Very rich, royal, flavorful, bursting with delicious flavors, this is one curry which is apt to make your special occasions all the more special and grand!!! This cashew curry is creamy, soft, nutty and spiced.
I made this on my Husbands birthday and needless to say that he was literally licking his fingers. The meal was polished off in no time.
He had this curry a long time back during one of his business trips to Sri Lanka, when meeting the owner of Dilmah tea at his place. Being a vegetarian this dish was specially made for him along with other delicacies. My husband, who is otherwise a very no-fuss kind of eater, and often forgets what he ate, remembers this dish surprisingly vividly.
He was after me for a long time to make it, but I had no idea how to.
However, I googled the dish and asked one of my besties, who is a Sri Lankan, about this curry. But to my surprise none of the google image could match up to what he had eaten.
I was clueless on how to go about it.
I ended up searching for a few authentic recipes, giving them my twist, and here’s the scrumptious recipe!!
I kinda experimented with this recipe and to my surprise it came out pretty delicious. And I must say it’s very simple and easy to make but brings in a very royal element to your spread.
Just remember these two things in mind and you will will have the most scrumptious curry bowl.
The step where you soak the cashew nuts in salt water is really important – so don’t skip it. Soak cashews in salt water for minimum 3-4 hours or preferably overnight. It plumps up the cashew nuts as they absorb the brine solution and leaves them well seasoned, inside and out! Otherwise it’ll be just bland and raw cashew nuts floating in a flavorful curry sauce.
2- For the gravy, use good quality coconut milk. This makes the gravy much creamier and more flavorful, and that’s crucial for a creamy cashew curry like this since the curry sauce is a very important element in this otherwise simple recipe.
Let’s make this flavorful curry by having a look at its ingredients first.INGREDIENTS:
Cashews- 1.5 cupsFor Paste:
Cashew nuts- 20
Whole dry Red chillies-2 For Gravy:
Cinnamon (dalchini)- 1"pc
Cloves (laung / lavang)- 3-4
Ghee or clarified butter- 1 tablespoon
Onion- 1, sliced
Curry leaves- 8-10
Green/ Red Chillies- 2-3, chopped
Coconut milk- 200 milliliter
Cumin seeds powder- 1 teaspoon
Curry masala powder- 1 teaspoon
Coriander powder- 1 teaspoon
Red Chili powder- 1 teaspoon
Turmeric powder- 1 teaspoon
Salt to taste
Water- 2 cupsDIRECTIONS:
Soak cashews in enough of water. Add about ½ teaspoon of salt in the water. Let them soak for about 3-4 hours.
This way cashews will absorb little bit of salt and they will also swell before adding in the curry.
This step is essential otherwise unsoaked cashews might taste raw.
In a pan boil together tomatoes, onions, cashew nuts and whole red chilis along with 1cup of water on a high flame for 10 to 15 minutes or till the tomatoes are soft, while stirring occasionally.
Cool and blend in a mixer to a smooth paste. Keep aside.
Chop one onion and chilies.
Meanwhile, heat the ghee in a pan.
Once hot, add the onions and sauté for few minutes.
Add in chopped chilies, cinnamon stick and curry leaves.
Sauté everything well till onions become translucent.
Add in the paste prepared earlier.
Next add all the masala powders. Stir it well.
Add in coconut milk and give it a good stir.
Drain the water of the soaked cashews.
Add the cashews in the prepared gravy.
Cook on low heat for 10-15 minutes.
Garnish with chopped coriander.
Serve hot with steamed rice, jeera rice, chapati or parantha.
Enjoy the royal treat!!