Thursday, April 22, 2010

Mushroom Fanna Upkari

Fanna Upkari is generally made with seafood at my home. Prawns fanna upkari is the most common one but pomfret, mackerel are also used for making the same. Since mushrooms fit beautifully for any prawns recipe, I decided to use them instead of prawns. We loved this new curry. I thought it's a wonderful way to taste the fannaupkari for my vegetarian/vegan friends. Just remember that when you fry onions for a long time, they have sweetish flavor. and fanna upkari is meant to be fiery hot. So if you add very less chili powder, it will not be the right taste.

Mushroom Fanna Upkari
Mushroom Curry

1 pack mushrooms, cleaned and cut

salt to taste

1 tsp tamarind paste

1 tbsp chili powder (use less if you absolutely do not want it to be too fiery)

1 cup water


1 1/2 tbsp oil (preferably coconut oil)

1 1/2 cup finely cut onions


1. Heat oil in an iron kadai/wok. Add onions. Saute on a medium flame till onion is brown, but not burnt

2. Add chili powder and saute for 30 seconds.

3. Add tamarind paste, water and salt. Bring to a boil.

4. Add mushrooms. Let them cook and let curry have a thick consistency.

5. Serve with chapati or rice.

Note -
1. If you want a mild flavor, use paprika instead of hot chili powder.


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