.Here's a traditional Sri Lankan Cashew Curry recipe for you:
Ingredients:
1 ½ cups raw cashews (soaked in water for 3-4 hours or overnight)
1 medium onion, finely chopped
2-3 garlic cloves, minced
1 inch ginger, grated
2 green chilies, sliced (optional)
10-12 curry leaves
1 cinnamon stick (about 2 inches)
1 tsp mustard seeds
1 tsp fennel seeds
1 tsp turmeric powder
1 ½ tsp curry powder (preferably Sri Lankan roasted curry powder)
1 tsp chili powder (adjust to taste)
½ tsp fenugreek seeds
2 tomatoes, chopped
1 cup thick coconut milk
1 cup thin coconut milk or water
1 tbsp oil (coconut oil recommended)
Salt to taste
Lemon or lime juice (optional)
Instructions:
Prepare the Cashews Drain the soaked cashews and set them aside. Soaking softens the cashews, making them easier to cook and giving them a creamy texture.
Sauté Spices Heat oil in a large pan over medium heat. Add mustard seeds, fennel seeds, and fenugreek seeds. Once they begin to splutter, add the cinnamon stick and curry leaves. Sauté for 1-2 minutes.
Add Aromatics Add the chopped onions, garlic, ginger, and green chilies. Sauté until the onions turn golden and soft.
Spice it up Add the turmeric, curry powder, and chili powder to the pan. Stir well to coat the onions and cook the spices for about 1 minute to release their flavors.
Add Tomatoes Stir in the chopped tomatoes and cook until they soften and blend into a thick sauce.
Add Cashews Add the drained cashews to the pan and mix well so that they are coated in the spice mixture.
Simmer with Coconut Milk Pour in the thin coconut milk (or water) and bring the curry to a simmer. Cover the pan and cook on low heat for about 15-20 minutes, stirring occasionally, until the cashews are tender.
Add Thick Coconut Milk Once the cashews are cooked, add the thick coconut milk and stir gently. Let the curry simmer for another 5 minutes to thicken slightly and combine flavors.
Season Add salt to taste and, if desired, a squeeze of lemon or lime juice for extra tanginess.
Serve Remove from heat and serve warm with steamed rice, roti, or bread.
How to make the cashews soft in the Sri Lankan cashew curry
To make the cashews soft in Sri Lankan Cashew Curry follow these steps:
Soak the Cashews:
Soak raw cashews in water for 3-4 hours or, for the best results, overnight . This softens the cashews, making them tender and creamy once cooked.
Boil the Cashews (Optional)
If you’re short on time and can’t soak them long enough, you can **boil** the cashews for 10-15 minutes before adding them to the curry. This will help soften them quickly.
Cook Slowly
After adding the soaked (or boiled) cashews to the curry, allow them to simmer on low heat for at least 15-20 minutes . Cooking them slowly in the curry will further soften the cashews, making them tender and flavorful.Soaking and slow cooking are key to achieving soft, melt-in-your-mouth cashews in your curry!
How to make the Sri Lankan cashew curry creamy
To make Sri Lankan Cashew Curry creamy, follow these tips:
Use Coconut Milk
Thick coconut milk is essential for a creamy texture. Add it toward the end of the cooking process to prevent curdling and to give the curry a rich, smooth consistency.
Blend Some Cashews (Optional)
To enhance creaminess, you can blend a small portion of the soaked cashews with some water or coconut milk to form a smooth paste. Add this paste to the curry during the cooking process to thicken and make the sauce creamier.
Simmer Slowly
After adding the thick coconut milk, let the curry **simmer on low heat** for a few minutes. This helps the curry thicken naturally, making it rich and creamy.v oid Excess Water
Be careful not to add too much water or thin coconut milk, as this can dilute the curry. Use just enough thin coconut milk or water for cooking the cashews, then finish with thick coconut milk for creaminess.hese steps will give your Sri Lankan cashew curry a creamy, indulgent texture!
What to serve with Sri Lankan cashew curry
Sri Lankan Cashew Curry pairs well with a variety of sides, allowing the creamy, flavorful curry to shine. Here are some traditional and complementary options:
Rice:
Steamed white or red rice (especially Sri Lankan red rice) is a classic pairing. The neutral flavor of the rice balances the richness of the curry.
Coconut rice adds another layer of flavor that complements the coconut milk in the curry.
Roti
Pol roti (Sri Lankan coconut flatbread) is a delicious, slightly chewy option. It's perfect for scooping up the creamy curry.
Paratha or chapati can also be served as a side for a similar effect.
String Hoppers (Idiyappam)
These steamed rice flour noodles are light and airy, making them a great contrast to the rich, creamy curry.
oppers (Appam)
Hoppers , a type of bowl-shaped pancake made from fermented rice flour, provide a slightly crispy yet soft base to soak up the curry.
Other Currieshal curry (Parippu) A mild lentil curry that complements the cashew curry and balances the meal.
Eggplant (Brinjal) Moju A sweet-and-sour eggplant pickle that adds a contrasting flavor to the richness of the cashew curry.
Sambols Pol Sambol (coconut sambol): A spicy, tangy coconut relish that contrasts the creamy curry.
Lunu Miris A spicy chili and onion paste that adds a fiery kick.
Pickles & Chutneys:
Mango chutney or lime pickle offers a sweet and tangy balance to the rich flavors of the cashew curry.
apadum: Crisp papadum adds texture to the meal, creating a contrast to the soft and creamy curry.These sides will complement the creamy, nutty flavors of the Sri Lankan cashew curry and create a balanced, flavorful meal
Do you add peas to Sri Lankan cashew curry?
Adding peas to Sri Lankan Cashew Curry is not part of the traditional recipe, but it can be a tasty variation. Peas can add a pop of sweetness and color, and they pair well with the creamy texture of the curry.
If you’d like to add peas, here's how:
How to Add Peas:
Frozen peas can be added toward the end of the cooking process, as they cook quickly.Add about ½ to 1 cup of peas during the last 5-10 minutes of simmering, after the cashews are tender, and just before adding the thick coconut milk.
This variation can provide an extra layer of flavor and nutrition without overwhelming the authentic taste of the curry.
Is Sri Lankan cashew curry meant to be spicy or mild
Sri Lankan Cashew Curry can be either mild or moderately spicy depending on how much chili is used. Traditionally, it's a creamy and slightly spiced dish, but Sri Lankan cuisine generally has a bit of heat. The use of green chilies and chili powder in the curry adds a mild to moderate level of spice, but this can easily be adjusted to suit your taste.
Mild Version Use less chili powder or skip the green chilies. The natural creaminess from the coconut milk will mellow the flavors.
Spicier Version Increase the amount of chili powder or add more green chilies to give it a bolder kick.
Ultimately, the spice level can be tailored based on preference, but traditionally, the dish strikes a balance between the creamy richness and gentle spice.
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