Cashew Curry

SERVES 4–6; Photo pg. 68

SAVEUR - - Contents -

Ac­tive: 40 min. • To­tal: 8 hr. 40 min. The col­o­niz­ing Por­tuguese in­tro­duced cashews to Sri Lanka via Brazil in the 16th cen­tury. To­day, the nuts are eaten in ev­ery­thing from cur­ries to desserts. This rich yel­low curry, adapted from chefs Jerome La’brooy and Nishad Jayawardena of Asy­lum res­tau­rant, is best served as an ac­com­pa­ni­ment. It can be made mild or spicy, depend­ing on your hand with the chili pow­der and choice of curry pow­der. Soaking the cashews ahead of time gives them a ten­der, bean­like qual­ity in the fin­ished dish.

10½ oz. raw un­salted cashews (2 cups plus 2 Tbsp.) 1¼ tsp. kosher salt, di­vided, plus more to taste 3 Tbsp. co­conut oil 1 large red onion, peeled and thinly sliced (2 cups) 2 sprigs fresh curry leaves (about 16–20 leaves) 1 Tbsp. yel­low mus­tard seeds 1 Tbsp. hot or mild curry pow­der 1 tsp. ground turmeric or ¼ oz. finely grated fresh turmeric root ½ tsp. chili pow­der 1½ cups co­conut milk Lime wedges, for gar­nish

1 In a large bowl, add the cashews, 1 tea­spoon salt, and enough cool wa­ter to cover the nuts by about 2 inches. Let soak for at least 8 hours or overnight. Drain and set aside.

2 In a large pot, heat the co­conut oil over medium-high heat, un­til shim­mer­ing. Add the onion and a pinch of salt and cook, stir­ring oc­ca­sion­ally, un­til soft­ened and translu­cent, about 4 min­utes. Add the curry leaves and mus­tard seeds and cook, stir­ring reg­u­larly, un­til the leaves be­come translu­cent and the mus­tard seeds be­gin to darken and au­di­bly pop, 3–4 min­utes. Stir in the re­served cashews, the curry pow­der, turmeric, and chili pow­der, then im­me­di­ately add the co­conut milk and ¼ tea­spoon salt. Lower the heat and bring the mix­ture to a sim­mer, stir­ring to make sure ev­ery­thing is well com­bined. Cover the pan and cook, check­ing oc­ca­sion­ally and adding a bit of wa­ter if the mix­ture is too thick, 20–30 min­utes. Taste and ad­just the sea­son­ing if nec­es­sary, gar­nish with lime wedges, and serve.

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