Sri Lankan tempered cashew curry, a vegan, vegetarian dish with a soft crunch accompanied by extra creaminess from Coconut milk makes it a recipe worth trying.
Here’s a recipe for you that doesn’t hit the Scoville scale you’ll experience in most Sri Lankan food. we love food that makes us sweat. It’s what we define as a properly cooked Sri Lankan dish(at least this is what I’ve experienced with funny guy, the spicier, the better).
So dishes like this Cashew curry are indeed special, because once in a while you need a dish that’s going to be kind to your system and not hit you with so much heat or better yet balance out a spicy dish and this Cashew curry does that.
recipes to try- tempered breakfast chickpeas(sri Lankan)
You get to enjoy a dish that is mildly spiced with a creamy Coconut milk gravy which helps in softening the Cashew nuts adding a pleasant crunch to it.
Although Cashews are available in most shops here they can be quite expensive especially when you look at the quantity you get vs the price BUT that doesn’t stop us from indulging ourselves with this addictive nuts, Place a bowl of Cashews and watch how quickly it disapears.
Cashews are a product of the Cashew apple, for those of you who haven’t tasted the fruit, I think it’s one of those exotic fruits like the Mangosteen, Rambutan that you need to taste at some point in your life.
The last time I tasted the fruit was a few years back. I don’t think you’ll ever forget the taste of a Cashew apple, not only because of its taste but the whole experience of biting into a ripe juicy Cashew apple. It’s a burst of sweet and tartness with a heady fruity aroma. I distinctly remember ruining a few of my favorite tops because the juice of the Cashew apple stains permanently.
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The traditional Sri Lankan Cashew curry usually has a few more ingredients including green peas and other spices which I feel just confuses the taste buds. by keeping the ingredients to a minimum giving the Cashews its place to shine you have a side dish that’s worhty of any festive occasion.
Recipe- Sri Lankan tempered cashew curry.
Please make sure to read the recipe instructions carefully to avoid mistakes.
Notes- Most supermarkets here have cashews that are labelled as cooking cashews which needs to be soaked just for 15 minutes but if they are not available, you can use the usual Cashew nuts, only they need to be soaked for 2 hours.
Do not leave the Cashews longer than two hours as it can affect the taste and texture
Once the Cashews are soaked, drain and set them aside to be cooked.
Instructions
2-3 tablespoons of Oil
1 large Onion sliced
1 sprig curry leaves
1 medium-sized Tomato sliced(optional)
a small piece of Cinnamon
1/2 teaspoon Turmeric powder
1 teaspoon chilli powder
1 teaspoon cummin powder
1/2 cup Coconut milk
1/2 teaspoon of roasted curry powder
Method
Place a pan over medium heat, pour in the oil, once the oil is slightly heated, add chopped Onions, Tomatoes and Curry leaves.
Leave it to temper and cook while the Onions turn soft for 1-2 minutes.
Once tempered, add Turmeric, Cummin, Chilli powder and Cinnamon, mix and leave it to cook between 1-2 minutes.
Add the Cashew nuts, stir with the spice mix and cook over medium heat for further 2-3 minutes until all ingredients are incorporated.
Pour in the Coconut milk and stir with the Cashew Curry while seasoning with Salt to taste, leave it to simmer on low-fire for 4-5 minutes or until you decide if you need an almost dry cashew curry or with a bit of gravy.
Once cooked, add 1/2 teaspoon of roasted curry powder, mix in with the Cashew curry and serve.
Sri lankan tempered cashew(kaju)curry
Ingredients
2-3 tablespoons of Oil
1 large Onion sliced
1 sprig curry leaves
1 medium-sized Tomato sliced(optional)
a small piece of Cinnamon
1/2 teaspoon Turmeric powder
1 teaspoon chilli powder
1 teaspoon cummin powder
1/2 cup Coconut milk
a pinch of roasted curry powder
Instructions
Place a pan over medium heat, pour in the oil, once the oil is slightly heated, add chopped Onions, Tomatoes and Curry leaves.
Leave it to temper and cook while the Onions turn soft for 1-2 minutes
Once tempered, add Turmeric, Cummin, Chilli powder and Cinnamon, mix and leave it to cook between 1-2 minutes.
Add the Cashew nuts, stir with the spice mix and cook over medium heat for further 2-3 minutes until all ingredients are incorporated.
Pour in the Coconut milk and stir with the Cashew Curry while seasoning with Salt to taste, leave it to simmer on low-fire for 4-5 minutes or until you decide if you need an almost dry cashew curry or with a bit of gravy.
Once cooked, add a pinch of roasted curry powder, mix in with the Cashew curry and serve.
Recipe Notes
Most supermarkets here have cashews that are labelled as cooking cashews which needs to be soaked just for 15 minutes but if they are not available, you can use the usual Cashew nuts, only they need to be soaked for 2 hours.
Do not leave the Cashews longer than two hours as it can effect the taste and texture.
Once the Cashews are soaked, drain and set them aside to be cooked.
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