Learn how to make this delicious Sri Lankan curry with cashew nuts.
In Sri Lanka ‘curry’ means sauce – and this is a popular one using cadju (cashew) nuts. This is delicious with chapatis, noodles or rice.
1 cinnamon stick
1 cardamom pod
3-4 curry leaves or 1 stalk lemongrass*
½ onion, finely sliced
3 cloves garlic, crushed
1 teaspoon fenugreek seeds, crushed**
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon chili powder
¼ teaspoon turmeric
250 g cashew nuts
420 ml coconut milk
* Lemongrass can be found in health food stores or Chinese supermarkets. You can also find dried, packaged lemongrass.
** Fenugreek seeds are hard to crush, but it is possible. You may prefer to use ground fenugreek.
First heat the oil in a heavy pan and fry the cinnamon, clove, cardamom and curry leaves or lemongrass for a few moments before adding the onion and garlic.
The ground fenugreek seeds, coriander, cumin, chili, turmeric and cashews go in now; stir well.
Let everything cook together for 5 minutes to combine well. Then slowly pour in the coconut milk and stir round. Season, and simmer gently for 10 minutes before serving with boiled rice into which a few raisins or sultanas have been thrown while cooking.