A creamy, mildly spiced, coconut-based Zucchini Curry served with rice and crumb-fried Oyster mushrooms. This makes the perfect Goan-inspired vegan meal.
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Today’s post is a tribute to the humble Goan ‘Xit-Kodi’ (rice and curry). Typically this would mean either a Fish or Prawn curry served with some crumb-fried prawns or fish. My vegan take on this is a slightly different, mildly spiced curry with some Zucchini. If you had access to some white-pumpkin (also known as doodhi, long-melon or New Guinea Bean), that would work really well with this curry too. Zucchini doesn’t need much cooking, which is why I add it almost at the very end of the cooking process and thats what makes this curry a quick and easy recipe. However, if you’re using doodi or long melon, I would recommend adding it after the spice mix and letting it simmer till the vegetable has cooked.
This meal is a simple and quick one to put together. Today, I’m going to make it even simpler by using spice powders for the curry instead of a ground masala.
Onto the crumb-fried oyster mushrooms. In my opinion, the crumb fried oysters complete the meal. Don’t leave it out. It adds crunch and variety to the meal, not to mention, it is absolutely delicious. It is really easy to make and you can work on it while the curry is simmering away, which means you can get the meal on the table much sooner. My husband and I really enjoy these mushrooms with the little dipping sauce (I’ll add that recipe below) even by itself.
So if you’re entertaining or looking for vegan party food ideas, this is a must-try. Just remember to make a big batch, because these will disappear. The size of these little bites is totally upto you. I like to size these to be bite-sized which makes them perfect finger-food. I leave the little mushrooms whole and tear the bigger ones into two or three pieces depending on size. This also helps them all cook through uniformly.
There are a few elements to this meal and if you multi-task efficiently, you can have it all prepped in no time at all. There is no right or wrong way to do this. Here’s what works for me –
- Start by washing and soaking your rice
- Cut the onion, chilli, zucchini and tear the mushrooms
- Prep the spice powder blend
- Soak the tamarind
- Prep the batter for the mushrooms
- Pre-heat oil for deep frying
- Start on your curry
- When the curry is simmering, cook the rice and fry the mushrooms
Hope this helps.