Roasted almonds with curry
Votes: 1
Time: 30 min.
Roasted almonds with curry - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g raw almonds with skins
- 1 egg white
- 2 tbsp. curry powder
- 2 tablespoons of sugar
- 1 teaspoon of salt
- 1 tbsp (15 g) butter
We recommend
Cooking the dish according to the recipe:
- Preheat the oven to 190°C. Whisk the egg whites with the spices. Add the almonds and stir. Place the butter on a large baking sheet and melt it in the oven.
Place the almonds on a baking sheet and return to the oven for 20 minutes, until lightly toasted, turning occasionally to prevent sticking and ensure even toasting. Let cool completely and store.
Categories:
recipe / Appetizers / Beer snacks / Snacks / / Indian cuisine
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