Goan Kaju Curry Recipe (Spicy Goan Cashew Nut Curry)

Raksha Kamat
Goan Kaju Curry Recipe (Spicy Goan Cashew Nut Curry)
1498 ratings.

Goan Kaju Curry is yet another delicious dish from the western coast of India or the Konkan region. Goan Kaju Curry is normally made using the best quality goan cashew nuts and served as a vegetarian delicacy in goan weddings and parties. The Goan Kaju curry is made by following the traditional style of goan cooking which consists of roasting grated coconut along with onion, garlic and spices and addition of tamarind. Tamarind is used as a souring agent in most of the Goan dishes.

Serve this Goan Kaju Curry for parties along with Phulkas, Jeera Rice and a Salad for a weeknight dinner or a special Sunday lunch.

Try More such goan delicacies like Moongachi UsaliPotato Vindaloo Recipe (Spicy Goan Potato Curry).

Did you know: Cashew nuts are good for health as it is packed with energy, vitamins, minerals and antioxidants. They are rich in calories and protect the heart by lowering the bad cholesterol in the body.

Cuisine: Goan Recipes
Course: Lunch
Diet: Vegetarian
Prep in

10 M

Cooks in

45 M

Total in

55 M

Makes:

3 Servings

Ingredients

  • 1 cup Cashew nuts , halved
  • 1 Tomato , finely chopped
  • 1 Green Bell Pepper (Capsicum) , diced
  • 1/2 teaspoon Turmeric powder (Haldi)
  • Cooking oil , for cooking
  • 1 tablespoon Coriander (Dhania) Leaves , chopped, for garnishing
  • Salt , to taste
  • Ingredients to be ground to paste
  • 1 cup Fresh coconut , grated
  • 2 Onion , finely chopped
  • 5 Garlic , chopped
  • 1 teaspoon Coriander (Dhania) Seeds
  • 3 Byadagi Dried Chillies
  • 5 Whole Black Peppercorns
  • 1 teaspoon Cumin seeds (Jeera)
  • 2 Cloves (Laung)
  • 1/2 Tamarind , marble sized ball

How to make Goan Kaju Curry Recipe (Spicy Goan Cashew Nut Curry)

  1. To Begin making the Goan Kaju Curry recipe, soak the cashew nuts into hot water for minimum 30 minutes.

  2. Meanwhile proceed for making the curry/gravy. 

  3. Dry roast the coriander seeds, cumin seeds, peppercorns, cloves and dry red chilies until you get a roasted aroma. Add the coconut and roast it along with the spices until you can smell the aromas of the coconut. Add the tamarind ball and saute for a few seconds and turn off the heat.

  4. For making the gravy, place a kadai on medium heat and add a teaspoon of oil. Add the finely chopped onion and garlic and saute until the onion is translucent. 

  5. Once cooled, grind the above mentioned grated coconut and spice mixture along with the onions to make a smooth paste, by adding a little water.  

  6. In the same pan where you sauteed the onions, heat a teaspoon of oil on medium heat. Add the chopped tomatoes, turmeric powder and saute them until it softens. Add the capsicum and saute for a couple of minutes until it softens and cooks through. 

  7. Add the masala curry paste to the above tomato capsicum mixture and the soaked cashew nuts and stir fry for 3-4 minutes. Add a little water to adjust the consistency of the Kaju Curry. 

  8. Stir and simmer the Goan Kaju Curry for about 10 Minutes. Once done, check the salt and spice levels and adjust to suit your taste. Finally stir in the chopped coriander leaves and serve.

  9. Serve this Goan Kaju Curry for parties along with PhulkasJeera Riceand a Salad for a weeknight dinner or a special Sunday lunch

Raksha Kamat

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Last Modified On Monday, 21 November 2016 12:45
     
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