These spicy almonds can be prepared in minutes!

Name: Spicy Almonds
Prep time: 3 min
Cook time: 2 min
Total time: 2 min
Yield: 6
Cuisine: Indian - Bangladeshi
Ingredients: 2 tbsp rapeseed (canola) oil; 250g almond flakes; 4 long green chillies - sliced lengthwise and seeds removed; 3 tbsp fresh chopped coriander (cilantro); 10 fresh or frozen curry leaves, roughly chopped; 1/2 tsp ground turmeric; 1/2 tsp Kashmiri chilli powder (more or less to taste); Juice of one lime; Salt to taste

If you like spicy snacks, look no further. These spicy almonds are a popular Bangladeshi street food and they are so easy to make.

The first time I tried these spicy almonds they blew my head off. They were so spicy but you can easily make them to suit your own tastes.

About this spicy almonds recipe.

This is one of the first recipes to make it onto my blog. I was out visiting local restaurants looking for recipe ideas and my friend Mo from a local curry house, Table Talk served me this popular snack food.

It is hugely popular at street food stalls in Bangladesh but is now prepared in many Bangladeshi homes here in the UK.

When you make them, you'll most definitely be hooked! As long as you like almonds and spice that is.

How do you prepare this snack?

All you need is about 5 minutes and a wok or large frying pan. Personally, I prefer to use a wok as I find it easier to cook the almonds.

The raw almond flakes are first stir fried in a little oil to brown them and make them crispy.

Then you add fresh chillies, curry leaves, turmeric, Kashmiri chilli powder, coriander (cilantro), salt and lime juice to taste.

Can you work ahead?

You can but these spicy almonds are best served hot, right out of the pan.

The recipe easily make enough for 6 to 8 people to snack on with a few drinks and as it literally only takes a couple of minutes to fry them, it really isn't a difficult thing to do. Even if you do have a group of hungry friends around.

You could make these spicy almonds a couple of hours before serving though. The flavour will still be very nice.

How long can you keep the leftovers?

You can store any leftovers in an air-tight container for about a week. You could even heat them up quickly in a pan if you want to eat them hot.

Can you find this recipe in your cookbooks?

A version of this recipe is in my cookbook The Curry Guy Bible on page 52. In the book, it is called tajah badam which is what my friend Mo at Table Talk calls it.

Spicy almonds makes more sense on a blog. It's easier to visualise.

How spicy are these almonds?

As spicy as you want to make them is a good answer.

If you are at all worried about making them too spicy, cut back on the green chillies and chilli powder.

Taste the almonds right before you take them out of your pan. You can always add more spice at the end of cooking.

Step by step photographs.

The ingredients for the recipe. — Get your ingredients prepared and laid out before starting. These cook really quickly so it is good to have everything to hand.

Toasting the flaked almonds in a wok. — Heat a wok over a medium heat and add the oil. Then stir in the almonds and stir continuously until they are turning a golden brown.

Adding the ground spices, curry leaves and chillies to the almonds. — Stir in the ground spices, chillies and curry leaves and stir well to combine and coat the almonds.

Seasoning with salt to taste and adding lime juice and coriander (cilantro) — Take off the heat when cooked and add lime juice, coriander (cilantro) and salt to taste.

Spiced almonds on a serving plate next to a bowl of all the spicy almonds. — Dig in!

If you like these spicy almonds, you'll love these main coarse dishes to serve after them.

Marry Me Chicken
Marry Me Chicken Pasta
Soto Ayam - Indonesian Chicken Noodle Soup
White Lamb Curry - Restaurant (Hotel) style
Moroccan Beef Stew (tagine)
Beef Tibs - A delicious Ethiopian beef stew
Chinese Pork Noodle Soup
Vegetarian Spicy Naan Pizza
Spicy Stuffed Green Chilli Curry
Japanese Beef Curry
Sri Lankan Black Chicken Curry
Beef Chow Fun
Beef in Oyster Sauce
Roast Top Round (top side)

Have you tried this spicy almonds snack recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

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Yield: 6 to 8

Spicy Almonds

Prep Time 3 minutes

Cook Time 2 minutes

Total Time 2 minutes

Ingredients

2 tbsp rapeseed (canola) oil
250g almond flakes
4 long green chillies - sliced lengthwise and seeds removed
3 tbsp fresh chopped coriander (cilantro)
10 fresh or frozen curry leaves, roughly chopped
1/2 tsp ground turmeric
1/2 tsp Kashmiri chilli powder (more or less to taste)
Juice of one lime
Salt to taste

Instructions

Heat the oil in a large frying pan or wok over a medium heat.
Add the almond flakes and toast for a couple of minutes or until lightly browned.
Add the chillies, curry leaves, ground turmeric and chilli powder and stir well to coat the almonds.
Serve on a warmed plate with the lime juice squeezed over the top and salt to taste.