Malaysian mushroom curry

1.5 kg Australian brown button mushrooms salt, to season

500 g potatoes, peeled and cut into large chunks

¾ cup vegetable oil

2 tbsp your preferred curry powder

1 cinnamon stick

3 star anise

6 cloves

30 curry leaves

2 stalks lemongrass, trimmed and bruised

1-2 litres vegetable stock

400 ml coconut cream

Rempah

1 red onion

1 large brown onion

4 cloves garlic, peeled

3 cm ginger, peeled

Heat your oven to 180C (fan). Toss the mushrooms in a ¼ cup of vegetable oil, season with salt and roast on a lined baking tray for 30-45 minutes until browned and slightly dried.

Place the rempah ingredients in a blender and blend to a smooth paste.

Heat the remaining oil in a large saucepan and add the rempah ingredients. Fry for about 10 minutes until very fragrant and the oil has separated from the paste, then add 2-3 tbsp of the curry powder. Add the cassia, anise, cloves, curry leaves and lemongrass and stir to coat in the mixture. Add the potatoes and enough vegetable stock to just cover. Simmer for 20 minutes, until the potatoes are tender, then add the roasted mushrooms and coconut cream and bring to a simmer again for about 10 minutes. Allow to stand for at least 30 minutes before serving.

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