Sri Lankan Cashew Nut Curry

rickstein.com

Smallbrownhound

Recipe from Rick Stein’s Far Eastern Odyssey, BBC Books, 2009

300g unsalted cashew nuts

2 tbsp coconut or vegetable oil

7.5cm cinnamon stick

150g onions, finely chopped

15g garlic, crushed

25g peeled ginger, finely grated

2 green cayenne chillies, thinly sliced

½ tsp turmeric powder

2 tsp Roasted Sri Lankan curry powder

400ml coconut milk

2 fat lemongrass stalks, core thinly sliced

10 to 12 curry leaves

150g green beans, cut into 3 to 4cm pieces

1 tsp jaggery or palm sugar

1 tbsp lime juice

Small handful of coriander leaves, roughly chopped

subheading: For the curry powder:

1 tbsp uncooked long-grain or basmati rice

50g coriander seeds

25g cumin seeds

25g fennel seeds

7.5cm cinnamon stick

1 ½ tsp fenugreek seeds

½ tsp cloves

½ tsp cardamom seeds

½ tsp black mustard seeds

1 tsp black peppercorns

3 dried red Kashmiri chillies

1 tsp turmeric powder

Note: Ingredients may have been altered from the original.

Directions at rickstein.com

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