Sunday, June 3, 2012

Cashew Curry

This recipe really really rocks!

(Source: S. H. Fernando with some help from Peter Kuruvita.)

Cashew Curry


2 1/2 cups raw cashews
1/2 tsp turmeric

1 onion (diced fine)
2 cloves garlic (minced)
2" piece ginger (minced)
2" stalk lemongrass
3-5 green chillies
1 sprig curry leaves

1 tbsp Maldive fish flakes

1 tbsp coriander powder
1 cup coconut milk
1/4 cup cilantro (diced fine)
salt to taste


Soak the cashews in water overnight. Yes, this is important.

Boil the cashews along with the turmeric until tender roughly 10-12 minutes. The CC used fresh turmeric but feel free to use the powdered stuff. Drain and set aside.

In a pan, heat some oil. When shimmering, add the curry leaves. Be careful since they tend to splatter. Add the onions, green chillies, garlic, lemongrass, ginger and fish flakes and fry for a bit till the onions are soft but not so much that they caramelize.

Add the cashews and the coconut milk, and bring to a boil on low heat. Add the coriander powder and let cook for about 6-7 minutes at a very low heat.

Sprinkle the cilantro just before serving.



1 cup basmati rice
6 pods cardamom
1 leaf pandanus (optional)

1 3/4 cups water.


Fry the whole cardamoms in some oil until fragrant. Add the rice and the pandanus leaf and fry till well coated. Add the water and bring to a boil. Turn the heat down and let cook covered until done (roughly 10 minutes.)

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