Heat 3 tablespoons of grapeseed or vegetable oil in a large wok or skillet over medium-high heat for about 1-2 minutes until shimmering.

Carefully add a handful of fresh curry leaves and fry for about 15 seconds until vibrant green and crispy. Remove and drain on paper towel.

In the same oil, add thinly sliced medium red onion and sauté for about 4 minutes until softened and golden brown. Transfer to paper towel with curry leaves.

Add 2 cups of raw cashews to the heated wok and fry for 8-12 minutes, stirring frequently until golden brown and aromatic.

Transfer the fried cashews into a mixing bowl, then add the crispy curry leaves and caramelized onions. Stir gently to combine.

Sprinkle with freshly ground black pepper, red chile powder or cayenne pepper, and kosher salt to taste. Toss until evenly distributed.