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Destinations to Visit in Sri Lanka Be Our Guest   Yala Village   Chaaya Village - Habarana   Cinnamon Grand - Colombo   Auyrveda Pavilion - Negambo   Trans Asia Hotel - Colombo   Mount Lavinia Hotel - Mount Lavinia   Blue Water - Wadduwa   Earls Regency - Kandy   Mahaweli Reach - Kandy   Chaaya Citadel - Kandy   Hunas Falls Hotel - Kandy   Hotel Heritance - Ahungalle   Hotel Heritance - Kandalama Recipe Box   Sinhala New Year   Traditional Breakfast   Christmas   Rice Dishes   Curries   Rice Accompaniments   Desserts & Sweetmeats   Soup & Starters   Drinks   Pickles   Sambols & Salads   Fusion Cuisine   Ramadan Festive Food Food Goz   Gossip of the Month   Archive Food & Drink File   Rice & Rice Dishes   Vegetable, Fish & Meat Curries   Snacks, Sweets & Sweetmeats   Fresh Fruits   Hot, Cold, Alcoholic & Energy Beverages   Ceylon Tea Festive Sri Lanka   Sinhala New Year   Ramadan   Thai Pongal Glossary   Popular Accompaniments   Essential Ingredients   Recipe Box  Print this page  Curries Sun-dried, Salted Fish Curry (karola hodda) Creamy Cashew Curry The Pepper-seasoned Creamy Jackfruit Curry Spicy Crab Red Curry The Mild Sweet-Potato Curry The Sweet & Spicy Tempered Tomato Curry The Mild Bean Curry Mildly Spicy Carrot Curry The Mildly Spicy Lotus Root Curry The Mild Brinjal Curry The Spicy Bilin Red Curry The Tempered Dhal Curry The Spicy Pineapple Curry Pumpkin in Mustard Curry Seer Fish in Scallion & Cherry Tomato White Curry The Sweet & Spicy Mango Curry Green Peas and Cashew Curry The Mild Drumstick Curry The Mild Tomato Curry The Spicy Cabbage Curry Cucumber in Mustard Curry The Fried Brinjal Curry The Mild Potato Curry The Spicy Polos Curry The Creamy Cashew Curry The Garlic Curry in Thick Spicy Coconut Cream Rhubarb Leaves in Pickled Curry The Spicy Chicken Curry The White Dhal Curry     Green Peas & Cashew Curry This is a typical accompaniment to the mutton biriyani during the Eid-ul-Fitr festival.   Ingredients 1. 1 tbsp ghee 2. 4 - 5 cardamoms, bruised 3. 100 g green peas (if frozen, then defrosted) 4. 2 carrots, cubed 5. 1 big onion, sliced 6. 1 tomato, diced 7. 500 g cashew 8. 1 tsp ginger, ground 9. 1 tsp garlic, ground 10. ½ tsp freshly ground black pepper 11. ¼ tsp turmeric powder 12. 1 cup water 13. Salt to taste 14. ¼ cup thick coconut milk   Serves 4 - 6 Method 1. Heat ghee and temper the cardamoms. 2. Add carrots, onion, tomato, cashew, ginger and garlic. Add pepper, turmeric and water. Add salt. 3. When all the water has evaporated, add the green peas and coconut milk. Simmer and remove from fire.   Want expert help? Come! Cook one-on-one with our top chefs

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