Cashew Nut Curry

[Guest guest]

CASHEW NUT CURRY

 

(adapted from a Sri Lankan recipe by Charmaine Solomon)

This will serve 4.

 

250 g. / 1 lb (approx.) raw cashews, soaked overnight,drained.

2 cups thin coconut milk

1 medium onion, chopped

3 or more fresh green chillies, finely chopped

1/2 tsp ground turmeric

2 or 3 cloves garlic, chopped

1 tsp grated fresh ginger

5cm / 2-inch stick cinnamon

2 strips lemon zest or 1 stalk lemon grass

10 curry leaves

salt to taste

1 cup thick coconut milk

 

Put all ingredients except the nuts into a large pan

and bring to the boil, turn heat down and simmer

*uncovered* for about 10 minutes.

 

Add cashews and simmer for another 30 minutes. Cashews

should now be tender - if not, simmer a little longer.

 

Add thick coconut milk and simmer until all heated through.

 

NOTE: Depending on the size and shape of your pan and

the heat of your stove you may find that you need more

liquid (doubtful). If so, add more coconut milk or

water (to make up for the evaporation), but remember

you are adding more coconut milk at the end.

 

We love this one and serve it with a variety of raitas, etc., and with of

course rice!

 

 

" I send you love and good dishes --- from my house to yours! "