Sri Lanka Hathu Curried Mushrooms

Sri Lanka Hathu Curried Mushrooms Recipe - Vegetarian Food from Sri Lanka

Region / culture: Sri Lanka | Servings: 4 |

Vegetarian diet

Introduction

Sri Lanka Hathu Curried Mushrooms is a delicious and flavorful dish that is perfect for vegetarians and mushroom lovers. This recipe combines the earthy taste of mushrooms with aromatic spices to create a mouthwatering curry that can be enjoyed with rice or bread.

History

This traditional Sri Lankan dish has been enjoyed for generations as a simple and comforting meal. Mushrooms are a popular ingredient in Sri Lankan cuisine, and this curry is a great way to showcase their unique flavor.

Ingredients

100 g mushrooms
1 bell pepper, green
1 onion
0.5 tsp salt
1 tsp curry powder
0.25 tsp turmeric
0.25 tsp chile powder
50 ml oil

How to prepare

Slice the mushrooms, pepper, and onion. Place them in a bowl, add the salt, curry powder, turmeric, and chili powder, and mix well. Heat the oil and stir-fry the mushroom mixture for 10 minutes.
Note: If this curry appears too dry, add 60 ml of coconut milk, thick just prior to serving.

Variations

Add vegetables like bell peppers or carrots for extra flavor and nutrition.
Use different types of mushrooms for a variety of textures and flavors.

Cooking Tips & Tricks

Make sure to slice the mushrooms, pepper, and onion evenly to ensure even cooking.

- Adjust the amount of chili powder to suit your spice preference.

- Adding coconut milk at the end will give the curry a creamy texture and add richness to the dish.

Serving Suggestions

Serve this delicious curry with steamed rice or roti for a complete meal.

Cooking Techniques

Stir-frying the mushrooms and spices together helps to develop the flavors and create a delicious curry.

Ingredient Substitutions

You can use any type of mushrooms for this recipe, such as button mushrooms or shiitake mushrooms.

Make Ahead Tips

You can prepare the mushroom mixture ahead of time and store it in the refrigerator until ready to cook.

Presentation Ideas

Garnish the curry with fresh cilantro or curry leaves for a pop of color and added flavor.

Pairing Recommendations

This curry pairs well with a side of coconut sambol or a fresh cucumber salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 120 per serving

Carbohydrates

Carbohydrates: 5g per serving

Fats

Fats: 10g per serving

Proteins

Proteins: 2g per serving

Vitamins and minerals

This dish is a good source of Vitamin C, Iron, and Potassium.

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

Sri Lanka Hathu Curried Mushrooms is a nutritious dish that is low in calories and high in vitamins and minerals.

Summary

Sri Lanka Hathu Curried Mushrooms is a delicious and nutritious dish that is easy to make and full of flavor. Enjoy this curry with rice or bread for a satisfying meal.

How did I get this recipe?

I can't forget the first time I saw this recipe for Sri Lanka Hathu Curried Mushrooms. It was many years ago, when I was just a young girl living in the small village in Sri Lanka. My grandmother, who was a talented cook, had invited a group of ladies from the nearby village to teach me how to cook traditional Sri Lankan dishes.

One of the ladies, Mrs. Silva, brought along a handwritten recipe for Hathu Curried Mushrooms that had been passed down through generations in her family. As she read out the ingredients and instructions, I couldn't help but be fascinated by the combination of spices and flavors that went into making this dish.

Mrs. Silva explained that the key to making Hathu Curried Mushrooms was to use fresh mushrooms that had been picked from the forest early in the morning. She also stressed the importance of grinding the spices by hand using a traditional mortar and pestle to bring out the full flavor of the dish.

As I watched Mrs. Silva prepare the Hathu Curried Mushrooms, I was mesmerized by her skill and expertise in the kitchen. She moved gracefully around the stove, adding a pinch of this and a dash of that, tasting the curry along the way to adjust the seasoning.

The aroma that wafted from the pot was intoxicating, a heady mix of spices and coconut milk that made my mouth water in anticipation. When the curry was finally ready, Mrs. Silva served it over a bed of steaming rice, garnished with fresh cilantro and a squeeze of lime.

I took my first bite of the Sri Lanka Hathu Curried Mushrooms and felt like I had been transported to a different world. The flavors burst in my mouth, a harmonious blend of spicy, sweet, and savory that left me craving for more.

After that day, I begged Mrs. Silva to teach me how to make the Hathu Curried Mushrooms on my own. She agreed, and over the next few weeks, she patiently guided me through the process, teaching me the subtle nuances of balancing the flavors and textures in the dish.

I practiced tirelessly, grinding the spices, slicing the mushrooms, and simmering the curry until it reached the perfect consistency. And finally, after many failed attempts and a few burnt pots, I was able to recreate the Hathu Curried Mushrooms to perfection.

Over the years, I have made this dish countless times for my family and friends, each time receiving rave reviews and requests for the recipe. I have shared the story of how I learned to make Hathu Curried Mushrooms with anyone who would listen, passing down the tradition and knowledge to the next generation.

Now, as I sit in my kitchen, surrounded by the familiar aromas of spices and coconut milk, I can't help but feel grateful for Mrs. Silva and her willingness to share her family recipe with me. The Hathu Curried Mushrooms will always hold a special place in my heart, a reminder of the rich culinary heritage that I carry with me wherever I go.