20ml olive oil
10ml garum masala
10ml ground coriander
5ml ground cumin
10ml chilli powder
1 onion, sliced
2 punnets baby button mushrooms, halved
10ml tomato paste
Cocktail bread rolls
Heat the olive oil in a saucepan, add the spices and allow to sizzle over a low heat until aromatic.
Add the onion and sauté for 2 minutes, add the mushrooms and toss together.
Add the tomato paste, and season with salt and pepper, Add a bit of water if needed and simmer over a gentle heat until the mushrooms are tender.
In the meantime, cut the tops off the bread rolls and remove some of the bread from the centre.
Fill the bread rolls with the curried mushrooms. Serve immediately.
Cooks tip: Mushrooms curry is great served on pilau rice as well.
*This recipe was sponsored by SAMFA