Steps
- Cover 1 cup of unroasted dried cashews generously with water and soak overnight. Drain, reserving the soaking water.
- Put the cashews in a pot with 3¾ cups of reserved soaking water, 1 large minced garlic clove, ¼ cup of finely chopped onion, and 1 small sliced green chili.
- Add the torn leaves from 1 sprig of curry leaves, 1 small pandan leaf, torn into pieces, and 1 piece of Ceylon cinnamon, 3in / 7.5cm long. Stir in 1 teaspoon of unroasted Sri Lankan curry powder, ¼ teaspoon of turmeric, and salt.
- Cover and simmer over low heat for 1½-2 hours, until the cashews mash easily with a spoon, adding water if dry. Uncover and evaporate excess liquid.
- Add 1 cup of canned coconut milk and simmer gently until creamy and the cashews are buttery-soft. Adjust the salt.