serves
4
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 100 ml of vegetable oil
- 300 g raw unsalted cashew nuts
- 2 sprigs of fresh curry leaves
- ½ tsp chilli powder
- ½ tsp ground black pepper
- ½ tsp salt
Instructions
Heat the oil in a heavy based pan until smokey. Add the cashew nuts and shallow fry, moving the nuts around with a slotted spoon so that they cook evenly, until golden brown. Add the curry leaves and strain the oil.
Place the nuts and curry leaves in a bowl. Add the chilli, pepper and salt, and toss to combine.
Transfer to a bowl and serve.
Beer match Four 'Wives' Pilsner.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
