Sri Lankan cadju curry

Learn how to make this delicious Sri Lankan curry with cashew nuts.

In Sri Lanka ‘curry’ means sauce – and this is a popular one using cadju (cashew) nuts. This is delicious with chapatis, noodles or rice.

Cashew curry

Cadju (cashew) curry is delicious with chapatis, noodles or rice.


  • 1 cinnamon stick
  • 1 clove
  • 1 cardamom pod
  • 3-4 curry leaves or 1 stalk lemongrass*
  • ½ onion, finely sliced
  • 3 cloves garlic, crushed
  • 1 teaspoon fenugreek seeds, crushed**
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ¼ teaspoon turmeric
  • 250 g cashew nuts
  • 420 ml coconut milk
  • oil
  • salt

* Lemongrass can be found in health food stores or Chinese supermarkets. You can also find dried, packaged lemongrass.

** Fenugreek seeds are hard to crush, but it is possible. You may prefer to use ground fenugreek.


  1. First heat the oil in a heavy pan and fry the cinnamon, clove, cardamom and curry leaves or lemongrass for a few moments before adding the onion and garlic.
  2. The ground fenugreek seeds, coriander, cumin, chili, turmeric and cashews go in now; stir well.
  3. Let everything cook together for 5 minutes to combine well. Then slowly pour in the coconut milk and stir round. Season, and simmer gently for 10 minutes before serving with boiled rice into which a few raisins or sultanas have been thrown while cooking.

Back to top