Wash the cashewnuts, and then soak them in a bowl of water for a couple of hours.
Chop onions and the chilli.
Remove the cashew nuts from the water, drain them and place them in a saucepan together with the chilli, 1 tsp of curry powder, the turmeric, coconut milk, chilli powder, salt, fenugreek and curry leaves.
Boil and simmer for 5 mins.
Heat oil in a frying pan and toss in onion for a couple of minutes.
Add the cashewnut mixture and cook for a further 3-4 mins.
Sprinkle it with the remaining curry powder.
Bawarchi of the Week
Anamika Sharma's mission is to spread the love for Indian cooking to all those who wrongly think it's too difficult.