Spicy Goan Cashew Nut Curry (Goan Kaju Curry)
Goan Kaju Curry, a delightful vegetarian dish from the heart of Goa, combines the richness of cashew nuts with the earthy flavors of roasted spices, coconut, and tamarind. Perfect for a special lunch or dinner, this vibrant curry offers an authentic taste of Goan cuisine that can easily be made at home. It’s an ideal dish for parties, served with warm phulkas (Indian flatbread), jeera rice, and a side of fresh salad. The smooth, aromatic gravy brings together the richness of cashews and the tanginess of tamarind, making it a flavor-packed meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cashew nuts (halved) | 1 cup |
| Tomato (finely chopped) | 1 |
| Green Bell Pepper (Capsicum) | 1 (diced) |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Sunflower Oil | For cooking |
| Coriander (Dhania) Leaves | 1 tablespoon (chopped) |
| Salt | To taste |
| Fresh coconut (grated) | 1 cup |
| Onion (finely chopped) | 2 |
| Garlic (chopped) | 5 cloves |
| Coriander (Dhania) Seeds | 1 teaspoon |
| Byadagi Dried Chillies | 3 |
| Whole Black Peppercorns | 5 |
| Cumin seeds (Jeera) | 1 teaspoon |
| Cloves (Laung) | 2 |
| Tamarind (marble-sized ball) | 1/2 piece |
Preparation Time
| Time | Duration |
|---|---|
| Preparation | 10 minutes |
| Cooking | 45 minutes |
| Total Time | 55 minutes |
Instructions
-
Soak Cashew Nuts:
Begin by soaking the cashew nuts in hot water for at least 30 minutes. This softens the nuts and allows them to blend more easily into the curry later. -
-
Roast the Spices and Coconut:
In a dry pan, roast the coriander seeds, cumin seeds, peppercorns, cloves, and dried red chilies over medium heat. Continue roasting until you can smell the aromatic spices. Then, add the grated coconut and roast it along with the spices. Once the coconut is lightly toasted and fragrant, add the tamarind ball. Sauté for another 30 seconds and turn off the heat. Set this mixture aside to cool. -
Prepare the Gravy Base:
In a kadai (Indian wok), heat 1 teaspoon of sunflower oil over medium heat. Add the finely chopped onions and garlic, sautéing until the onions turn translucent and fragrant. Once done, set the onion-garlic mixture aside to cool. -
Grind the Coconut and Spice Mixture:
Once the roasted spices and coconut mixture has cooled, transfer it to a blender along with the sautéed onions and garlic. Grind the mixture into a smooth paste, adding a little water if necessary to help the process. -
Cook the Tomato and Capsicum:
In the same kadai, heat another teaspoon of sunflower oil over medium heat. Add the finely chopped tomatoes and turmeric powder. Sauté until the tomatoes soften and break down into a pulp. Then, add the diced green bell pepper (capsicum) and cook for an additional 2 minutes, until it softens slightly. -
Combine the Gravy and Cashew Nuts:
Add the freshly prepared coconut-spice paste to the cooked tomatoes and capsicum. Stir the mixture well, allowing it to cook for 2-3 minutes to combine the flavors. Add the soaked cashew nuts and continue to stir-fry the mixture for another 3-4 minutes. -
Adjust the Consistency:
Add a little water to the pan to adjust the consistency of the curry. Stir well, making sure the cashew nuts are fully immersed in the gravy. Allow the curry to simmer gently for about 10 minutes, letting the flavors meld together. -
Final Adjustments:
Once the curry has thickened slightly and the flavors have come together, check for salt and spice levels. Adjust them according to your taste. Stir in the freshly chopped coriander leaves to add a fresh, aromatic finish. -
Serve:
Your Goan Kaju Curry is ready to serve! Serve this rich, flavorful curry hot with phulkas, jeera rice, and a side of fresh salad for a satisfying meal that will transport you to the beaches of Goa.
Serving Suggestions
Goan Kaju Curry pairs beautifully with soft phulkas, steamed jeera rice, or even a fluffy pulao. To complement the flavors, serve it with a crisp cucumber salad or a tangy raita. This dish also makes a great option for a special Sunday lunch or a celebratory dinner.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 300 kcal |
| Protein | 6g |
| Carbohydrates | 20g |
| Fiber | 4g |
| Fat | 22g |
| Saturated Fat | 4g |
| Cholesterol | 0mg |
| Sodium | 200mg |
| Potassium | 250mg |
| Vitamin A | 150 IU |
| Vitamin C | 20mg |
| Iron | 1.5mg |
Tips & Variations:
- Vegan Alternative: This dish is naturally vegetarian, but if you prefer to make it vegan, simply ensure you use a plant-based oil and avoid any dairy products in the side dishes.
- Spice Level: Adjust the number of dried red chilies or peppercorns to make the curry milder or spicier according to your preference.
- Cashew Nut Variations: While cashew nuts provide a rich texture, you can also experiment with almonds for a unique twist in the flavor profile.
Enjoy this delightful Goan Kaju Curry and bring a bit of coastal India into your kitchen with every bite!
