- 1 lime
- 2 tbsp brown rice vinegar
- A 200g punnet of gourmet mushrooms
- 1 red onion
- 1 garlic clove
- 1 shallot
- A 150g pot of plain flour
- 1 tsp garam masala
- 1 tsp turmeric
- A 200ml tin of coconut milk
- A handful of coriander
- 1 tbsp olive oil + 4 tsp
- Sea salt and freshly ground pepper
- 200ml cold water
- A couple of bowls
- Frying pan
- Whisk
- Measuring jug
- 1.
Zest and juice half of the lime. Add half the juice to a bowl and whisk with the vinegar. Add a pinch of salt and 1 tbsp oil. Thinly slice the mushrooms. Peel and finely chop the red onion and garlic.
- 2.
Place the mushrooms, onions and garlic in the bowl with the marinade. Mix well, giving a good coating to all the veg. Set to one side. Peel and finely slice the shallots.
- 3.
For the pancakes, tip the flour into a bowl. Add 1 tsp each of garam masala and turmeric. Add a pinch of salt. Pick the leaves from the coriander. Set aside. Finely chop the stalks and add in to the pancake mix along with the shallots.
- 4.
Make a well in the centre and pour in the coconut milk. Add 200 ml cold water and whisk to create thin batter. Turn the oven to its lowest setting.
- 5.
Heat 1 tsp oil in a large frying pan. Pour in 1 ladle of batter and move around the pan to thinly coat it.
- 6.
Cook for 2 mins then flip over, cooking for a further 2 mins. Place onto a plate in the oven to keep warm. Repeat with the remaining batter, adding more oil each time.
- 7.
Place a couple of pancakes on each plate and fill with the pickled mushrooms. Top with coriander leaves. Cut the saved lime into wedges and add these too. Wrap and serve.
- Tip
Take the edge off?
For a less sharp flavour, quickly fry the mushrooms and onions in their pickle for 2 mins to warm them through and give a slight savoury flavour.