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As my blog title suggests, these pages contain a wild mix of recipes which sample a wide range of flavours and cultures. I won't even try to apply an over-arching theme to this project other than to say that every dish is about creating good food!

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Sunday, September 11, 2011


This hearty and warming vegetarian dish features portobello mushrooms in a slightly spicy sauce.


  • 1/2 lb. portobello mushroom caps
  • 3 tablespoons mustard oil
  • 1/4 teaspoon fenugreek seeds
  • 1 garlic
  • 1 yellow onion
  • 1 inch ginger root
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne
  • 1/3 cup yogurt
  • 1 cup diced tomatoes


Wash and diced mushrooms.
Mince garlic and ginger root.
Thinly slice onion.
Heat the oil in a large wok or frying pan.
Add fenugreek and garlic and stirfry for about 30 seconds.
Add the onion and continue to stirfry until onion is soft and beginning to change colour.
Add mushrooms and continue stir-frying until mushrooms begin to release their liquid.
Add ginger, coriander, cumin, turmeric and cayenne and mix in well.
Add yogourt and blend well.
Simmer gently for 3 minutes.
Add the tomatoes and simmer for an additional 5 minutes.
Serve hot over rice, pasta or noodles.
Chiayou with Rice

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