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Cashew Nut Curry

Farm.Fares's picture
Ingredients
  Cashew nuts 8 Ounce (225 Gram)
  Cold water 1 1⁄2 Pint (900 Milliliter)
  Soda bicarbonate 1⁄2 Teaspoon
  Oil 1 Tablespoon
  Onion 1 Medium, finely-chopped
  Cloves 2
  Cardamoms 2
  Cinnamon stick pieces 2
  Ground coriander 1 1⁄2 Teaspoon
  Ground cumin 1 Teaspoon
  Turmeric 1⁄4 Teaspoon
  Salt 1 Teaspoon
  Coconut 1 Ounce, creamed (25 Gram)
  Hot water 4 Fluid Ounce (125 Milliliter)
Directions

GETTING READY
1. In a medium bowl, cover the cashew nuts with water and stir in bicarbonate of soda. Allow the cashews to soak for a minimum of 8 hours or overnight.
2. Drain the water from the cashews using a colander. Wash the cashew under tap water. Keep aside until required.
3. Using a mortar and pestle, grind the cloves, cardamom and cinnamon to a coarse powder.
4. In a large cup, combine the creamed coconut with hot water and stir to dissolve.

MAKING
5. In a medium Dutch oven or a sauce pan, heat oil on a medium flame.
6. Add sliced onion to the oil and sauté till golden brown.
7. Add the powdered spices along with other spices and salt, to the onions and sauté for 1 minute.
8. Mix in the cashew nuts and sauté to combine with the onions and spices.
9. Pour the coconut cream into the pot and stir to blend with the cashews.
10. Cover the pot, reduce the flame and simmer the gravy for 15 minutes until the cashews are soft and the gravy has thickened to coat the back of the ladle.

SERVING
11. Ladle the cashews and gravy into a serving dish or tureen
12. Serve curry with steamed white rice or pulao.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Boiled
Dish: 
Curry
Restriction: 
Vegetarian
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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