Sri Lankan Oyster Mushroom Curry

Method

1. 1

   Tear the mushrooms rather than cutting them — the ragged edges hold sauce better.

2. 2

   Temper the onion, garlic, ginger and curry leaves in oil until the onion goes translucent and sweet, about six minutes.

3. 3

   Add the curry powder and turmeric and fry for thirty seconds until it smells roasted, not raw.

4. 4

   Add the mushrooms and a good pinch of salt. They will release water — keep the heat up and cook it off, five to eight minutes.

5. 5

   Pour in the coconut milk, stir through the mushroom powder, and simmer gently for ten minutes. Do not boil it hard or it will split.

6. 6

   Finish with lime and check the salt. Serve with rice or string hoppers.