Sri Lankan Style Cashew Curry

● 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

Method:
● 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.