A Sri Lankan Curry from Thomasina Miers.
Ingredients
- 2 tsp cumin seeds
- 2 tsp black cardamom seeds
- 250 g cashews soaked for 1 hour, then drained
- 1-4 green birds eye chillies finely chopped
- ½ tsp turmeric
- 1 cinnamon stick
- 1 x 400g tin coconut milk
- salt and pepper
- 2 tbsp coconut oil
- 2 red onions peeled and sliced
- 10-12 fresh curry leaves
- 1 tsp fennel seeds lightly crushed
- 250 g spinach leaves washed and shaken dry
- To serve:
- White rice or flatbreads
Servings:
Instructions
- Gently toast the cumin and cardamom seeds, grind to a powder, then tip into a medium-sized pan with the nuts, chillies, turmeric, cinnamon and coconut milk. Season generously with salt and a great deal of pepper, bring to a gentle simmer and cook for 15-20 minutes.
- Meanwhile, warm the oil in a frying pan over a medium heat. Add the onions, curry leaves and fennel seeds, season, then saute gently for about 10 minutes, until the onions are soft and sweet.
- Stir the onion mix into the coconut pan, add the spinach and cook gently for a few minutes, until the leaves collapse into the sauce. Taste and adjust the seasoning, then serve with other curries or dals, or simply with white rice and/or flatbreads.
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