Mushroom Ambot Tik

1. 1
   prep · ~15 min

   Soak the tamarind and prep the mushrooms.

   1.Soak the seedless tamarind in 3 tbsp warm water for 15 minutes. Squeeze and extract the pulp, discarding any fibers.

   2.Clean the mushrooms with a damp cloth. Halve or quarter them if large.
2. 2
   roast · ~3 min

   Dry roast the whole spices.

   1.Place a small pan over low heat. Add dried red chilies, cumin seeds, black peppercorns, cloves, and cinnamon.

   2.Dry roast for about 2 minutes, stirring constantly, until fragrant and slightly darker.

   3.Remove from heat and let cool. Once cooled, grind to a fine powder in a spice grinder.

   TIPDo not over-roast the spices — they turn bitter. Stop as soon as the aroma rises.
3. 3
   mix · ~2 min

   Make the coconut-spice paste.

   1.In the spice grinder, combine the grated fresh coconut, peeled garlic cloves, and the ground spice powder.

   2.Add 2-3 tablespoons of water and grind to a smooth, thick paste.
4. 4
   saute · ~9 min

   Sauté the onions and tomatoes.

   1.Heat coconut oil in a heavy-bottomed pan over medium heat.

   2.Add the finely chopped onions and sauté until soft and translucent, about 4-5 minutes.

   3.Add the chopped tomatoes and a pinch of turmeric powder. Cook until the tomatoes soften and release oil, about 3-4 minutes.
5. 5
   saute · ~6 min

   Cook the spice paste and mushrooms.

   1.Add the ground coconut-spice paste to the pan. Sauté for 3-4 minutes, stirring continuously to prevent sticking.

   2.Add the mushrooms and salt. Stir gently to coat the mushrooms with the masala.

   3.Cook for 2 minutes until the mushrooms begin to release their moisture.

   TIPStir constantly when the coconut paste goes in — it can catch and burn easily.
6. 6
   simmer · ~10 min

   Simmer the curry with tamarind.

   1.Pour in 1 cup of water and the extracted tamarind pulp. Stir well.

   2.Add the slit green chilies and fresh curry leaves.

   3.Bring to a gentle boil, then lower the heat. Cover and simmer for 8-10 minutes until the gravy thickens slightly and the mushrooms are cooked through.

   TIPThe gravy should be slightly thin but well-bodied. If it thickens too much, add a splash of water.
7. 7
   rest · ~5 min

   Rest the curry off the heat for 5 minutes.

   Let the flavors meld together off the heat. The curry will continue to thicken slightly as it rests.

8. 8
   garnish · ~1 min

   Garnish with fresh coriander leaves and serve hot.

   1.Transfer the curry to a serving bowl.

   2.Sprinkle chopped coriander leaves on top.

   3.Serve hot with steamed rice.

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