Ingredients
| 2 tablespoons ghee or butter | |
| ½ onion, finely chopped | |
| 4 cloves garlic, crushed | |
| ½ green chilli, finely chopped | |
| small handful of fresh curry leaves | |
| ½ teaspoon ground cumin | |
| ½ teaspoon ground coriander | |
| ½ teaspoon whole fennel seeds | |
| ½ teaspoon ground turmeric | |
| ½ teaspoon curry powder | |
| ½ teaspoon fine sea salt | |
| 4 cardamom pods, bruised | |
| 1 cinnamon stick | |
| 1 cup coconut milk | |
| 2 cups raw cashew nuts, soaked for at least 4 hours in cold water or preferably overnight then drained | |
| ½ cup coconut cream | |
| juice of ½ lemon | |
| cooked basmati rice and coriander leaves, to serve |
This curry is as decadent as they come which is why in Sri Lanka it’s served at celebrations such as weddings. It also happens to be one of my all-time favourites. I use an untoasted curry powder which I brought home with me, but any good-quality curry powder will do. Make sure you find coconut milk and cream without any unnecessary additives (the ingredients list should only read coconut and water).
Instructions
| 1. | Heat the ghee or butter in a medium saucepan over a medium heat. |
| 2. | Add the onion, garlic, chilli and curry leaves and cook, stirring often, for 5-8 minutes or until tender and just starting to colour. |
| 3. | Add spices, salt, cardamom pods, cinnamon stick, coconut milk and drained cashews. |
| 4. | Bring to the boil, reduce the heat and simmer for 10 minutes with a lid on, stirring occasionally. |
| 5. | Stir through the coconut cream and continue to cook for a further 5 minutes. |
| 6. | Add the lemon juice and more salt if needed. |
| 7. | Serve hot over cooked basmati rice, scattered with coriander leaves. |
Recipes, food styling & photography Emma Galloway
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