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Cashew nut curry

Reza Mahammad from Coconut Coast
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

Cashew nut curry

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.

Cooks Notes:
Grated coconut is sold at ethnic grocers.

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Serves: 3

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

Ingredients

Ingredients

125g cashew nuts, unsalted
50ml coconut oil
2 red onions, sliced
1 green chilli, shredded
2 fat garlic cloves, chopped
piece of fresh ginger (4cm), shredded
2 tsp coriander powder
1/4 tsp Turmeric
1/4 tsp Chilli powder
200g Tomatoes, chopped
dash of water