So happy to be home and hanging out in @kathijahashim’s kitchen again! Mum had some raw cashew on hand, and we decided to make this easy cashew curry that is a family favourite on Mum’s side, the Mangalore folks. Each of mum’s sisters and sisters-in-law makes this dish, but it tastes so different in each home. I can never decide which version I like best. When it’s mango season, a few slices of green mango make it even more special.
RECIPE: FRESH CASHEW CURRY
Ingredients
250 g fresh cashew, soaked in water and skin removed
1 tbsp red chilli powder (we use a spicy one)
1 cup water
1/2 a green mango, cut into slices (feel free to remove the skin if you’d like)
4 cloves of garlic, crushed
Handful of curry leaves
2 tbsp coconut oil
1/2 tsp mustard seeds
Salt to taste
Method
Pressure cook the cashew, mango along with chilli powder and water for 3 whistles. Let the pressure release and open the cooker.
In a small kadai, heat the oil. Splutter the mustard seeds in this when the oil is hot, followed by the garlic and curry leaves.
Add this to the cashew and mango. Add salt, and bring to a boil. Serve hot with rice.