Mushrooms with Coriander and Cumin

This mushroom curry is a slightly modified version of the recipe I usually make. The mushrooms are cut into larger chunks, and the serving size is smaller. It's an ideal side dish for two people.

Mushrooms with Coriander and Cumin

1/2 pound of mushrooms
2 - 3 tablespooons of sesame or olive oil
1/2 teaspoon of cumin seeds
2 cloves of garlic, finely minced
1 inch piece of ginger, grated
a few tablespoons of finely chopped scallions (I used the green parts)
a few hot chili peppers, finely chopped
1 teaspoon of coriander
1 teaspoon of cumin
1/2 teaspoon of turmeric
1/4 - 1/2 teaspoon of cayenne
1 small tomato, grated or mashed to a pulp
1/2 teaspoon of sea salt
freshly ground black pepper
3 tablespoons freshly chopped parsley

Wipe the mushrooms with a damp cloth and cut them into large slices. Heat the oil in a wok or frying pan over medium-high heat. When hot, add the cumin seeds and stir and fry for about a minute. Then add the mushrooms and stir and fry until the mushrooms are coated with the oil. Next add the garlic, ginger, hot chillies, scallions and ground spices. Stir and fry for a couple of minutes. Add the tomato, stir, and season with salt and pepper. Reduce the heat to low and cook gently for another 5 minutes or so. Add the parsley, stir and serve hot.