‘My husband will eat this in one sitting if I let him.’
Biting Biting: Snacking Gujarati-Style
By Urvashi Roe
Published by Kitchen Press
Makai Kaju nu Shaak
SWEETCORN AND CASHEW CURRY
Grilled corn rubbed over with butter or ghee, chilli powder and salt is a fantastic snack. We enjoy it often. But when you want something a bit more substantial this is the shaak to make. The cashews add such a wonderful nuttiness. My husband will eat this in one sitting if I let him.
Serves 4–6
100g cashew nuts
2 tbsp sunflower or rapeseed oil
2 tsp mustard seeds
4 tsp finely chopped green chillies
300g floury potatoes, cut into 3cm cubes
400ml tin coconut milk
1 tsp turmeric
2 tsp cumin powder
1½ tsp salt
3 sweetcorn cobs, cut into 6cm pieces
3 tbsp finely chopped fresh coriander
Toast the cashew nuts in a dry wok over a medium heat until they start to brown and fill your kitchen with a wonderful nutty aroma. Set to one side.
Put the wok back on the heat, add the oil and heat for a few minutes, then add the mustard seeds and let them crackle and pop for a few seconds. Next, add the green chillies closely followed by the potatoes.
Turn the heat to low and stir in the coconut milk, turmeric, cumin and salt. Fill the empty coconut milk tin with water, scraping down the edges to get all of the coconut, and pour that in, stir and bring to a simmer.
Leave to cook for five minutes and then add the sweetcorn and toasted cashews, reserving a few to garnish. Cook for another five minutes with the lid on until the potatoes are soft, the sweetcorn just tender and the cashews a little softened.
Garnish with the fresh coriander and the reserved toasted cashews, roughly chopped. Serve as is or with crusty bread, on rice or on quinoa.
Biting Biting: Snacking Gujarati-Style by Urvashi Roe is published by Kitchen Press, priced £20.
‘The question I least enjoy answering is also the one I am asked most frequently: ‘Where did you lea …
‘I also held questions about the identities we perhaps each hold in a myriad of ways, and what it me …