INGREDIENTS

250 g (8 oz) raw Cashews
3 Cups thin Coconut milk (or water)
1 medium Onion, sliced
2 fresh green Chilies, sliced
2 cloves Garlic, crushed
5 cm Cinnamon stick
4 pieces Rampe
8 Curry leaves
3 tbs Vegetable oil
1/4 tsp ground turmeric
1 tbs Raw Curry powder (see recipe for raw curry powder)
2 pieces Goraka (optional)
1 Cup thick Coconut milk or fresh milk

METHOD :

- Place the cashews in a bowl, add boiling water, close with lid and soak for about 4 hours or overnight.
- Drain the water from cashews and add salt, turmeric, raw curry powder, goraka and mix well until cashews are well coated.
- Heat the oil in a medium saucepan then add onions, green chilies, crushed garlic, cinnamon and fry until onions are soft and golden brown.
- Add the cashews and keep stirring until well coated with oil and onions.
- Add thin coconut milk (or water), close with lid and cook on slow heat until cashews are soft and cooked.
- Add the thick coconut milk (or fresh milk) and bring to a boil on slow heat.
- Turn off heat. Adjust salt to taste.