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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 4 |
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This is a delicate, mildly aromatic and easy to make sauce that can quickly dress up a plain rice dish. It also gives a nice twist to wild rice. Dried curry leaves are available in most ethnic or natural food stores. Ingredients:
1 tbls olive oil |
2/3 cup cashew nuts roughly chopped |
1 tsp chopped dried curry leaf |
1 tsp black mustard seeds |
1/2 tsp tumeric |
zest of 2 lemons |
juice of 2 lemons |
2 tbls sherry |
1 tsp honey |
salt & freshly ground black pepper to taste. |
Directions:
1. Heat Oil in a heavy skillet over medium heat.
2. Place Cashews and Curry Leaves in pan and toast until the nuts are lightly browned. (3 Mins) Add mustard seeds and continue toasting until the seeds begin to pop. (2 - 4 Min)
3. Add the rest of the ingredients and bring to a boil. Simmer 2 - 4 minutes, Season with salt and Pepper.
4. Stir into wild, Basmati or Jasmine rice.
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