non-vegetariansoy-free
goan
Goan Fish Curry, Steamed Rice and Koshimbir
40 min
751 cal
39gProtein
90gCarbs
28gFat
3Recipes
Loading...
Perfectly spiced fried cashews: A quick to make, energy-giving snack that's utterly addictive!
A classic Indian snack, these Masala Cashews are irresistibly crunchy and bursting with flavor. Raw cashews are deep-fried to a perfect golden-brown and then tossed in a vibrant mix of aromatic spices. This quick and easy recipe yields a spicy, tangy, and addictive treat, perfect for celebrations, tea time, or as a zesty bar snack.
Serving size: 0.25 cup
Perfectly spiced Mackerel Uddamethi with aromatic Goan coconut rice. A true taste of the coast!
Crispy fish cutlets with soft Goan poee and a tangy salad. A perfect, quick dinner!
Aromatic, protein-packed prawn pulao with a fresh salad. Soul-satisfying!
Melt-in-mouth Goan Pork Ribs with fluffy poee and potato salad – perfectly spiced, energy-giving comfort food!
Perfectly spiced fried cashews: A quick to make, energy-giving snack that's utterly addictive!
This goan dish is perfect for snack. With 264.33 calories and 5.89g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Spice Mix: In a medium-sized mixing bowl, combine the red chili powder, turmeric powder, chaat masala, salt, and hing. Whisk them together to ensure they are evenly distributed. Set this bowl aside.
Heat the Oil: Pour the oil into a small, deep pan or kadai and heat it over medium flame. The oil is ready when a single cashew dropped in sizzles and rises to the surface steadily. This should take about 3-4 minutes.
Fry the Cashews: Carefully add the raw cashews to the hot oil. Fry them, stirring continuously with a slotted spoon to ensure even cooking. Cook for about 3-4 minutes, or until they turn a light golden brown. Do not let them get too dark, as they will continue to cook slightly after being removed from the oil.
Fry the Curry Leaves: Add the fresh curry leaves to the pan. Be cautious as they will splutter. Fry for about 20-30 seconds until they become crisp and fragrant.
Drain and Season: Using the slotted spoon, immediately remove the fried cashews and curry leaves from the oil. Let the excess oil drip off for a few seconds, then briefly place them on a paper towel to absorb any remaining oil (no more than 10-15 seconds).
Toss and Cool: While the cashews are still hot, transfer them directly into the bowl with the prepared spice mix. Toss everything together vigorously until each cashew is evenly coated with the masala. Spread the coated cashews in a single layer on a large plate or baking sheet to cool completely. They will become crispier as they cool. Serve once cooled or store.