CASHEW NUT CURRY - Cuisine Magazine - From New Zealand to the World

Name: CASHEW NUT CURRY - Cuisine Magazine - From New Zealand to the World
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

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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 favourit

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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