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Sri Lankan Recipe : Cashew Nut Curry


  • 250g cashew nuts
  • 1 tsp turmeric powder
  • 1 tsp salt
  • 3 cups water
  • 1 tsp mustard seeds
  • 2 shallots, peeled and sliced thinly
  • 2 pips garlic, sliced thinly
  • 1 tsp fenugreek (halba)
  • 1 sprig curry leave
  • 1 bird’s eye chilli, cut
  • 2 tbsp thick coconut milk
  • 2 tbsp oil

Spice topping:

  • 2 shallots, peeled and sliced thinly
  • 4 dried chillies, soaked and cut
  • 1 tsp chilli flakes
  • 2 tbsp oil


  1. Boil cashew together with turmeric and salt in enough water to cover the nuts for 10-20 minutes, or until soft. Set aside the cashew and reserve the boiling water.
  2. Heat 2 tbsp oil in a claypot and add the mustard seeds. When they start to pop, add shallot, garlic, fenugreek, curry leaf and chilli. Stir for a few seconds before adding the boiled cashew nuts and 1/4 cup of the reserved boiling water. Cook for 5 minutes before adding the thick coconut milk. Remove from heat just as the curry comes to a boil. Dish out.
  3. For the spice topping, heat the oil in a clean pan to fry

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Last Modified: 11/28/11.