In a food processor/ wet grinder; Grind ginger, garlic, poppy seeds, fennel, cumin seeds, coriander seeds, cashew nut and grated coconut to a smooth paste. Add a tablespoon of cold water if required while grinding.
Heat coconut oil in a thick-bottomed saucepan over a medium heat. Add cassia bark, bay leaf, fennel and kalpasi and sauté for 30 seconds
Add the shallots, tomatoes, curry leaves and coriander leaves, stirring well to combine and cook for 5 minutes on high heat
Add turmeric powder, chilli powder, the ground paste and salt, mix well and cook on low heat for 20-25 minutes or until the oil separates from the masala In a small wok, heat oil and sauté the mushrooms and set aside.
Add coconut milk into the sauce, mix well, check seasoning, and serve garnished with the sautéed mushrooms and few sprigs of coriander.