The tamarind in this recipe adds a special touch to an ordinary vegetable. Tamarind is available from most Indian food stores.
1 tablespoon tamarind pulp, soaked FOR 20 minutes in
2 fl. oz. hot water
1 fl. oz. vegetable oil
1 lb. button mushrooms, wiped clean and sliced
1 teaspoon ground coriander
5 fl. oz. double cream
Drain the tamarind through a fine strainer set over a small bowl. With the back of a wooden spoon, push as much of the pulp through the strainer as possible, discarding the remaining seeds and fibres. Set the bowl aside.
In a medium-sized frying pan, heat the oil over moderate heat. When the oil is cuisine of exotic Bali, Tamarind Fish needs only rice and salad to make a very different meal. hot, add the mushrooms and cook, stir-ring constantly, for 3 minutes.
Stir in the reserved tamarind water, coriander and cream. Continue cooking, stirring constantly, for a further 3 minutes or until the mixture is heated through.
Remove the pan from the heat, trans-fer the mushrooms to a heated serving bowl and serve immediately.