Curried Potato and Cashew Roulade with Mango and Cardamom Sauce

Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About


  • 75 g (3 oz) clarified butter, sunflower margarine or groundnut oil


Heat half the fat, and in it first gently fry the cashew nuts until golden brown, and then put them to one side.

Fry the onion in the fat until wilted and golden brown, then add most of the curry paste and the potatoes, and cook for a few minutes more. Put to one side.

In a saucepan melt or heat the remaining fat, stir in the flour, and then gradually add the milk and cook until