Devilled cashew nuts

Devilled cashew nuts

By
From
My Feast
Serves
4
Photographer
Chris Chen

This is a Sri Lankan favourite, best enjoyed with a beer on a balcony while watching the sun go down. It’s a classic hotel snack and i like to judge a hotel’s kitchen by their devilled cashews. The cashew nut is one of the only nuts to grow outside the fruit. The reason cashew nuts are so expensive is because they are very tricky to harvest. The nut is surrounded in a black skin and when you cut the skin, a white milky substance comes out; if you get this liquid on your hands, it burns, so great caution is needed in harvesting.

Ingredients

Quantity Ingredient
100ml vegetable oil
300g raw unsalted cashew nuts
2 sprigs curry leaves, leaves picked
1/2 teaspoon red chilli powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Method

  1. Heat the oil in a heavy-based saucepan over medium heat until a light smoke haze comes off it. Add the nuts and fry until golden.
  2. Add the curry leaves and cook until crisp and then strain through a fine mesh sieve into a heatproof bowl. Discard the oil. Place the nuts and curry leaves in a bowl.
  3. Combine the chilli powder, salt and pepper. Toss the nuts and curry leaves in the mixture to coat well.
Tags:
My
Feast
Peter
Kuruvita
Asia
Asian
island
SBS
My Sri Lanka
Island Feast
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