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Mushroom Curry
Serves 4
1lb Button mushrooms
2 fresh Green chillies, seeded
2tsp Ground coriander
1/2tsp Chilli powder
2 cloves of Garlic, crushed
1 Onion, cut into wedges
5fl.oz Coconut milk
Salt
1oz Butter or ghee
Bay leaves, to garnish
Put chillies, ground coriander, cumin, chilli powder, garlic, onion,
coconut milk and salt to taste in a blender or food processor and blend
until smooth.
Melt the butter in a saucepan, add mushrooms and fry for 3 - 4 minutes
until golden brown.
Pour over spicy coconut milk and simmer uncovered for 10 minutes or until
the mushrooms are tender.
Serve hot, garnished with the bay leaves.