Serious Eats: Recipes
S. H. Fernando Jr.'s Cashew Nut Curry
The following recipe is from the May 9 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
[Photograph: Susan Now]
Perhaps the most unusual curry in S.H. Fernando Jr.'s guide to Sri Lankan cuisine, Rice & Curry, is made of an ingredient more often found in a bowl of mixed nuts than in a steamy pot of coconut milk and chiles. Cashew Nut Curry is a wonderfully rich vegetarian curry, with soft, fatty cashews floating in creamy coconut milk spiced with curry leaves, lemongrass, coriander, and just enough chile heat.
What Worked: Never thought of nuts as a curry ingredient? Give it a shot; this is a fascinating dish.
What Didn't: All clear.
Suggested Tweaks: This recipe has us wondering what other nuts can be stirred into the curry equation.
Reprinted with permission from Rice & Curry by S.H. Fernando Jr.. Copyright © 2011. Published by Hippocrene Books. Available wherever books are sold. All rights reserved.
