Cashew and Coconut Curry
by Rehana Khambaty
This recipe has been viewed 6072 times
A delicious creamy curry!
Method- Soak the cashewnuts in hot water for 5 minutes.
- Cut the green coconut flesh into finger sized pieces.
- Heat the oil in a kadhai, add the onions and saute till they begin to go slightly brown.
- Add the tomatoes, green chillies, turmeric and cook until tomatoes are soft.
- Add the coconut, cashewnut, salt and sugar and saute for 2 minutes or till the gravy turns thick.
- Serve hot garnished with coriander.
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This recipe was contributed by Rehana Khambaty on 08 Dec 2012
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5 of 10 users found this review useful
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