Kadju Badun (Sri Lankan Deviled Cashews)
I love the peppy-salty seasoning on this wonderful snack or party nibble, and I was pleasantly surprised to find that fried cashews are not greasy at all. I don't know if this is authentic to the recipe, but I also like to let the finished nuts cool just a bit then toss them in a bag with some garlic salt before serving.
SERVES 4 -6
- 8 ounces cashews
- 3/4 teaspoon paprika (I like to use the hot paprika!)
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1 teaspoon water
- 1/3 cup vegetable oil
- 1 1/2 teaspoons chili powder
- garlic salt
Combine the cashews, paprika, turmeric, salt and water together in a bowl and let stand for 1 hour.
Heat the vegetable oil in a skillet and fry the cashews until they're browned evenly.
Remove from the oil, drain on paper towels and let cool slightly.
In a plastic zipper bag, combine the chili powder and garlic salt to taste; toss the nuts around in the mixture and serve.