Cashew Curry (Kaju Maluwa)

Sri Lankan Cashew Curry: Expensive and Delicious

Cashew Curry (Kaju Kirata)

Cashew nuts are a very popular ingredient is Sri Lankan cuisine. Cashew nuts are also really, really expensive in Sri Lanka. I haven’t lived in Sri Lanka for a few years now and I’m not up to date with the current prices, but I do get a shock when I see the prices whenever I visit my home. Cashew nuts can go for hundreds of Rupees per hundred grams. To put this into perspective, many Sri Lankans struggle to make as much 10’000 Rupees a month. Nevertheless, cashew nuts remain a staple of Sri Lankan cooking. I’ve posted my cashew thel dala recipe on this blog a while ago, today I would like to share my recipe for cashew curry.

Cashew curry is often served at weddings. Because cashew nuts are so expensive, the cashew curry that’s served at weddings is usually cooked together with grean pees to make sure that there will be enough for all the guests. Kaju maluwa is best served as a side dish with white or yellow rice. It’s a perfect match with isso thel dala and white rice.

Note: I prefer to use fresh cashew nuts, but if you can’t get any fresh ones, dry cashews will do the trick. Just put them in a bowl of water over night to soften themup before cooking them.


1 cup of coconut milk

250 g cashew nuts

1 small onion

1 branch of curry leaves (karapincha)

1 inch of pandan leaves (rampe)

1 teaspoon raw curry powder

1 tablespoon red chilli pieces

3 tablespoons vegetable oil

3 pinches of turmeric

salt to taste


Cooking Instructions:

  1. Boil the cashew nuts in a cooking pot with three cups of water on medium flame.
  2. Add the turmeric and curry powder when the water is boiling and keep boiling the cashew nuts until they’re soft. How long the cashews have to boil until they’re soft depends on the nuts. It can take anywhere from 20 minutes to over an hour, so I recommend that you check them from time to time and add more water if necessary.
  3. As soon as the cashew nuts are soft, add the coconut milk and salt. Get it to a boil and turn off the fire.
  4. Chop the onion into small pieces and fry it in a frying pan on medium heat together with the pandan leaves and curry leaves until it’s light brown.
  5. Add the chilli pieces to the frying pan, stir it for a few seconds and add the content of the cooking pot to the frying pan as well.
  6. Stir everything together for two minutes.


Recipe Name
Sri Lankan Cashew Curry (Kaju Maluwa)
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5 Based on 37 Review(s)
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