can of coconut milk and stir it into the mushroom mixture followed by the rest of the can of milk. When it starts to thicken again add the garam masala.
For the tempering:
Heat the coconut oil in a shallow pan on medium heat and add the mustard seeds and when they splutter and pop, add the shallots, chillies and curry leaves.
Cook until the shallots are translucent and then pour over the curry to finish.
