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Kaju maluwa
කජු මාළුව (kaju maluwa): soft cashews and green peas simmered in a pale, gently spiced coconut milk curry
In the cashew-growing country north of Colombo, around Kurunegala and Puttalam, fresh green cashews are cooked into this creamy curry for weddings, almsgivings and the Avurudu table, and no one would dream of calling it everyday food. The nuts turn soft and buttery in a mild, pale gravy of coconut milk scented with cinnamon, pandan and unroasted curry powder, with green peas for colour, and it sits on the festive spread beside yellow rice and a sharp pickle. Fresh cashews are hard to find outside Sri Lanka, so this recipe uses raw dried ones soaked until they are almost like the fresh kind. Not soaking them long enough is the usual mistake; they stay chalky in the middle however long they simmer, so give them at least six hours, or overnight. Chef's tip: a pinch of bicarbonate of soda in the soaking water softens the nuts faster and gives them that tender, just-picked texture.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the cashews
- 9 oz raw unsalted cashewssoaked 6 hours or overnight
- 1 /4 tsp bicarbonate of soda (optional)for the soaking water
- 1 /2 tsp ground turmeric
For the curry
- 2 tbsp coconut oil
- 5 cm piece cinnamon stick
- 1 sprig curry leavesleaves picked
- 5 cm piece pandan leaf (optional)
- 1 onionsmall, finely chopped
- 3 cloves garlicfinely chopped
- 2 cm piece fresh gingerfinely chopped
- 2 green chilliesslit
- 3 ½ oz green peasfresh or frozen
- 1 tsp salt
- 1 ¼ cups thin coconut milk
- ¾ cup thick coconut milk
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Method
0/7 doneStep 1: Soak 9 oz raw unsalted cashews in plenty of cold water, with 1 /4 tsp bicarbonate of soda if using, for at least 6 hours. Drain and rinse.
Step 2: Put the cashews in a saucepan, cover with fresh water, add 1 /2 tsp ground turmeric and simmer for 12–15 minutes until a nut squashes easily between your fingers. Drain.
15 minStep 3: Heat 2 tbsp coconut oil in a pan over a medium heat and add 5 cm piece cinnamon stick, 1 sprig curry leaves and 5 cm piece pandan leaf; stir for 30 seconds.
1 minStep 4: Add 1 onion, 3 cloves garlic, 2 cm piece fresh ginger and 2 green chillies and cook for 4–5 minutes until the onion is soft and translucent.
5 minStep 5: Stir in 1 ½ tsp unroasted Sri Lankan curry powder for 30 seconds, then add the cashews, 3 ½ oz green peas and 1 tsp salt.
1 minStep 6: Pour in 1 ¼ cups thin coconut milk, bring to a gentle simmer and cook for 8–10 minutes until the gravy has thickened a little and the peas are tender.
10 minStep 7: Lower the heat, add ¾ cup thick coconut milk and stir for 2–3 minutes until hot; do not boil. Taste for salt and serve warm with rice.
3 min
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 12 g
- Carbs
- 22 g
- Fat
- 34 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kaju maluwa take?
- About 50 minutes in total: 15 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
- What can I use instead of cinnamon stick?
- ½ tsp ground cinnamon per stick.
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