Since Richards epic trip to beautiful Sri Lanka last Christmas, he has been exploring the Sri Lankan cuisine and recipe testing to create the very best Sri Lankan Class menu as possible. This delicious Cashew Curry is a Sri Lankan classic and one of Richards all-time favourites so we hope you enjoy it.
200g cashews, best quality
2tbs rapeseed oil
1tsp mustard seeds
1tbs curry leaves, roughly chopped or 1/4 jar
1 red onion, sliced
2 cloves garlic, julienned
2 finger chillis, sliced
1tbs garam masala
2 cardamon pods, ground
¼tsp black pepper
100g chopped tomatoes
100ml coconut cream
Put the cashews in a saucepan and cover with water and add in 1 tsp of turmeric and bring to a boil and turn to a simmer and cook until they are soft.
In a pan heat the oil and cook the mustard seeds until popping and aromas start to release.
Add the curry leaves and onion and cook until the onion is golden then add the garlic, chilli, garam masala, cardamon, turmeric and seasoning. Cook for a further 2 minutes until the pan dries out.
Then add in the chopped tomatoes and coconut cream, bring to a boil then turn down to a simmer. Cook for a couple of minutes, check the seasoning then add in the cashews.
If you like the sound of this recipe you should sign up to our Sri Lankan Class (by clicking here). We have dates running up until the end of 2021, so let’s get cooking!
Sri Lankan Cooking Class Menu
Seeni Sambol (sweet onion relish)
Raita (yoghurt condiment)
Coconut Sambol (coconut relish)