Aromatic and fragrant with flavours synonymous with Sri lanka: cashews, coconut, chilli and cinnamon. Before trying this for the first time I was intrigued how it would work, having only ever eaten cashew nuts ground or roasted. I was soon convinced however after soaking the raw cashews as they transform to become plump, succulent and tender – perfect to absorb the flavours they are cooked with. Plan ahead and have your cashews pre soaked, once done this is a quick and easy dish to make. Serve it as part of a Thali selection or on its own with rice and a spicy red pepper stir fry.
Sri lankan Cashew Nut Curry
- Prep Time
- Cook Time
- 250g raw cashew nuts
- 2 onions, finely chopped
- 2 tbsp groundnut oil
- 2 chillis, or to taste, finely chopped
- 1/2 tsp ground turmeric
- 1 tsp ground cumin
- 2 tsp cumin seeds, dry roasted
- 1 cinnamon stick
- 3 dried or fresh curry leaves,optional
- 200ml coconut milk and 100ml water
- salt, black pepper and 1 tsp sugar
- Cover the cashew nuts in cold water and leave overnight, or at least for 3 hours, before you begin.
- Warm the oil in a large pan and add the spices and fry gently to release the aromas. Stir in the onions and and chills and saute until softened and transparent.
- Add the soaked cashews, stir to coat with the spices and onions. Add the coconut milk the water, cinnamon stick and curry leaves, if using
- Gently simmer until thickened, about 25 minutes. Check seasoning and chilli heat - adding chilli powder if you want it hotter or 1 tsp of sugar to calm it down!
- This curry will keep well and the flavours will develop nicely. Thin down with a little water if it thickens too much.
Recently whilst sorting out my groaning cookbook shelves I came across a tatty folder full of recipes from what now seems like 'another life' - when my brother Duncan and ...Read more about this chef..