Cashew Curry (කජු ව්යාංජනය)
Passed down through generations of families in Sri Lanka, the Cashew Curry or more popularly known as the “Kadju Maluwa” is a much loved vegetarian dish that is also gluten free. Often served as a celebratory dish at special Events and Weddings, it can be cooked and served as a creamier version or as a crunchier one to have some bite.
A dish that is loved by many, the cashew curry is a quite mild compared to the many spicy dishes that Sri Lankans enjoy. Turmeric and Chilli is used but the balance is found with the thick coconut milk that is added in abundance to give that creamy and deliciously mouthwatering texture.
Here’s a recipe for a creamy “Kadju Maluwa”
- 1/2 Large onion Chopped
- 2 cloves Garlic Chopped
- 1 Chillie Chopped (optional)
- 5 Curry Leaves
- 350 g Cashew nuts Raw (roasted is optional if you need a crunchy curry)
- 2 tbsp Oil (Canola, vegetable, Coconut, olive oil)
- 1 tsp Mustard seeds
- 1/4 tsp Turmeric Powder
- Salt to taste
- 500ml Thick Coconut Milk (or as needed)
- Soak the raw cashews in water with 1 tsp of salt overnight. ( cashews should be submerged in water)
- Heat a pan on medium heat with oil.
- Add onions, garlic, chillie, Curry Leaves and cook until soft.
- When the onions are soft add the mustard seeds and cook them for 30 seconds, then add turmeric, salt and cashews ( drained)
- Add Coconut Milk (All ingredients should be covered with the milk) cook for 20 minutes with a lid on.
- Then after 20 minutes add more coconut milk and cook without the lid for further 30 minutes (if the liquid has evaporated, keep adding more coconut milk).
- The trick is not adding too much coconut milk at once but keep adding as needed so the cashews soak up coconut milk which in turn gives its creamy texture. ( you might need to add coconut milk 3 times)
- After 50 minutes of cooking the cashew curry, taste and adjust seasoning as needed. Cashews should be ultra-soft at this point.
- Serve hot.