Sri Lankan Cashew Curry (Kaju Maluwa)
Sri Lankan Cashew Curry is a rich and creamy coconut milk curry made with soft cashews, mild spices, curry leaves, and pandan leaves. This traditional dish is popular on festive tables and pairs perfectly with yellow rice or white rice.
Ingredients
No ingredients listed.
Taste as you go. Traditional Hela cuisine balances heat, salt, and acidity by feel — trust your senses.
Method
Step 1: Wash the cashews and soak them in water for about 30 minutes to soften slightly.
Step 2: Heat coconut oil in a medium pot over low heat.
Step 3: Add sliced onions, garlic, curry leaves, pandan leaf, and cinnamon. Sauté for 2–3 minutes until fragrant.
Step 4: Add turmeric powder and unroasted curry powder. Stir gently to combine the spices.
Step 5: Add the soaked cashews and mix well with the spices.
Step 6: Pour in the thin coconut milk and water. Cover the pot and cook on low heat until the cashews become soft and tender.
Step 7: Once the cashews are soft, add thick coconut milk and salt to taste.
Step 8: Simmer the curry for another 5–10 minutes until it becomes creamy and slightly thick.
Step 9: Remove from heat and serve warm with rice.