Traditional Sri Lankan Cashew with Peas Curry Recipe #aasairasai #srilankanfoodrecipes

Tips to keep the peas bright green. Luxuriously smooth & creamy gravy, mildly spiced and slow cooked cashews and green peas curry. It is a delicacy and a favorite on any celebration menu. Always served with rice and other curries. Cashew Curry with Green Peas Recipe (Makes 6 servings) Ingredients 1 1/4 cups raw, unroasted, unsalted cashews (soaked 24 hrs) 1 1/2 cups water 1/2 big onion chopped A few curry leaves 2" piece of cinnamon bark 2-3 green chillies (optional) 1 1/4 teaspoon unroasted curry powder 4 tablespoons oil for sauteing (optional) 1/2 teaspoon coriander powder 1/2 teaspoon cumin powder 1 teaspoon garlic powder 1/3 teaspoon turmeric 1/2 cup coconut milk (coconut cream or fresh cream are options) Wash & soak the cashews for 24 hours (recommended) Drain the water, rinse again and set aside. Temper onions until translucent (avoid caramelizing onion) When fragrant, add cinnamon & curry leaves. Fry until fragrant. Add the drained cashews. Toss in the oil for a minute. Add curry powder. Mix for a minute. Add water. Cook down until water has simmered & cashews are soft. Stir every 15 minutes. Add milk. Turn off heat. Stir well. Cover and leave for 10 minutes. After 10 minutes stir again. Leave to cool covered for 20 minutes. Add frozen peas mix well and cover for 5 minutes. Check for salt just before s Stir and serve with rice and other curries.