Cashew curry

Cashew curry, also known as "Kaju Curry," is a popular dish in Sri Lankan cuisine. It features tender cashew nuts cooked in a creamy and flavorful coconut-based curry sauce. Here's a simple recipe to make Sri Lankan Cashew Curry:

Ingredients:

• 2 cups raw cashew nuts
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise (adjust according to spice preference)
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon chili powder (adjust to taste)
• 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon fennel seeds
• 1 cinnamon stick
• 2-3 cardamom pods
• 1 cup thick coconut milk
• 2 tablespoons vegetable oil
• Salt to taste
• Chopped coriander leaves for garnish

Instructions:

1. Soak the raw cashew nuts in water for at least 4 hours or overnight. Drain and set aside.

2. Heat vegetable oil in a large pan over medium heat. Add mustard seeds, cumin seeds, fenugreek seeds, and fennel seeds. Let them splutter.

3. Add chopped onions and sauté until they turn golden brown.

4. Add minced garlic, grated ginger, and slit green chilies. Sauté for another couple of minutes until fragrant.

5. Stir in the chopped tomatoes and cook until they soften and turn mushy.

6. Add turmeric powder, coriander powder, chili powder, cinnamon stick, and cardamom pods. Mix well and cook for a minute to toast the spices.

7. Add the soaked cashew nuts to the pan and mix until they are well coated with the spices.

8. Pour in the thick coconut milk and season with salt. Stir well to combine.

9. Bring the curry to a simmer, then reduce the heat to low. Cover the pan and let it cook for about 15-20 minutes, stirring occasionally, until the cashew nuts are tender and the curry thickens.

10. Once the cashew nuts are cooked through and the curry reaches the desired consistency, remove from heat.

11. Garnish the cashew curry with chopped coriander leaves before serving.

12. Serve hot with rice or roti.

Tips:

• Adjust the amount of green chilies and chili powder according to your spice preference.
• You can add a splash of lemon juice or tamarind paste for a tangy flavor if desired.
• This curry can also be made with roasted cashew nuts for a different texture. If using roasted cashews, adjust the cooking time accordingly.