Sri Lankan Cashew Curry

Heat 2 tbsp coconut oil in a pan over medium heat, add the finely sliced onion and sauté until translucent, about 3–4 minutes.

Add the halved garlic cloves, green chillies, fresh curry leaves, turmeric, and fenugreek seeds (if using); fry briefly for 1 minute.

Stir in the Sri Lankan curry powder, cinnamon stick, and finely sliced pandan leaf, cooking for another minute to release aromas.

Add the cashews and toast lightly for 2 minutes, then pour in the coconut milk and bring to a gentle simmer.

Season with salt to taste, add the frozen peas if desired, and cook until the sauce thickens and the cashews are tender, about 5–7 minutes.

For the turka (tempering), heat 1 tbsp coconut oil in a small skillet, add a handful of curry leaves and black mustard seeds, and fry until the seeds pop, about 30 seconds.

Pour the hot turka over the finished curry and stir to incorporate before serving.