Goan Mushroom Shagoti
Mushrooms simmered in a roasted coconut, poppy seed, and tamarind masala — a fragrant Goan curry with deep coastal flavour.
Cuisine: Goan (Goa) · Style: Curry · Protein: Mushroom · Total time: · Difficulty: medium · Servings: 4 · Spice: 3/5
Ingredients
- 400g button mushrooms, quartered
- 2 onions, sliced
- 8 garlic cloves
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tbsp coriander seeds
- 1 tsp black peppercorns
- 1 inch cinnamon stick
- 4 dry red chillies
- 1.5 tbsp poppy seeds
- 1/4 cup fresh coconut, grated
- 1 tbsp tamarind paste
- 2 tbsp oil
- Salt to taste
- Coriander leaves to finish
Steps
- Dry roast the spices, poppy seeds, and grated coconut until fragrant and lightly browned. Cool and grind with garlic and a little water into a smooth paste.
- Heat oil and sauté the onions until deep golden.
- Add mushrooms and salt, and cook until they start to shrink.
- Stir in the ground masala paste and tamarind with a splash of water.
- Simmer until the mushrooms are cooked through and the curry has thickened to your liking.
- Finish with coriander and serve with steamed rice or pav.