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Destinations to Visit in Sri Lanka Be Our Guest   Yala Village   Chaaya Village - Habarana   Cinnamon Grand - Colombo   Auyrveda Pavilion - Negambo   Trans Asia Hotel - Colombo   Mount Lavinia Hotel - Mount Lavinia   Blue Water - Wadduwa   Earls Regency - Kandy   Mahaweli Reach - Kandy   Chaaya Citadel - Kandy   Hunas Falls Hotel - Kandy   Hotel Heritance - Ahungalle   Hotel Heritance - Kandalama Recipe Box   Sinhala New Year   Traditional Breakfast   Christmas   Rice Dishes   Curries   Rice Accompaniments   Desserts & Sweetmeats   Soup & Starters   Drinks   Pickles   Sambols & Salads   Fusion Cuisine   Ramadan Festive Food Food Goz   Gossip of the Month   Archive Food & Drink File   Rice & Rice Dishes   Vegetable, Fish & Meat Curries   Snacks, Sweets & Sweetmeats   Fresh Fruits   Hot, Cold, Alcoholic & Energy Beverages   Ceylon Tea Festive Sri Lanka   Sinhala New Year   Ramadan   Thai Pongal Glossary   Popular Accompaniments   Essential Ingredients   Recipe Box  Print this page  Curries Sun-dried, Salted Fish Curry (karola hodda) Creamy Cashew Curry The Pepper-seasoned Creamy Jackfruit Curry Spicy Crab Red Curry The Mild Sweet-Potato Curry The Sweet & Spicy Tempered Tomato Curry The Mild Bean Curry Mildly Spicy Carrot Curry The Mildly Spicy Lotus Root Curry The Mild Brinjal Curry The Spicy Bilin Red Curry The Tempered Dhal Curry The Spicy Pineapple Curry Pumpkin in Mustard Curry Seer Fish in Scallion & Cherry Tomato White Curry The Sweet & Spicy Mango Curry Green Peas and Cashew Curry The Mild Drumstick Curry The Mild Tomato Curry The Spicy Cabbage Curry Cucumber in Mustard Curry The Fried Brinjal Curry The Mild Potato Curry The Spicy Polos Curry The Creamy Cashew Curry The Garlic Curry in Thick Spicy Coconut Cream Rhubarb Leaves in Pickled Curry The Spicy Chicken Curry The White Dhal Curry     The Creamy Cashew Curry The cashew curry, sprinkled with green peas is very festive and is included in the menu especially when entertaining guests. Often cauliflower is also included in the curry.   Ingredients 1. 250 g fresh cashew 2. Water to cover the cashew 3. ¼ tsp turmeric powder 4. 1 big onion, chopped 5. 2" cinnamon 6. 1 sprig of curry leaves 7. 1" pandan leaf     * For un-roasted curry powder 1. 8 oz coriander seeds 2. 4 oz cumin 3. 2 oz sweet cumin 4. 2" cinnamon stick 5. 4" lemon grass 8. 1 tsp un-roasted curry powder * 9. 1 lemon grass, sliced 10. 100 g Green peas 11. 50 g Maldive fish flakes 12. Salt to taste 13. 1 ½ cups thin coconut milk 14. ½ cup thick coconut milk         6. 2 tbsp washed and dried raw rice 7. 1 sprig of curry leaves 8. 4" pandan leaf 9. 5 cloves 10. 10 cardamoms , seeds only Serves 6   To make the curry powder, sun dry the leaves. Warm the spices over a moderate heat, without allowing the color to change. Put all ingredients into a blender and grind to a fine powder. Store in an air-tight jar.   Method 1. Put cashew with water and turmeric powder and bring to boil. 2. Allow to simmer for a couple of minutes until cashew is tender (If dried cashew is used instead of raw cashew, then soak cashew overnight). 3. Add the cashew and all the ingredients, except the green peas and the thick coconut milk, into a saucepan and bring to boil. 4. Reduce the heat and add the thick coconut milk and the green peas. Bring to boil. 5. Simmer, while stirring continuously until the gravy is thick.     Want expert help? Come! Cook one-on-one with our top chefs

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