4 x 200 g packets oyster mushrooms
1 teaspoon chilli powder
ó teaspoon turmeric powder
4 tablespoons canola oil
5 cm (2 inch) piece cinnamon stick
1 teaspoon crushed garlic
1 medium sliced onion
2 teaspoons lemon juice
ó teaspoon coriander powder
salt to taste
fresh coriander to garnish

Rinse the mushrooms well in a colander under running water until you are absolutely certain that there is no grit of sand left. Slice them into halves or quarters. Dry in a salad spinner or with a kitchen towel. Heat the oil and fry the cinnamon and sliced onion until golden-brown. Now add the mushrooms and the rest of the spices and lemon juice (except the garnish), and braise on high heat for about 10 minutes, then garnish with the fresh coriander and serve over braised aromatic basmati rice.

Serves 4