However, if you prefer, you could soak yours overnight or use the quick soak method like I did when making this no-bake cake. So soft that biting into the soaked and cooked cashews is like biting into a tender piece of jackfruit ~ like in this jackfruit curry.Īs I like my cashews to have a bit of a crunch in my curry, I opt to skip soaking them overnight and let them simmer in the hot curry sauce for 20-25 minutes, which does soften them up quite a bit. Soaking the cashews will result in incredibly soft cashews when the curry is cooked. But, I’ve gotta admit, no cashews were soaked in making the curry you see here today. Traditional Sri Lankan cashew curry calls for the cashews to be soaked overnight and then used the next day. This curry is an adapted version of traditional Sri Lankan cashew curry… You can add in vegetables like peas, spinach, or carrots, when you add in the cashews and let them simmer until they are tender. While traditional Sri Lankan cashew curry is made with cashews only, I have enjoyed cashew and vegetable curry in several Sri Lankan homes, during my early years there.
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