- STEP 1
In a large bowl mix the red onions with the salt and chilli powder, enough so that it tastes seasoned.
- STEP 2
Heat the oil in a wok and then deep fry the onions until golden. Remove with a slotted soon, and put into a bowl lined with kitchen paper to drain the oil.
- STEP 3
Deep fry the curry leaves and rampe leaf for a few seconds and put into the same bowl.
- STEP 4
Deep fry the cashew nuts for no longer than 20 seconds until they turn golden brown and tip into the same bowl.
- STEP 5
Dab some more kitchen paper on the top of the mixture to drain excess oil, then toss together. If necesary, add more salt and chilli. Store in an air tight jar at room temperature. It keeps for 2 weeks.