Begin by heating the ghee in a medium-sized pot or pan over a gentle flame. Once the ghee is warm, add the cumin seeds and allow them to splutter for about 30 seconds, releasing their fragrant aroma.

introduce the grated fresh ginger and minced garlic to the pot. Sauté these aromatics for another minute until they become fragrant, taking care not to burn them.

Now, add the sliced mushrooms to the pot. Stir well to coat them with the ghee and spices. Allow the mushrooms to cook down for about 5-7 minutes, until they soften and release their moisture.

Sprinkle in the turmeric powder, coriander powder, and freshly ground black pepper. Stir continuously for a minute, allowing the spices to toast slightly and bloom in the pot, enhancing their flavor.

Pour in the rich, full-fat coconut cream and the water. Stir everything thoroughly to combine. Bring the curry to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 10-12 minutes, allowing the flavors to meld and the mushrooms to absorb the creamy sauce.

Season with salt to your preference. Give it a final stir and check the consistency; if you prefer it thinner, add a touch more water. Ladle the warming mushroom and coconut cream curry into serving bowls and garnish generously with freshly chopped cilantro before serving.