A luxurious and creamy curry made with whole raw cashew nuts, peas, and a mild coconut milk base.
4 top-rated spots found
Widely regarded by locals as the gold standard for 'Kaju Sudata Uyala,' this version is celebrated for its thick, velvety coconut gravy that isn't overly oily. Unlike many commercial versions that use cashew pieces, Upali's uses premium whole cashews that are soaked to a perfect 'al dente' bite.
📍 65 C.W.W. Kannangara Mawatha, Colombo 00700, Sri Lanka · View on Maps
Dining here is a sensory journey; the cashew curry is prepared by traditional 'ammes' (village cooks) in a rustic outdoor setting under a 200-year-old banyan tree. The curry is slow-cooked in 'clay pots' (matti walan) which imparts a subtle earthy depth you won't find in modern kitchens.
📍 77 Galle Rd, Colombo 00300, Sri Lanka (Inside Cinnamon Grand) · View on Maps
While famous for its seafood market, Curry Leaf’s cashew curry is a sleeper hit on their buffet. It is refined and polished, featuring a higher ratio of spices like fenugreek and turmeric that give the gravy a vibrant golden hue and a complex, aromatic finish.
📍 2 Sir Chittampalam A Gardiner Mawatha, Colombo 00200, Sri Lanka (Inside Hilton Colombo) · View on Maps
Palmyrah offers a rare Northern take on the dish. While Southern cashew curries are often very mild, Palmyrah’s version uses a hint of roasted Jaffna curry powder, giving it a slightly darker color and a more robust, savory profile that honors 40+ years of heritage recipes.
📍 328 Galle Rd, Colombo 00300, Sri Lanka (Inside Renuka Hotel) · View on Maps