Heat 3 tablespoons of oil in a large wok or skillet over medium-high heat until shimmering.

Carefully add fresh curry leaves to the hot oil and fry for about 15 seconds until crisp and fragrant.

Remove the crispy curry leaves with a slotted spoon and drain on paper towels.

In the same oil, add ½ medium sliced red onion and sauté for about 4 minutes until softened and golden brown.

Remove the sautéed onions with a slotted spoon and let them drain with the curry leaves.

Add 2 cups of raw cashews to the hot oil and fry for 8 to 12 minutes until golden brown and aromatic.

Transfer fried cashews to a mixing bowl and add back the curry leaves and onions. Toss gently to combine.

Season with 1½ teaspoons of black pepper, ½ teaspoon of red chile powder or cayenne pepper, and 2 teaspoons of kosher salt. Toss well to coat evenly.