Mushroom coconut milk curry - Cicy curry

My dear friend Cicy Berly kept talking about her Grandmother's cooking skills and how she especially likes the way her grandmom makes 'meen paal curry'.
Since we do not eat 'meen' or Fish, I made used the same recipe to make a really yummy Mushroom curry.

Ingredients:
Mushroom - 200 gms ( preferably Button mushroom)
Small onion - 15
Ginger - 4 inch
Garlic - 8 pods
Curry leaf - 16
Tomato -2 large
Vinegar - 1 tbsp
Salt to taste
Turmeric powder - 1 tsp
Chilly Powder - 2 tbsp
Coconut Milk - 1 cup
Coconut Oil - 3 tbsp
Mustard seeds - 1 tsp

Method:
Grind together half of the small onions, ginger, garlic and curry leaf.
Chop the rest into small pieces.

Heat the oil and splutter the mustard.
Now add both the ground paste and cut onion, ginger, garlic and curry leaves.

When it turns light brown add the turmeric powder and chilly powder.

Fry for a minute and add the chopped tomato.

After another minute add the vinegar and salt.

Cook for 5 minutes on a medium flame till tomatoes are very soft/ mushy.

Add the coconut milk and washed mushroom.
Cover and cook for 5 more minutes.
Serve hot with appam or idiyappam.