Cashew Curry

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Ingredients
  • 250g raw Cashews
  • 3 Cups thin Coconut milk or water
  • 1 medium size Red Onion, (finely sliced)
  • 2-3 fresh green Chilies, (finely chopped)
  • 2 cloves Garlic (finely chopped)
  • 5 cm Cinnamon stick
  • 2-3 fresh green Chilies, (finely chopped)
  • 2 cloves Garlic (finely chopped)
  • 5 cm Cinnamon stick
  • 4 pieces Pandon Leaves
  • 8 - 10 Curry leaves
  • 3tbl
  • 8 - 10 Curry leaves
  • 3tbl Vegetable oil
  • 1/4 tbsp Turmeric powder
  • 1tb1 Raw
  • 1/4 tbsp Turmeric powder
  • 1tb1 Raw Curry powder 
  • 2pieces Gamboge pieces (optional)
  • 1 Cup of fresh Coconut milk (1st milk)
  • Salt to taste


Method:

  1. Put cashew nuts in to a bowl, add boiling water
  2. Add 03 cups of thin coconut milk or water and stir well
  3. Close with a lid and soak for about 4 hours or overnight
  4. Drain the water from cashews and put them in to a pan
  5. Add salt, turmeric, raw curry powder, gamboge and mix well
  6. Place deep bottom pan on medium heat and add oil
  7. Add onions, green chilies, crushed garlic, cinnamon and fry until onions are soft and golden brown.
  8. Add the cashews and keep stirring until well coated with the mixture
  9. Close with lid and cook on low heat until cashews are soft and cooked
  10. Once the cashews been soften add thick coconut milk (or fresh milk), stir well and bring to a boil on slow heat and salt to taste.
  11. Turn off heat and keep on stirring for another 2 – 3 minutes  

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