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Cashew Curry
Vegetarian Cooking for Everyone, Deborah Madison--sent by Sarah B.
Sarah served this delicious curry for a company dinner.
230 g 1/2 pound whole cashew nuts
2 Tablespoons clarified butter, or ghee (or olive oil)
5 shallots, thinly sliced
2 small bay leaves or 5 curry leaves (curry leaves are available at Indian markets)
(1) 2-inch piece lemongrass or grated zest of 1 lemon
1 Tablespoon ground coriander
2 ml1/2 tsp. turmeric
2 serrano chiles, thinly sliced
2 garlic cloves, chopped
2 slices ginger
Salt
(1) 15-ounce can unsweetened coconut milk
2 Tablespoons chopped cilantro
basmati rice
Soak the cashews for 6 hours, changing the water several times so the nuts will whiten. Drain, then put them in a saucepan with 1 & 1/2 cups water and simmer until tender, 12 to 15 minutes. Taste them as they cook to make sure they don't become mushy. Drain and set aside.
Heat the butter in a small skillet, add the shallots, and cook over medium heat until golden, stirring occasionally, about 10 minutes. Add the bay leaves, lemongrass, coriander, turmeric, chiles, garlic, ginger, and 1/2 tsp. salt. Cook until fragrant, then add the coconut milk, 1 Tbsp. cilantro, and cashews. Simmer over moderate heat until the sauce is thickened, stirring occasionally. Remove the bay leaves. Garnish with remaining cilantro. Serve with basmati rice.
That's a curry leaf in the photo.