Cashew curry

Ingredients
raw Cashews - 250 g
thin Coconut milk - 3Cups
Onion, sliced - 1 medium
green Chilies, sliced - 2 fresh
Garlic, crushed - 2
cinnamon stick - 5cm
Curry powder - 1 tbs
ground turmeric - 1/4tsp
Vegetable oil -3tsp
thick Coconut milk - 1 Cup
Goraka - 2 pieces
Rampe
Curryleaves

Preparation

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 softAnd 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 and bring to a boil on slow heat.
Turn off heat. Adjust salt to taste.