Cucumber and cashew nut curry

Cucumber and cashew nut curry


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This dish is inauthentic, so my apologies for that. It came about as an experiment of mixing two recipes together and I rather liked it. A mild warning that if you are a person sensitive to somewhat unusual textures then this recipe may not be for you – I am particularly partial to odd textures so the slurpy cucumber and yielding nuts are right up my alley!

Cover the cashew nuts with cold water for 30 minutes, then drain
Dry-roast the cumin and coriander seeds in a pan until golden and aromatic, then grind to a powder. Mix together with the turmeric and chilli powder
Slice the cucumber lengthways and remove the seeds with a teaspoon. Discard the seeds. Cut the cucumber on the angle into 1.5cm slices
Place the cucumbers, cashews, coconut milk, ground spice mix, chillies and cinnamon in a saucepan. Simmer together for 10 minutes, until both the nuts and cucumber are just tender
Heat the sunflower oil in a separate pan and, once hot, add the onion, curry leaves, dill and fennel seeds. Fry over a medium heat for 5 minutes until the onions are golden
Pour over the cucumber and cashew curry and simmer together for a further 5 minutes. Season to taste with salt, then serve with plain boiled rice
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