This is one of my favourite Sri Lankan dishes and a perfect dish for vegetarians and vegans. The blend of buttery flavour of cashews and spicy coconut milk base is just heavenly. Make sure you find good quality cashews!
It is important that you must soak cashews in water for overnight or at least around 8 hours. If you skip this step, the cashews will be hard and will not absorb the flavours.
Ingredients
| Cashews | 600g |
| Coconut milk | 400ml |
| Onions chopped | ½ |
| Green chillies slit | 2/3 |
| Turmeric powder | 1 teaspoon |
| Curry Powder | 1 ½ teaspoons |
| Chilli powder | 1 teaspoon |
| Salt | a pinch |
| Curry leaves | 2/3 |
| Coconut oil | 1 tablespoon |
Method
Soak the cashews in water for overnight or at least for 8 hours.
Heat the oil and add the curry leaves. Now add the onions and fry until they are golden colour.
Add the coconut milk with spices and then add the cashew. Do not add salt during this step.
Cook in a low heat for about 30 to 40 minutes. Add more water if needed.
After 30 to 40 minutes, cashews should be semi hard. Add salt and green chillies. Cook for a further 10 minutes.
Now enjoy this delicious curry with rice or naan bread.
