Follow these steps for perfect results
Cashew nuts
halved, soaked
Tomato
finely chopped
Green Bell Pepper
diced
Turmeric powder
Sunflower Oil
for cooking
Coriander Leaves
chopped
Salt
to taste
Fresh coconut
grated
Onion
finely chopped
Garlic
chopped
Coriander Seeds
Byadagi Dried Chillies
Whole Black Peppercorns
Cumin seeds
Cloves
Tamarind
marble sized ball
Soak cashew nuts in hot water for at least 30 minutes.
Dry roast coriander seeds, cumin seeds, peppercorns, cloves, and dry red chilies until fragrant.
Add grated coconut to the roasted spices and roast until fragrant.
Add tamarind and saute briefly.
Remove from heat and let cool.
In a pan, sauté chopped onion and garlic until translucent.
Grind the cooled coconut-spice mixture and sauteed onions into a smooth paste with water.
In the same pan, heat oil and sauté chopped tomatoes and turmeric powder until softened.
Add diced green bell pepper and sauté until slightly softened.
Add the masala curry paste and soaked cashews to the tomato-pepper mixture.
Stir-fry for 3-4 minutes.
Add water to adjust the curry's consistency.
Simmer for about 10 minutes, stirring occasionally.
Adjust salt and spice levels to taste.
Stir in chopped coriander leaves before serving.
Serve hot with Phulkas, Jeera Rice, or salad.
Expert advice for the best results
Soaking cashews ensures a creamier texture.
Adjust the number of chilies to control the spice level.
Dry roasting the spices enhances their flavor.
If you don't have Byadagi chillies, use a similar mild red chilli for color.
Everything you need to know before you start
20 minutes
The curry can be made a day in advance and stored in the refrigerator.
Serve hot in a bowl, garnished with fresh coriander and a dollop of cream (optional).
Serve with rice or Indian breads like Phulkas or Naan.
A side of raita (yogurt dip) complements the spice.
A simple salad adds freshness.
The bitterness of the IPA cuts through the richness of the curry.
Aromatic white wine that complements the spices.
Discover the story behind this recipe
Goan cuisine is influenced by Portuguese rule, resulting in unique flavors.
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