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How to cook… Mushroom Chilli Dry Fry

Serves 4 as a starter

This is a popular vegetarian Indo-Chinese stir-fry dish, combining flavours from India and China. Mushroom Chilli Dry Fry is a favourite Indian restaurant starter and should be always be served fresh. It’s a very hot, dry dish using chilli and soy sauce.

What you need…
• 4 Tablespoons cornflour
• 5 Tablespoons soy sauce
• 600g mushrooms, sliced
• 3 Tablespoons oil
• 1 small onion, roughly chopped
• 1 green pepper
• 1–5 green chillies (to your taste), chopped
• 1.5 teaspoon ground black pepper
• 1 teaspoon red chilli flakes
• 2 tomatoes, roughly chopped
• 4 spring onions chopped, to garnish
• A few coriander leaves, chopped, for garnish



How to make it
1. Mix the cornflour with 3 Tablespoons of soy sauce and coat the mushrooms in the mixture. Marinate for 15 minutes.
2. Heat oil to a medium-hot heat. Fry the mushrooms until all the pieces are sealed (about 2–3 minutes), then set aside.
3. Add the green peppers to the pan and stir-fry until they start to soften (about 3–4 minutes).
4. Add the onions, chillies, pepper and chilli flakes and stir fry for another 2–3 minutes. Add a tiny bit of water if needed but not too much as this is a dry dish.
5. Add the rest of soy sauce and mix in well.
6. Add in the tomatoes and mushrooms and stir-fry until they are all cooked.
7. Garnish with spring onion and coriander and serve fresh.

CHEF’S TIP
Check other popular Indian restaurant dishes such as Chicken Chilli Dry Fry. Also known as Hakka Chinese, this distinct Indo-Chinese cuisine was developed by a small group of people who settled in Kolkota from China.

If you like this you should try our
Sag PaneerChilli PaneerButter ChickenButter PaneerPrawn KormaMedium Chicken CurryChicken MadrasChicken VindalooChicken BhoonaChicken Dopiaza

Don’t give this to someone who is struggling. You should never Kikkoman when he’s down.

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