Goan Mushroom Curry

Name: Goan Mushroom Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: goan
Ingredients: 400 g mushroom (button, wiped clean and quartered); 1 cup coconut (fresh, grated); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 2 pcs green chili (slit lengthwise); 1 inch ginger (peeled and roughly chopped); 6 pcs garlic (cloves, peeled); 2 tbsp coriander seeds; 1 tsp cumin seeds; 6 pcs black peppercorns; 3 pcs dried red chili (Kashmiri, for mild heat and color); 1 pinch turmeric powder; 1 tsp tamarind (tamarind paste, or a small marble-sized ball soaked in warm water); 2 tbsp coconut oil; 1 tsp mustard seeds; 10 pcs curry leaves; 1 pinch salt; 1 cup water; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(55)

TASTE SCORE

8/10

Earthy mushrooms simmered in a creamy coconut-based Goan curry with roasted spices and a hint of tang. This vibrant dish captures the soul of coastal Indian cooking — mildly spiced, subtly sweet from the coconut, and perfect with steamed rice or poi.

PREP

15m

COOK

30m

SERVES

1 KATORI

244 cal

SERVINGS

METHOD · 8 STEPS

prep · ~3 min
Roast the whole spices.
1.Heat a small pan on medium-low. Add 2 tbsp coriander seeds, 1 tsp cumin seeds, 6 black peppercorns, and 3 dried red chilies.
2.Dry roast, stirring constantly, for 2-3 minutes until fragrant and slightly darker.
3.Transfer to a plate and let cool completely.
TIPRoast on low heat. Spices burn easily and will turn bitter — patience is key.
mix · ~2 min
Make the coconut-spice paste.
1.In a grinder, combine the cooled roasted spices, 1 cup grated coconut, 1-inch piece of ginger, and 6 garlic cloves.
2.Add about ¼ cup water and grind to a very smooth, thick paste.
temper · ~2 min
Start the tempering.
1.Heat 2 tbsp coconut oil in a heavy-bottomed pan over medium heat.
2.Add 1 tsp mustard seeds and let them splutter (about 30 seconds).
3.Toss in 10 curry leaves and 2 slit green chilies. Sauté for 10 seconds until fragrant.
saute · ~11 min
Build the onion-tomato base.
1.Add the 2 chopped onions and sauté until soft and translucent (about 5-7 minutes).
2.Add 2 chopped tomatoes and a pinch of turmeric powder. Cook until tomatoes turn mushy and oil separates at the edges (about 4-5 minutes).
TIPDon't rush the onions — a soft golden base builds the natural sweetness for the gravy.
saute · ~7 min
Fry the ground paste.
1.Lower the heat. Add the coconut-spice paste to the pan.
2.Stir continuously and sauté for 6-8 minutes until the raw aroma fades and the paste thickens slightly.
TIPStir frequently to prevent the coconut paste from sticking and burning at the bottom.
simmer · ~12 min
Simmer the mushrooms in the gravy.
1.Add the 400g quartered mushrooms to the pan. Stir well to coat them in the masala.
2.Pour in 1 cup of water, add 1 pinch of salt, and mix.
3.Bring to a gentle boil, then reduce heat to low. Cover and simmer for 10-12 minutes.
mix · ~3 min
Finish with tamarind.
1.Stir in 1 tsp tamarind paste (or soaked tamarind pulp).
2.Mix well and let the curry bubble gently for another 2-3 minutes.
TIPAdd the tamarind at the very end so its tangy punch stays bright and doesn't cook out.
garnish
Garnish and serve hot.
Turn off the heat. Garnish with chopped coriander leaves. Serve the curry hot with steamed rice or Goan poi bread.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Quarter button mushrooms evenly so they cook uniformly and absorb the masala well.
2
Dry-roast spices on low heat until fragrant but not dark — burnt spices ruin the curry’s flavor.
3
Grind the coconut-spice paste to a silky smooth texture for a rich, creamy gravy.
4
Sauté the coconut paste until the raw smell disappears and oil glistens on top.
5
Add tamarind at the very end to preserve its bright, tangy kick.
6
Let the curry rest for 5 minutes before serving — the flavors meld and deepen beautifully.
7
This curry thickens as it cools; thin it with a splash of warm water when reheating.

RECIPE VARIATIONS

Adapt it for your goals.

High Protein

High-Protein

Swap half the mushrooms with paneer cubes or firm tofu for a protein punch that still soaks up the coconut gravy.

Low Oil

Low-Oil

Reduce coconut oil to 1 tbsp and sauté the paste in a non-stick pan — the coconut’s natural fats keep the texture creamy.

Vegan

This recipe is already vegan — simply confirm you use vegan-friendly tamarind paste and serve with rice.

Extra Spicy

Extra-Spicy

Add 2 more slit green chilies and 1 extra dried red chili to the tempering for a fiery twist.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Antioxidants

Mushrooms, cumin, coriander, and turmeric provide natural antioxidants that help fight inflammation and support immunity.

✓

Good Source of Fiber

Coconut, mushrooms, and onions contribute dietary fiber, aiding digestion and promoting satiety.

✓

Heart-Healthy Fats

Coconut oil and fresh coconut contain medium-chain triglycerides (MCTs), which may support healthy cholesterol levels when eaten in moderation.

✓

Low-Calorie Base

Mushrooms are naturally low in calories and high in water content, making this curry a light yet satisfying dish.

QUESTIONS?

Frequently asked questions

Yes, substitute 1 cup of fresh grated coconut with 1 cup of unsweetened desiccated coconut (rehydrated in warm water) or ½ cup of thick coconut milk straight from the can.

PAIRS WELL WITH