RECIPE
The cashew nut is amazing. It comes from one of very few plants where the seed grows outside the fruit. When ripe the cashew apple is an exotic-flavoured delicate little bell. Connected to the bottom of this red or yellow bell is the cashew nut, wrapped in a skin and protected by caustic oil that can burn your fingers. A lot of work goes into a simple cashew.
Prep Time: 10 mins | Cooking Time: 30 mins | Skill: Easy
Ingredients
• 250g cashew nuts
• 2 tbsp ghee
• 1 large onion, finely chopped
• 1 sprig curry leaves
• 2 green chillies, chopped
• 1 x 10cm piece pandan leaf
• ½ tsp roasted cumin seeds, ground
• ½ tsp turmeric
• 1 tsp chilli powder
• 1 cinnamon stick
• 300ml coconut milk
• 150ml coconut cream
• pinch roasted curry powder
Method
- Soak the cashew nuts in a small bowl of water for 1 hour. Drain and set aside.
- Meanwhile, heat the ghee in a medium pan over high heat. Once hot, add the onions, curry leaves, chilli and pandan, and stir.
- Once the onions are fragrant and begin to change colour, add the cumin, turmeric, chilli powder and the cinnamon stick. Stir over medium heat until spices are lightly roasted.
- Add the drained cashew nuts and stir to combine.
- Add the coconut milk and boil until the sauce has thickened and reduced.
- Stir in the coconut cream, bring to the boil and remove from heat. Season to taste.
- Pour into a bowl to serve and top with a little extra coconut cream and some roasted curry powder.
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