The colonizing Portuguese introduced cashews to Sri Lanka via Brazil in the 16th century. Today, the nuts are eaten in everything from curries to desserts. This rich yellow curry, adapted from chefs Jerome La’Brooy and Nishad Jayawardena of Asylum restaurant, is best served as an accompaniment. It can be made mild or spicy, depending on your hand with the chili powder and choice of curry powder. Soaking the cashews ahead of time gives them a tender, beanlike quality in the finished dish.