Mushroom Curry

• 1 lb button mushrooms
• 2 green chiles, seeded
• 2 tsp ground coriander
• 1 onion, cut into wedges
• 2 garlic cloves, crushed
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 2/3 cup Coconut Milk
• Salt to taste
• 2 1/2 tbs butter
• Fresh bay leaves, to garnish

Put chiles, coriander, cumin, chili powder, garlic, onion and Coconut Milk in a blender or food processor fitted with the metal blade and blend until smooth.
Season to taste with salt.

Melt butter in a suacepan, add mushrooms and cook 3 to 4 minutes until golden brown.
Add spice mixture, reduce heat and simmer, uncovered, 10 minutes, or until mushrooms are tender.
Serve hot, garnished with bay leaves, if desired.