Sri Lankan’s are very creative when it comes to their vegetarian dishes and Cashew curry is one of them! A simple recipe with plenty of flavor.
Ingredients:
For soaking and boiling cashews:
• 100g raw unsalted cashews
• 1 tsp sea salt divided (1/2 for boiling cashews and 1/2 for cooking)
• 3/4 tsp Turmeric (1/4 tsp for boiling cashews and 1/2 tsp for cooking)
• 1 1/2 Cup coconut milk (or 5 tbsp coconut milk powder mixed with 1 1/2 cup hot water)
For the temper:
• 2 Tbsp coconut/vegetable/olive oil for cooking
• 3/4 tsp mustard seeds
• 1 tbsp chopped garlic
• 2 Thai green chilies
• 15 Curry leaves
• 1 small onion thinly sliced (1/8 cups)
Directions:
1: Add approx. 2 cups of water (enough to cover) to the 100g of cashews and leave it overnight to soak. Or if in a rush, pour 2 cups of hot water enough to cover the cashews and let it soak for at least 3 hours
2: Cover and boil the cashews using the same water that it was soaked in for about 10 to 15 minutes in a small pot by adding 1/2 tsp salt and 1/4 tsp turmeric in medium heat.
3: Once the cashew is done boiling for about 10 to 15 minutes, drain the water using a sieve.
4: Return the drained cashews into the same pot and add the 1 1/2 cup of coconut milk (or 5 tbsp coconut milk powder mixed with 1 1/2 cup of hot water), 1/2 tsp turmeric, and 1/2 tsp of sea salt, and bring it to boil. Keep stirring occasionally and let it simmer in low heat for about 20 minutes.
5: On a separate pan, add 2 tbsp of oil for the temper. Once the oil is heated, add ¾ tsp mustard seeds, 1 tbsp chopped garlic,15 curry leaves (watch out for the oil splash),2 green chilies (adjust as per your spice level), and 1/8 cup of thinly sliced onions into the oil and temper it till its light brown in medium heat.
6: Once the temper turns light brown, mix the cashew curry into the temper. NOTE: it is always better to add the cashew curry into the temper than vice versa for a better taste of the spices. Also, check and adjust the salt at this point if necessary
7:Keep stirring for 3 minutes in medium heat until all spices are combined and switch off the heat and adjust the seasoning if necessary.
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