Cashew nut curry recipe (Sri Lankan) by Peter Kuruvita

Ingredients

250g 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

300ml coconut milk

150ml coconut cream

pinch roasted curry powder

Preparation

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.