Three weeks on, I’m still on a curry bender after returning home from Sri Lanka. I can’t get enough of it and miss my daily dose. I find it funny that in the western world curry is mostly associated with and eaten throughout the cooler months, given all the countries where curry and rice are staples are well, warm all year round! Me, I’m happy to eat curry anytime of the year.
Cashew nut curry would have to be the most decadent of them all and incredibly nourishing to boot. Plump soaked cashews are cooked in a fragrant spice-laced gravy and soaking time aside, it all comes together incredibly fast. The cost of cashews in this country means it’s not something we’ll be eating all the time unfortunately, but it’s one of those curries to make on special occasions and definitely one to savour. A little goes a long way when served with rice, other vegetable curries and sambol.
I always find it so sad how quickly holidays past, turn into dreams. Within days you slot back into life as you’ve always known it and while the memories are still there it’s hard to fathom that you were really somewhere else only days before. The entire time I was in Sri Lanka I couldn’t get a particular old Māori proverb out of my head. I found it rolling around in my mind on a daily basis…
He aha te mea nui o te ao? He tāngata, he tāngata, he tāngata.
What is the most important thing in the world? It is people, it is people, it is people.
Not only was I thinking of this in relation to the group of once strangers-now dear friends who I travelled with for 5 days (some of you may remember I wrote about this after my last trip to Sri Lanka, though the group was different this time, so much of what I wrote still rings true about this trip), I also had this old proverb in my head everyday when I met locals who astounded me with their genuine hearts and friendly vibes. It’s not very often that you’re taking a photo in a busy market for example, trying not to get in any bodies way that you look up and realise the store holder is stopping foot traffic for you so you can take the photo! AND, he didn’t expect anything in return. These kinds of acts of kindness happened numerous times throughout my trip and every time left me gobsmacked and grateful for the love shared. The people of Sri Lanka are truly some of the kindest I’ve ever come across in my travels.
Other posts you might like:
– Sri Lankan inspired asparagus curry
– Beetroot curry with seeni sambol
– Sri Lankan egg curry
Toasting your own spices, then grinding in a mortar and pestle or spice grinder will always give the best results, but if that’s putting you off trying this recipe by all means use pre-ground. Try to buy a coconut milk and cream without additives, the ingredients should only read coconut and water.
Serves 4 as part of a meal
2 tablespoons ghee or a light olive or avocado oil
1/2 onion, finely diced
4 cloves garlic, crushed
1/2 green chilli, finely chopped
Handful of curry leaves
1/2 teaspoon cumin seeds, toasted + finely ground
1/2 teaspoon fennel seeds, toasted + finely ground (this can be done together with the cumin seeds)
1/2 teaspoon ground turmeric
1/2 teaspoon curry powder (I used one I brought back from Sri Lanka, but any will do)
1/2 teaspoon fine sea salt
4 cardamom pods
1 cinnamon stick
1 cup coconut milk
1/2 cup coconut cream
Cooked basmati rice + coriander leaves, to serve
Heat ghee or olive/avocado oil in a medium saucepan, add onion, garlic, chilli and curry leaves. Cook, stirring often 3-5 minutes or until tender. Add ground cumin seeds, fennel seeds, turmeric, curry powder and salt, then continue to cook for a further 30 seconds or until fragrant. Add cardamom pods, cinnamon stick, drained cashews and coconut milk. Bring to the boil, reduce heat and simmer 10-12 minutes, stirring occasionally to ensure it’s not catching on the bottom, until the sauce has reduced and coating the cashews. Add coconut cream and cook for a further 5 minutes. Taste and add more salt if needed. Serve hot with basmati rice and coriander leaves scattered on top.
Thank you Cinnamon Hotels + Resorts and Sri Lankan Airlines for making this trip possible.
10 Responses
Yum! I needed something for tonight’s dinner. Thanks Emma 🙂
You’re welcome, enjoy! x
Looks amazing… I cant wait to try it!
Such gorgeous pictures too Emma.
Thanks for sharing x
Thanks Lisa! Enjoy x
Stunning photo’s Emm!wow
Thanks so much Jacquie! Hope you’re well xx
Its good food,.
After seeing this picture i feel like to have. I will try this now itself.
Thank you so much for such a good recipe.
I Like CASHEW so much! This is new for me, i feel to have this, Thanks for sharing…
your blog is different from others you shared images of Sri Lanka nature and people which is looking awesome, and the recipe u shared is nice. I ‘ll try this thanks for sharing.