Sri Lankan Devilled Cashews Food

SRI LANKAN DEVILLED CASHEWS

Steps:

• 1. Preheat the oven to 180°C.
• ​2. Place a large, oven proof dish over a medium high heat and add the Coconut Oil. Once hot, add the Mustard Seeds and the Sliced Shallot and fry for 2-3 minutes, until the Onions are starting to colour.
• ​3. Add the spices and Curry Leaves to the pan and cook off for 1 minute before adding the Cashew Nuts. Mix together to ensure the nuts are evenly covered with spice mix and then transfer to the oven.
• ​4. Roast in the oven for 15 minutes until the nuts are colder brown and the onions are crispy.
• ​5. Remove from the oven and squeeze over the lime juice. Mix together and allow to cool.
• ​6. Enjoy these devilled cashews as a snack or try topping on curries. These should keep for a few days when placed in a sealed container, not that you're likely to have any leftover!
• NOTE: We absolutely love roasted cashews, as they're not only delicious but seem to take one well the flavour we add to them. However, feel free to try this with other nuts like almonds, walnuts or hazelnuts.

KADJU BADUN ( SRI LANKAN DEVILED CASHEWS)

Steps:

• Combine the cashews, paprika, turmeric, salt and water together in a bowl and let stand for 1 hour.
• Heat the vegetable oil in a skillet and fry the cashews until they're browned evenly.
• Remove from the oil, drain on paper towels and let cool slightly.
• In a plastic zipper bag, combine the chili powder and garlic salt to taste; toss the nuts around in the mixture and serve.