Sri Lankan Cashew Nut Mix
- Preparation and cooking time
- Total time
- A challenge
- Makes Portions
Ingredients
- 2 large red onions sliced
- Chilli Powder
- Coarse Sea Salt
- 500g cashew nuts
- 20 fresh or dry curry leaves
- 1 Litre Sunflower Oil
1 stalk of fresh or dry Rampe Leaf (optional: available in Srilankan stores)
- 1 stalk of fresh or dry Rampe Leaf (optional: available in Srilankan stores)
Method
- STEP 1In a large bowl mix the red onions with the salt and chilli powder, enough so that it tastes seasoned.
- STEP 2Heat the oil in a wok and then deep fry the onions until golden. Remove with a slotted soon, and put into a bowl lined with kitchen paper to drain the oil.
- STEP 3Deep fry the curry leaves and rampe leaf for a few seconds and put into the same bowl.
- STEP 4Deep fry the cashew nuts for no longer than 20 seconds until they turn golden brown and tip into the same bowl.
- STEP 5Dab some more kitchen paper on the top of the mixture to drain excess oil, then toss together. If necesary, add more salt and chilli. Store in an air tight jar at room temperature. It keeps for 2 weeks.
