Hedgehog Korma (v)

Today I made a Korma with the kilo of Hedgehog Fungus (Hydnum Repandum) I picked earlier this week. I love cooking with these guys because they fill the kitchen with a gloriously sweet smell.

I'm not a fan of spicy food, hence making a Korma, but you could subsitute Hedgehogs for the chicken in your favourite taste-bud-destroying recipe.

Hedgehog Korma

Ingredients

1kg Hedgehogs, torn into pieces
200ml coconut milk (save any remnants)
Ginger, 2cm peeled and grated
2 cloves of garlic, crushed
6 Cardamom pod, bashed
2 tablespoons tomato puree
1 tablespoon cornflour
2 teaspoons garam masala
1/4 tsp dried crushed chillies
2 onions, finely sliced
50g cashew nuts
50g butter
60ml rapeseed oil

Method

Grind the garam masala, dried chillies and  cashews in a food processor or pestle and mortar (I use a coffee grinder). Transfer to a large bowl.

Add the ginger, garlic, tomato puree, coconut milk, cardomom and Hedgehogs and mix well.

Cover and leave in the fridge to marinate (2 hours+).

Once marinated, contiue as follows:

Heat oil and butter in a large frying pan.

Fry onions until browned.

Add Hedgehog mixture and cook for 15 minutes, stirring frequently.

Mix together 3 tablespoons of coconut milk (or water if there's not enough left) with the cornflour.

Add to pan and cook for a further 5 minutes.

Season to taste and serve.