Recipe - Kadju (Curried Cashewnuts)

225 g Cashewnuts
25 50 g onion
1 Fresh chilli
1 One fourth teaspoon Curry powder
One half teaspoon Turmeric
250 ml Coconut milk
One fourth teaspoon Chilli powder
1 teaspoon Salt
One half teaspoon Fenugreek
sprig curry leaves
25 ml Oil

Wash the cashewnuts, then soak them in a bowl of water for a couple of
hours. Chop the onion and chilli. Remove the cashewnuts from the water,
drain and place in a saucepan together with the chilli, 1 tsp of curry
powder, the turmeric, coconut milk, chilli powder, salt, fenugreek and
curry leaves. Bring to the boil and simmer for 5 minutes. Heat the oil in a
frying pan and toss in the onion for a couple of minutes. Add the cashewnut
mixture and cook for a further 3 ~4 minutes then sprinkle with remaining
curry powder. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962
224 010 0

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini