Cashew potato curry

Ingredients	For 4	For 100
Potatoes	125gms (2 medium)	3.25kg
Cashewnuts (preferably green tender ones)	75gms	1.8kg
Red chillies	2	50gms
Turmeric	¼ tsp	25gms
Coriander	1 tbsp	200gms
Cumin	a pinch	25gms
Lime	½	12
Onions	2 (200gms)	6kg
Green chillies	2	50gms
Ginger	10gms	250gms
Garlic	4 cloves	50gms
Coconut	½	12
Oil	2 tbsp	625ml
Curry leaves	1 spring	1 bunch
Curry seeds	1 spring	1 bunch
Mustard seeds	a pinch	10gms
Salt	to taste	100gms

Peel and cut potatoes into 5 cm (2”) pieces. Soak cashewnuts in hot water. Grate coconut. Extract coconut milk from three – fourth of the coconut (twice). Boil cashewnuts and potatoes in the second extraction of coconut milk. Grind to a fine paste the remaining coconut, red chillies, coriander, turmeric and cumin. Slice onions and slit green chillies. Slice ginger and garlic. Heat the oil. Add mustard and curry leaves. When seeds splutter add ground spices and slice ingredients. Cook till onions are soft. Add cooked vegetables, lime juice and salt. Simmer for 10 minutes. Add the first extraction of coconut milk and simmer for 5 minutes. Test for seasoning and remove.