Cut the Cashews (vertically) into two pieces and take the nuts out and keep them in a plate.

Change the nuts into a small vessel, add a little quantity of salt and about a cup of water and cook it for about five minutes in low flame.

After five minutes, remove water from the Cashew nuts and keep the nuts aside.

Take Onion, Green Chilli and Ginger slices in a cooking vessel and add Coriander, Red Chilli, Turmeric powder and Salt to taste.

Add Coconut milk and boil this mix for about 10 minutes and then add the cooked Cashew-nuts. Cook it further for about 5 minutes or till the mix gets cooked properly. If necessary add some more water.

Heat oil, burst mustard seeds and then add chopped shallots/onion and curry leaves. When colour of this mix turns into golden/brown add it into the already prepared curry dish.

Cashew Nut Curry is ready. Serve with chappathi/poori/cooked rice.