Crispy Pink Oyster Fry

Method

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1. 1Tear the mushrooms into thick strips by hand. Wipe, don’t wash, so they stay dry.
2. 2Toss with ginger-garlic paste, chilli powder and salt. Rest for 5 minutes.
3. 3Sprinkle over the cornflour and rice flour and toss until lightly coated.
4. 4Fry in hot oil in small batches for 3–4 minutes, until golden and crisp. Drain on paper.
5. 5Fry the curry leaves and green chilli for a few seconds and scatter over the top.
6. 6Squeeze over the lemon and serve straight away.