If fresh cashews are not available (even in the countries where they
grow, they are mostly earmarked for export), the effect can be
successfully duplicated with raw cashews.
185 g/6 oz/1 cup raw cashews
1/4 teaspoon ground turmeric
1/2 teaspoon salt
Soak cashews in hot water, leave for 30 minutes.
Drain and put into a saucepan with just enough water to cover. Stir in
turmeric and salt, bring to the boil, cover and simmer for 20 minutes.
(The cashews will color more evenly if they are split in half after
soaking.) Drain and serve at room temperature.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)