Cashews, the most expensive nut. When we were kids, very rarely we get a chance to eat cashew curry. Every year on Good Friday my mother cook cashew, lagoon prawns and dried fish stir fried. It’s the most memorable cashew dish in my childhood. She used to hide it until she cook it because she surely knew about her kids.
And the other memorable moment I think we all had about cashew is wedding or any other party dinner/lunch table. Am I wrong….?
This is my version of cashew and green peas curry. If you are planning to cook cashews, need to soak overnight. But somedays I forget to do it. Then I boil it with enough water around 30-40 minutes and it looks fresh, milky as how I want. Today also I boiled these before cook. Here’s the recipe….
1.it was 350g dried cashews. Wash well and place in the pot. Add 400-450ml water/enough water to boil. Cover with a lid and boil.
2.once it is boiled, drain the water and leave aside.
3.heat the pot with 2tbs oil and add finely sliced 1/2 small onion, 2 green split green chilies, 1 sliced garlic clove, few curry leaves, piece of pandan leaf, piece of cinnamon stick.
*here I used hot peppers (kochchi) it is what I got in the refrigerator. And dried curry leaves instead of fresh ones.
4.fry until fragrant and onions are softened.
5.add 1/2tsp turmeric powder, 1tsp chili powder and salt. Mix well with aromas around 10-20 seconds.
6.add the boiled cashews along with frozen green peas and mix well with aromas and spices.
7.cook about 2-3 minutes while mixing.
8.add 250ml thick coconut milk and stir well. Cover with a lid and cook in low heat until gravy starts to bubble.
9.once it starts to bubble, take off the lid and let it simmer few more minutes. Around 4-5 minutes.
10.at last add 1tsp black curry powder and mix. Fire off and serve with your rice.
The Dancing kitchen 