About Sri Lankan Tempered Cashew Curry
Sri Lankan Tempered Cashew Curry is a rich, creamy, and aromatic vegetarian curry made with tender cashews, coconut milk, and traditional Sri Lankan spices. The cashews are cooked until soft and creamy, while onions, curry leaves, pandan leaves, green chilli, and spices add a delicious depth of flavour.
This cashew curry is especially popular as part of a Sri Lankan rice and curry meal and is also a wonderful choice for festive occasions, family gatherings, and vegetarian meals. The combination of creamy cashews and fragrant tempering creates a comforting and flavourful dish.
Ingredients
For the Cashew Curry
- 250 g raw cashews
- 1½ cups thick coconut milk
- 1 cup thin coconut milk or water
- 1 medium onion, sliced
- 2–3 green chillies, slit lengthwise
- 2 cloves garlic, finely chopped
- 1-inch piece of ginger, finely chopped or grated
- 1 small pandan leaf, cut into pieces
- 1 sprig curry leaves
- ½ teaspoon turmeric powder
- 1 teaspoon roasted curry powder
- ½ teaspoon chilli powder
- ½ teaspoon black pepper
- ½ teaspoon cumin powder
- ½ teaspoon mustard seeds
- ½ teaspoon fennel seeds
- 1 small cinnamon stick
- 2 tablespoons cooking oil
- Salt to taste
Optional Ingredients
- 1–2 dried red chillies
- ½ teaspoon fenugreek seeds
- 2 tablespoons grated coconut
- 1 small tomato, chopped
- A pinch of chilli flakes
Step-by-Step Method to Cook Sri Lankan Tempered Cashew Curry
Step 1: Soak the Cashews
Place the raw cashews in a bowl and cover them with clean water.
Soak for at least 2–4 hours or overnight. This softens the cashews and helps them cook to a tender texture.
Drain the water thoroughly before cooking.
Step 2: Prepare the Spices and Aromatics
Prepare the onion, garlic, ginger, green chillies, curry leaves, and pandan leaves.
Measure the turmeric powder, roasted curry powder, chilli powder, black pepper, and cumin powder so they are ready to use.
Step 3: Make the Tempering
Heat the oil in a medium-sized saucepan over medium heat.
Add the mustard seeds and allow them to splutter.
Add the fennel seeds and cinnamon stick.
Then add the sliced onion, curry leaves, pandan leaves, green chillies, garlic, and ginger.
Sauté for about 3–5 minutes until the onion becomes soft and lightly golden and the mixture becomes fragrant.
Step 4: Add the Spices
Add turmeric powder, chilli powder, roasted curry powder, black pepper, cumin powder, and salt.
Stir well and cook for about 30 seconds to 1 minute.
Be careful not to burn the powdered spices.
Step 5: Add the Cashews
Add the drained cashews to the saucepan.
Stir thoroughly so the cashews are coated with the tempered onion and spice mixture.
Step 6: Add Thin Coconut Milk
Pour in the thin coconut milk or water.
Stir gently and bring the curry to a gentle simmer.
Cover the pan and cook over low to medium heat for approximately 15–20 minutes, stirring occasionally.
The cashews should become tender but should still retain their shape.
Step 7: Add Thick Coconut Milk
Once the cashews are cooked, add the thick coconut milk.
Stir gently and cook over low heat for another 5–7 minutes.
Avoid vigorous boiling after adding the thick coconut milk, as this can cause it to separate.
Step 8: Adjust the Taste
Taste the curry and adjust the salt and spices according to your preference.
If the curry is too thick, add a little warm water or coconut milk.
If you prefer a richer curry, allow it to simmer gently for a few additional minutes.
Step 9: Serve
Remove the cinnamon stick and pandan leaves if desired.
Transfer the curry to a serving bowl and serve hot with steamed rice, yellow rice, or other Sri Lankan curries and side dishes.
Additional Details for Sri Lankan Tempered Cashew Curry
Tips for Making Perfect Cashew Curry
- Use raw, unsalted cashews rather than roasted or salted cashews.
- Soaking the cashews is important because it helps them become tender and creamy.
- Do not cook the cashews at very high heat.
- Fresh coconut milk gives the curry a richer traditional flavour.
- Add the thick coconut milk towards the end of cooking.
- Avoid boiling the curry vigorously after adding thick coconut milk.
- Adjust the chilli according to your preferred level of spiciness.
Sri Lankan-Style Flavour
For a more traditional Sri Lankan flavour, use fresh curry leaves, pandan leaves, cinnamon, roasted curry powder, green chilli, and coconut milk.
A small amount of fenugreek can also be added during the tempering stage for an additional aromatic flavour.
How to Make It Creamier
For a richer version, soak the cashews overnight and use slightly more thick coconut milk.
You can also blend a small portion of the cooked cashews with coconut milk and return the mixture to the curry. This creates a naturally creamy texture while retaining the cashew flavour.
Serving Suggestions
Sri Lankan Tempered Cashew Curry pairs especially well with:
- Steamed white rice
- Sri Lankan yellow rice
- Coconut rice
- String hoppers
- Hoppers
- Roti
- Paratha
- Dhal curry
- Pol sambol
- Seeni sambol
- Sri Lankan vegetable curries
- Papadum
It can be served as part of a traditional Sri Lankan rice and curry spread.
Vegetarian and Vegan Recipe
This recipe is naturally vegetarian and can also be vegan when prepared with vegetable oil and plant-based ingredients. Coconut milk provides the creamy texture without the need for dairy.
Storage
Allow leftover curry to cool before transferring it to an airtight container.
Store it in the refrigerator and consume within 2–3 days. The curry may become thicker after refrigeration, so add a small amount of water or coconut milk when reheating.
Reheat gently over low to medium heat.
Frequently Asked Questions for Sri Lankan Tempered Cashew Curry
Do I need to soak cashews before making the curry?
Soaking is highly recommended because it softens the cashews and helps them cook evenly. For the best texture, soak them for several hours or overnight.
Can I use roasted cashews?
Raw cashews are preferable for this curry. Roasted cashews have a different flavour and may not develop the same soft, creamy texture.
Can I make the curry without coconut milk?
Yes, but coconut milk provides much of the traditional Sri Lankan flavour and creamy consistency. You can use another plant-based milk if necessary.
How spicy is Sri Lankan Cashew Curry?
The level of spice can be adjusted easily. Reduce the chilli powder and green chillies for a mild curry, or add extra chilli for a hotter version.
Can I add vegetables to this curry?
Yes. Potatoes, green peas, carrots, or green beans can be added, although the traditional version focuses mainly on cashews and aromatic spices.