curry – Thai style
(quartered, cut each
into 4 equal pieces) –
(almost of the same size as the quartered mushrooms, cut into small cubes) –
(cut into thin small strips like 1 inch of a noodle strand) –
paste(store bought thick paste) or from 2 medium sized peeled
(if homemade) –
paste – 3 tsp) –
Cinnamon(An inch long stick, Karugapatta) –
Soya Sauce –
Red chilly sauce –
(As reqd) –
(As reqd) –
Corn flour(if you need gravy) –
(A handful) –
Coriander leaves (for garnishing) –
Heat a pan (with wide bottom) and add
Reduce the flame from high to medium at this point.
paste loses its’ raw uncooked smell and turns crisp, add the onions,
:- The flame may be increased now.
When the onions turn sand brown and slightly transparent, add in the mushrooms.
:- Mushrooms have a lot of
in them. So keep the pan well-heated till all the
evaporates and the mushrooms shrink in size.
Add required amount of black pepper, red chilly sauce, soya sauce and
paste. Stir well.
Close the lid of the pan and allow the mushrooms to get cooked for 10 mins on medium flame.
Open the lid and then add the sliced
Add required amount of
:- Please keep in mind that soya sauce does contain
Stir the masala on high flame for about 3 mins.
:- If you need a thick gravy add some
and corn flour and reduce it down.
Turn the stove off.
Tranfer it to a bowl.
Garnish with coriander leaves.
:- Serve with fried rice or chappathis.