SRI LANKA ~ Spicy Vegetarian Cashew Curry
Sri Lanka is one of the countries I lived in as a child. I have nothing but the fondest memories of place, people and local foods and have been back to visit a few times. Great place to go if you're looking for something a little less... "commercial". As for the food... it could be said that Sri Lankans like their food rather spicy. Mostly Indian, Dutch and Portuguese influences, the Brits left their mark too, but all in all it's probably closest to South Indian food. Rice is part of any meal, mostly served with spicy, fragrant curries. Many dishes are prepared with coconut milk. This is one of them - it's vegetarian.
SRI LANKAN SPICY VEGETARIAN CASHEW CURRY
250g/8oz raw cashews
3 cups thin coconut milk {water down if necessary}
1 medium onion, sliced
2 fresh green chilies, sliced
2 cloves garlic, crushed
5cm cinnamon stick
4 pieces rampe {optional}
8 curry leaves
3 tablespoons vegetable oil
1/4 teaspoons ground turmeric
1 tablespoons curry powder
2 pieces goraka {optional}
1 cup thick coconut milk {or fresh milk}
Place cashews in a bowl, add boiling water, close with lid and soak for about 4 hours or overnight. Drain water from cashews and add salt, turmeric, curry powder and goraka, mix well until cashews are well coated. Heat oil in a medium saucepan, add onions, green chilies, crushed garlic, cinnamon and fry until onions are soft and golden. Add cashews and keep stirring until well coated with oil and onions. Add thin coconut milk, close with lid and cook on low until cashews are soft and cooked through. Add thick coconut milk (or fresh milk) and bring to a boil on low heat. Turn off heat, adjust salt to taste and serve with rice.
Source: S's recipe collection