Cauliflower and Cashew Curry

Based loosely on Charmaine's Sri Lankan Fish Curry (p126) and Vegetable Curry (p142).

Soak cashews (roasted seem to work fine, but raw would be better) in hot water for several hours.

Sliced onions, fenugreek seeds, ginger, lemon rind, curry leaves, crushed garlic, "special curry powder" (from D'Souza's - mostly turmeric), fried on low heat in ghee. Add thin coconut milk and tamarind and simmer cashews for about 30 mins. Add chopped cauliflower and cook until soft (about 10 mins). Add thick coconut milk and heat for 5 mins. Add chopped fish pieces (trevally is good, optional) and cook very gently for a couple of minutes to cook fish through. If sauce is too runny, drain and reduce separately. Serve with rice.

Result: 5
Preparation: dead easy