Village Style Sri Lankan Creamy Cashew Curry

Cashew is an amazing food. Whatever the way, cashew has an irresistible taste. This creamy village style Sri Lankan cashew curry is a very delicious curry that goes very well with rice, bread, string hoppers and even with pittu.


  • Cashew – 500g
  • Curry Powder – 02 tsp
  • Rampe
  • Curry Leaves
  • Fenugreek – ¼ tsp
  • Garlic Cloves– 08-09
  • Big Onions – 01
  • Turmeric Powder – 01 tsp
  • Cinnamon – 01-inch piece
  • Green Chilies – 06
  • Thick Coconut Milk – 02 cups
  • Salt – 02 tsp
  • Mustard Seeds – 01 tsp
  • Margarine – ½ tsp


  • Cut raw cashews and get the kernel out. Put water to those cashew nuts and keep it aside around 04-05 hours. By this way it is easy to remove the seed coats of these cashews. After 04-05 hours remove the seed coats.
  • Again, wash these cashew nuts and put them to a cooking pot. Add curry powder, fenugreek, turmeric powder, and salt into this. Add cinnamon, rampe, curry leaves and chopped onions.
  • Add water to the level until all cashew nuts are covered and then mix them all together. Cook this until cashew nuts become tender.
  • When all cashew nuts are boiled enough add chopped garlic and ground mustard seeds with margarine.
  • Add coconut milk and green chilies. For this cashew curry we don’t add chili powder. Instead we add few green chilies.
  • Cook the curry more while stirring time to time until coconut milk cooks well.
  • Enjoy the curry with anything you like.
Sri Lankan Cashew Curry
Sri Lankan Cashew Curry
Sri Lankan Cashew Curry
Sri Lankan Cashew Curry
Sri Lankan Cashew Curry width=


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