This advertisement is directed at adults. James Squire encourages the responsible consumption of alcohol.

Every single hotel and every bar in the whole of Sri Lanka serves these. Peter Kuruvita says "It's always a good way to test to see how the rest of the food will be. If you have some beautiful cashew nuts and a cold beer then you'll know that the rest of the food is going to be fantastic".

Serves
4

Preparation

5min

Cooking

10min

Skill level

Easy
By
Average: 4.1 (38 votes)
Yum

Ingredients

  • 100 ml of vegetable oil
  • 300 g raw unsalted cashew nuts
  • 2 sprigs of fresh curry leaves
  • ½ tsp chilli powder
  • ½ tsp ground black pepper
  • ½ tsp salt

 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Heat the oil in a heavy based pan until smokey. Add the cashew nuts and shallow fry, moving the nuts around with a slotted spoon so that they cook evenly, until golden brown. Add the curry leaves and strain the oil.

Place the nuts and curry leaves in a bowl. Add the chilli, pepper and salt, and toss to combine.

Transfer to a bowl and serve.

Beer match Four 'Wives' Pilsner.