Ingredients:

• 400 g – fresh white Mushrooms
• 1 cup – shelled Prawns
• 2 – medium size onions, chopped
• 1/2 inch – Ginger piece
• 8 flakes – Garlic
• 1 tbsp – Coriander seeds
• 1.5 tsp – chilli powder
• 1/2 tsp – Poppy Seeds
• 1/2 tsp – Turmeric powder
• 1/2 tsp – Garam Masala
• 2 tbsp – fresh coriander, finely chopped
• 3 – green chillies, each cut into 2 or 3 long pieces
• 3 – tbsp oil
• Salt to taste

Method:

1. Peel the mushrooms and cut them into big pieces. Wash them carefully.
2. Wash and clean prawns.
3. Grind ginger, garlic flakes, all the chopped onions, coriander and poppy seeds into a fine paste. Keep aside.
4. Heat the oil in a pan.
5. Lower the fire, put in the green chilli pieces. Stir for a minute. Take out with a slotted spoon. Keep aside.
6. In the same oil, put in the prawns and turmeric powder along with 1/2 tsp salt.
7. Cover the pan and let simmer on low fire.
8. When the prawns are almost tender, add the ground paste.
9. Cook on medium fire till the liquid is almost gone.
10. Add chilli powder and fry by sprinkling water, till the oil starts showing on the top.
11. Put in the mushroom pieces, stir for a minute and pour 2 cups of warm water.
12. Lower the fire. Cover the pan with a fitting lid.
13. Let it simmer till the mushrooms are cooked to the desired tenderness.
14. Remove the lid, sprinkle garam masala and transfer the gravy to a serving dish.
15. Garnish with chopped coriander and the green chillies.
16. Serve with a slice of lime.
17. The gravy goes very well with hot phulkas, plain rice or bread slices.

Recipe courtesy of Sheryl Dsouza