CASHEW CURRY 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. ..Recipes for Some Sri Lankan Delights: Courtesy of Lakmali Hewa..