How To Make Sri Lankan Cashew Curry

To make Sri Lankan cashew curry, you simmer raw cashews in a creamy, spiced coconut milk gravy until they turn soft, rich, and deeply flavorful.
 
This dish is a beloved Sri Lankan classic, often served at festive tables and family gatherings, and it’s surprisingly simple to make at home.
 
If you’ve ever wondered how to make Sri Lankan cashew curry that tastes authentic, you’re in the right place.
 
The good news is that making Sri Lankan cashew curry doesn’t require fancy equipment or hard-to-find ingredients.
 
With the right spices, fresh coconut milk, and a little patience, you’ll have a pot of Sri Lankan cashew curry that rivals any restaurant version.
 
In this post, we’ll walk through how to make Sri Lankan cashew curry step by step, from soaking the cashews to building that signature creamy gravy.
 
Let’s get cooking.
 

How to Make Sri Lankan Cashew Curry: The Core Steps

Learning how to make Sri Lankan cashew curry starts with understanding the three pillars of the dish: soft cashews, a fragrant spice base, and rich coconut milk.
 
Here’s how each step comes together.
 

1. Soak the Cashews First

Raw cashews are the star of this Sri Lankan cashew curry, and they need a good soak before cooking.
 
Soak them in warm water for at least 2 hours, or overnight if you have the time.
 
This softens the cashews so they absorb the curry flavors and turn tender instead of staying chalky.
 
Drain them well before adding them to the pot, and you’re ready for the next stage of making Sri Lankan cashew curry.
 

2. Build the Spice Base

Every great Sri Lankan cashew curry begins with aromatics.
 
Heat oil in a pot and add curry leaves, sliced onions, garlic, ginger, and green chilies.
 
Sauté until the onions turn golden and the kitchen smells amazing.
 
Then add turmeric, roasted curry powder, and a pinch of chili powder.
 
These spices give Sri Lankan cashew curry its warm, earthy character, so don’t rush this step.
 

3. Simmer in Coconut Milk

Now pour in thick coconut milk along with the soaked cashews.
 
Add a cinnamon stick and a few cardamom pods for extra fragrance.
 
Let the Sri Lankan cashew curry simmer gently on low heat for 20 to 25 minutes.
 
Stir occasionally so the coconut milk doesn’t split, and add salt to taste.
 
The cashews should turn soft and the gravy should thicken into a creamy, golden sauce.
 

4. Finish with a Tempering

The final touch that makes Sri Lankan cashew curry truly authentic is the tempering, known locally as tempering or tempering oil.
 
Heat a little oil in a small pan and add mustard seeds, dried red chilies, and curry leaves.
 
When the mustard seeds start popping, pour this sizzling mixture over the curry.
 
This adds a smoky, aromatic finish that takes your Sri Lankan cashew curry to the next level.
 

Tips for the Best Sri Lankan Cashew Curry

A few smart moves make a big difference when you make Sri Lankan cashew curry at home.
 

1. Use Fresh Coconut Milk

Freshly squeezed coconut milk gives Sri Lankan cashew curry the creamiest texture and best flavor.
 
If you can’t find fresh, use canned coconut milk without added sugar or stabilizers.
 
Thick coconut milk creates a luscious gravy, while thin coconut milk can be used to adjust consistency.
 

2. Don’t Overcrowd the Pot

Give your Sri Lankan cashew curry room to breathe.
 
A wide pot lets the cashews cook evenly and the sauce reduce properly.
 
If the gravy gets too thick, thin it with a splash of coconut milk or water.
 

3. Serve It the Traditional Way

Sri Lankan cashew curry is traditionally served with rice, roti, or string hoppers.
 
Pair it with a fresh salad or papadum for contrast, and you’ll have a complete, satisfying meal.
 
It also keeps well in the fridge for a couple of days, and the flavors deepen overnight.
 

So, How Do You Make Sri Lankan Cashew Curry?

To make Sri Lankan cashew curry, you soak raw cashews, build a fragrant spice base, simmer everything in coconut milk, and finish with a sizzling tempering.
 
Fresh coconut milk and quality spices give the dish its creamy, authentic taste.
 
With a little patience and the right technique, making Sri Lankan cashew curry at home is easier than you think.
 
Hope this post has helped you learn how to make Sri Lankan cashew curry that your whole family will love.