The whole nuts are the star here, softened enough to sip up luscious coconut milk (even if it comes from a can). The dish gets its oomph from aromatics and spices: onion and fresh curry leaves are almost always present, as are cumin, coriander, and fennel. The whole nuts are the star here, softened enough to sip up luscious coconut milk. Over those sixteen years, my Ammani and Anta rarely had a source of fresh curry or pandan leaves, so their recipe omitted them. Then the coconut milk and soaked cashews go in, the curry thinned with a bit of water.
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