By Nandini Bhushan
The coastal State of Goa is a popular tourist destination known for sun, sand, beach and good food. Hindus, Muslims and Christians are the three major communities of Goa that contribute to its culinary culture. The Goan food indeed is a contrasting influence of its rich history and legacy that is mainly inspired by Indian and Portuguese influences with an exciting blend of the East and the west. Let’s look into the Goan cuisine to know about the fun-loving land.
Also try: Indian Food Recipes: Chicken Cafreal
Kaju Tonak
Kaju Tonak or cashew nut curry is a very popular Goan festive dish specially prepared during weddings and other festive occasions. This vegetarian delicacy is made with cashew nuts in spicy and tangy coconut-based gravy that is often served along with pav, roti or rice.
Ingredients
(Serves 3 to 4 persons)
Cashew nuts: 1 cup halved
Tomato: 1
Onion: 1
Turmeric powder: ½ tsp
Oil: 2 tsp
Salt to taste
For masala paste
Grated coconut: 1 cup
Garlic: 6 clove
Cumin seed: 1 tsp
Coriander seed: 1 tsp
Peppercorn: 5 to 6
Clove: 2
Dried red chilli: 2 to 3
Tamarind paste: 1 tsp
Step 1
Soak the cashew nut in hot water for about half an hour.
Step 2
Dry roast the cumin seed, coriander seed, peppercorn, clove and dried red chilli until it releases its aroma. Next, add the grated coconut and roast for another couple of minutes. Finally, add the tamarind paste and switch off the flame.
Step 3
Once cool, grind the masala into a smooth paste. If required add water while grinding.
Step 4
In the same pan add oil and saute sliced onion until translucent. To this add the tomatoes, turmeric powder and salt and cook until soft.
Step 5
Add the masala paste and stir all together for a couple of minutes. Add soaked cashew nut, and saute for about five minutes so that the masala combines together with the cashew nut.
Step 6
Add a cup of water and simmer for the next 8 to 10 minutes. As the gravy reaches the desired consistency, switch off the flame.
Step 7
Garnish with coriander leaves and enjoy the Kaju Tonak with the local pav or rice.
