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Unique Savory Cashew & Peas curry by Chef Meththa Ekanayake, Mӧvenpick Hotel Colombo

Hospibuz

11 May 2019 09:54 IST

New Update

Unique Savory Cashew & Peas curry by Chef Meththa Ekanayake, Mӧvenpick Hotel Colombo

RECIPE FORM FOR 08 PORTIONS

REF ITEMS UNIT QUANTITY

01 DRIED CADJUNUTS GRM 250

02 FENUGREEK TSP 1

03 CHILI POWDER TSP 3-4

04 ONIONS CHOPPED GRM 50

05 COCONUT MILK EXTRACTS (1ST & 2ND) ML 200

06 CARDAMOM PC 1

07 CINNAMON PC 1

08 CORIANDER POWDER TSP 2

09 CUMIN POWDER TSP 1

10 TURMERIC POWDER TSP ¼

11 CURRY LEAVES SPRING 1

12 CLOVE PC 1

13 SALT TSP 1 ¼

PREPARATION METHOD

§ COVER CASHEW NUTS WITH BOILING WATER, ADD 1 TSP OF BICARBONATE SODA. SOAK OVERNIGHT. WASH IN SEVERAL CHANGES OF WATER. BOIL UNTIL TENDER BUT DO NOT MAKE CADJU SOFT. WASH IN COLD WATER AFTER BOILING

§ HEAT OIL IN A PAN AND ADD CURRY LEAVES, ONIONS AND FRY TILL ONIONS ARE LIGHT BROWN

§ ADD THE CASHEW NUTS MIXED WELL WITH ALL THE POWDERED INGREDIENTS AND SALT. COOK FOR 5-10 MINUTES

§ ADD COCONUT MILK, BRING TO BOIL AND SIMMER TILL DONE

publive-image

milk coconut nuts water powder curry salt tsp onions cashew leaves coconut milk grm curry leaves cashew nuts 08 pc pc 1 powder tsp tsp 1