Sri Lanka Kadju (Curried Cashew Nuts)

Kadju curry is a beloved Sri Lankan dish that turns humble cashew nuts into something deeply satisfying. Soaking the raw cashews for a couple of hours softens them just enough to absorb the spiced coconut milk they simmer in, plumping up into creamy, curry-soaked bites.

The spice combination is distinctly Sri Lankan. Turmeric, curry powder, chili powder, and fenugreek build a warm, earthy base, while fresh curry leaves add that unmistakable aromatic note you can’t get from any other herb. A fresh hot chili goes in whole for a slow-release heat that builds through the coconut milk.

The final step is what pulls everything together. The simmered cashew-coconut mixture gets tossed in a pan with oil-fried onions for 3-4 minutes, concentrating the sauce and adding a caramelized sweetness from the onions. A final sprinkle of curry powder at the very end adds a fresh, raw spice hit on top of the cooked flavors.

Chef Tips

• Soak the cashews for the full 2 hours. Unsoaked cashews stay hard in the center and won’t absorb the curry flavors properly.
• Use raw, whole cashews rather than roasted or salted. Roasted cashews won’t absorb the coconut milk the same way.
• Don’t skip the fenugreek. Even at just ½ teaspoon, it adds a maple-like bitterness that’s essential to authentic Sri Lankan curry flavor.
• Fresh curry leaves are a must if you can find them. Dried curry leaves have almost no flavor by comparison.

Variations

• Cashew and vegetable curry: Add diced potatoes or green beans to the simmering coconut milk for a heartier main dish.
• Spicier version: Increase to 2 fresh chilies and add ½ teaspoon extra chili powder for a more intense heat.