CASHEWNUT KORMA
Ingredients:
- Oil or Ghee - 2 and 1/2 tbsp
- Creamed coconut - 80gms
- Onions - 2 (Sliced)
- Green Chillies - 3 (deseeded and finely chopped)
- Garlic- 2 flakes (chopped)
- Cumin seeds - 1/2 tsp (ground)
- Turmeric -1/2tsp
- Coriander power - 1/2 tsp
- Cashew nuts - 150gms (ground into paste)
- White or brown rice -250gms
- Cauliflower - 1/4 medium sized
- Okra - 130gms (divided into florets)
- Courgettes - 130gms (sliced)
- Peas -130gms (fresh or forzen)
- Fresh coriander leaves - 2 to 3 tbsp
- Freshly ground Black Pepper
- Salt to taste
Recipe Directions:
- Put the coconut into bowl and cover with 500ml boiling water. Stir, then leave to melt completely.
- Meanwhile, warm the oil or ghee in a large saucepan over a moderate heat, add the onion, cover and cook until tender 5 to 8minutes.
- Add the chillies, garlic and spices, stir well and cook for a further 3 minutes. remove from the heat and set aside.
- Stir the cashew nuts paste into the bowl containing the coconut. Add this mixture to the onion and flavoring in the pan and season with salt and black pepper. Cover and set aside once more.
- Cook the rice. When the rice is almost ready, cook the vegetables, pour 1 cm of boiling water into a large saucepan, add the cauliflower and okra, cover and half-boil, half steam for 1 minute. Add the courgettes, cover again and cook for 4 minutes. Drain.
- Stir the vegetables into the creamy cashew nuts mixture along with the frozen peas. Warm through over a gentle heat. Check the seasoning and serve, Sprinkled with coriander, with rice.
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