Kaju Maluwa — Sri Lankan Cashew Curry

Ingredients

• 2 cups raw cashews, soaked in hot water 2 hours
• 1 cup Green Peas
• 1 can (13.5 oz) coconut milk
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 sprig curry leaves
• 1 piece pandan leaf
• 1 tsp turmeric
• 1 tbsp unroasted Sri Lankan curry powder
• 2 green chilies, slit
• 1 cinnamon stick
• 2 tbsp coconut oil
• 1 tsp fenugreek seeds

Method

1. Drain the soaked cashews. They should be pale and plump — if they still snap when bitten, soak longer or they'll never soften properly.
2. Heat the coconut oil and fry the onion, garlic, curry leaves, pandan, fenugreek, cinnamon, and green chilies until the onion is translucent and fragrant, 5 minutes.
3. Add the turmeric and curry powder, stir 30 seconds, then add the cashews with the thin part of the coconut milk and a cup of water. Simmer covered 20 minutes until the cashews are tender and creamy inside.
4. Add the Green Peas and the thick coconut cream, and simmer uncovered 5 minutes on low. Salt to taste.
5. Let it stand 10 minutes to thicken before serving with rice and a sharp sambol to cut the richness.