PART OF THE In the Summertime ISSUE

‘My husband will eat this in one sitting if I let him.’

With summer in the air there’s no finger time to turn your hand to something new – find below a recipe for a sweetcorn and cashew curry from Urvashi Roe’s Biting Biting: Snacking Gujarati-Style to test out for yourself. You won’t regret it.


Biting Biting: Snacking Gujarati-Style
By Urvashi Roe
Published by Kitchen Press


Makai Kaju nu Shaak

Grilled corn rubbed over with butter or ghee, chilli powder and salt is a fantastic snack. We enjoy it often. But when you want something a bit more substantial this is the shaak to make. The cashews add such a wonderful nuttiness. My husband will eat this in one sitting if I let him.

Serves 4–6

100g cashew nuts
2 tbsp sunflower or rapeseed oil
2 tsp mustard seeds
4 tsp finely chopped green chillies
300g floury potatoes, cut into 3cm cubes
400ml tin coconut milk
1 tsp turmeric
2 tsp cumin powder
1½ tsp salt
3 sweetcorn cobs, cut into 6cm pieces
3 tbsp finely chopped fresh coriander

Toast the cashew nuts in a dry wok over a medium heat until they start to brown and fill your kitchen with a wonderful nutty aroma. Set to one side.

Put the wok back on the heat, add the oil and heat for a few minutes, then add the mustard seeds and let them crackle and pop for a few seconds. Next, add the green chillies closely followed by the potatoes.

Turn the heat to low and stir in the coconut milk, turmeric, cumin and salt. Fill the empty coconut milk tin with water, scraping down the edges to get all of the coconut, and pour that in, stir and bring to a simmer.

Leave to cook for five minutes and then add the sweetcorn and toasted cashews, reserving a few to garnish. Cook for another five minutes with the lid on until the potatoes are soft, the sweetcorn just tender and the cashews a little softened.

Garnish with the fresh coriander and the reserved toasted cashews, roughly chopped. Serve as is or with crusty bread, on rice or on quinoa.


Biting Biting: Snacking Gujarati-Style by Urvashi Roe is published by Kitchen Press, priced £20.

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