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

February 23, 2024 01:21 pm | Updated February 28, 2024 07:00 pm IST

  • Course Lunch
  • Cuisine Sri Lanka
  • Dietary Preference Vegetarian
  • Difficulty level Easy
  • Cooking duration Under 30 Minutes
  • Serving size Serves 2
A traditional Sri Lankan cashew curry by Chef Dhananjaya Buddika, Executive Sous Chef, Habarana Village by Cinnamon, Cinnamon Hotels & Resorts

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

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

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.

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