Cashew Curry (Sri Lanka)


•    250 g (8 oz) raw Cashews
•    3 Cups thin Coconut milk (or water)
•    1 medium Onion, sliced
•    2 fresh green Chilies, sliced
•    2 cloves Garlic, crushed
•    5 cm Cinnamon stick
•    4 pieces Rampe
•    8 Curry leaves
•    3 tbs Vegetable oil
•    1/4 tsp ground turmeric
•    1 tbs Raw Curry powder (see recipe for raw curry powder )
•    2 pieces Goraka (optional)
•    1 Cup thick Coconut milk or fresh milk


•    Place the cashews in a bowl, add boiling water, close with lid and soak for about 4 hours or overnight.
•    Drain the water from cashews and add salt, turmeric, raw curry powder, goraka and mix well until cashews are well coated.
•    Heat the oil in a medium saucepan then add onions, green chilies, crushed garlic, cinnamon and fry until onions are soft and golden brown.
•    Add the cashews and keep stirring until well coated with oil and onions.
•    Add thin coconut milk (or water), close with lid and cook on slow heat until cashews are soft and cooked.
•    Add the thick coconut milk (or fresh milk) and bring to a boil on slow heat.
•    Turn off heat. Adjust salt to taste.

•    2 tsps Coriander seeds
•    1 tsp. Cummin
•    1/4 tsp. Fennel