Ingredients:

• 225 gm – Cashew nuts
• 25 – 50 gm – Onions
• 1 – fresh chilli
• 1.5 tsp – curry powder
• 1/2 tsp – Turmeric
• 250 ml – Coconut Milk
• 1/2 tsp – chilli powder
• 1 tsp – salt
• 1/2 tsp – Fenugreek spring Curry leaves
• 25 ml – oil

Method:

1. Wash the cashewnuts, and then soak them in a bowl of water for a couple of hours.
2. Chop onions and the chilli.
3. Remove the cashew nuts from the water, drain them and place them in a saucepan together with the chilli, 1 tsp of curry powder, the turmeric, coconut milk, chilli powder, salt, fenugreek and curry leaves.
4. Boil and simmer for 5 mins.
5. Heat oil in a frying pan and toss in onion for a couple of minutes.
6. Add the cashewnut mixture and cook for a further 3-4 mins.
7. Sprinkle it with the remaining curry powder.