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.

  1. Soak 150g cashews in water for 30 minutes.
  2. Heat a pan then add 2tbsp oil and 1 finely chopped small white onion.
  3. 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.
  4. Stir fry on gentle heat till the water evaporates.
  5. Now add in 200ml coconut milk and bring it to the boil.
  6. Add in the pre-soaked cashews and simmer for 15 minutes.
  7. Now add 150g french beans.  Cook for 5 minutes and turn off the stove.
  8. Rest till ready to serve.  Goes well with rice or roti.