Ingredients
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500g raw cashews
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1 onion, finely chopped
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5 cloves garlic
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10 curry leaves
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1 pandan leaf
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2 green chillies sliced
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½ tsp turmeric
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1 tsp Sri Lankan Roasted Chilli Powder
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½ tsp Sri Lankan Roasted Curry Powder
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4 pods cardamom
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1 stick cinnamon
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½ tsp mustard seeds
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1 cup coconut milk
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½ cup coconut cream
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2 tbs coconut oil
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Salt to taste
Directions
This creamy, luscious cashew curry is a warming food to the soul. Coconut milk gives a subtle sweetness to the cashew curry. I have used Dee-Licious Signature Roasted Curry Powder along with cinnamon and cardamon for its distinctive flavour for this curry.
Kaju Maluwa (cashew curry) is a traditional Sri Lankan recipe that is firstly soaked in water, then cooked in coconut milk with various aromatic spices and herbs. This recipe is very aromatic and a great accompaniment with steamed rice, goat curry, cucumber salad and papadums
Directions
- Soak the raw cashews in a bowl of cold water for at least 2 hours. Drain and set aside.
- In a large pan add coconut oil, once the oil is hot, add sliced onions, garlic, curry leaves, pandan leaf and green chillies for a couple of minutes or until the onions are soft. Add the mustard seeds and let it splatter for a couple of minutes.
- Then add turmeric powder, chilli powder, roasted curry powder, cardamom, and the cinnamon stick. Reduce the heat to low and gently roast the spices, until the spices are lightly roasted and you can start smelling the spices.
- Add the drained cashews and stir.
- Add the coconut milk, bring to boil, and simmer until the sauce has thickened or for about 15 minutes.
- Add the coconut cream, bring to a boil, and continue simmering for about 5 minutes. Season with salt.
- Serve hot with steamed rice and other condiments.
