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CASHEW CURRY | KAJU MALUWA | SRI LANKAN KAJU CURRY

mayurisjikoni
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.
5 from 13 votes
Prep Time 10 mins
Cook Time 20 mins
SOAKING TIME: 8 hrs
Total Time 8 hrs 30 mins
Course festival recipe, Main Course, Main Meal
Cuisine Sri Lankan
Servings 4

Ingredients
  

INGREDIENTS FOR SRI LANKAN CURRY POWDER - MAKES ½ CUP

  • 2 tbsp coriander seeds
  • 1 tbsp pepper corns
  • 1 tbsp raw rice
  • 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
  • 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
  • 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.
Keyword cashew curry