International Cuisine

Spicy Goan Kaju Curry with Cashew Nuts and Tamarind

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Goan Kaju Curry Recipe (Spicy Goan Cashew Nut Curry)

Description:

Goan Kaju Curry, a delightful vegetarian dish hailing from the coastal region of Goa, is a perfect blend of bold flavors, with the richness of cashew nuts paired with aromatic spices and tangy tamarind. Traditionally served at Goan weddings and festive gatherings, this curry is a true representation of Goan cuisine’s love for coconut, spices, and souring agents like tamarind. The preparation involves roasting grated coconut along with spices like coriander, cumin, and dried red chilies, creating a rich, flavorful paste that brings out the authentic Goan flavors. Paired with phulkas, jeera rice, or a fresh salad, this curry is a hearty, satisfying meal perfect for both weeknight dinners and special occasions.


Cuisine: Goan Recipes

Course: Lunch

Diet: Vegetarian


Ingredients:

Ingredient Quantity
Cashew nuts (halved) 1 cup
Tomato (finely chopped) 1
Green Bell Pepper (Capsicum) 1, diced
Turmeric powder (Haldi) 1/2 teaspoon
Oil (for cooking) As required
Coriander (Dhania) Leaves (chopped) 1 tablespoon (for garnishing)
Salt To taste

Ingredients to be ground to a paste:

Ingredient Quantity
Fresh coconut (grated) 1 cup
Onion (finely chopped) 2
Garlic (chopped) 5 cloves
Coriander (Dhania) Seeds 1 teaspoon
Byadagi Dried Chilies 3
Whole Black Peppercorns 5
Cumin seeds (Jeera) 1 teaspoon
Cloves (Laung) 2
Tamarind (marble-sized ball) 1/2

Preparation Time: 10 minutes

Cooking Time: 45 minutes

Total Time: 55 minutes

Serves: 4-5


Instructions:

Step 1: Soak the Cashew Nuts

Begin by soaking the cashew nuts in hot water for at least 30 minutes to soften them. This ensures that the nuts cook evenly and absorb the flavors of the curry.

Step 2: Dry Roast the Spices and Coconut

In a dry pan, add the coriander seeds, cumin seeds, whole black peppercorns, cloves, and dried red chilies. Roast them on low heat until the spices release a fragrant aroma, which will only take a few minutes. Once the spices are roasted, add the grated fresh coconut to the pan. Continue roasting for a few minutes until the coconut turns golden and aromatic. Finally, toss in the tamarind ball and sauté it for a few seconds before turning off the heat.

Step 3: Make the Masala Paste

Allow the roasted coconut and spice mixture to cool. Once cooled, transfer the mixture to a blender. Add the finely chopped onions, garlic, and a bit of water to help blend everything into a smooth paste. Set this aside for later use.

Step 4: Prepare the Gravy

Heat a teaspoon of oil in a kadai (deep pan) over medium heat. Add the finely chopped onion and garlic, sautéing until the onions become translucent and soft. Once cooked, add the chopped tomato and turmeric powder. Cook until the tomatoes soften and become mushy.

Step 5: Add the Vegetables

To the sautéed onion-tomato mixture, add the diced green bell pepper (capsicum) and sauté for another 2-3 minutes until the capsicum softens and cooks through.

Step 6: Combine the Masala Paste and Cashews

Now, add the ground coconut-spice paste to the pan with the sautéed vegetables. Stir in the soaked cashew nuts and cook for about 3-4 minutes, allowing the flavors to meld together.

Step 7: Adjust the Consistency

Add a little water to achieve the desired consistency for the curry. Stir the curry well and let it simmer on medium heat for about 10 minutes, allowing the flavors to infuse and the sauce to thicken.

Step 8: Final Touches

Taste the curry and adjust the salt and spice levels according to your preference. If needed, add more tamarind for extra tang or chili for heat. Once done, sprinkle chopped coriander leaves over the curry for a fresh, aromatic finish.

Step 9: Serve

Serve the Goan Kaju Curry hot with phulkas (Indian flatbreads), jeera rice, or a refreshing salad for a wholesome meal. The rich flavors of the curry, combined with the crunch of the cashews, make this dish a favorite at any gathering or special occasion.


Tips for Making the Perfect Goan Kaju Curry:

  • Cashew Nuts: Soaking the cashews not only helps them soften but also ensures they absorb the curry’s flavors. If you’re in a rush, soaking them in hot water will speed up the process.
  • Fresh Coconut: Grated fresh coconut is the key to achieving the authentic Goan taste. If you can’t find fresh coconut, desiccated coconut can be used, though the flavor will be slightly different.
  • Spices: Goan cooking is known for its balanced use of spices. Adjust the level of dried chilies according to your heat preference. Byadagi chilies are commonly used in Goan cooking for their mild heat and vibrant color.
  • Tamarind: Tamarind imparts a subtle sourness that is characteristic of Goan dishes. If you don’t have tamarind, a small amount of lemon juice can be substituted, but it won’t replicate the exact flavor.

Nutritional Information (Per Serving, Approx.):

Nutrient Amount
Calories 250 kcal
Protein 5 g
Carbohydrates 18 g
Fat 18 g
Saturated Fat 3 g
Fiber 4 g
Sodium 250 mg
Vitamin C 20% of RDI
Calcium 5% of RDI

Why You’ll Love This Recipe:

Goan Kaju Curry is a true delight for the taste buds, offering a unique combination of richness, spice, and tanginess. The creamy texture of the cashew nuts contrasts beautifully with the warmth of the spices and the acidity of the tamarind. This curry not only satisfies your hunger but also introduces you to the vibrant flavors of Goan cuisine. Whether you’re serving it for a festive occasion or a quiet dinner at home, Goan Kaju Curry is sure to impress.

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