|Looks a bit like vom though doesn't it?|
Another meal another recipe fro Madhur Jaffrey. I'm trying to use up the curry powder I made a few days ago so I made the other World Vegetarian recipe that uses it - Sri Lankan Cashew Curry. I also wanted to use up some cashew nuts that had been hanging around for months.
You start by soaking the unroasted cashew nuts over night, or if you're me you forget to do this and bung them in a bowl of water as soon as you get up in the morning. I used unroasted cashew nuts in a stir fry once before and the result was a tad tough and rubbery so I was a little skeptical about how these cashews would fare.
May I now apologise to MJ for ever doubting her. Soaking them made them soft but not squishy and they practically melted in the mouth, giving little bursts of cashew-y goodness. I will definitely be using this tip in other curries.
Since Sunday's curry was overpowered by the chilli and a touch bland this time I used 2 tsp of the curry powder, twice the recommended amount in the recipe, doubled the amount of lime juice recommended and halved the amount of green chilli. I also threw in a bit more salt and half a vegetable stock cube. I bulked the curry up with a sad-looking leek that was in the fridge and the rest of the green beans (not cut diagonally into 5mm lengths this time).
The result was delicious - piquant but not too hot, creamy coconut milk, bursts of cashew, the warm taste of curry leaves and ginger, all heightened by a hint of lime juice.
I am definitely throwing off my sloth and going for a run later, mainly due to there being none left!