| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Greek |
Main dish |
1 |
Servings |
INGREDIENTS
| 225 |
g |
Cashewnuts |
| 25 |
|
50 g onion |
| 1 |
|
Fresh chilli |
| 1 1/4 |
ts |
Curry powder |
| 1/2 |
ts |
Turmeric |
| 250 |
ml |
Coconut milk |
| 1/4 |
ts |
Chilli powder |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Fenugreek sprig curry leaves |
| 25 |
ml |
Oil |
INSTRUCTIONS
Wash the cashewnuts, then soak them in a bowl of water for a couple of
hours. Chop the onion and chilli. Remove the cashewnuts from the water,
drain and place in a saucepan together with the chilli, 1 tsp of curry
powder, the turmeric, coconut milk, chilli powder, salt, fenugreek and
curry leaves. Bring to the boil and simmer for 5 minutes. Heat the oil in a
frying pan and toss in the onion for a couple of minutes. Add the cashewnut
mixture and cook for a further 3 ~4 minutes then sprinkle with remaining
curry powder. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962
224 010 0
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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