Kashmiri-style Cashew Curry

Ingredients

In this adaptation, we have incorporated Kashmiri spices and cooking techniques to transform the original Portuguese dish into a Kashmiri-style Cashew Curry. The addition of Kashmiri spices such as fennel seeds, ginger, and Kashmiri red chili powder gives the dish a distinct flavor profile. The original dish's ingredients and flavors have been modified to align with the vibrant and aromatic Kashmiri cuisine. We alse have the original recipe for Tentalaria di cashupete, so you can check it out.

• 2 cups (300g) cashews, soaked overnight 2 cups (300g) cashews, soaked overnight
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon fennel seeds 1 teaspoon fennel seeds
• 1 teaspoon Kashmiri red chili powder 1 teaspoon Kashmiri red chili powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 cup (240ml) tomato puree 1 cup (240ml) tomato puree
• 1 cup (240ml) water 1 cup (240ml) water
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 5g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 10g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Drain the soaked cashews and blend them into a smooth paste using a food processor or blender.
2. 2.
   Heat ghee in a large pan over medium heat. Add the chopped onions and sauté until golden brown.
3. 3.
   Add the minced garlic, grated ginger, and slit green chilies to the pan. Sauté for another minute.
4. 4.
   Add the fennel seeds, Kashmiri red chili powder, turmeric powder, ground cumin, and ground coriander to the pan. Stir well to combine the spices with the onion mixture.
5. 5.
   Pour in the tomato puree and cook for a few minutes until the raw smell of the tomatoes disappears.
6. 6.
   Add the cashew paste to the pan and mix well. Cook for 2-3 minutes, stirring continuously.
7. 7.
   Gradually add water to the pan, stirring constantly to maintain a smooth consistency.
8. 8.
   Season with salt to taste and simmer the curry for 10-15 minutes, allowing the flavors to meld together.
9. 9.
   Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Cashews — Soaking the cashews overnight helps in achieving a smooth paste. If you prefer a creamier texture, you can blend the cashews with a little water or coconut milk.

Tips & Tricks

• For a spicier curry, increase the amount of Kashmiri red chili powder or add a pinch of cayenne pepper.
• To make the curry richer, substitute some of the water with coconut milk.
• For a creamier texture, blend half of the cashews into a paste and leave the other half whole.

Serving advice

Serve the Kashmiri-style Cashew Curry hot with steamed rice or naan bread. Garnish with fresh cilantro leaves for added freshness.

Presentation advice

Present the Kashmiri-style Cashew Curry in a vibrant serving dish, allowing the rich red color of the curry to stand out. Garnish with a sprinkle of Kashmiri red chili powder and a few cashews for an appealing visual touch.