Hokto Mushrooms Curry

Melt the butter in a frying pan over medium-high heat and cook the mushrooms for 10 minutes. Transfer to a bowl and set aside..

Heat the oil in the same pan over medium-high heat and fry the cumin and fennel seeds, stirring continuously for about 30 seconds until they release a nutty aroma. Stir in the onion and cook for 12-15 mins until golden..

Reduce the heat to medium, then add the garlic and continue frying for 1 min. Add the ginger, turmeric, chilli powder and garam masala, followed by the tomatoes and sugar. Cook, uncovered, for 5-7 mins, or until the masala thickens and a layer of oil forms around the edge of the pan..

Spoon the yoghurt into a small bowl, add a small ladleful of the hot masala and mix well before stirring the yoghurt into the pan of masala. Pour in 100ml hot water and simmer for 3-4 mins until the curry has the consistency of double cream..

Season to taste, then return the mushrooms to the pan and stir to warm through. Scatter with the chopped coriander and serve..