Recipe Index

Ingredients

• 3 Tbsp. grapeseed or vegetable oil
• 1 sprig fresh curry (about 15 leaves; optional)
• ½ medium red onion, thinly sliced
• 2 cups raw cashews
• 1½ tsp. freshly ground pepper
• ½ tsp. red chile powder (such as Kashmiri) or cayenne pepper
• 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more

Method

1. Heat the grapeseed or vegetable oil in a large wok or high-sided skillet over medium-high heat, and fry the curry leaves, if using them, for about 15 seconds, stirring constantly, until crisp.
2. Lift the crisp curry leaves onto paper towels with a slotted spoon to drain.
3. Cook the thinly sliced red onion in the same wok over medium-high heat, stirring occasionally, for about 4 minutes until softened and golden brown, then move it to the paper towels with the curry leaves.
4. Tip the raw cashews into the hot wok and cook them, stirring occasionally, for 8 to 12 minutes until they turn golden brown all over.
5. Scoop the fried cashews into a large bowl with a slotted spoon and add the drained curry leaves and caramelized onion.
6. Sprinkle the freshly ground pepper, red chile powder or cayenne pepper and kosher salt over the cashew mixture and toss everything until the nuts are evenly coated, adding more salt if the seasoning needs it.

Total: 30 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data