Cashew Curry


    * 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.
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