Clean the mushrooms and cut the stems into
slices and caps into quarters. Slice the leeks finely. Heat a wok with
ghee and fry the ginger, curry leaves, garlic and leeks until soft but
not brown. Add curry powder, salt to taste, and mushrooms. Continue to
stir over low heat until the mushrooms are soft. Cover with a lid and
cook on low heat for 10 minutes, then sprinkle with garam masala. Add coconut
milk and cook uncovered, stirring constantly, until just heated through. Remove from
heat and stir in lemon juice. Serve with white rice.