Sri Lankan Cashew stir-fry.
A 20-minute vegetarian, vegan spicy side-dish, serve as a crunchy topping for your favorite dishes to enhance taste or serve with crusty, Italian bread as a cold appetizer.
Cashew nuts are abundant in this part of the world and we find different ways of using it daily because nothing beats having a slight crunch to any dish. These nuts need no flavor-enhancing ingredients.
All they need is to be cooked in Coconut milk to make a wonderful creamy cashew curry or like I’m doing here, stir-frying it with a few other ingredients.
These crunchy Cashew stir-fry makes a great home-made gift when you visit friends and families in far off lands.
You’ll find them in most large supermarkets vacuum-packed and ready to go. But you know what?
Making the dish at home while adding a personal touch to the dish, makes the gift extra special. If you need to pack them for a long journey pack them in zip-lock bags to avoid seepage as they are oily.
So next time you’re visiting a neighbor, family or friends make a gift of these Cashew stir-fry.
How can I serve this Sri Lankan Cashew stir fry?
Obviously, for me and my family, I serve it with rice. I can’t help but think this would be great as a Bruchetta topping for small gatherings since there is no last prep work, you won’t need to rush getting these out to your guests.
And what about your favorite noodle bowls? there is absolutely no way you can go wrong with noodles.
Dish these out in a small bowl and add it to your cheese or tapas platter with flatbreads and see how they fly!
I feel the dish is too oily for my taste, what should I do?
You can reduce the amount of oil you use, since most days we have a bowl of rice with the Cashew curry, the Pandan leaf, curry leaf and Onion infused oil is absorbed by the rice making the grains fragrant.
You can also drain the extra oil and use it to cook the following day.
Sri Lankan Cashew stir-fry(Kaju Baduma)
Please make sure to read the recipe instructions carefully to avoid mistakes.
3-4 tablespoons of oil
5-6 Curry leaves
A piece of Pandan leaf
1 teaspoon of chilli flecks
1/4 teaspoon turmeric powder
3 large Onions finely sliced
250-500g of Cashew nuts
Salt to season
Place a skillet over low-medium heat.
Pour in the Oil and add the pandan leaf and curry leaves, letting the oil be infused with these ingredients.
Add the sliced onions and fry them over medium heat. once the onions turn slightly golden in color, Add chilli flecks, turmeric powder season with salt.
Add the Cashew nuts and toss with the onions. reduce heat to low and continue to fry the onione and the cashew nut for another 3-5 minutes.
Taste and season with salt if needed and serve warm.
Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
It’s free and on the blog, for you to try anytime.
All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog. I would appreciate if you only share the link rather than the full recipe.
All images and text on this website are protected by copyright.