Cover the cashews with water and soak for at least 6-8 hours.
Drain and rinse the cashews with fresh water.
Heat oil in a pan until hot, add the onion and garlic. Fry gently until the onion and garlic has softened, and then add the curry leaves.
Add the cashew nuts and the dry spices. Fry for 1-2 minutes until fragrant.
Add water and salt, cook for 5-10 minutes on a MED heat.
Add the coconut milk, bring to boil and simmer until the curry is thick and creamy.
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