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Nadiya Hussain’s Beef Cashew Vindaloo

Bring the heat with this beef cashew vindaloo from Nadiya Hussain. Fragrant with a variety of spices and served atop a bed of cardamom infused rice, it will be perfect for your next curry night.

From the book

Introduction

If you like spicy food then this is for you, with chilli in the sauce two ways, and more on top. It’s balanced gently with aromatic spices and a drizzle of cashew cream, something my husband would normally laugh at because he can eat more spice than anyone I know, but even he loves the gentle tickle of the spices.

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Ingredients

4 tbsp oil
100g cashews
1 tsp fennel seeds
1 cinnamon stick
3 bay leaves
5 cardamom pods
6 dried long chillies
4 onions, diced
4 tbsp garlic paste
4 tbsp ginger paste
1 tbsp salt
6 tomatoes, diced
1 tsp ground turmeric
1 tbsp chilli powder
2 tsp ground cumin
2 tsp curry powder
1 kg diced beef
For the rice:
400g basmati rice
A pinch of salt
2 black cardamom pods
To serve:
100g cashews
A pinch of salt
green chillies
fresh coriander
3 spring onions

Essential kit

You will need: a blender.

Method

Make the curry first. Pour the oil into a large pan and as soon as the oil is hot, add the cashews and gently brown. Add the fennel, cinnamon, bay leaves, cardamom and chillies and warm through to release the flavours.

Add the onion and cook till very golden brown and dark. As soon as it is, add the garlic, ginger and salt and cook through. Add the tomatoes and cook till soft.

Now add the turmeric, chilli powder, cumin and curry powder and mix, cooking them till the oil rises to the surface. This indicates the spices have cooked through.

Add the beef, stir and cover with 500ml hot water. Leave to very gently simmer for 3 hours.

To make the rice, wash the rice till the water runs clear. Put in a large pan with 800ml cold water, the salt and cardamom pods. Stir, making sure the rice does not stick on the base. As soon as it comes to the boil, keep mixing till the water has really reduced. Lower the heat, cover and leave to steam with the lid on for 7 minutes.

Make the cashew cream by putting the cashews in a blender with the salt and just enough hot water to cover the cashews, then blend to a cream.

Once everything is ready, serve the rice with the vindaloo and a drizzle of cashew cream. Chop the chillies, coriander and spring onions and sprinkle on top.

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From the book: Nadiya’s Fast Flavours

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