Kadju Badun Sri Lankan Deviled Cashews Recipes

KADJU BADUN (DEVILED CASHEWNUTS)

Steps:

• Mix the cashewnuts, paprika, turmeric, salt and water together in a bowl and allow to stand for 1 hour. Heat the oil and deep fry the cashewnuts until evenly browned. Remove from the oil, drain well and place on serving dish. Sprinkle with chilli powder and mix well.

KADJU BADUN ( SRI LANKAN DEVILED CASHEWS)

Steps:

• Combine the cashews, paprika, turmeric, salt and water together in a bowl and let stand for 1 hour.
• Heat the vegetable oil in a skillet and fry the cashews until they're browned evenly.
• Remove from the oil, drain on paper towels and let cool slightly.
• In a plastic zipper bag, combine the chili powder and garlic salt to taste; toss the nuts around in the mixture and serve.

SRI LANKAN CASHEW CURRY

Steps:

• Drain and rinse cashews; set aside. Heat coconut oil in a large Dutch oven or other heavy pot over medium. Add onion, garlic, and ginger and cook, stirring occasionally, until onion is softened and translucent, 5-7 minutes.
• Add curry powder, turmeric, paprika, and 1¼ tsp. salt to pot and cook, stirring to coat aromatics, until toasted and fragrant, about 2 minutes.
• Add 1½ cups water to pot, scraping up any browned bits stuck to bottom with a wooden spoon. Stir in coconut milk and reserved cashews and bring just to a boil. Reduce heat so mixture is at a rapid simmer and cook, stirring occasionally and adjusting heat as needed, until cashews soften slightly and liquid is reduced by two thirds, 25-35 minutes. Remove from heat and let cashew curry sit 10 minutes (sauce will continue to thicken as it cools). Squeeze in lime juice; taste and season with more salt if needed.
• Cook's Note: Don't stress over the texture of the cashews. After their overnight soak and simmer, they'll be plenty soft-and you can't really overcook them.