Instructions: Wash the cashewnuts, then soak them in a bowl of water for a couple of hours. Chop the onion and chilli. Remove the cashewnuts from the water, drain and place in a saucepan together with the chilli, 1 tsp of curry powder, the turmeric, coconut milk, chilli powder, salt, fenugreek and curry leaves. Bring to the boil and simmer for 5 minutes. Heat the oil in a frying pan and toss in the onion for a couple of minutes. Add the cashewnut mixture and cook for a further 3 4 minutes then sprinkle with remaining curry powder.

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