Step 1

Add the cashew nuts to a bowl, cover with cold water and soak for 1 hour.

Step 2

In a bowl, add all the curry paste ingredients. Add ¼ cup water and whisk to combine. Set aside.

Step 3

Once soaked, drain the nuts and place into a saucepan. Pour over 3 cups fresh water and add the turmeric. Bring to a boil and reduce the heat to simmer gently for 30 minutes.Once cooked, remove from the heat, drain and retain the cooking liquid. Set both aside.

Step 4

Heat the coconut oil in a saucepan over a moderate heat until hot.Add the curry leaves, star anise and fennel seeds and let them sizzle for 30 seconds before add the diced onion. Stir well to combine, then stir fry for 5-7 minutes until they are soft and golden brown.Add the curry paste and stir for 1-2 minutes being careful not to burn the spice. Add a little of the cashew nut cooking liquid if things get too hot.Tip in the cashew nuts and stir well before pouring in the coconut milk and about 1/2 cup of the cashew cooking liquid to thin out the sauce a little.Stir well, then pop on a lid and cook over a low temperature - a light simmer for 10 minutes. You can thin out the sauce out further if you need to here, by adding more cashew nut cooking liquid - I like mine rich and creamy, but sometimes it gets a little thick - you decide!Remove from the heat and that's it. Check for seasoning and add a little salt if you think it needs it.Sprinkle with fresh cilantro and serve.