Beef cashew vindaloo recipe
 If you like spicy food then this is a vindaloo that lives up to the hype! It has lots of chilli, but it’s balanced gently with aromatics, spices and a drizzle of cashew cream. 4 tbsp oil, for frying 100g/3½oz cashews1 tsp fennel seeds 1 cinnamon stick 3 bay leaves 5 cardamom pods 6 dried long chillies 4 brown onions, finely chopped 4 tbsp garlic paste 4 tbsp ginger paste 3 tsp salt 6 tomatoes, chopped1 tsp ground turmeric 3 tsp chilli powder 2 tsp ground cumin 2 tsp curry powder 1kg/2lb 4oz diced beef500ml/18fl oz hot water 4 tbsp oil, for frying 100g/3½oz cashews 1 tsp fennel seeds 1 cinnamon stick 3 bay leaves 5 cardamom pods 6 dried long chillies 4 brown onions, finely chopped 4 tbsp garlic paste 4 tbsp ginger paste 3 tsp salt 6 tomatoes, chopped 1 tsp ground turmeric 3 tsp chilli powder 2 tsp ground cumin 2 tsp curry powder 1kg/2lb 4oz diced beef 500ml/18fl oz hot water 400g/14oz basmati rice pinch of salt2 black cardamom pods 400g/14oz basmati rice pinch of salt 2 black cardamom pods 100g/3½oz cashews pinch of salt 100g/3½oz cashews pinch of salt green chilliesfresh coriander3 spring onions green chillies fresh coriander 3 spring onions 500g readymade puff pastry block flour, for dusting 500g readymade puff pastry block flour, for dusting 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 until soft. Now add the turmeric, chilli, 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 the water. Leave to very gently simmer for 3 hours. To make the rice, wash the rice until the water runs clear. Put in a large pan with 800ml/1⅓ pint cold water, 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 until the water has really reduced. Lower the heat, cover and leave to steam with the lid on for 7 minutes. For the parathas, take the block out of the packet and cut into 9 equal squares. Roll into balls, then roll out on a floured surface to about 15cm/6in diameter. In a dry non-stick frying pan, fry each paratha on both sides until golden brown. Make the cashew cream by putting the cashews in a blender with a little hot water and salt and blending to a cream. Once everything is ready, serve the rice and parathas with the vindaloo and drizzle of cashew cream. Chop the chillies, coriander and spring onions and sprinkle on top. 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. 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 until soft. 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 until soft. Now add the turmeric, chilli, cumin and curry powder and mix, cooking them till the oil rises to the surface. This indicates the spices have cooked through. Now add the turmeric, chilli, 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 the water. Leave to very gently simmer for 3 hours. Add the beef, stir and cover with the water. Leave to very gently simmer for 3 hours. To make the rice, wash the rice until the water runs clear. Put in a large pan with 800ml/1⅓ pint cold water, 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 until the water has really reduced. Lower the heat, cover and leave to steam with the lid on for 7 minutes. To make the rice, wash the rice until the water runs clear. Put in a large pan with 800ml/1⅓ pint cold water, 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 until the water has really reduced. Lower the heat, cover and leave to steam with the lid on for 7 minutes. For the parathas, take the block out of the packet and cut into 9 equal squares. Roll into balls, then roll out on a floured surface to about 15cm/6in diameter. In a dry non-stick frying pan, fry each paratha on both sides until golden brown. For the parathas, take the block out of the packet and cut into 9 equal squares. Roll into balls, then roll out on a floured surface to about 15cm/6in diameter. In a dry non-stick frying pan, fry each paratha on both sides until golden brown. Make the cashew cream by putting the cashews in a blender with a little hot water and salt and blending to a cream. Make the cashew cream by putting the cashews in a blender with a little hot water and salt and blending to a cream. Once everything is ready, serve the rice and parathas with the vindaloo and drizzle of cashew cream. Chop the chillies, coriander and spring onions and sprinkle on top. Once everything is ready, serve the rice and parathas with the vindaloo and drizzle of cashew cream. Chop the chillies, coriander and spring onions and sprinkle on top.