In a pan, soften two very finely chopped onions in oil. Add some ghee for a richer flavour. Place a dozen cashews, one large can of coconut cream, a teaspoon of chili, a knob of peeled and chopped ginger the size of your thumb, a large clove of garlic (or two small), half a teaspoon each of cinnamon and garam masala, two cardamom pods and a couple of rays of star anise (optional) into a food processor. Hit ‘turbo’. Watch as the colours homogenise. Listen as the initial nut grind goes into a high-pitched turbine-smooth whizz. Twenty seconds and you will have a pinkish beige sludge flecked with small pieces of cashew. The aroma will make you want to spoon it out of the processor and eat it now. Steep a couple of tablespoons of raisins in hot water to which you have added a teaspoon of turmeric. Remove half of the onion from the pan, reserve. Transfer cashew and coconut cream mixture to the pan. Drain the raisins and add. Stir and cook very gently for ten minutes. Add a little wate
Recipes and ruminations from a small house in a big city.