Kadju (curried cashewnuts)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 225 | grams | Cashewnuts |
| 25 | 50 g onion | |
| 1 | Fresh chilli | |
| 1¼ | teaspoon | Curry powder |
| ½ | teaspoon | Turmeric |
| 250 | millilitres | Coconut milk |
| ¼ | teaspoon | Chilli powder |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Fenugreek sprig curry leaves |
| 25 | millilitres | Oil |
Directions
Wash the cashewnuts, then soak them in a bowl of water for a couple of hours. Chop the onion and chilli. Remove the cashewnuts from the water, drain and place in a saucepan together with the chilli, 1 tsp of curry powder, the turmeric, coconut milk, chilli powder, salt, fenugreek and curry leaves. Bring to the boil and simmer for 5 minutes. Heat the oil in a frying pan and toss in the onion for a couple of minutes. Add the cashewnut mixture and cook for a further 3 ~4 minutes then sprinkle with remaining curry powder. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0