Some recipes are more than just food; they’re a memory. This incredible mushroom curry takes me right back to a beautiful, modern home in Bangalore, where my friend Kaveri first made it for me. Her family hails from Coorg (Kodagu), a misty, mountainous region in Karnataka often called the ‘Scotland of India.’ While the local Kodava people are traditionally hunter-gatherers, their vegetarian cuisine is a world of its own, bursting with foraged treasures like wild mushrooms, ferns, and bamboo shoots. This recipe is a taste of that magic. It captures the authentic, creamy, and tangy flavors of a traditional Kodava *Kummu* Curry but uses simple, accessible ingredients you can find anywhere. Prepare to be transported to the spice-and-coffee-scented hills of Coorg with every single bite!
Ingredients
• 1 14-ounce can / 400 ml full-fat coconut milk, chilled and undisturbed for 24 hours
• 1 lb / 450 g small button mushrooms, halved or quartered
• 1 teaspoon salt, or to taste
• ½ teaspoon ground turmeric
• 4 tablespoons olive or peanut oil
• 6 tablespoons shallots, peeled and finely chopped
• 2 teaspoons ground coriander
• ¼–½ teaspoon red chili powder, such as Kashmiri
• 2–3 fresh hot green chilies, slit lengthwise
• 1 tablespoon fresh lime juice
Instructions
1. Without shaking the can, carefully open the chilled coconut milk. Spoon the thick, solid cream from the top into a small bowl and set aside. The remaining thin liquid is the coconut milk you’ll use first.
2. In a separate bowl, toss the mushrooms with the salt and turmeric until evenly coated. Let them marinate for about 10 minutes.
3. Heat the oil in a medium frying pan or skillet over medium-high heat. Add the chopped shallots and sauté until they begin to turn golden brown.
4. Remove the pan from the heat and stir in the ground coriander and red chili powder for a few seconds to bloom the spices without burning them.
5. Return the pan to medium-low heat. Add the slit green chilies and stir for a moment. Add the marinated mushrooms along with any liquid that has accumulated in the bowl.
6. Increase the heat to medium-high and cook for 2 minutes, stirring occasionally. Pour in ¾ cup of the thin coconut milk from the can and bring to a simmer. Cook, uncovered, for 10 minutes.
7. Stir in ¾ cup of the reserved thick coconut cream. Bring the curry back to a simmer, then immediately reduce the heat to very low. Simmer gently for 1 more minute, stirring. Do not let it boil rapidly.
8. Turn off the heat. Stir in the fresh lime juice and serve immediately with hot rice.
Nutritional Information
• Serving Size: 1 of 4
• Calories: 350 kcal
• Protein: 6 g
• Fat: 32 g
• Carbohydrates: 12 g
• Fiber: 3 g
Pro Tips
• For the creamiest texture, use a can of full-fat coconut milk that has been chilled for at least 24 hours. This helps the cream solidify at the top, making it easy to separate.
• After adding the thick coconut cream, simmer very gently and avoid a rolling boil. This keeps the curry smooth and prevents the cream from splitting or becoming oily.
• This curry is incredibly versatile. Serve it traditionally with steamed rice, or try it with rice noodles (sevai) or even spooned over thick, toasted sourdough.
• While button mushrooms are perfect, feel free to experiment with cremini or sliced portobello mushrooms for a deeper, earthier flavor.
FAQ
Q: Is this Coorg mushroom curry recipe vegan
A: Yes, this recipe is naturally vegan. It uses full-fat coconut milk for its creamy base and contains no dairy or other animal products. Just be sure to use one of the suggested plant-based oils like olive or peanut oil.
Q: How can I add more protein to this vegetarian curry
A: To make this a more protein-rich meal, you can add a can of rinsed chickpeas or cubed firm tofu. Stir them in along with the thin coconut milk in step 6 and allow them to simmer with the mushrooms.
Q: What can I use instead of button mushrooms
A: This curry is very versatile. For a deeper, earthier flavor, feel free to substitute button mushrooms with cremini, sliced portobello, or even a mix of wild mushrooms. Adjust the size of your pieces so they cook evenly.
Q: How should I store leftover mushroom curry
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The curry may thicken when chilled. Reheat it gently on the stovetop, adding a splash of water or coconut milk if needed to restore its original consistency.
