ASHEW 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

• 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.

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