|
METHOD
1. Into a large bowl put the bicaronate of soda and a litre (18 fl ozs) of cold water. Soak the cashew-nuts in it for
4 hours making sure that the nuts are immersed in the water.
2. Drain away the water and wash the cashew-nuts in cold water.
3. In a medium-sized pan heat the oil on a low to medium heat. Add the onion, the cinnamon, the cloves and the cardamom
and fry until the onions are lightly browned. Add the spices (turmeric, coriander and cumin) and the nuts and stir until well
mixed. Add the salt, the creamed coconut, and the water and bring to a boil. Lower the heat and stir from time to time until
most of the liquid has evaporated. This dish does not contain any sauce - the spices should coat the nuts.
|
