Kadju (Curried Cashewnuts)
indian, main dish
225 gm cashewnuts
25 50 g onion
1 fresh chilli
1 1/4 teaspoon curry powder
1/2 teaspoon turmeric
250 ml coconut milk
1/4 teaspoon chilli powder
1 teaspoon salt
1/2 teaspoon 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
Yield: 1 servings