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This recipe is classed as easy

Rating 4.08 / 5 (12 votes)

Prep time:
20 min, plus 15 mins soaking time
Cook time:
20 min
Serves:
3

Cashew nuts and coconut are star ingredients in Keralan cooking. This rich curry, made by chef Abraham Chacko combines the richness of the nuts with the creaminess of coconut

Method

1. Soak the cashew nuts in enough water to cover for about 15 minutes.

2. Heat the coconut oil in a large saucepan and tip in the onion, green chilli, garlic and ginger. Stir and fry until the onions turn golden.

3. Stir in the coriander powder, chilli powder and turmeric. Fry for a further minute or so to cook the spices. Add the tomatoes followed by a dash of water. Simmer over a moderate heat for about 10 minutes until the sauce has thickened slightly.

4. Mix the coconut with the yogurt and stir into the sauce. Bring to a simmer and tip in the cashew nuts. Serve hot, garnished with plenty of chopped coriander.

Ingredients

Ingredients

To finish

  • 1 coconut, grated
  • 2 tbsp natural low-fat yogurt
  • 2 tbsp coriander leaves, chopped

Tips and suggestions


Grated coconut is sold at ethnic grocers.

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Latest Comment

 

my experience the cashews need soaking avernight and longer cooking time as well,adding some cinamon and curry leaves gives axtra special taste to the curry

Anonymous Anonymous  Posted 22 Jun 2009 4:55 PM