I made this delicious coconutty Sri Lankan curry for two of my friends that had been blown away by it on their holiday there and it sounded so good I had to make it. It’s mostly stored cupboard which I love and packed with lots of delicious flavours like ground fennel, garam masala and cumin. I serve it with my Dal recipe, chapatis which I buy frozen from the Indian frozen food section in the supermarket or my local Indian shop. I also sprinkled it with curry leaves fried till they were crispy, my ginger fries and chopped fresh coriander leaves on top to serve.

Recipe serves 4

Ingredients

200 g of raw cashews ( I bought the broken ones, much cheaper)

250 g of frozen peas (defrosted)

2 large onions finely chopped 

2 cinnamon quills 

2 tsp of ground fennel seeds (I grind them in a coffee grinder)

6 garlic cloves minced or grated

2 green chillis chopped 

1-2 tsp of chilli flakes 

1 tsp turmeric 

4 tsp of ground coriander seeds

2 tsp ground cumin seeds

2 tsp garam masala 

2 400g tins of coconut milk 

Salt to taste

1 tbs of coconut oil

Optional garnishes

Fried curry leaves 

Fried ginger matchstick fries

Coriander leaves 

Wedges of limes (I think it needs squeezes of lime)

Toasted cashews

How

Firstly soak the cashews in water for two hours to soften them.

Heat the coconut oil in a large heavy pan and add the onions and fry till starting to go golden. Then add the ground fennel seeds, garlic and cinnamon quills and green chilli and stir fry for just a minute.Turn the heat down and add the drained cashews, stirring them till they are coated in all the flavours for a couple of minutes. Now add the turmeric, chilli flakes, cumin and ground coriander, season with salt and sauté for another couple of minutes. Add the coconut milk and garam masala and gently simmer for ten minutes, stirring occasionally. Add the peas and cook for a few minutes so they are just warmed through and still bright green.