Recipe

Lemon And Cashew Sauce Recipe

	Jimrug1 / All my dishes 1 year, 7 months ago 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. Prep:15m Cook:12m Servings:4	Jimrug1
	indian mild aromatic sauce sauces

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Fans

grandmommy

lunasea

bluewatera

kukla

minitindel

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

Heat Oil in a heavy skillet over medium heat.

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)

Add the rest of the ingredients and bring to a boil. Simmer 2 - 4 minutes, Season with salt and Pepper.

Stir into wild, Basmati or Jasmine rice.

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Comments

kukla 1 year, 7 months ago said:
This sounds really REALLY good, JimRug :) Thanks for positng.....

grandmommy 1 year, 7 months ago said:
Sounds like my kind of dish Jim. I'm anxious to try this one. Thank you.

lunasea 1 year, 7 months ago said:
Oh yeah baby - how wonderful! I'll be looking for the dried curry leaves, as I have all the rest of your flavorful ingredients. Thanks so much, sweetie - you are the man!
Smiles,
~Vickie

bluewaterandsand 1 year, 7 months ago said:
Sounds fabulous!

minitindel 1 year, 5 months ago said:
Ooooooooooooooo this sounds heavenly thank you so much

sitbynellie 6 months ago said:
This looks superb Jim. I'm still rummaging around the recipes you've posted - I love them. Keeping this to try.
Best
Susan

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