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  • 250 g (8 oz) raw Cashews
  • 3 Cups water
  • 1 medium Onion, sliced
  • 2 fresh green Chilies, sliced
  • 2 cloves Garlic, crushed
  • 8 Curry leaves
  • 3 tbs Vegetable oil
  • 1/4 tsp ground turmeric
  • 1 tbs masala (see recipe below )
  • 1 Cup thick Coconut milk or fresh milk
  1. To the rinsed and drained cashews add salt, turmeric, masala and mix well to coat the nuts
  2. Stir fry onions, green chilies, crushed garlic,  until onions are soft and golden brown.
  3. Add the cashews and stir until well mixed.
  4. Add  water, close with lid on low heat until cashews are  cooked.
  5. Add the thick coconut milk and bring to a boil on med heat.
  6. Remove from the heat.
  7. Diners can adjust the salt seasoning to their own preference


  • 2 tsps Coriander seeds
  • 1 tsp. Cummin
  • 1/4 tsp. Fennel

  1. Grind these together in a spice grinder or in a mortar with pestle.
Note: Other masalas may be substituted as this blend is the most basic of curry mixes.