How to make mushroom and bean caldine

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Mushroom and bean caldine

The last time I went to Goa, I was with my family. I am forever trying to get them all to try new flavours around India. But as Goa is best known for its seafood my husband was very hesitant to try any local fare. I found a well-regarded restaurant and ordered lots of amazing Goan vegetarian food to try to convince them all. I have to be honest, I don’t think I managed it, but I did discover loads of lovely vegetarian Goan dishes that I love and have decided to keep in my life. This caldine is a mild but flavourful curry and will not overpower the vegetables.

Serves 3-4

For the caldine paste

2 tsp coriander seeds
1 rounded tsp cumin seeds
8 peppercorns
4 cloves
1 medium-large tomato
½ onion, quartered
5 large garlic cloves
15g (1 tbsp) roughly chopped root ginger (peeled weight)
½ tsp ground turmeric

For the dish

3 tbsp coconut or vegetable oil
½ onion, thinly sliced
salt
450g (1lb) brown chestnut
mushrooms (shiitake or shimeji mushrooms are also great here), rinsed and halved
​150g (11⁄4 cups) cooked cannellini beans
2-4 Indian green finger chillies (chiles), stalks removed, pierced with a knife
50-60g (about 2 tbsp) coconut cream, or to taste
1 tsp tamarind paste, or to taste
handful of coriander (cilantro), to serve

Start with the caldine paste. Grind the coriander seeds, cumin, peppercorns and cloves to a fine powder. Place the tomato, the quartered half onion, garlic, ginger and turmeric in a blender and blend until smooth. Heat the oil in a non-stick saucepan. Add the sliced onion and cook over a high-ish heat until caramelised and brown on the edges. Add the spice paste and a fair amount of salt and cook for 5 minutes or until the masala releases oil back into the pan. Add the mushrooms and stir-fry until they release water. Continue cooking until the masala is really thick, darkened and is sticking to the mushrooms.

Add the beans, chillies and a splash of water, cover and cook for another 4-5 minutes. Add the coconut cream with as much water as you want for a creamy curry. Bring to the boil, add the tamarind, season to taste and simmer for 2-3 minutes. Serve with the coriander.

‘I Love India: Recipes and stories from morning to midnight, city to coast, and past to present’ by Anjum Anand is published by Quadrille (£20)