Goan Kaju Curry (Spicy Goan Cashew Nut Curry)

Name: Goan Kaju Curry (Spicy Goan Cashew Nut Curry)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Indian
Ingredients: 1 cup Cashew (1 cup Cashew nuts halved); 1 piece Tomato (1 Tomato finely chopped); 1 piece Green Bell Pepper (1 Green Bell Pepper (Capsicum) diced); ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi)); 0 pieces Vegetable Oil (Oil for cooking); 1 tbsp Coriander Seed (1 tablespoon Coriander (Dhania) Leaves chopped, for garnishing + 1 teaspoon Coriander (Dhania) Seeds); 0 pieces Table Salt (Salt to taste); 1 cup Coconut (1 cup Fresh coconut grated); 2 pieces Yellow Onion (2 Onion finely chopped); 5 cloves Garlic (5 Garlic chopped); 3 pieces Byadagi Chili (3 Byadagi Dried Chillies); 5 pieces Black Peppercorns (5 Whole Black Peppercorns); 1 tsp Cumin Seeds (1 teaspoon Cumin seeds (Jeera)); 2 pieces Cloves (2 Cloves (Laung)); ½ piece Tamarind (1/2 Tamarind marble sized ball)

A spicy and aromatic Goan curry featuring cashew nuts cooked in a flavorful paste of roasted spices, coconut, and tamarind.

55 minIndian

Servings4

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Vegetarian
Vegan
Gluten Free
Pescatarian
Halal

Ingredients

For 4 servings

Cashew1 cup · 1 cup Cashew nuts halved
Tomato1 piece · 1 Tomato finely chopped
Green Bell Pepper1 piece · 1 Green Bell Pepper (Capsicum) diced
Ground Turmeric½ tsp · 1/2 teaspoon Turmeric powder (Haldi)
Vegetable Oil0 pieces · Oil for cooking
Coriander Seed1 tbsp · 1 tablespoon Coriander (Dhania) Leaves chopped, for garnishing + 1 teaspoon Coriander (Dhania) Seeds
Table Salt0 pieces · Salt to taste
Coconut1 cup · 1 cup Fresh coconut grated
Yellow Onion2 pieces · 2 Onion finely chopped
Garlic5 cloves · 5 Garlic chopped
Byadagi Chili3 pieces · 3 Byadagi Dried Chillies
Black Peppercorns5 pieces · 5 Whole Black Peppercorns
Cumin Seeds1 tsp · 1 teaspoon Cumin seeds (Jeera)
Cloves2 pieces · 2 Cloves (Laung)
Tamarind½ piece · 1/2 Tamarind marble sized ball

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Steps

1Soak the cashew nuts in hot water for minimum 30 minutes.
2Dry roast the coriander seeds, cumin seeds, peppercorns, cloves and dry red chilies until you get a roasted aroma. Add the coconut and roast it along with the spices until you can smell the aromas of the coconut. Add the tamarind ball and saute for a few seconds and turn off the heat.
3Place a kadai on medium heat and add a teaspoon of oil. Add the finely chopped onion and garlic and saute until the onion is translucent.
4Once cooled, grind the grated coconut and spice mixture along with the onions to make a smooth paste, by adding a little water.
5In the same pan, heat a teaspoon of oil on medium heat. Add the chopped tomatoes, turmeric powder and saute until soft. Add the green bell pepper and saute for a couple of minutes until it softens and cooks through.
6Add the masala curry paste to the tomato and green bell pepper mixture and the soaked cashew nuts. Stir fry for 3-4 minutes. Add a little water to adjust the consistency.
7Simmer the curry for about 10 minutes. Check salt and spice levels and adjust to taste. Stir in the chopped coriander leaves.
8Serve hot with Phulkas, Jeera Rice, and a Salad.