Creamy, fragrant, and deeply comforting, Sri Lankan cashewnut curry is a classic vegetarian dish that shows how rich and satisfying local home cooking can be. We first tasted it during our whale expedition in Kalpitiya, at Mama’s Kitchen, a proper home-style kitchen that also serves as a small, informal restaurant, where recipes are cooked the way they are meant to be: slowly, without shortcuts, and with zero interest in pleasing Instagram.
After long days at sea searching for sperm whales, this was exactly the kind of food that made sense. Gentle spices, coconut richness, and a depth of flavor that comes from repetition rather than refinement. Not “restaurant food” in the Western sense, but real Sri Lankan cooking, served at a family table and remembered long after the snorkel gear is rinsed and packed away.
Below is a version inspired by that meal in Kalpitiya: simple, balanced, and true to the spirit of what we ate at Mama’s Kitchen.
"This didn’t taste like something designed for tourists. It tasted like a family dish that’s been cooked the same way for years... and that’s why it works"
Recipe informations
15 minutes
25 minutes
3-4
Vegetarian
Sri Lanka
Ingredients
250 g raw cashew nuts
1 medium onion, finely sliced
2 cloves garlic, finely chopped
1 inch fresh ginger, finely grated
1 green chili, slit lengthwise (optional)
1 cinnamon stick
8–10 curry leaves
1 tsp mustard seeds
1/2 tsp turmeric powder
1 tsp Sri Lankan curry powder (or mild curry powder)
1/2 tsp chili powder (optional, to taste)
200 ml thick coconut milk
200 ml thin coconut milk or water
Salt to taste
1 tbsp coconut oil
Juice of 1/2 lime (optional)
Instruction
Prepare the cashews
Rinse the cashew nuts and soak them in hot water for 30 minutes. Drain and set aside. This softens them and helps achieve a creamy texture without overcooking.Build the base
Heat the coconut oil in a saucepan over medium heat. Add the mustard seeds and let them pop. Add the curry leaves and cinnamon stick, followed by the sliced onion. Sauté gently until the onions are soft and translucent, not browned.Add aromatics and spices
Stir in the garlic, ginger, and green chili. Cook for about one minute until fragrant. Add turmeric, curry powder, chili powder if using, and salt. Mix well to coat the onions evenly.Cook the cashews
Add the soaked cashews and pour in the thin coconut milk or water, just enough to cover them. Lower the heat, cover, and simmer for 10–15 minutes, until the cashews are tender but still hold their shape.Finish with coconut milk
Add the thick coconut milk and gently stir. Simmer uncovered for another 5 minutes, allowing the curry to thicken slightly. Taste and adjust salt or spice. Turn off the heat and add a squeeze of lime juice if you want a touch of brightness.
Where you can eat Cashew Curry
Team Leader : Olaf Pignataro
Olaf Pignataro is the team leader for the Kalpitiya whale expedition. During the trip, he introduces guests to the local food scene, from family-run home kitchens like Mama’s Kitchen to relaxed spots offering familiar Western-style breakfasts when preferred.
Frequently Asked Questions
Where can I buy the ingredients for cashew curry in a Western city?
Most ingredients are easy to find in well-stocked supermarkets or Asian grocery stores. Raw cashews, coconut milk, ginger, garlic, and turmeric are widely available. For curry leaves or Sri Lankan-style curry powder, look for South Asian shops or specialized ethnic food markets. In larger cities, Indian or Sri Lankan grocery stores are your best bet.
What defines Sri Lankan cuisine compared to other South Asian cuisines?
Sri Lankan cuisine is generally lighter on heavy spice blends and richer in coconut, acidity, and balance. Dishes often rely on a few well-handled ingredients rather than complex layering. Curries tend to be aromatic rather than fiery, with coconut milk, curry leaves, and gentle spices playing a central role.
Do they accept credit cards at Mama's Kitchen?
Mama’s Kitchen is a home-style kitchen rather than a formal restaurant. Meals are cooked daily, often depending on availability, and served in a simple, informal setting. Payment is cash only, and expectations should be aligned with local standards rather than restaurant service. That’s part of its charm.
How does this dish connect to the whale expedition in Kalpitiya?
This curry is exactly the kind of food you come back to after a day at sea during the Esploro Travel whale expedition in Kalpitiya. Long boat rides, early starts, and salt in your hair call for meals that are nourishing, gentle, and grounding. It’s part of the experience on land that complements what happens offshore: slow travel, local rhythms, and encounters that feel real rather than staged.
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