Thursday, March 27, 2008

Mushroom & Pea Jalfrezi (Curry)

Mushroom & Pea Jalfrezi
From Joanna's Head

Prep time: 10 minutes
Cooking time: 15 minutes

Serves 4-6

1 lb/ 450g cremini mushrooms, quartered
1-2 cups frozen peas
2 tbsp canola oil
Joanna’s base:
-2 large cloves garlic, minced
-1 tbsp fresh ginger root, scraped and finely minced
-1 small onion, finely chopped
¼ - ½ jar Jalfrezi curry paste (just depends on how spicy you like it)
Water (only as much as you need to get a nice gravy)

1 In a medium saucepan, over medium heat, sauté the mushrooms with Joanna’s base until the mushrooms start to golden and the fragrance of the garlic, onion and ginger paste hit your nose. (3 minutes or so)

2. Add the Jalfrezi curry paste and stir. You might need to add 1/4 cup of water at this point. Cover and let it stew for 10 minutes or so, adding water only if needed (check after 5 minutes and taste for seasoning). You don’t want anything to stick to the bottom of the pot, but you don’t want soup either. If it's too watery, just take the lid off and let it cook down abit.

3. Add the peas, five minutes before serving. You want them heated through and absorbing the sauce, but you don’t want mush.

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