Cashew curry & chilli sambol

Cashew curry & chilli sambol

By
From
Mr & Mrs Wilkinson's How it is at Home
Serves
2
Photographer
Patricia Niven

MR: For our honeymoon we headed to Sri Lanka, where I have to say the food was quite possibly the best I have ever had. This cashew curry served alongside this delicious sambol was one of many highlights.

Ingredients

Quantity Ingredient
160g raw cashew nuts
1/2 teaspoon coriander seeds
1 x 2cm piece cinnamon stick
1 cardamom pod
3 dried curry leaves
1/4 teaspoon fennel seeds
1/4 teaspoon cumin seeds
3 tablespoons non-gmo vegetable oil
5 fresh curry leaves
1 green chilli, seeded and finely sliced
2 garlic cloves, finely sliced
2 shallots, finely diced
5 baby okra
1 lime leaf
juice of 1 lime
200ml coconut milk
rice and flatbreads, to serve

Chilli sambol

Quantity Ingredient
1 fresh brown coconut, flesh finely grated
or 90g desiccated cocont, soaked in boiling water
2 shallots, finely sliced
good pinch of salt flakes
2 small bullet chillies, seeded and finely sliced
juice of 2 limes
tiny pinch of chilli powder

Method

  1. To make the chilli sambol, put everything in a bowl and mix together well. Set aside.

    Place the cashew nuts in a bowl, cover with boiling water and pour and leave to soak for 30 minutes.

    Meanwhile, add the coriander, cinnamon, cardamom, dried curry leaves, fennel seeds and cumin seeds to a blender and blitz together. Set aside.

    Heat the oil in a heavy-based saucepan or castiron casserole pot over a high heat. Add the fresh curry leaves and the spice mixture and fry for 1–2 minutes until crisp and fragrant, then lower the heat to medium, add the chilli, garlic and shallot and cook, stirring, for 5 minutes until softened. Stir in the okra and lime leaf, then pour over the coconut milk and bring to the boil. Drain the soaked cashew nuts and add them to the pan, then reduce the heat to a simmer and cook for a further 3–4 minutes. Divide between bowls and serve with the sambol, some steamed rice if needed and some flatbreads.
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