Tappuri means lots, full of.
This curry uses lots of kinoko (mushrooms).
Translated from "Hajimete no Spice Curry": 4 servings
2 tablespoons sesame oil
1 onion, diced
1 clove garlic, minced
1 nub ginger, minced
1/2 teaspoon turmeric
1 teaspoon cayenne
1 tablespoon coriander
2 teaspoons shoyu
300 mililiters hot water (about 1.5 cups)
2 packs shimeji (used only 1)
1 pack maitake
1 whole tomato, diced (used 6 cherry tomatoes, halved)
10 grams butter
Prep: Cut onion, garlic & ginger accordingly, set aside
remove mushrooms from their "stone" and separate by hand
Cut tomato and set aside
Heat sesame oil to medium in a pan and add onion, garlic & ginger.
Cook for about 7-8 minutes
Turn heat down and add spices & shoyu
Add hot water, mix well and cover for about 15 minutes
Add the tomato and cook for 2-3 minutes without the cover.
Add the butter and mix well.
NOTES: I ended up cooking this for more than 15 minutes, more like 1 hour!
There was just too much liquid plus covered and at a low heat, it hardly evaporated.
So, I upped the flame to about medium, took off the cover and cooked it down, which took about an hour.
This curry was served with paneer, or what the author calls cottage cheese.
I've never had paneer before, have you?
I didn't want to go out to get some cottage cheese nor did I want to follow his recipe to make some (it used 2 liters of milk!), so instead I used tofu.
I used tofu because the pictures I've seen of paneer certainly reminded me of tofu.
So, I put some tofu onto some cheesecloth and let it sit in the refridge for the whole day.
Then when I was ready to serve this I crumbled some on.
I also sauteed other veggies in a dry non-stick pan and added it to the curry.
Despite the cooking time, this was delicious, I would make this again.
Wow, it's Friday already, have a great weekend!