Kadju (Curried Cashewnuts)
- 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
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
