Sri Lankan Cashew Curry | Kaju Maluwa | "කජු මාළුව" රසට හදන්නේ මෙහෙමයි

Ingredients 1 cup raw cashew nuts (soaked 1–2 hours) 1 big onion (sliced) 2–3 green chillies 3 garlic cloves (crushed) Small piece of rampe (pandan leaves) Few curry leaves 1 small cinnamon stick ½ tsp turmeric powder 1 tsp curry powder (roasted curry powder is best) ½ tsp chilli powder (optional) 1 cup thick coconut milk ½ cup thin coconut milk (or water) Salt to taste Add cashew nuts Add cinnamon, curry leaves, and rampe, onion, garlic, and green chillies Add turmeric, curry powder, chilli powder and Salt → mix well Add 1 cup water and cook for above 5 minutes. Add thin coconut milk and cook for about 10–15 minutes until cashews are soft Add thick coconut milk , simmer on low heat (don’t boil too much) Cook until curry becomes creamy and thick For Tempering (Thempardu): 2 tbsp coconut oil 1 tsp musted seeds 1 onion (sliced) 3–4 garlic cloves (sliced) 2–3 dried red chili pieces Curry leaves Heat coconut oil Add mustard seeds (aba) → let them splutter/pop 🌟 Then add onion, garlic, chili pieces , curry leaves Fry until golden and aromatic 👉 Then pour over your cashew curry