Indian Cuisine consists of a wide range of regional and traditional cuisines native to India. Given the range of diversity in soil type, climate, culture, ethnic groups and occupations, these cuisines vary significantly from each other and use locally available spices, herbs, vegetables and fruits. Cultural choices , traditions and religion also influence Indian Food.
Historical incidents such as foreign invasions, trade relations and colonialism have played a role in introducing certain foods to our country. For instance, the potato, a staple of the diet in some regions of India, was brought to India by the Portuguese, who also introduced chillies and breadfruit. Goa has a tropical climate, which means the spices and flavours are intense. Use of kokum is a distinct feature of the region’s cuisine. Goan cuisine is mostly seafood and meat-based; the staple foods are rice and fish.The gravies are usually coconut based.Vegetarianism is also equally popular here.
Our theme for #76th #Foodiemonday #Bloghop Theme #Colonialinspiredcuisines my contribution is Mushroom Vindaloo made with fresh spices.
Recipe for Mushroom Vindaloo:
Ingredients:
20 Button Mushrooms (You may cut it into halves if the mushrooms are large)
4 Medium Tomatoes chopped
3 Medium Onions finely chopped
1/4 Cup finely chopped Coriander
2 Sprigs of Spring Onion finely chopped
1 Tbsp Oil
1 Inch Cinnamon Stick
1 Tsp Mustard
For the Paste:
1 Tsp Cumin
1 Tbsp Mustard
1Tbsp Coriander seeds
1 Inch Ginger roughly chopped
8 Garlic Pods crushed
1/3 Cup White Vinegar
1 Tbsp Extra Virgin olive Oil
1Tsp Sugar
Salt to taste
1/2 Tsp Turmeric
1Tsp Red Chilli Powder
1 Tsp Freshly Ground Garam MasalaAll SPICE POWDER (GARAM MASALA)
Method:
Grind the above mentioned masala for the paste. Marinate the button mushrooms for about 2 hours.
Heat oil in a wok. Add mustard Once it splutters add the finely chopped onions and roast on medium flame until the onions turn brown.Once done add the marinated mushrooms.Mix well and cook on medium flame for about 5 mins. Then add the chopped tomatoes and cinnamon stick.Add 1/2 cup of water and cover the wok. Allow it to cook on low flame for about 35-40 mins.Stir once in a while to ensure it does not burn.Once done add the chopped coriander and Spring onions.Keep some spring onions for garnish. Add salt if needed and mix well. Switch off the flame and serve hot with Rice or Phulkas.
Enjoy!!!!!!!!!
now that has made me hungry !!!
Now thats made me extremely hungry !!!!
Glad you liked it Navin.
Looks yummy!
Thank you Freda.
Looks Delicious 🙂
Thank you Malini.
This looks very delicious, Preethi 😀
Thank you Irene.
This mushroom Vindaloo is on my to do list, great share
Thank you Alka.
Wow Preethi such a tempting curry. Mushrooms and vindaloo put together makes it so different.
absolutely delicious
Delicious share!!!
Loved the Vegetarian version of the traditional Vindaloo with Mushrooms Pree!
Love the green onion touch. I can smell the aroma!
Thank you.
Mushroom vindaloo looks delicious. I will try it whenever my children come home on holiday. Tempting post.
Thank you.Would love to hear from you whenever you try.
Absolutely delish! 🙂
Here in Goa one of the famous Portuguese recipes is Pork Vindaloo…your version is new to me and I must say this looks super yummy.
Thank you Saswati.
I live here and have still not tasted vindaloo the pork int it puts me off! I remember you telling me about this delicious curry you had made but till now had not checked it out. Thanks will try it generally have all the ingredients.
The recipe looks so good. I usually make something similar to this, but this sounds more delicious with all those spices. It must be very flavourful as well. Next time, I will try this way.
Vindaloo is one of the iconic Indian dishes I am yet to try though I am surprised it has so little chili powder as I am used to it being quite fiery though have only tried the chicken or fish versions in the past. This veggie version looks like it would definitely be a crowd pleaser for sure.