Cadju Curry

Ingredients

• 250g raw cashew nuts
• 1/4 cup warm coconut milk
• 1/4 cup hot water
• 1 Tbs vegetable oil
• 1 medium onion, chopped
• 3 cloves & 4 cardamoms crushed together
• 1 green chili sliced
• 1 stick cinnamon
• 1 spring curry leaf
• 18cm length rampe - cut in 2
• 3-4 cloves garlic, chopped
• 1 medium tomato, chopped
• 1 tsp turmeric
• 1 desert spoon Maldive fish
• 1 tsp salt
• 1/2 - 3/4 cup coconut milk
• 1 tsp lime juice

Instructions

1. Soak the cashews in the warm coconut milk and hot water for at least 30 minutes. Add a litter more hot water if necessary to cover the nuts.
2. Heat the oil in the plan. Add onions, cloves, cardamom pods, chilis, cinnamon, curry leaves and rampe. Cook until onions are soft.
3. Add in garlic, tomato, turmeric, curry powder, Maldive fish and salt.
4. Add in cashew nuts, including water. Stir. Check seasoning.
5. Turn down stove, add more hot water if needed and simmer until nuts are soft but not mushy.
6. Add in coconut milk, stirring gently with the handle of a wooden spoon so as not to break up the nuts. Bring to the boil.
7. Turn off the heat - when the bubbling stops, add the lime juice. Gently shake the pan to distribute the lime juice.