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S. H. Fernando Jr.'s Cashew Nut Curry
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[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.
S. H. Fernando Jr.'s Cashew Nut Curry
About This Recipe
| Yield: | makes 4 to 6 servings |
| Active time: | 30 minutes |
| Total time: | 30 minutes plus soaking time |
Ingredients
- 1/2 pound (226 grams) raw cashew nuts
- 1 1/2 cups (375 ml) water
- 1/2 teaspoon turmeric powder
- 1 teaspoon ghee
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2-inch (5-cm) piece ginger, chopped
- 2-inch (5-cm) stalk lemongrass
- 2 to 3 green chilies, sliced
- 1 sprig curry leaves
- 1 tablespoon coriander powder
- 1 cup (250 ml) coconut milk
- Salt to taste
Procedures
-
1
Soak cashews in water to cover overnight (ideally changing water a couple of times).
-
2
Drain nuts and boil with the 1 1/2 cups water and turmeric powder until tender. Drain.
-
3
Heat ghee in a pan. Fry onions, garlic, ginger, lemongrass, green chilies, and curry leaves until onions are translucent.
-
4
Add coriander powder, coconut milk, salt, and cooked cashews.
-
5
Cook on medium heat until liquid has almost evaporated.
