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Put oil in pan, add shallots, ginger, garlic and chiles. Fry for 2 minutes. Add curry powder, fennel, cumin and coriander. Stir well. Add milk, salt, meat, water and rice. Mix well and bring to a boil. Cover the pan and simmer over low heat for 15 minutes. Stir once and if too dry add a little water. Serve warm garnished with cashews and cilantro.
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