Cashew and okra curry with carrot sambol

Step 1

Place the cashews in a heatproof bowl and cover with boiling water. Set aside for 20 minutes to soften slightly. Drain.

Step 2

Meanwhile, place coriander seeds, cinnamon, cardamom, dried curry leaves, fennel seeds and cumin seeds in a spice grinder or small food processor and grind to a coarse powder. Set aside.

Step 3

Meanwhile, for the sambol, preheat oven to 140°C. Place coconut on a baking tray lined with baking paper. Bake for 5 minutes or until warm but not coloured. Transfer to a bowl and combine with remaining ingredients and 11/2 tsp salt. Set aside.

Step 4

Heat 150ml oil in a large saucepan over high heat. Add the curry leaves and the ground spice mix, and cook, stirring, for 2 minutes or until fragrant. Reduce heat to medium-low, add the chilli, garlic and eschalot, and cook, stirring, for 8 minutes or until slightly softened.

Step 5

Increase the heat to high and add the kaffir lime, pandan leaves, lime juice and coconut milk. Bring to the boil, then add the soaked cashews. Reduce heat to low and simmer for 2 minutes or until the cashews are warmed through.

Step 6

Meanwhile, heat the remaining 1 tbs oil in a frypan over high heat. Add okra and cook, stirring frequently, for 6 minutes or until slightly charred and tender. Remove from heat. Season with salt.

Step 7

Divide curry and okra among bowls. Scatter with extra chilli and serve with rice, mango chutney and carrot sambol.