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Whole Cashew Curry Serves 6-8 Whole tender cashews simmered in a touch of coconut milk and tropical spices make for a striking, luxuriant curry. Serve with a vegetable curry and rice for a balanced meal. Tip: Goraka is a Sri Lankan herb with sour flavor. If you can’t find it just leave it out for now in this recipe. 8 oz raw whole cashews 2 teaspoons coriander seeds 1 teaspoon cumin seeds ½ teaspoon fennel seeds ¼ teaspoon ground turmeric 1 teaspoon ground goraka (optional) 1 teaspoon sea salt or to taste 2 tablespoons vegetable oil 1 large red onion 2 fresh green chilies, thinly sliced 2 tablespoons chopped garlic 8 curry leaves One 3 inch piece cinnamon stick Three stalks frozen rampe, broken into 3 inch pieces 3/4 cup vegetable broth or water ½ cup coconut milk 1 teaspoon tamarind concentrate or 2 teaspoons homemade tamarind paste 1. Place the cashews in a mixing bowl and cover with enough boiling water to cover by 2 inches and cover. Let soak for minimum 4 hours or overnight, then drain cashews well. Grind together to a fine powder cumin seeds, fennel, turmeric and goraka if using. Add to cashews along with salt and mix well until cashews are well coated. 2. Heat the oil in a deep 12 inch skillet or Dutch oven over medium heat. Add onions, green chilies, crushed garlic, cinnamon and fry for about 6 minutes or until onions are soft and golden brown. Add the cashews and keep stirring until well coated with oil and onions. Stir in rampe pieces and fry another minute. 3. Pour in vegetable broth or water, cover and cook on low heat until cashews are tender, about 8 minutes, stirring occasionally. Stir in coconut milk and tamarind, turn up heat and gently simmer for 2 minutes. Remove from heat and adjust salt to taste. Serve with rice or coconut roti. |
