This Curry is Nuts – Version 1
I say nuts to you sir!
This is another one that gets made often. Quick, simple and very tasty. You can make this with pretty much any type of nut and it is so similar to the dhal recipe I posted before that I have reused a photo.
Here I have made it with cashew nuts and a few almonds because I had some in the house. I think technically because of the luscious use of coconut milk here this would be considered closer to the Sri Lankan or Southern Indian style of cooking. I normally eat this with rice or cold the next day with a big slice of bread.
- 2 x cups of nuts – I used almonds and cashews
- 1 x medium sized onion
- 3 x cloves of garlic
- 2 x teaspoons of black mustard seeds
- 3 x curry leaves fresh is great but dried is ok also
- 200ml x coconut milk
- 1 x tea spoon curry power – I use HOT but use as per your taste
- oil for frying
- A lime – I do love a lime there are a little like magic
- Soak the nuts in hot water to slightly soften them.
- Chop the onions and garlic
- Heat a frying pan and add some oil.
- Fry the mustard seeds until they start to pop and scatter all over the cooker.
- Fry the onions, garlic and curry leaves until cooked “nicely”
- Remove the fry mixture to a separate dish for a few mins
- Lightly fry the nuts to a light charred – this adds a little richness and sweetness and loveliness
- Add the onion and garlic mix back to the nuts
- Add the coconut milk and stir
- Add the curry power to you taste
- apply a great squeeze of lime
So there it is, as always I’m looking for new ideas if you make it please let me know and if you have any suggestions for alternates please do share. I will post an indian version of this dish mostly using tomatoes the next time I make it.