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Every single hotel and every bar in the whole of Sri Lanka serves these. Peter Kuruvita says "It's always a good way to test to see how the rest of the food will be. If you have some beautiful cashew nuts and a cold beer then you'll know that the rest of the food is going to be fantastic".






Skill level

Average: 4.1 (38 votes)


  • 100 ml of vegetable oil
  • 300 g raw unsalted cashew nuts
  • 2 sprigs of fresh curry leaves
  • ½ tsp chilli powder
  • ½ tsp ground black pepper
  • ½ tsp salt


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Heat the oil in a heavy based pan until smokey. Add the cashew nuts and shallow fry, moving the nuts around with a slotted spoon so that they cook evenly, until golden brown. Add the curry leaves and strain the oil.

Place the nuts and curry leaves in a bowl. Add the chilli, pepper and salt, and toss to combine.

Transfer to a bowl and serve.

Beer match Four 'Wives' Pilsner.