Mushroom and Tomato Curry

1. Heat Peanut Oil and Turmeric

Start by heating 3 tablespoons of peanut oil in a wok or wide pot over medium heat. As the oil warms, add ¼ teaspoon of turmeric and let it dissolve into the oil, giving it a beautiful golden hue.

2. Cook Shallots

Once the oil is hot and the turmeric is well blended, toss in 1 cup of thinly sliced shallots. Cook the shallots for about 4 minutes, stirring occasionally, until they turn soft and lightly golden. This step is crucial as it develops the base flavor of the dish.

3. Add Garlic

Add about 2 teaspoons of minced garlic to the pot. Cook the garlic with the shallots for an additional 1 to 2 minutes, stirring frequently to ensure the garlic does not burn.

4. Stir-fry Mushrooms

Raise the heat to high and add 2 cups of chopped mushrooms to the pot. Stir-fry the mushrooms for 4 to 6 minutes, pressing them down occasionally with your spatula. The high heat helps caramelize the mushrooms, enhancing their natural umami flavor. You'll know they're ready when they soften and start to release their liquid.

5. Add Tomatoes and Chile Powder

Once the mushrooms are nicely cooked, add 1.5 cups of chopped ripe tomatoes to the pot. If you like a bit of heat, you can also add ½ teaspoon of Red Chile Powder at this stage. Bring the mixture to a boil, then lower the heat and let it simmer for 5 to 7 minutes. The tomatoes should break down and meld with the mushrooms, creating a rich, savory sauce.

6. Finish with Shallot Oil, Fish Sauce, and Salt

Finish the dish by stirring in 1 teaspoon of Shallot Oil, 1 teaspoon of fish sauce, and ½ teaspoon of salt. Cook everything together for another 30 seconds to allow the flavors to blend.