How to make
Adapted by India's most famous chef Madhur Jaffrey!
Open the tin of coconut milk (must be left without being shaken for 24 hours in the cold) and carefully remove the thick cream from the top and set it aside in a bowl for later.
Finely chop the garlic.
Cut the mushrooms into bite-size pieces. Pour the mushrooms into a bowl and mix with salt and curry.
Rub the spices into the mushrooms and set them aside for 10 minutes.
Put oil in a pan and put it on medium heat. Add the garlic and cook until browned. Remove the pan from the heat and add the chili powder, cumin and onion powder and stir.
Put it back on the stove over medium-low heat and add the bowl of mushrooms (with the liquid that has separated from them) in the pan. Stir and cook for 2 minutes.
Add 3/4 cup of coconut milk into the pan. Let it simmer for 10 minutes uncovered.
Add 3/4 cup of coconut cream (the condensed milk) and stir until well mixed. Reduce the heat and simmer for a minute and continue to stir.
Turn off the heat and add lemon juice. Stir.
You're ready to serve this Wonderful Meat Sauce!
Serve it with chicken schnitzels and pork or just basmati rice for a vegan version. This is a wonderful dish!
Notes
I didn't change Madhur Jaffrey's recipe, I just didn't have all the ingredients. Indians only use curry paste for cooking. Dry curry is the British alternative of curry sauce.
You can also cook it longer if you're not ready to serve this all-purpose mushroom curry sauce right away.
