INGREDIENTS:
- 200g cashew nuts
- 1 medium onion – sliced
- 3 – 4 tablespoons garlic – finely chopped
- 2 tablespoons ginger – finely chopped
- 3 tablespoons black pepper powder
- 2 – 3 tablespoons Sri Lankan roasted curry powder*
- ½ teaspoon turmeric
- 2 cups coconut milk
- 4 – 5 tablespoons oil
- 5 – 6 curry leaves
- Salt to taste
DIRECTIONS:
- Wash the cashew nuts and soak it for overnight.
- Then drain the water and place it in a medium size bowl.
- Now mix all the spices with cashews (black pepper, turmeric, salt, Sri Lankan roasted curry powder) and keep it aside.
- Heat the oil in a medium saucepan, in medium heat.
- Then add curry leaves, chopped garlic & ginger, and fry it for 1 minute, then add onions and fry it nearly 5 minutes.
- When onions are ready, add the cashew mixture, and mix it well with onions.
- Keep it on heat nearly 5- 10 minutes.
- Then add coconut milk and cook it till you get little bit gravy.
- Taste for salt.
SERVING:
You can have cashew nut curry with any kind of rice, noodles or any dish you like.
*The recipe is in the “Other Odds ‘n’ Sods” section of this site