If you love creamy korma curries, be sure to try out our beautifully spiced vegetable korma, or this navratan korma fit for royalty. I’ve been making this Malaysian Mushroom Korma for many years now, and I had shared it with you almost a decade ago. But like many old recipes on the blog, it was in need of some refreshing, so this time, when I made it, I got some new photographs for you. This is a creamy curry that coats your tongue with a myriad of complex flavors. Malaysian cuisine is often described as a melange of influences from China, Indonesia and India, and in this curry, the contribution of the nation’s Indian residents is quite obvious. The flavor profile reminds me, in fact, of a mutton curry my father would make for us when we were children.
Ingredients for Malaysian Mushroom Korma:
Mushrooms, of course. If you are a lover of mushrooms, you will be delighted by the possibilities. You can use just about any wild mushroom in here, dry or fresh. If using dry, be sure to reconstitute them first in hot water. I typically use shiitakes, portobellos or criminis. Oysters work great too. This time, criminis were all I had on hand. Onions Ginger Garlic Garam Masala Coconut Milk Yogurt. I use a tangy homemade cultured cashew yogurt, and it contributes to both the creaminess and the complexity of the flavors in this korma. You can go with a storebought yogurt too. Potatoes. These are optional, but I really like the balance they bring to this spicy curry. Peppercorns Fennel seeds Cumin seeds Coriander seeds Cayenne
Tip for success
Make sure that you give the korma enough time on the stove, because the blended raw spices need to cook. Rushing things is just not a great idea. This curry takes under 45 minutes from start to finish, so you don’t really need to rush.
Serve
You can serve the korma with any sort of bread – a flatbread like a naan or roti is great, but even a crusty French or Italian bread would not be amiss for dunking into this curry and scooping it into your mouth. Or drizzle it over rice or quinoa. Check to get new recipe updates by email.
Serve with fresh salad or, better still, a vegan cucumber raita on the side. The korma tastes even better the next day, once the flavors have had time to work themselves into tasty harmony, so this is definitely a dish you can make ahead. It freezes well too – thaw and warm before use.
More Indian mushroom recipes
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