8 oz. cashew nuts
1 onion, finely chopped
5 cloves garlic
10 leaves curry
2 green hot peppers, chopped
1/2 teaspoon cumin seeds, roasted, ground
1/2 teaspoon fennel seeds, roasted, ground
1/2 teaspoon turmeric
1 teaspoon chilli powder
1/2 teaspoon curry powder
4 pods cardamom
1 stick cinnamon
1 cup coconut milk
1/2 cup coconut cream
2 tablespoons clarified butter (ghee)
Soak the cashew nuts in a bowl of water for at least 1 hour. Drain and set aside.
In a pot, heat the ghee over high heat. Then, add the onion, garlic, curry leaves, hot peppers, and stir.
After 5 minutes, add the cumin, fennel, turmeric, chilli powder, curry powder, cardamom and the cinnamon stick. Lower to medium heat and stir until spices are lightly roasted, about 2 minutes.
Add the drained cashew nuts and stir.
Add the coconut milk, bring to a boil and simmer until the sauce has thickened and reduced, about 15 minutes.
Add the coconut cream, bring to a boil and continue simmering for about 5 minutes. Season to taste.
Serve hot with warm white rice.