ASHEW CURRY INGREDIENTS
- 250 g (8 oz) raw Cashews
- 3 Cups thin Coconut milk (or water)
- 1 medium Onion, sliced
- 2 fresh green Chilies, sliced
- 2 cloves Garlic, crushed
- 5 cm Cinnamon stick
- 4 pieces Rampe
- 8 Curry leaves
- 3 tbs Vegetable oil
- 1/4 tsp ground turmeric
- 1 tbs Raw Curry powder (see recipe for raw curry powder )
- 2 pieces Goraka (optional)
- 1 Cup thick Coconut milk or fresh milk
- Place the cashews in a bowl, add boiling water, close with lid and
soak for about 4 hours or overnight.
- Drain the water from cashews and add salt, turmeric, raw curry powder, goraka
and mix well until cashews are well coated.
- Heat the oil in a medium saucepan then add onions, green chilies, crushed garlic,
cinnamon and fry until onions are soft and golden brown.
- Add the cashews and keep stirring until well coated with oil and onions.
- Add thin coconut milk (or water), close with lid and cook on slow heat until
cashews are soft and cooked.
- Add the thick coconut milk (or fresh milk) and bring to a boil on slow heat.
- Turn off heat. Adjust salt to taste.
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