Cashew Nut Curry

Cashew Nut Curry

Ingredients:

* 250g cashew nuts
* 1 tsp turmeric powder
* 1 tsp salt
* 3 cups water

* 1 tsp mustard seeds
* 2 shallots, peeled and sliced thinly
* 2 pips garlic, sliced thinly
* 1 tsp fenugreek (halba)
* 1 sprig curry leave
* 1 bird’s eye chilli, cut
* 2 tbsp thick coconut milk
* 2 tbsp oil

Spice topping:
* 2 shallots, peeled and sliced thinly
* 4 dried chillies, soaked and cut
* 1 tsp chilli flakes
* 2 tbsp oil


Making Cashew Nut Curry
1. Boil cashew together with turmeric and salt in enough water to cover the nuts for 10-20 minutes, or until soft. Set aside the cashew and reserve the boiling water.
2. Heat 2 tbsp oil in a claypot and add the mustard seeds. When they start to pop, add shallot, garlic, fenugreek, curry leaf and chilli. Stir for a few seconds before adding the boiled cashew nuts and 1/4 cup of the reserved boiling water. Cook for 5 minutes before adding the thick coconut milk. Remove from heat just as the curry comes to a boil. Dish out.
3. For the spice topping, heat the oil in a clean pan to fry.