Cashew Curry

A typical coastal summer curry when raw cashews are abundant in the markets. A little late in the day but hope you do enjoy making this, Can be made y soaking dry cashews in warm water for an hour or so. This is my version of the tasty curry which I eat, the one I absolutely relish is always from a restaurant at Bengaluru. My folks always make sure that I eat this on every visit:) 

Ingredients
200 gms raw cashews, put them in warm water for an hour and peel them

To roast and grind
2 onions finely chopped
1/2 cup dry coconut freshly scraped
2 tspns of poppy seeds
5 cloves of garlic
1/2 an inch of chopped ginger
2 cloves
A small piece of cinnamon
1 tsp cumin seeds
1/4 tsp white pepper
1/4 tspn of sunflower seeds

To be added later
1/2 tsp shahi jeera (caraway seeds)
1 tsp of chilli powder
2 large tomatoes, pureed
2 pieces of kokum pods( add later)
Salt to taste

Method
In a pan take a bit of coconut oil, roast poppy seeds, sunflower seeds and remove them in the mixi jar, now roast the rest of the ingredients from the roasting section, add all into the mixi jar, make a smooth paste and keep ready. Now in the same pan add a bit more oil and add the shahi jeera let it splutter, add the ground paste, saute till it leaves oil, add tomato puree,chilli powder, kokum pieces, 
salt as per taste and let the raw smell vanish. Now add the peeled cashews, add water as required to make a thick curry and let it come to a boil. Serve garnished with fresh coriander and roti. tastes best with chapatis with a dash of ghee on them.