Sitting here snacking on these addictive chili & lime Cashews from Trader Joes, thinking about what I should blog about today, I suddenly turned to my empty bowl of inspiration, licked the seasoning off my fingers, and had a eureka moment. CASHEWS!!! What a great nut (and a fruit). And I bet they haven’t heard about cashew curry, yet!
Cashew curry is one of those dishes that I have only had in Sri Lanka. I’ve never seen it on the menu in any Indian or Thai or for that matter any other Asian home or restaurant. Cashews, are, of course, loved everywhere, but it took those curry-mad Lankans to actually develop a savory/spicy dish, which has become one of the signature dishes of Sri Lankan cuisine (look up).
Cashew curry is made from raw (unroasted) cashews stewed in coconut milk and spices, which gives them a much softer consistency than those crunchy Trader Joe specials I just finished. Yet when combined with a full rice and curry meal, they add nice texture and flavor to the whole. And how about all that good fat and protein? A very simple preparation, try this out yourself sometime.
Cashew Nut Curry (Cadju Curry)
1/2 lb. (225 g) raw cashew nuts
1/2 tsp. turmeric
1 1/2 cups (375 ml) water
1 tsp. ghee
1 onion, chopped
2 cloves garlic, chopped
2” piece ginger, chopped
2” stalk lemongrass
2-3 green chilies, sliced
1 tbsp. coriander powder
1 cup (250 ml) coconut milk
salt to taste
1.) Soak cashews overnight (ideally changing water a couple of times).
2.) Drain nuts and boil with water and turmeric until tender.
3.) Heat ghee in a pan. Fry onions, garlic, ginger, lemon grass and green chilies until onions are translucent.
4.) Add coriander powder, coconut milk, salt, and cashews.
5.) Cook on medium heat until liquid has almost evaporated.