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Kadju (curried Cashewnuts)

Yield: 1 Servings

Ingredients and directions for this recipe

225 g Cashewnuts
25 50 g onion
1 Fresh chilli
1 1/4 ts Curry powder
1/2 ts Turmeric
250 ml Coconut milk
1/4 ts Chilli powder
1 ts Salt
1/2 ts Fenugreek
-sprig curry leaves
25 ml Oil

Wash the cashewnuts, then soak them in a bowl of water
for a couple of hours. Chop the onion and chilli.
Remove the cashewnuts from the water, drain and place
in a saucepan together with the chilli, 1 tsp of curry
powder, the turmeric, coconut milk, chilli powder,
salt, fenugreek and curry leaves. Bring to the boil
and simmer for 5 minutes. Heat the oil in a frying pan
and toss in the onion for a couple of minutes. Add
the cashewnut mixture and cook for a further 3 ~4
minutes then sprinkle with remaining curry powder.
From "A taste of Sri Lanka" by Indra Jayasekera, ISBN
#962 224 010 0

See also:
Previous recipe Kadin Gobegi (ladies' Navels)
Next recipe Kadju Badun (deviled Cashewnuts)

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