Mushroom & Peas’ Curry

Method

1. Heat oil, add chopped onions, and sauté until lightly brown.
2. Add turmeric, Ferns’ ginger and garlic paste and Ferns’ Mulligatawny Curry Paste and stir for 30 seconds.
3. Add quartered mushrooms, curry leaves, salt and green peas.
4. Add ½ cup water and simmer until mushrooms are cooked.
5. Pour in beaten curd and coconut milk.
6. Simmer for 5 minutes.
7. Serve hot, garnished with coriander leaves.