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Kodava Mushroom Curry with Coconut
from Madhur Jaffrey
Ingredients
  • A 14-oz can coconut milk, left undisturbed for 24 hours to allow the cream to rise to the top
  • 1 lb small button mushrooms
  • 1 teaspoon salt, or to taste
  • ½ teaspoon ground turmeric
  • 4 tablespoons olive or peanut oil
  • 6 tablespoons peeled and finely chopped shallots
  • 2 teaspoons ground coriander
  • ½ to ¾ teaspoon nice red chili powder
  • 2 to 3 fresh hot green  chilies, slit in half lengthwise or finely chopped
  • 1 tablespoon lime juice
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