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CASHEW NUT CURRY




Source of Recipe


adapted from a Sri Lankan recipe by Charmaine Solomon


Recipe Introduction


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



List of Ingredients




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

Recipe



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.

This will serve 4.