Goan Kaju Curry (Goan Cashew Curry)
Description:
Goan Kaju Curry, a beloved dish from the Konkan region of India, brings together the freshest cashews with a blend of aromatic spices and coconut. Traditionally served at weddings and parties, this vegetarian curry is a flavorful, comforting delight that combines the richness of cashews, the warmth of spices, and the creaminess of coconut.
Cuisine: Goan
Course: Lunch
Diet: Vegetarian
Ingredients:
- 1 cup cashews, chopped
- 1 tomato, finely chopped
- 1 capsicum (green), chopped
- ½ tsp turmeric powder
- Oil, as needed
- 1 tbsp coriander leaves, chopped (for garnish)
- Salt, to taste
For the paste:
- 1 cup grated coconut
- 2 onions, finely chopped
- 5 garlic cloves, chopped
- 1 tsp coriander seeds
- 3 Byadagi red chillies
- 5 whole black peppercorns
- 1 tsp cumin seeds
- 2 cloves
- ½ marble-sized tamarind ball
Preparation Time: 10 minutes
Cook Time: 45 minutes
Instructions:
-
Soak the Cashews:
Begin by soaking the cashews in hot water for 30 minutes to soften them. -
Prepare the Spice Paste:
In a pan, heat the coriander seeds, cumin seeds, black peppercorns, Byadagi red chillies, and cloves over medium heat. Fry the spices for 2–3 minutes until fragrant. Then, add the grated coconut and cook it until it turns a light golden brown. Toss in the tamarind and cook for another 15 seconds. Remove from heat and let the mixture cool. -
Cook Onion and Garlic:
In another pan, heat some oil and sauté the finely chopped onions and garlic until the onions turn soft and translucent. Turn off the heat and set aside. -
Grind the Paste:
Combine the cooled coconut-spice mixture and sautéed onion-garlic in a mixer grinder. Add a little water and blend everything into a smooth paste. -
Prepare the Curry Base:
Heat oil in a pan. Add the chopped tomatoes, turmeric powder, and salt. Cook until the tomatoes soften and break down, about 5–7 minutes. Then, add the chopped capsicum and cook until it softens. -
Cook the Cashew Curry:
Add the ground coconut-onion paste to the pan, followed by the soaked cashews. Stir everything together and cook for 3–4 minutes. If the curry is too thick, add some water to reach the desired consistency. Let it simmer on low heat for 10 minutes, stirring occasionally. -
Garnish and Serve:
Once the curry is cooked, turn off the heat. Garnish with freshly chopped coriander leaves. Serve the Goan Kaju Curry with Laccha Paratha and Palak Raita for a perfect lunch.
Enjoy this rich, aromatic curry that is sure to delight your taste buds with its unique blend of flavors!
