Mrs Bailey’s Fennel and Mushroom Curry
1 fennel bulb, trimmed, halved lengthwise and sliced finely
250g chestnut mushrooms, halved (or quartered if large)
1 teaspoon mustardseeds
1 teaspoon cumin seeds
1/2 teaspoon turmeric
1 teaspoon ground coriander
2 teaspoons fennel seeds
1 teaspoon fenugreek seeds
Heat a skillet or wok, add a splash of oil (I use coconut, but mustard oil would be good also) and toss in the mustardseeds. When they start to crackle and pop, add the cumin seeds. As the crackling dies down, add the sliced fennel, and then the turmeric and coriander. Salt to taste.
Saute until the fennel is tender, then add the mushrooms, fennel, fenugreek and garlic, together with more oil if needed. Cook off the mushrooms, then add enough cream to lightly sauce the dish, and serve.