Kalapa mushrooms

Ingredients

• 350 g closed cap mushrooms, rinsed and roughly chopped
• 2 tbsp sunflower oil
• 1 large onion, peeled and finely sliced
• 2–3 garlic cloves, peeled and finely chopped
• 5 cm piece fresh root ginger, peeled and finely chopped
• 2 green chillies, deseeded and finely chopped
• 1 tbsp lemon juice
• 400 ml can coconut milk
• 1/2 tsp ground turmeric
• 1/2 tsp salt
• 2 ripe tomatoes, roughly chopped

Method

1. Cook the chopped mushrooms in a large dry frying pan over medium-high heat for 4–5 minutes, allowing their moisture to evaporate and the pieces to brown lightly. Transfer them to a plate.
2. Add the sunflower oil to the pan. Cook the onion, garlic, ginger and green chillies over medium heat, stirring regularly, until softened and golden.
3. Add the lemon juice and let it bubble briefly.
4. Mix in the coconut milk, turmeric and salt. Bring to a gentle simmer and cook for 5–10 minutes, until the sauce thickens.
5. Return the mushrooms to the pan, add the tomatoes and cook for a further 2–3 minutes. Taste and adjust only with the already specified salt and lemon juice if needed.