CASHEW CURRY | KAJU MALUWA | SRI LANKAN KAJU CURRY
Cashew Curry | Kaju Maluwa is a mild, vegan coconut based Sri Lankan curry where generous amount of cashew nuts are used to prepare this dish. Usually prepared for special occasions, it is served with plain rice.
Ingredients
INGREDIENTS FOR SRI LANKAN CURRY POWDER - MAKES ½ CUP
- 2 tbsp coriander seeds
- 1 tbsp pepper corns
- 1 tbsp raw rice
- 1½ tbsp cumin seeds
- ½ tbsp mustard seeds
- 1 tsp fennel seeds
- 1 tsp cardamom seeds scant, about 8 cardamoms
- 8 cloves
INGREDIENTS FOR THE CASHEW CURRY
- 200 g cashew nuts unsalted and without skin
- 1 cup peas fresh or frozen
- 1½ cups coconut milk
- 2 tbsp oil
- 1 medium onion peeled and sliced
- 2-3 cloves garlic peeled and chopped
- 1 tsp green chilli paste
- 1 sprig curry leaves
- 2 inch cinnamon snap into smaller pieces
- ¼ tsp turmeric powder
- ½ tsp red chilli powder optional
- 1 tsp cumin powder
- 1-2 tsp Sri Lankan Curry Powder
- 1½ tsp salt divided
- enough water for soaking
Instructions
PREPARATION OF THE SRI LANKAN CURRY POWDER
- Heat a wide pan over medium heat.
- Reduce the heat and add the rice. Roast, stirring all the time till it turns light brownish in colour.
- Add peppercorns and cloves. Roast for a minute or so, stirring all the time.
- Add coriander, cumin, fennel, mustard and cardamom seeds.
- Roast till you get the aroma of roasted coriander and the cumin seeds and mustard seeds begin to pop. Remember, keep stirring all the time.
- Remove the roasted spices from the pan into a plate.
- Allow the spices to cool down.
- Grind the spices into a powder in your spice grinder or with in a mortar using a pestle.
- Store the spice in an airtight container. Can be used for other Sri Lankan dishes.
PREPARATION OF CASHEW CURRY
- Add the cashew nuts in a mixing bowl.
- Add water till it is about 1 -2 inches above the level of the cashew nuts. Add 1 tsp of salt from the measured amount.
- Gently mix and cover the bowl. Allow the cashew nuts to soak overnight or for at least 6-8 hours.
- Next day drain out the water. Gently split the cashew nuts. Gently rub between your thumb and finger and it comes apart.
- Heat oil in a wide pan over medium heat.
- Add cinnamon sticks.
- When the cinnamon begins to sizzle, add the sliced onion.
- Stir fry the onion till it becomes soft. Do not allow it to turn brown as that will make the curry taste bitter.
- Add curry leaves, chopped garlic and chllli paste. Saute for a few seconds.
- Add turmeric powder and the peas.
- Mix well.
- Add the cashew nuts, remaining salt and coconut milk. Mix well.
- Bring the curry to a gentle boil. Lower the heat and allow it to simmer for 15-20 minutes. Make sure the peas are cooked.
- Add cumin powder, curry powder and chilli powder if using any. Mix well gently.
- Serve piping hot cashew curry with some plain rice.
Notes
- Add more coconut milk or water if you find the curry has become thick or dry.
- Adjust the spices according to your taste.
- Don't allow the curry to boil over high heat. It may cause the coconut fat to separate.
- Allow the cashew nuts to soak well for that plump, soft but with a bite kind of curry.