Village Style Sri Lankan Creamy Cashew Curry

Cashew is an amazing food. Whatever the way, cashew has an irresistible taste. This creamy village style Sri Lankan cashew curry is a very delicious curry that goes very well with rice, bread, string hoppers and even with pittu.

Ingredients:

• Cashew – 500g
• Curry Powder – 02 tsp
• Rampe
• Curry Leaves
• Fenugreek – ¼ tsp
• Garlic Cloves– 08-09
• Big Onions – 01
• Turmeric Powder – 01 tsp
• Cinnamon – 01-inch piece
• Green Chilies – 06
• Thick Coconut Milk – 02 cups
• Salt – 02 tsp
• Mustard Seeds – 01 tsp
• Margarine – ½ tsp

Method:

• Cut raw cashews and get the kernel out. Put water to those cashew nuts and keep it aside around 04-05 hours. By this way it is easy to remove the seed coats of these cashews. After 04-05 hours remove the seed coats.
• Again, wash these cashew nuts and put them to a cooking pot. Add curry powder, fenugreek, turmeric powder, and salt into this. Add cinnamon, rampe, curry leaves and chopped onions.
• Add water to the level until all cashew nuts are covered and then mix them all together. Cook this until cashew nuts become tender.
• When all cashew nuts are boiled enough add chopped garlic and ground mustard seeds with margarine.
• Add coconut milk and green chilies. For this cashew curry we don’t add chili powder. Instead we add few green chilies.
• Cook the curry more while stirring time to time until coconut milk cooks well.
• Enjoy the curry with anything you like.