Oyster Mushrooms deep fried in a spicy batter then coated in a spicy and tangy sauce.
5 from 1 vote
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Course Side Dish
Cuisine Indian
Servings 2
Ingredients
Oyster Mushrooms
150goyster mushrooms
1tablespoonvegetable oil
2clovesgarlicminced
15ggingerminced
4curry leavesvery finely chopped
¼teaspoonsalt
¼teaspoonfreshly cracked black pepper
1teaspoonKashmiri chilli powder
½teaspoonground cumin
¼teaspoonturmeric powder
2tablespoonscornflour (cornstarch)
2tablespoonsall-purpose flour
3tablespoonswater
Juice of half a lemon
Oil for deep frying
Sauce
1tablespoonvegetable oil
½teaspoonblack mustard seeds
½teaspooncumin seeds
2clovesgarlicminced
1 or 2 small green chilliesminced
3curry leaves
1tablespoontomato purée
Juice of half a lemon
3tablespoonswater
¼teaspoonsalt
¼teaspoonfreshly cracked black pepper
Instructions
Oyster Mushrooms
Clean then tear the mushrooms into bite-sized pieces.
Add all the mushrooms to a mixing bowl then sprinkle over the following; vegetable oil, garlic, ginger, curry leaves, salt, black pepper, Kashmiri chilli powder, ground cumin and turmeric. Mix everything together so that the mushrooms are evenly coated in the spices.
Sift in the cornflour and the all-purpose flour into the bowl with the mushrooms. Add the lemon juice and the water. Mix well so that the flours and liquids form a batter and evenly coat the mushrooms.
Heat enough oil in a heavy-bottomed pan to deep fry the mushrooms. Heat to a temperature of 180°C(360°F). Make sure to keep an eye on the temperature and stay safe.
Once the oil is hot enough, carefully add the mushrooms in batches. Cook until they are golden and crispy all over, around 4 minutes.
They might stick together in the mixing bowl so separate before adding to the oil. Don’t add too much to the oil as this will make the temperature of the oil drop. Try to keep a consistent temperature turning the heat up or down as needed.
Once all the mushrooms have been fried, drain excess oil from them on a clean paper towel and make sure to turn off the heat.
Sauce
Heat the oil in a clean pan over medium heat. Once hot add the mustard seeds and the cumin seeds and cook until they begin to pop, around 30 seconds.
Add the minced garlic, green chillies and curry leaves. Cook until the garlic is just starting to pick up a golden colour then quickly add the tomato purée and lemon juice to cool the pan down and stop the garlic from burning. Cook the tomato puree until bubbling then add the water and mix to make a sauce.
Taste and adjust the seasoning. We added ¼ teaspoon of salt and black pepper.
Once you are happy with the seasoning and you are ready to serve, place the mushrooms in the pot and mix to coat them evenly in the sauce.