Tender Coconut and Cashew Sukke

Tender Coconut and Cashew Sukke

Sukke is a dry curry. A speciality of Goa. The Cashew and tender coconut pieces gives a nutty subtle flavour. Goes well with plain rice, phulkas, puri and a plain toasted bread.


Tender coconut pieces ( sliced to long pieces) –  3 cups

Whole Cashew nuts – 1 big handful ( soaked in hot water for 1/2 an hour and drained and cover it and keep it aside till the time of use )

Grated onion – 1/2 cup

Grated tomato – 1 cup

Pounded garlic – 4 flakes

Peeled and pounded ginger – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Jeera powder – 1/2 teaspoon

Coriander powder – 1/2 teaspoon

Kashmiri chilli powder – 1 teaspoon

Salt to taste

Garam Masala Powder – 1/2 teaspoon

Tomato ketchup – 1 teaspoon

To Season

Oil – 3 tablespoons

Jeera – 1 teaspoon

To Garnish

Finely chopped spring onion greens – little


Heat  a pan. Season. First, fry the grated onion. When the onion turns golden, add the turmeric powder, sauté for 2 minutes on sim flame. Add the pounded ginger and garlic. Sauté for 5 minutes on sim flame. Add the grated tomatoes. Sauté on sim flame for 5 minutes. Add the chilli powder, garam masala powder, jeera powder and the coriander powder. Sauté on sim flame for 3 minutes. Add the salt to taste. Add the sliced tender coconut pieces and the drained cashew nuts. Mix  gently. Add the tomato ketchup. Mix gently. Switch off the stove. Garnish and serve hot.

Chef’s Tips

1) The tender coconut has to be little thick. Only then you can cut it to slices.

2) After adding the sliced tender coconut pieces, mix it gently. Let the coconut pieces be intact.

3) Can also garnish with little chopped green coriander leaves.










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