Cashew curry, called kaju maluwa (කජු මාළුව) or simply kaju curry in Sinhala, is a mild, creamy curry of whole cashew nuts cooked in coconut milk. Soaking the raw nuts first turns them from crunchy to tender, and they end up coated in a golden, gently spiced gravy. Because it keeps well and is easy to make in large pots, it is a favourite at weddings, parties and other celebrations, and a special-occasion treat at home.
Unlike the fiery meat curries of the island, kaju maluwa relies on fragrant whole spices, turmeric and coconut milk rather than heat, so it sits comfortably on a table alongside hotter dishes.
How to make Sri Lankan cashew curry
- Serves 4
- Prep: 15 minutes (+ 2 hours soaking)
- Cook: 30 minutes
- Difficulty: Easy
Ingredients
- 250 g raw, unsalted cashew nuts
- 1/2 tsp ground turmeric
- 2 tbsp coconut oil
- 5 cm piece cinnamon stick
- 3 green cardamom pods, lightly crushed
- 3 cloves
- 1 sprig curry leaves
- 5 cm piece pandan (rampe) leaf
- 1 medium red onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 cm piece ginger, finely chopped
- 2 green chillies, slit lengthways
- 1 tsp unroasted Sri Lankan curry powder
- 1/2 tsp chilli powder
- 1 tsp salt, or to taste
- 250 ml thin coconut milk (or 125 ml tinned coconut milk mixed with 125 ml water)
- 150 ml thick coconut milk
- 100 g green peas, fresh or frozen (optional)
Method
- Soak the cashews. Cover the cashews with plenty of cold water and leave for 2 hours, no longer, until they are plump and can be split with a fingernail. Drain.
- Par-cook. Put the cashews in a saucepan with the turmeric and enough water to just cover. Simmer over a medium heat for 8 to 10 minutes, until tender but still whole, then drain.
- Temper the whole spices. Heat the oil in a wide pan over a medium heat. Add the cinnamon, cardamom, cloves, curry leaves and pandan and fry for about 1 minute, until fragrant.
- Cook the onion. Add the onion, garlic, ginger and green chillies and fry for 5 to 6 minutes, stirring, until the onion is soft and just golden.
- Add the spices and cashews. Stir in the curry powder and chilli powder for 30 seconds, then add the cashews and salt and stir for 1 to 2 minutes so every nut is coated.
- Simmer in thin milk. Pour in the thin coconut milk, add the peas if using, and simmer on a low heat for 8 to 10 minutes, stirring gently now and then.
- Finish with thick milk. Add the thick coconut milk and simmer for 4 to 5 minutes more, without boiling hard, until the gravy is creamy and clings to the nuts. Check the salt and rest for a few minutes before serving.
Why soak the cashews?
Dry cashews stay hard and crunchy in a curry. A soak in cold water softens them so they cook to a tender, almost meaty texture while still holding their shape. Two hours is enough for raw cashews; Sri Lankan shops also sell broken "cooking cashews" that need only about 15 minutes. Soaking much longer can leave the nuts mushy and dull in flavour. Always use raw, unsalted nuts, never roasted or salted snacking cashews.
Which spices give it its flavour?
The fragrance comes from whole spices fried in oil at the start: Ceylon cinnamon, cardamom and cloves, with curry leaves and a piece of rampe (pandan). The light, unroasted curry powder used for vegetable curries keeps the colour golden rather than brown, and turmeric deepens it. The heat is modest, so increase the chilli powder if you like a sharper curry.
What do you serve it with?
At celebrations kaju maluwa is usually served with yellow rice or ghee rice, alongside a meat or fish curry, a brinjal curry and a fresh sambol such as pol sambol. For an everyday lunch, white or red rice with dhal curry and a little lunu dehi (salted lime pickle) makes a good meatless meal.
Variations
- Cashew and green peas. Peas added with the thin coconut milk, as in the card, are a popular addition that adds colour and sweetness.
- Creamier curry. Increase the thick coconut milk to 250 ml for a richer, looser gravy.
- Cooking cashews. Broken cashews give the same flavour at a lower cost; soak them for 15 minutes and shorten the par-cooking to 5 minutes.
How do you store it?
Cool the curry, cover and refrigerate for up to 3 days. The gravy thickens as it stands, so reheat gently with a splash of water, stirring, until piping hot.
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