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
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.
NOTE: 1. If you forget or you don’t like to soak the cashews overnight, just boil it with water, till cashews get soft. 2. If you are using a spoon to stir the curry, remember not to break the cashews. OR just shake the saucepan when you want to stir the curry. (That’s my way :-)