Cashew Nut Curry question.

[Guest guest]

Does anyone know the correct amount of cashews in this recipe ?

250g is around 1/2 lb, 1 lb = 450g.

 

 

CASHEW NUT CURRY

(adapted from a Sri Lankan recipe by Charmaine Solomon)

 

250 g. / 1 lb (approx.) raw cashews, soaked overnight,drained.

[Guest guest]

I'll check on this, Kim. . .

 

>>>Does anyone know the correct amount of cashews in this recipe ?

250g is around 1/2 lb, 1 lb = 450g.

 

 

CASHEW NUT CURRY

(adapted from a Sri Lankan recipe by Charmaine Solomon)

 

250 g. / 1 lb (approx.) raw cashews, soaked overnight,drained.

 

 

[Guest guest]

Kim, is this the same recipe? Here it is from it's original source (credits

given) ~

LaDonna

 

>>>>>Does anyone know the correct amount of cashews in this recipe ?

250g is around 1/2 lb, 1 lb = 450g.

 

CASHEW NUT CURRY

(adapted from a Sri Lankan recipe by Charmaine Solomon)

 

250 g. / 1 lb (approx.) raw cashews, soaked overnight,drained.

 

Cashew Nut Curry

Source:

http://www.asiafood.org/recipe_list_link.cfm?recipeid=138 & startno=1 & endno=1 &

keyword=test & dish=

 

Cashews in a coconut milk sauce are a rare treat.

Serves 4-6.

 

250 g/8 oz raw cashews

750 ml/1 1/2 pints/3 cups thin coconut milk

1 large onion, finely sliced

2 fresh green chillies, seeded

1/2 teaspoon ground turmeric

2 cloves garlic, sliced

1 teaspoon finely grated fresh ginger

1 cinnamon stick

strip of dried pandan leaf

sprig of fresh curry leaves

2 stems lemon grass

1 teaspoon salt or to taste

250 ml/8 fl oz/1 cup thick coconut milk

 

Soak cashews in water for 30 minutes while preparing sauce. Put all

ingredients except thick coconut milk into a saucepan and simmer uncovered

for 10 minutes. Drain the cashews and add to the coconut milk mixture,

simmer for a further 30 minutes or until cashews are tender. Stir in thick

coconut milk and serve with rice.

 

 

From Charmaine Solomon's Encyclopedia of Asian Food, Periplus Editions,1998,

supplied courtesy of New Holland Publishers (Australia) Pty Ltd.

[Guest guest]

Thankyou!

That looks like it may be the original recipe it was adapted from.

 

 

, " LaDonna " <teacups@c...>

wrote:

> Kim, is this the same recipe? Here it is from it's original source

(credits

> given) ~

> LaDonna