Sri Lankan Cashew Nut Curry
Serve with (Rice+ papadums + one or two other curries)
INGREDIENTS
250 g | cashew nuts |
2 tbsp | ghee |
1 | large onion,finely chopped |
1 sprig | curry leaves |
2 | green chillies, chopped |
1 x 10cm piece | pandan leaf |
½ tsp | roasted cumin seeds, ground |
½ tsp | turmeric |
1 tsp | chilli powder |
1 | cinnamon stick |
300 ml | coconut milk |
150 ml | coconut cream |
pinch roasted curry powder |
METHOD:
- Soak the cashew nuts in a small bowl of water for 1 hour. Drain and set aside.
- Meanwhile, heat the ghee in a medium pan over high heat. Once hot, add the onions, curry leaves, chilli and pandan, and stir.
- Once the onions are fragrant and begin to change colour, add the cumin, turmeric, chilli powder and the cinnamon stick. Stir over medium heat until spices are lightly roasted.
- Add the drained cashew nuts and stir to combine.
- Add the coconut milk and boil until the sauce has thickened and reduced.
- Stir in the coconut cream, bring to the boil and remove from heat. Season to taste.
- Pour into a bowl to serve and top with a little extra coconut cream and some roasted curry powder.
Recipe credits: LINK