SRI LANKAN CASHEW CURRY
This creamy, mellow cashew curry recipe is often the one soothing element-besides rice, of course-in an otherwise fiery Sri Lankan meal.
Provided by Lauren Joseph
Categories Cashew Onion Garlic Ginger Curry Paprika Lime Sri Lanka Dinner Vegan Vegetarian Coconut
Yield 4 Servings
Number Of Ingredients 11
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.
SRI LANKAN DEVILLED CASHEWS
The ultimate bar snack? Sri Lanka's Devilled dishes are not only limited to stir fries and curries - Roasted Cashews, with crispy onions and an addictive heat that will have you reaching for yet another handful. The perfect accompaniment to an ice cold beer.
Provided by Sam
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 180°C.
- 2. Place a large, oven proof dish over a medium high heat and add the Coconut Oil. Once hot, add the Mustard Seeds and the Sliced Shallot and fry for 2-3 minutes, until the Onions are starting to colour.
- 3. Add the spices and Curry Leaves to the pan and cook off for 1 minute before adding the Cashew Nuts. Mix together to ensure the nuts are evenly covered with spice mix and then transfer to the oven.
- 4. Roast in the oven for 15 minutes until the nuts are colder brown and the onions are crispy.
- 5. Remove from the oven and squeeze over the lime juice. Mix together and allow to cool.
- 6. Enjoy these devilled cashews as a snack or try topping on curries. These should keep for a few days when placed in a sealed container, not that you're likely to have any leftover!
- NOTE: We absolutely love roasted cashews, as they're not only delicious but seem to take one well the flavour we add to them. However, feel free to try this with other nuts like almonds, walnuts or hazelnuts.
KADJU BADUN ( SRI LANKAN DEVILED CASHEWS)
I love the peppy-salty seasoning on this wonderful snack or party nibble, and I was pleasantly surprised to find that fried cashews are not greasy at all. I don't know if this is authentic to the recipe, but I also like to let the finished nuts cool just a bit then toss them in a bag with some garlic salt before serving.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
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