Recipe Box The Creamy Cashew Curry The cashew curry, sprinkled with green peas is very festive and is included in the menu especially when entertaining guests. Often cauliflower is also included in the curry.   Ingredients 1. 250 g fresh cashew 2. Water to cover the cashew 3. ¼ tsp turmeric powder 4. 1 big onion, chopped 5. 2" cinnamon 6. 1 sprig of curry leaves 7. 1" pandan leaf     * For un-roasted curry powder 1. 8 oz coriander seeds 2. 4 oz cumin 3. 2 oz sweet cumin 4. 2" cinnamon stick 5. 4" lemon grass 8. 1 tsp un-roasted curry powder * 9. 1 lemon grass, sliced 10. 100 g Green peas 11. 50 g Maldive fish flakes 12. Salt to taste 13. 1 ½ cups thin coconut milk 14. ½ cup thick coconut milk         6. 2 tbsp washed and dried raw rice 7. 1 sprig of curry leaves 8. 4" pandan leaf 9. 5 cloves 10. 10 cardamoms , seeds only Serves 6   To make the curry powder, sun dry the leaves. Warm the spices over a moderate heat, without allowing the color to change. Put all ingredients into a blender and grind to a fine powder. Store in an air-tight jar.   Put cashew with water and turmeric powder and bring to boil. Allow to simmer for a couple of minutes until cashew is tender (If dried cashew is used instead of raw cashew, then soak cashew overnight). Add the cashew and all the ingredients, except the green peas and the thick coconut milk, into a saucepan and bring to boil. Reduce the heat and add the thick coconut milk and the green peas. Bring to boil. Simmer, while stirring continuously until the gravy is thick.