In our small villages mushrooms are seasonal but in cities mushrooms are available in all seasons.So you can have it any time you want it.It will cost 30 Rs per 200 gm.
Ingredients
1.Mushrooms - 1 cup
2.Grated coconut - 1/2 cup
3.Green chillies - 4
4.Small shallots /Kunjullies - 6 no
5.Salt
6.Turmeric powder - 1/4 tsp
7.Coconut oil - 1 tsp
Preparation
1.Clean and cut the mushrooms in to small pieces.There are toxic mushrooms are also available so in order to check that keep the mushrooms in turmeric water for 3 mts.Then squeeze out excess water in it.
2.In a pan or manchatti mix the mushrooms with salt and pinch of turmeric powder .And cook it covered for 2 mts .Do not add any water to it because water will ooze out from the mushrooms itself.
3.Crush the coconut with green chillies and kunjullies.If you are using kanthari mulaku it will produce an excellent taste to the dish.
4.Add the crushed coconut to the mushrooms and mix it well.Cook it covered for 2 mts and then uncover it and cook it .Till all water evaporates and make the dish dry .Turn off the fire and add raw coconut oil to it .This will produce an excellent taste.
Ingredients
For the marination
1.Mathi/Chala - 8 no
2.Chilli powder - 1/2 tsp
3.Pepper powder - 1 tsp
4.Turmeric powder - 1/4 tsp
5.Salt
6.Oil -3 table spoon
Other ingredients
1.Shallots/kunjulli - 3/4 cup
2.Chilli powder 3/4 tsp
3.Green chillies chopped - 3
4.Ginger chopped - 1 table spoon
5.Garlic chopped - 1 table spoon
6.Turmeric powder - 1/4 tsp
7.Curry leaves
8.Thick coconut milk - 1/2 cup
9.Tomato - 1
10.Salt
11.Plantain leaf /Foil paper - 4
Preparation
1.Marinate the mathi with red chilli powder,turmeric powder,pepper powder,and salt .Keep it for 30 mts .And then heat 3 table spoon oil in a pan and add the curry leaves to it .Then add the marinated mathi on top of it.
2.Cover it with lid and fry it till both sides become lightly fried .Drain it out from the oil.
3.Then in the same oil add garlic ,and ginger to it .Then add the kunjulli and saute it well.
4.Add chilli powder,turmeric powder,salt and mix it well.Then add tomato to it and when it is done add the coconut milk and curry leaves to it.
5.When the gravy becomes thicken turn of the fire .
6.Then slightly smoke the banana leaf then it will become flexible.
7.In an aluminium foil or banana leaf place two fish in the center and then pour the gravy to it and wrap the fish and tie it with cotton thread.Then heat it in non stick pan till both sides become cooked well.No need to add any oil in it.
In our small villages mushrooms are seasonal but in cities mushrooms are available in all seasons.So you can have it any time you want it.It will cost 30 Rs per 200 gm.
