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).


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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