SRI LANKAN DEVILLED CASHEWS
Timescale
Relaxed
Makes
1 serving
Difficulty 
Simple

The ultimate bar snack? Sri Lanka’s Devilled dishes are not only limited to stir fries and curries - Roasted Cashews, with crispy onions and an addictive heat that will have you reaching for yet another handful. The perfect accompaniment to an ice cold beer.  

INGREDIENTS

200g Cashew Nuts

1 Large Shallot, finely sliced

1 tsp. Hot Chilli Powder

1 tsp. Ground Coriander

1 tsp. Ground Cumin

1 tsp. Turmeric Powder

1 tsp. Mustard Seeds

½ tsp. Garlic Powder

10-15 Curry Leaves

Pinch of Salt and Pepper

2 tsp. Coconut Oil

Juice of 1 Lime

METHOD

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 as a snack or try topping on curries.

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