CASHEW NUT CURRY

Kadju Maluwa

❚ 1/2 lb (250 g) unsalted, raw cashew nuts (soaked overnight in water, see note)

❚ 1/4 small red onion, chopped finely

❚ 7 curry leaves, ripped into small pieces

❚ 1-inch (2.5- cm)-long piece of pandanus leaf, fresh or frozen

❚ 1 tsp (5 ml) fine sea salt, or to taste

❚ 2 cardamom pods

❚ 1/2 tsp (2 ml) paprika

❚ 1/2 tsp (2 ml) unroasted curry powder (recipe follows)

❚ 1/4 tsp (1 ml) ground turmeric

❚ 1/4 tsp (1 ml) cayenne powder

❚ 3/4 cup (175 ml) coconut milk

1. Using a small, sharp paring knife, split open any whole cashew nuts. The cashews should be white in colour. Discard any that are greyish. Place the cashews in a medium-size pot.

2. Add the onion, curry leaves, pandanus leaf, salt, cardamom pods, paprika, curry powder, turmeric and cayenne. Add just enough water to cover the cashew nuts. Cover and bring to a boil over medium heat. Let cook until the cashews are soft and cooked through, approximately 30 minutes. If the water is absorbed sooner than this, add a splash of hot water as needed.

3. Add the coconut milk and more salt if desired. Swirl to combine and cook slowly over low heat for another 30–35 minutes. Remove from the heat and let stand for 10 minutes before serving.

Serves: 4- 6

Notes: Raw cashews take some time to cook through. To quicken the process, I recommend soaking them in a bowl of water for a minimum of 2 hours, but preferably overnight. Drain and rinse before using.

In the first 30-35 minutes of cooking, you may have to add some extra (hot) water. If so, add 1/4 cup (50 ml) at a time.

Gently stir the cashews with a wooden spoon while cooking; otherwise the nuts will chip or break. Alternatively, use a pot with two handles so that you can periodically shake the pot to mix the ingredients.