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  • Flavorful Cashew Nut Stew | Easy And Delicious

    A dish of Sri Lankan origin, this cashew nut stew is definitely one of our favourites and is loved by all who taste it. Delicious, it is full of flavor, redolent with spices that are mellowed by the coconut milk.  Serve this with Appams and Coconut Sambol and you’ll feel like you’ve been transported to Colombo.

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  • RECIPE

    INGREDIENTS

    1/4 cup vegetable oil
    2 green cardamom pods
    1 piece cinnamon, 2 inch
    70 gram onions, finely chopped
    2 green chillies, fresh
    1/2 cup tomato puree, fresh, from about 2 tomatoes
    1/4 cup coconut milk, thin, 2nd press
    50 gram cashew nuts, unsalted
    1/2 teaspoon sea salt, or to taste
    1/2 cup coconut milk, thick, 1st press

    COOKING METHOD

    1. Pour oil into a medium saucepan over high heat.  When hot, add cardamom and cinnamon. Once you notice that the cardamoms have plumped up nicely, about 30 seconds, add onions and green chillies. Stir till onions turn soft and translucent, about 1 – 2 minutes. Then add tomato purée while continuing to stir.
       
    2. Pour in the 2nd press thin coconut milk along with the cashew nuts, stirring, and let cook for about 2 minutes before adding the salt.
       
    3. Add the 1st press thick coconut milk and stir; continue cooking on low heat for an additional 2 – 3 minutes. Tip the stew into a bowl and serve hot.

    Cook’s Note: For a healthier alternative, reduce the quantity of oil to 2 tablespoons to begin, and then add more oil if needed.

    Recipe Credits: “The Bangala Table: Flavors and Recipes from Chettinad” by Sumeet Nair and Meenakshi Meyyappan, with Jill Donenfeld.

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