Clean spring onions, remove dark leaves. Halve onions lengthwise and cut crosswise into 5 cm long pieces. Remove peel from carrots and quarter lengthwise and cut into 5 cm long pieces. Crush coriander and cardamom seeds with sea salt in a mortar. Thinly grate the peel of the orange, squeeze the fruit. Roast cashews in a frying pan without fat, turning several times over medium heat until golden brown.
2. roughly chop the kale. Heat the wok until very hot, then pour in the clarified butter. Stir-fry the carrots in the hot clarified butter for 4-5 min, stir in the dipped onions. Add salt chili flakes, herb mixture, ginger with liquid, orange juice and zest while stirring. Finally, stir in the kale well, cook for another 6-8 min, stirring throughout, gradually adding the clear soup. The wok must be very hot during the preparation. At the end of cooking, add chili sauce and soy sauce while stirring. Bring the dish to the table sprinkled with cashews in the wok.
As a side dish, offer Tandoori Pork Fisherman (see recipe).
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!
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