Friday, August 13, 2010
CASHEW NUT CURRY
If only maids were made in heaven I would have been a rested and happy woman in a newly cleaned and sparkling home. But no. I had to have two of the most incompetent and obnoxious maids delivered to my door yesterday. I was bluffed into believing that they were well trained and experienced. Silly me.
At the end of each explicitly explained task they stood and wavered looking extremely disgusted. I don't blame them. That is why I hire maids. Duh.
They grumbled and probably swore their way through the housework for almost three hours while I attempted to curb and guide them into some form of what I thought were logical and common sensed tasks. I think my eyes glowed.
After three hours when the job was 'done' and the house somewhat less than sparkling one of them just flopped like a sack of rice and spread herself on the floor at the front door while waiting to be picked up by the Big Bluffer. Upset as I was I almost burst out laughing. Out of pity I made conversation with her. I think we found common ground. We both hate housework. A job I had landed myself into by choice and she by circumstance.
But I think she might have liked some cashew nut curry. If she had been a whole lot nicer and I had had a pleasant day it might have occurred to me to let her bring some home. Silly girl.
It was a sad and cloudy morning and I, groggy from sleep and exhausted from the previous day's encounter with Two Maids from my Nightmare, had taken photos of the cashew nut curry I had made on that day.
Obviously, drunk from sleep, I wasn't focused and neither were these photos. But a girl's got to do what a girl's got to do. No?
The recipe ~
This is a lovely dish. Sweet cashews in some curry sauce makes a most appetizing dish. I might also mention that I was inspired to make this after watching Anthony Bourdain's visit to Sri Lanka.
200 gm raw cashews
1 medium onion, sliced
2-3 pips garlic
1/2 inch ginger, sliced
1 T coriander powder
1/2 T cumin powder
1/4 T fennel powder
a pinch or two of tumeric powder
7-8 curry leaves
some black pepper, crushed
1/4 cup thick coconut milk
2-3 T cooking oil
Pound the onions, garlic and ginger in a pestle and mortar till quite fine.
Heat oil in a pan and saute the pounded ingredients until fragrant. Add the powdered spices and a little water, about 2 tablespoons, and saute until the mixture turns a little darker and the oil seperates from the paste.
Throw in the cashews and stir to mix it into the spices. Add the coconut milk and bring to a simmer and let it simmer for about 20 to 25 minutes. Add salt in between. While doing so add some water or stock if the mixture seems to dry. There should be some sauce but not gravy. It a dry sort of curry.
Sprinkle some crushed black pepper if you so desire. Serve with white rice.
Note ~ You may add some sliced green chillies just at the end of the cooking and sprinkle some fried onions over the top just before serving.