Crispy Curry-Spiced Oyster Mushroom “Fry”

Ingredients

For the Batter

•⁠ ⁠1 cup Pholourie Mix

•⁠ ⁠1 1/4 cup Water (add a little more if needed)

•⁠ ⁠1 tsp Curry Powder

•⁠ ⁠½ tsp Cumin (Geera) Powder

•⁠ ⁠½ tsp Paprika (optional, for color)

•⁠ ⁠½ tsp Salt

•⁠ ⁠1 clove Garlic, grated or micro-planed

For the Mushrooms

•⁠ ⁠300–400g Oyster Mushrooms, pulled into bite-size clusters

•⁠ ⁠Light sprinkle Salt + Black Pepper

For Frying

•⁠ ⁠Vegetable oil (enough for shallow or deep fry)

Method

1.⁠ ⁠Prep the mushrooms

•⁠ ⁠Gently tear the oyster mushrooms into natural clusters (don’t chop).

•⁠ ⁠Season lightly with salt + black pepper.

•⁠ ⁠Optional but recommended: sprinkle a very light dust of cornstarch and toss.

→ This helps the batter cling nicely.

2.⁠ ⁠Make the batter

•⁠ ⁠In a bowl, combine pholourie mix, curry powder, geera, paprika, garlic, green seasoning + salt.

•⁠ ⁠Add water gradually and whisk until smooth.

•⁠ ⁠Batter should be slightly thick, enough to coat the mushrooms without dripping off quickly.

Texture tip: Lift the spoon → batter should fall in a slow ribbon. If too thick → add a splash of water. If too thin → add a pinch of mix.

3.⁠ ⁠Fry

•⁠ ⁠Heat oil on medium-high (about 350°F / 175°C if using a thermometer).

•⁠ ⁠Dip each mushroom cluster fully in the batter and carefully lower into oil.

•⁠ ⁠Fry until golden, puffy, and crisp, flipping as needed — about 3–4 minutes.

•⁠ ⁠Drain on a rack or paper towel.