RECIPE - Cashew nut and Green Bean curry
The cashew plant is Goa's blessing. Every part of it is useful - the bright red fruit is used to make a local liquor called Feni. The nut is roasted to extract the seed within. The oil from the outer husk is then used to make an anti-termiite application. The best part of the tree of course is the cashew nut. We eat them roasted or in a curry - usually the young tender cashews are used for this. As I was missing this curry I tried to make it with store bought unsalted cashews. Here is a simple recipe.
- Soak 150g cashews in water for 30 minutes.
- Heat a pan then add 2tbsp oil and 1 finely chopped small white onion.
- Fry till the onion is translucent then add 1 cup of water, 1 fat clove of grated garlic and 1 level tbsp Goan Chicken (Xacuti) spice.
- Stir fry on gentle heat till the water evaporates.
- Now add in 200ml coconut milk and bring it to the boil.
- Add in the pre-soaked cashews and simmer for 15 minutes.
- Now add 150g french beans. Cook for 5 minutes and turn off the stove.
- Rest till ready to serve. Goes well with rice or roti.