Ingredients

• 200g chanterelle mushrooms
• 3-4 medium-sized shallots
• 1/2 cup freshly grated coconut
• Whole spices: 1 Star Anise, 1 tsp fennel seeds, 3 green cardamoms, 1 tbsp coriander seeds, 1-inch stick Cinnamon, 3-4 Cloves, 10-12 Whole black peppercorns, 4 whole dried red chilies
• 2 green chilies, sliced thin and long and de-seeded
• A handful of curry leaves
• 2 tbsp Mustard seeds
• 5-6 whole black peppercorns
• Sea salt
• Coconut oil

Preparation method

• Final preparation:
  • On your Ghisanativa pan, toast the whole spices and fresh coconut on the dry pan for 2 minutes till all the flavours are released.
  • Remove from the pan and let it cool. Grind these spices together in a grinder.
  • Wash the mushrooms well and chop into roughly equal-sized pieces; keep some of them whole; Chop the shallots finely.
  • Heat up the Ghisanativa pot or pan, and add some coconut oil. 
  • When the oil is hot, add the mustard seeds and the curry leaves and allow them to splutter. Then add the ground toasted spices back in. 
  • Add the shallots and allow to brown for 3-4 minutes; then add the mushrooms and sea salt and cook through.
  • Top with freshly grated coconut, fresh curry leaves, and sliced green chilies.

Tip

To maximise flavour use freshly coconut instead of desiccated coconut. In case of using desiccated coconut, soak it in water before use.

Priyanka Raj

Priyanka is a passionate cook based in London, and her life’s ambition is to spread joy by cooking the food she loves for the people she loves! Her love for cooking came about at a very early age at home – picking up the art from her mother – and she has since then continued this journey across the world, even having trained in Michelin-star restaurants in Paris and London. Her style incorporates traditional and modern techniques and ingredients, and combines them into a more magical and rustic style of cooking, creating beautiful and delicious food which can be enjoyed everyday!

Find her on the ‘Gram @abracadabra_by_p!

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