How to make a traditional Sri Lankan cashew curry

Creamy and fragrant, this versatile Lankan dish, known as Kaju Maluwa, is a mild curry that comes together quickly. Generally paired with rice, it makes for a great, easy-to-make lunch or dinner. Chef Dhananjaya Buddika, Executive Sous Chef, Habarana Village by Cinnamon, Cinnamon Hotels & Resorts makes it the traditional island way

A traditional Sri Lankan cashew curryby Chef Dhananjaya Buddika, Executive Sous Chef, Habarana Village by Cinnamon, Cinnamon Hotels & Resorts | Photo Credit: Special Arrangement

Ingredients

Cashews 100g

Ash plantains 50g (cube-shaped, fried) 

Fenugreek 10g

Cinnamon stick 10g

Curry leaves 5g

Garlic 20g

Onions 20g

Green chilis 2 

Chili powder 10g

Turmeric powder 5g

Coconut milk 50ml

Salt to taste

Preparation

1.First, wash the cashews well, and soak them.

2.Take the ash plantains, cut them into cubes, and fry till golden.

Chef Dhananjaya Buddika, seen giving a cooking demonstration of a Sri Lankan cashew curry | Photo Credit: Special Arrangement

3.For the gravy, take a pan and heat oil. Add the fenugreek, garlic, chopped onions and curry leaves.

The creamy and mild cashew curry, goes well with rice, Chef Dhananjaya Buddika shows in a demonstration | Photo Credit: Special Arrangement

4.Add in all the spices and cook.

5. Then add the coconut milk and stir well. 

6.Finally, add in the soaked cashews and fried ash plantain.