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A Sea of Sri Lankan flavours at Sagara-by Ligaya Mishan Source:Dailynews Cashews fill the platter, dozens, maybe hundreds, curled like shrimp and dark from the pan, hot buttery mouthfuls strafed with salt and roasted red chilli powder. Curry leaves gleam, half-buried, fried and ready to snap, tasting of musk and charred lime. This is a generous — and dangerous — start to dinner at Sagara, in Tompkinsville, Staten Island, by husband and wife Sagara and Anuradh Hewabajgamage, natives of Colombo, Sri Lanka. Eat too many cashews and you won’t make it through the meal to come, a parade of dishes based in part on recipes that Ms. Hewabajgamage learned by watching her grandmothers in the kitchen. (“The recipes weren’t written,” she said. “I had them in my head.”) ...