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.
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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 flat breads 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.
Recipe- 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
3 large Onions finely sliced
250-500g of Cashew nuts
1 teaspoon of chilli flecks
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, sauté for 2 minutes.
Add the Cashew nuts and toss with the oil, let them slightly brown, sauté over medium heat for 5 minutes.
Add chilli flecks, season with Salt and toss for further 5 minutes.
Transfer into a separate bowl and serve warm.