Curried Salad With Egg and Cashews

Salads are an inherently versatile dish, and can accommodate any combination of vegetables, proteins, and other ingredients one prefers. These can come in a range of flavours and taste profiles. One such option is the Curried Salad With Egg and Cashews, which is made by bringing together yoghurt, mayonnaise, lemon juice, water, honey, curry powder, salt, pepper, mixed greens, red bell pepper, dried cranberries, hard boiled egg, and toasted cashews. The curry powder adds a kick of flavour, while the egg brings protein and the cashews bring a delightful crunch to the texture.

Although curry powder is supposed to mimic Indian flavours, it has distinctly British origins. The former colonists were served dishes as diverse as Rogan Josh, Do Pyaza, and Qorma, all of which they lumped into ‘curry’. This was part of the colonialist mission—take elements from Indian cooking and make them culturally British, or a part of the empire. English professor at Vassar College Susan Zlotnick writes that cookbooks of the time were “self-conscious cultural documents in which we can locate a metaphor for 19th-century British imperialism…By virtue of their own domesticity, Victorian women could neutralise the threat of the Other by naturalising the products of foreign lands.” Despite this turbulent history, the curry powder was invented by the British in the 1800s and has today become a fixture of British culture.

The Curried Salad With Egg and Cashews is just one example of how the curry powder has proliferated in the west, making its way into numerous kitchen cabinets, becoming a regular option for several people to experiment with.