Kaju Curry is traditionally made in Goan culture with roasted grated coconut along with onion, garlic, and some spices. Cashew nuts are good for health as it is rich in energy, vitamins, minerals, and antioxidants. Hope you like this recipe as you did like my previous recipe Egg Halwa.
One Cup – Coconut (grated), And Cashew Nuts (halves)
One Medium Sized Tomato (finely chopped)
Two – Medium Sized Onions (finely chopped)
One – Capsicum (diced)
Five – Garlic Pods(chopped)
One Teaspoon – Coriander Seeds, And Cumin Seeds
Three – Dry Red Chilies
Five – Peppercorns
Two – Cloves
Small Sized Ball of Tamarind
Half Teaspoon – Turmeric Powder
Four Tablespoon – Oil
One Tablespoon – Coriander Leaves(chopped)
Salt As Required
Soak the cashew nuts into hot water for at least thirty minutes. Drain and keep aside.
Heat a frying pan and add two tablespoons oil. When the oil heats, add three-fourths of chopped onion and fry till the onion turns transparent.
Now add chopped garlic and stir till the rawness of garlic goes away.
Add the spices (coriander seeds, cumin seeds, peppercorns, cloves and dry red chilies) and fry till they turn brownish on low heat.
Don’t let the spices burn.
Add grated coconut and roast till it turns brownish and switches off the gas. Add turmeric powder and tamarind ball, stir and let it cool down.
After cooling, grind the coconut mixture by adding water to make a thin paste. Add More water if needed, don’t make the paste very watery.
Keep It aside after grinding.
Now heat the same frying pan and heat two tablespoons of oil.
To the oil add the remaining onions and fry till it turns translucent. Add chopped tomato and fry till tomato turns mushy.
Now add diced capsicum and stir fry for ten minutes or till capsicum softens.
Put the coconut gravy and stir well.
Add cashew nuts to the gravy in the frying pan.
Stir well and simmer for ten minutes.
Adjust salt to taste.
Garnish with chopped coriander leaves.
Serve hot the Kaju curry with flatbread or rice.
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