A play on Malaysian and Singaporean flavours, this simple gentle curry is made creamy with the addition of blended cashew nuts, which impart a lovely sweet flavour without being too rich.
I have recently been on a mission to find a really good authentic curry recipe. Having checked out nearly every Indian and Asian cookery book in my local library I have been successful in my efforts. The praise is for Bill Granger, the author of Bill’s Everyday Asian. This book is the next thing on my shopping list. You can find it here.
Bill Granger is a self taught cook who grew up in Australia, he has written several cookery books and owns seven restaurants, one in London, three in Sydney, three in Japan where he currently lives. I am so pleased to have discovered a new chef, especially one whose forte is Asian food and i look forward to delving further into Bill’s books and recipes.
I made a few small variations to this recipe; I added 2 finger chillies as I like spicy food and roasted the cashews myself.