- 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
- Measuring jug
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.
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.
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.
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.
Heat 1 tsp oil in a large frying pan. Pour in 1 ladle of batter and move around the pan to thinly coat it.
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.
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.
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.