Sunday, 24 April 2011

Cashew Curry

  • 250 g (8 oz) raw Cashews
  • 3 Cups thin Coconut milk (or water)
  • 1 medium Onion, sliced
  • 2 fresh green Chilies, sliced
  • 2 cloves Garlic, crushed
  • 5 cm Cinnamon stick
  • 4 pieces Rampe
  • 8 Curry leaves
  • 3 tbs Vegetable oil
  • 1/4 tsp ground turmeric
  • 1 tbs Raw Curry powder
  • 2 pieces Goraka (optional)
  • 1 Cup thick Coconut milk or fresh milk

  • Place the cashews in a bowl, add boiling water, close with lid and soak for about 4 hours or overnight.
  • Drain the water from cashews and add salt, turmeric, raw curry powder, goraka and mix well until cashews are well coated.
  • Heat the oil in a medium saucepan then add onions, green chilies, crushed garlic, cinnamon and fry until onions are soft and golden brown.
  • Add the cashews and keep stirring until well coated with oil and onions.
  • Add thin coconut milk (or water), close with lid and cook on slow heat until cashews are soft and cooked.
  • Add the thick coconut milk (or fresh milk) and bring to a boil on slow heat.
  • Turn off heat. Adjust salt to taste.
Special thanks for  for this recipe.


  1. Hi, Appreciate very much your effort and for being Sri Lankan. For the cashew curry I used to add mustard powder instead garlic.And I boil cashews first until they are soft,fry with ingredients & season with bit of thick coconut milk only.

    1. hi,thanks for the comment & thanks for the idea,I will try this way & will post the recipe too...I am sure this method also will give a delicious cashew curry...


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